Forskningsresultat

Forskningsoutput per år 1997 2015 2016 2017 2018 2019 2020 2021 2022

• 902 Citeringar
• 18 h-Index
• 75 Artikel
• 28 Poster
• 18 Rapport
• 13 Muntlig presentation
• 26 Mer
  • 13 Arbetsdokument
  • 3 Sammanfattning
  • 3 Artikel, review
  • 2 Antologi
  • 2 Bok
  • 2 Kapitel i bok
  • 1 Kapitel

Forskningsoutput per år

Forskningsoutput per år

Sökresultat

• 2020

  Mealworms as food ingredient: sensory investigation of a model system

  Wendin, K., Olsson, V. & Langton, M., 2020, Edible insects as innovative foods: nutritional, functional and acceptability assessments. Jung, C. & Benno, V. (red.). Basel: MDPI, s. 229-240 11 s. (MDPI-Foods Special Issue).

  Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel i bok

  Öppen tillgång

  Fil

  • particle size 100%
  • ingredients 92%
  • salt content 89%
  • sensory properties 67%
  • flavor 62%
• 2015

  Texture modification of food for elderly people

  Rothenberg, E. & Wendin, K., 2015, Modifying food texture, volume 2: sensory analysis, consumer requirements and preferences. Chen, J. & Rosenthal, A. (red.). Cambridge: Woodhead Publishing (Elsevier), s. 163-185 22 s. (Woodhead Publishing Series in Food Science, Technology and Nutrition; nr. 284).

  Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel i bok › Peer review

  12 Citeringar (Scopus)