Annabell Merkel

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2025
Mark Making seaweeds tasty – the becoming of novel food products
Merkel, Annabell ^LU (2025) SCORAI Europe Conference 2025 p.31-32
- Contribution to conference › Abstract
2024
Mark A sense of seaweed : Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers.
Jönsson, Madeleine ^LU ; Maubert, Ervan ; Merkel, Annabell ^LU ; Fredriksson, Cecilia ^LU ; Nordberg Karlsson, Eva ^LU and Wendin, Karin (2024) In Future Foods 9.
- Contribution to journal › Article
Mark Consuming Seaweeds: In The Laboratory And Beyond
Merkel, Annabell ^LU (2024) Conference of the European Sociological Association (ESA) p.167-167
- Contribution to conference › Abstract
2023
Mark Trending Seaweed: Future Opportunities in Retail?
Fredriksson, Cecilia ^LU ; Merkel, Annabell ^LU and Säwe, Filippa (2023) p.145-158
- Chapter in Book/Report/Conference proceeding › Book chapter
Mark Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food
Jönsson, Madeleine ^LU ; Merkel, Annabell ^LU ; Fredriksson, Cecilia ^LU ; Nordberg Karlsson, Eva ^LU and Wendin, Karin (2023) In Algal Research 75.
- Contribution to journal › Article
Mark Sensing seaweed settings : Making sense of a mixed-method design for sensory analysis
Fredriksson, Cecilia ^LU ; Jönsson, Madeleine ^LU ; Merkel, Annabell ^LU ; Nordberg Karlsson, Eva ^LU and Wendin, Karin (2023) In International Journal of Gastronomy and Food Science 33.
- Contribution to journal › Article
2021
Mark The seaweed experience: exploring the potential and value of a marine resource
Merkel, Annabell ^LU ; Säwe, Filippa ^LU and Fredriksson, Cecilia ^LU (2021) In Scandinavian Journal of Hospitality and Tourism 21(4). p.391-406
- Contribution to journal › Article