Mealworms as Food Ingredient—Sensory Investigation of a Model System

by Karin Wendin, Viktoria Olsson, Maud Langton
Published 2019-08-01

The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

by Viktoria Olsson, Andreas Håkansson, Jeanette Purhagen, Karin Wendin
Published 2018-01-01

Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts

by Mohammed Elhassan, Karin Wendin, Viktoria Olsson, Maud Langton
Published 2019-03-01

Health and Sustainability in Public Meals—An Explorative Review

by Karin Höijer, Caroline Lindö, Arwa Mustafa, Maria Nyberg, Viktoria Olsson, Elisabet Rothenberg, Hanna Sepp, Karin Wendin
Published 2020-01-01