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- 2025
-
Mark
Making seaweeds tasty – the becoming of novel food products
- 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
- Contribution to conference › Abstract
- 2023
-
Mark
Trending Seaweed: Future Opportunities in Retail?
- Chapter in Book/Report/Conference proceeding › Book chapter
-
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
-
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
- 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