Forskningsoutput per år
Forskningsoutput per år
- 25 resultat
Sökresultat
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2022
Meat that has been frozen and thawed: compatible with high gastronomic standards?
Olsson, V., Numminen, E., Johansson, M., Ekstand, B., Wendin, K., Lundin, Å., Nelsson, C-H. & Lundgren, J., 2022-nov.-01, s. 37-37. 1 s.Forskningsoutput: Konferensbidrag › Sammanfattning › Peer review
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Senior alert: a tool for better care collaboration
Boström, M., Rothenberg, E., Erichsen Andersson, A., Garpsäter, J., Larsson Ranada, Å., Skott, P. & Wijk, H., 2022-juni-13.Forskningsoutput: Konferensbidrag › Sammanfattning
Öppen tillgångFil2 Nedladdningar (Pure) -
2021
"Vi har fått syn på hur viktig den praktiska kunskapen är”: Lärarutbildare på fyra lärosäten om att utbilda under pandemin
Höijer, K., Lindblom, C., Rendahl, J. & Berg, G., 2021.Forskningsoutput: Konferensbidrag › Sammanfattning
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2019
Healthy ageing: what could we learn from cohort studies
Rothenberg, E., 2019.Forskningsoutput: Konferensbidrag › Sammanfattning
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2018
Alcohol and dietary intake among 70-year-olds: Results from the Gothenburg H70 birth cohort studies
Rothenberg, E., Samuelsson, J., Zettergren, A., Ahlner, F. & Skoog, L., 2018.Forskningsoutput: Konferensbidrag › Sammanfattning
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Associations of dietary intake, anthropometric measurements and depression among three birth cohorts of 70-year-olds examined 1992-2016
Rothenberg, E., Samelsson, J., Skoog, L. & Zettergren, A., 2018.Forskningsoutput: Konferensbidrag › Sammanfattning
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Food and meal science: creating a learning environment that promotes creativity
Olsson, V., Gerberich, J. & Håkansson, A., 2018.Forskningsoutput: Konferensbidrag › Sammanfattning
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Redefining education about food traditions in Swedish home economics education: report from a lesson study
Höijer, K., 2018.Forskningsoutput: Konferensbidrag › Sammanfattning
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2017
Mayonnaise processed for appealing sensory properties
Olsson, V., Håkansson, A., Forsberg, S., Purhagen, J., Svensson, T. & Wendin, K., 2017, s. 392.Forskningsoutput: Konferensbidrag › Sammanfattning
Öppen tillgångFil4 Nedladdningar (Pure) -
Sensory acceptance of a diet designed to counteract obesity, diabetes and periodontaldisease
Olsson, V., Larsson, E., Wallin Bengtsson, V. & Widén, C., 2017.Forskningsoutput: Konferensbidrag › Sammanfattning
Öppen tillgångFil -
The effect of processing on sensory properties of mayonnaise
Olsson, V., Håkansson, A., Forsberg, S., Purhagen, J., Svensson, T. & Wendin, K., 2017.Forskningsoutput: Konferensbidrag › Sammanfattning
Öppen tillgångFil11 Nedladdningar (Pure) -
2016
Att lära laga mat: matlagning i hem- och konsumentkunskap
Granberg, A., 2016.Forskningsoutput: Konferensbidrag › Sammanfattning
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Learning how to cook in Home Economics Education: the role of recipes as learning tools
Granberg, A., Brante, G., Olsson, V. & Mattsson Sydner, Y., 2016, s. 63.Forskningsoutput: Konferensbidrag › Sammanfattning
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Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children's performance in school
Rosander, U., Rumpunen, K., Olsson, V., Åström, M., Rosander, P. & Wendin, K., 2016.Forskningsoutput: Konferensbidrag › Sammanfattning
Öppen tillgångFil3 Nedladdningar (Pure) -
2015
Diagnosis and treatment of starvation, cachexia and sarcopenia
Rothenberg, E., 2015.Forskningsoutput: Konferensbidrag › Sammanfattning
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Knowledge and Practice Among Dietitians in Four Western European Countries Regarding Malnutrition, Starvation, Cachexia and Sarcopenia
Rothenberg, E., 2015, s. S97.Forskningsoutput: Konferensbidrag › Sammanfattning
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2014
Characterization of three tanninic samples: an approach to the tannin-tannin and protein-tannin colloidal interactions
Abegão, D., Roger, K., Holdaway, J., Nilsson, L., Vernhet, A., Olsson, V., Cabane, B., Schillén, K. & Nylander, T., 2014.Forskningsoutput: Konferensbidrag › Sammanfattning
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Discrepancies between actual, perceived and ideal body image among young female university students in southwestern Saudi Arabia
Khalaf, A., Westergren, A., Berggren, V. & Hazzaa, A-H., 2014.Forskningsoutput: Konferensbidrag › Sammanfattning
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Food habits and eating structures among flight cabin attendants in Scandinavia
Nyberg, M., 2014.Forskningsoutput: Konferensbidrag › Sammanfattning
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Nutrition and physical function
Rothenberg, E., 2014.Forskningsoutput: Konferensbidrag › Sammanfattning
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2013
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I tid och otid - arbetsmåltidens betydelse för återhämtning och hälsa
Nyberg, M. & Lennernäs, M., 2013.Forskningsoutput: Konferensbidrag › Sammanfattning
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Meals and shift work: food choice, time of day and meal environment - three important dimensions for rest and health
Lennernäs, M., Nyberg, M., Johansson, M. & Wetterstrand, M., 2013.Forskningsoutput: Konferensbidrag › Sammanfattning
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2012
A comparison of body height estimated by different proxy measures in Swedish older adults
Blankenau, I., Dahlin-Ivanoff, S. & Rothenberg, E., 2012.Forskningsoutput: Konferensbidrag › Sammanfattning
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