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- 2024
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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.
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- Contribution to journal › Article
- 2023
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Mark
Sensing seaweed settings : Making sense of a mixed-method design for sensory analysis
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- Contribution to journal › Article
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Mark
Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food
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- Contribution to journal › Article
- 2022
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Mark
Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers
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- Contribution to journal › Article
- 2020
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Mark
Integrating sustainability in higher education : a Swedish case
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- Contribution to journal › Article
- 2018
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Mark
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
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- Contribution to journal › Article
- 2016
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Mark
Conceptual relationships between the ICF and experiences of mealtimes and related tasks among persons with Parkinson’s disease
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- Contribution to journal › Article
- 2010
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Mark
Flow properties of oral contrast medium formulations depend on the temperature.
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- Contribution to journal › Article