Karin Wendin

12PUBLICATIONS
16CO-AUTHORS
Horticultural crop improvement (incl. selection and breeding)Pacific Peoples social, cultural, emotional and spiritual wellbeingFood properties (incl. characteristics and health benefits)Food sustainabilityAgricultural molecular engineering of nucleic acids and proteins
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Publications (12)

|Feb 14, 2026
Pea Starch and Pea Fiber-A Review of Functional Properties, Sensory Characteristics, and Value-Added Uses.

Mathias Johansson, Klara Nilsson, Madeleine Jönsson

|Jun 10, 2023
Odor Perception and Descriptions of Rose-Scented Geranium <i>Pelargonium graveolens</i> 'Dr. Westerlund'-Sensory and Chemical Analyses.

Karin Wendin, Anna Maria Pálsdóttir, Sara Spendrup

|Jul 15, 2022
Chewing and its influence on swallowing, gastrointestinal and nutrition-related factors: a systematic review.

Abhishek Kumar, Nabeel Almotairy, Juliana Jomaa Merzo

|Jan 18, 2022
Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers.

Sarah Forsberg, Albert Westergren, Karin Wendin

|Jun 10, 2020
Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals.

Karin Wendin, Arwa Mustafa, Tove Ortman

|Jan 23, 2020
Saliva Secretion and Swallowing-The Impact of Different Types of Food and Drink on Subsequent Intake.

Catherina Bozorgi, Celina Holleufer, Karin Wendin

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Frequent Collaborators

4 joint publications

Viktoria Olsson

2 joint publications

Andreas Håkansson

2 joint publications

Ulla Rosander

2 joint publications

Maud Langton