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Ambio|August 12, 2005
The influence of production systems on meat quality, with emphasis on porkViktoria Olsson, Jana PickovaFoods (Basel, Switzerland)|August 9, 2019
Mealworms as Food Ingredient-Sensory Investigation of a Model SystemKarin Wendin, Viktoria Olsson, Maud LangtonFoods (Basel, Switzerland)|March 16, 2019
Quality Aspects of Insects as Food-Nutritional, Sensory, and Related ConceptsMohammed Elhassan, Karin Wendin, Viktoria Olsson, et al.Foods (Basel, Switzerland)|August 26, 2022
Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild GoosePär Söderquist, Camilla Olsson, Karina Birch, et al.Meat Science|November 9, 2011
Differences in meat quality between organically and conventionally produced pigsViktoria Olsson, Kristina Andersson, Ingemar Hansson, 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.Foods (Basel, Switzerland)|July 13, 2024
A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and BeyondKarin Söderqvist, Max Peterson, Marcus Johansson, et al.Journal of Agricultural and Food Chemistry|May 2, 2002
Natural variations of precursors in pig meat affect the yield of heterocyclic amines--effects of RN genotype, feeding regime, and sexViktoria Olsson, Alexey Solyakov, Kerstin Skog, et al.Food & Nutrition Research|December 13, 2017
Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children's performance in schoolUlla Rosander, Kimmo Rumpunen, Viktoria Olsson, et al.Animals : an Open Access Journal From MDPI|April 26, 2025
Meat Quality of Dairy and Dairy × Beef Steers Reared in Two Production Systems Based on Forages and Semi-Natural PasturesQasim Mashood, Anna Hessle, Viktoria Olsson, et al.Pageof 2