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Berichte Zur Wissenschaftsgeschichte|September 5, 2020
Historical Continuity or Different Sensory Worlds? What we Can Learn about the Sensory Characteristics of Early Modern Pharmaceuticals by Taking Them to a Trained Sensory PanelNils-Otto Ahnfelt, Hjalmar Fors, Karin WendinFood & Nutrition Research|February 16, 2023
The clinicians' view of food-related obstacles for treating eating disorders: A qualitative studyBilly Langlet, Maria Nyberg, Karin Wendin, et al.Foods (Basel, Switzerland)|March 16, 2019
Quality Aspects of Insects as Food-Nutritional, Sensory, and Related ConceptsMohammed Elhassan, Karin Wendin, Viktoria Olsson, et al.Food & Nutrition Research|May 8, 2023
Adolescents' attitudes, preferences and perceived behaviours regarding healthy eating and whole grains from a gender and health interest perspectiveAnna Calvén, Karin Jonsson, Karin Wendin, et al.Foods (Basel, Switzerland)|June 10, 2020
Consumer Awareness, Attitudes and Preferences Towards Heritage CerealsKarin Wendin, Arwa Mustafa, Tove Ortman, et al.Food Science & Nutrition|September 8, 2025
Taste of Tradition: Perceptual Quality Aspects and Future Prospects of Three Swedish Classic CheesesJulie Hirtz, Kalyani Douraquia, Madeleine Jönsson, et al.Foods (Basel, Switzerland)|June 21, 2020
Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt ContentKarin Wendin, Lennart Mårtensson, Henric Djerf, et al.Critical Reviews in Food Science and Nutrition|August 28, 2023
Buckwheat: an underutilized crop with attractive sensory qualities and health benefitsGalia Zamaratskaia, Karin Gerhardt, Martin Knicky, et al.Foods (Basel, Switzerland)|January 18, 2018
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat MayonnaiseViktoria Olsson, Andreas Håkansson, Jeanette Purhagen, et al.Pageof 199