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Wendin

Showing results (41-50 of 75) with videos related to

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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.
Physical Review Letters|July 21, 1986
Experimental and theoretical determinations of the 5d photoionization cross section in laser-excited barium atoms between 15 and 150 eV photon energyBizau, Cubaynes, Gerard, 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.
Frontiers in Psychology|July 22, 2021
Garden Smellscape-Experiences of Plant Scents in a Nature-Based InterventionAnna María Pálsdóttir, Sara Spendrup, Lennart Mårtensson, et al.
Molecules (Basel, Switzerland)|June 10, 2023
Odor Perception and Descriptions of Rose-Scented Geranium <i>Pelargonium graveolens</i> 'Dr. Westerlund'-Sensory and Chemical AnalysesKarin Wendin, Anna Maria Pálsdóttir, Sara Spendrup, et al.
Appetite|December 3, 2013
Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old childrenDitte Hartvig, Helene Hausner, Karin Wendin, et al.
Journal of Agricultural and Food Chemistry|July 7, 2005
Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization processIngrid Undeland, Gunnar Hall, Karin Wendin, et al.
Pageof 8

Showing results (41-50 of 75) with videos related to

Sort By:
Pageof 8
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.
Physical Review Letters|July 21, 1986
Experimental and theoretical determinations of the 5d photoionization cross section in laser-excited barium atoms between 15 and 150 eV photon energyBizau, Cubaynes, Gerard, 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.
Frontiers in Psychology|July 22, 2021
Garden Smellscape-Experiences of Plant Scents in a Nature-Based InterventionAnna María Pálsdóttir, Sara Spendrup, Lennart Mårtensson, et al.
Molecules (Basel, Switzerland)|June 10, 2023
Odor Perception and Descriptions of Rose-Scented Geranium <i>Pelargonium graveolens</i> 'Dr. Westerlund'-Sensory and Chemical AnalysesKarin Wendin, Anna Maria Pálsdóttir, Sara Spendrup, et al.
Appetite|December 3, 2013
Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old childrenDitte Hartvig, Helene Hausner, Karin Wendin, et al.
Journal of Agricultural and Food Chemistry|July 7, 2005
Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization processIngrid Undeland, Gunnar Hall, Karin Wendin, et al.
Pageof 8