Forskningsoutput per år
Forskningsoutput per år
- 12 resultat
Sökresultat
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2022
Circular gastronomy: A new concept in connecting food, eating and sustainability?
Nyberg, M., Ehn Börjesson, S-M., Höijer, K., Olsson, V., Rothenberg, E. & Wendin, K., 2022-juni.Forskningsoutput: Konferensbidrag › Sammanfattning (abstract) › Peer review
Öppen tillgångFil1 Nedladdningar (Pure) -
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. 55-56. 1 s.Forskningsoutput: Konferensbidrag › Sammanfattning (abstract) › Peer review
Öppen tillgångFil14 Nedladdningar (Pure) -
2021
How are health and sustainability adressed in studies of public meals?
Olsson, V., Höijer, K., Nyberg, M., Rothenberg, E. & Wendin, K., 2021, s. 199-199.Forskningsoutput: Konferensbidrag › Sammanfattning (abstract) › Peer review
Öppen tillgångFil2 Nedladdningar (Pure) -
2018
Food and meal science: creating a learning environment that promotes creativity
Olsson, V., Gerberich, J. & Håkansson, A., 2018.Forskningsoutput: Konferensbidrag › Sammanfattning (abstract)
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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 (abstract)
Öppen tillgångFil9 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 (abstract)
Öppen tillgångFil5 Nedladdningar (Pure) -
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 (abstract)
Öppen tillgångFil17 Nedladdningar (Pure) -
2016
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 (abstract)
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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 (abstract)
Öppen tillgångFil7 Nedladdningar (Pure) -
2015
Exploring the meal concept: an interdisciplinary literature overview
Nyberg, M., Bryntorp, A., Håkansson, A., Höijer, K., Olsson, V., Rothenberg, E., Sepp, H. & Wendin, K., 2015, s. 69-75. 6 s.Forskningsoutput: Konferensbidrag › Sammanfattning (abstract)
Öppen tillgångFil335 Nedladdningar (Pure) -
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 (abstract)
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2013
Develop Sensory Science from a tool in product development into a research subject at university level
Wendin, K., Olsson, V., Sepp, H., Nyberg, M. & Agerhem, H., 2013.Forskningsoutput: Konferensbidrag › Sammanfattning (abstract)