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2024
Mark Savouring the sea: Production and consumption of future seaweed foods
Jönsson, Madeleine ^LU (2024)
- Thesis › Doctoral thesis (compilation)
2023
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 Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads
Papagianni, Evangelia ^LU ; Kotsiou, Kali ; Biliaderis, Costas G. and Lazaridou, Athina (2023) In Food Hydrocolloids for Health 4.
- Contribution to journal › Article
2020
Mark Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
Magallanes-Cruz, Perla A. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith ; Tovar, Juscelino ^LU and Carmona-Garcia, Roselis (2020) In LWT - Food Science and Technology
- Contribution to journal › Article
2015
Mark Effects of rheological factors on perceived ease of swallowing
Nystrom, Magda ; Qazi, Waqas Muhammad ; Bülow, Margareta ^LU ; Ekberg, Olle ^LU and Stading, Mats (2015) In Applied Rheology 25(6). p.40-48
- Contribution to journal › Article
2007
Mark Sensory characterization of polyester-based bottle material inertness using threshold odour number determination
Widén, Heléne ^LU and Hall, Gunnar (2007) In LWT - Food Science and Technology 40(1). p.66-72
- Contribution to journal › Article

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