Showing 1 - 4 results of 4 for search 'Karin Wendin', query time: 0.01s Refine Results
  1. 1
    Outdoor recreation, nature-based tourism and food: experiences and adaptations in the hospitality industry during the COVID-19 pandemic—a review

    Outdoor recreation, nature-based tourism and food: experiences and adaptations in the hospitality industry during the COVID-19 pandemic—a review by Anna Calvén, Thomas Beery, Hannah Kristofers, Hannah Kristofers, Marcus Johansson, Mats Carlbäck, Karin Wendin, Karin Wendin

    Published 2025-02-01
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  2. 2
    Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level

    Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level by Karin Wendin, Kristoffer Stedt, Sophie Steinhagen, Henrik Pavia, Ingrid Undeland

    Published 2024-12-01
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  3. 3
    Influence of different production systems on the sensory attributes, fatty acid composition and vitamin E concentration in meat from intact male lambs

    Influence of different production systems on the sensory attributes, fatty acid composition and vitamin E concentration in meat from intact male lambs by Elin Stenberg, Viktoria Olsson, Anders H Karlsson, Karin Wendin, Katarina Arvidsson Segerkvist

    Published 2025-05-01
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  4. 4
    Perceived food saltiness vs actual NaCl content – An inspiration for innovation of reduced-salt foods

    Perceived food saltiness vs actual NaCl content – An inspiration for innovation of reduced-salt foods by Sara R. Jaeger, Hanna Johannesson, Josefin Svensson, Madeleine Jönsson, Anna Calvén, Karin Wendin

    Published 2025-06-01
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