Bo Ekstrand - Kristianstad University Research Portal

Research activity per year

1 Active

OptiKK: Optimering av metoder för att frysa och tina kött - kvalitet och kostnader i fokus
Olsson, V. (PI), Numminen, E. (Researcher), Ekstrand, B. (Researcher), Lundin, Å. (Researcher), Johansson, M. (Researcher) & Wendin, K. (Researcher)
22-12-01 → 26-11-30
Project: Research

2 Poster
1 Abstract
1 Oral presentation
1 Article

The potential of gastronomy in public/institutional meal settings
Bryngelsson, S., Ehn Börjesson, S.-M., Calvén, A., Ekstrand, B., Forsberg, S., Höijer, K., Nyberg, M., Olsson, V., Rothenberg, E., Sonestedt, E. & Wendin, K., 2025-Mar-27.
Research output: Contribution to conference › Poster › peer-review
How gastronomy is used in the context of public meals: a scoping review
Bryngelsson, S., Ehn Börjesson, S.-M., Ekstrand, B., Forsberg, S., Nyberg, M., Olsson, V., Rothenberg, E., Sonestedt, E. & Wendin, K., 2024-Jun.
Research output: Contribution to conference › Poster › peer-review

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Industrial thawing methods: meat quality and willingness to pay
Numminen, E., Johansson, M., Ekstrand, B., Sällberg, H., Wendin, K. & Olsson, V., 2024.
Research output: Contribution to conference › Abstract › peer-review
Forskare tar temp på tinat kött
Olsson, V., Lundin, Å. & Ekstrand, B., 2023-Jun-13, Kött & Chark, 6, p. 20-22 3 p.
Research output: Contribution to specialist publication › Article
Taste is king: en analys av köttets smak, textur och fettoxidationsprodukter
Olsson, V. & Ekstrand, B., 2023.
Research output: Contribution to conference › Oral presentation