Wendin K - Search Results

1

Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food.

Ekberg O, Bulow M, Ekman S, Hall G, Stading M, Wendin K. Ekberg O, et al. Among authors: wendin k. Acta Radiol. 2009 Mar;50(2):131-8. doi: 10.1080/02841850802555638. Acta Radiol. 2009. PMID: 19052936

2

The clinicians' view of food-related obstacles for treating eating disorders: A qualitative study.

Langlet B, Nyberg M, Wendin K, Zandian M. Langlet B, et al. Among authors: wendin k. Food Nutr Res. 2023 Jan 25;67. doi: 10.29219/fnr.v67.8771. eCollection 2023. Food Nutr Res. 2023. PMID: 36794011 Free PMC article.

3

Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process.

Undeland I, Hall G, Wendin K, Gangby I, Rutgersson A. Undeland I, et al. Among authors: wendin k. J Agric Food Chem. 2005 Jul 13;53(14):5625-34. doi: 10.1021/jf0404445. J Agric Food Chem. 2005. PMID: 15998125

4

Sensory design of foods for the elderly.

Hall G, Wendin K. Hall G, et al. Among authors: wendin k. Ann Nutr Metab. 2008;52 Suppl 1:25-8. doi: 10.1159/000115344. Epub 2008 Mar 7. Ann Nutr Metab. 2008. PMID: 18382074

5

Flow properties of oral contrast medium formulations depend on the temperature.

Ekberg O, Stading M, Johansson D, Bülow M, Ekman S, Wendin K. Ekberg O, et al. Among authors: wendin k. Acta Radiol. 2010 May;51(4):363-7. doi: 10.3109/02841851003645751. Acta Radiol. 2010. PMID: 20380600

6

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology.

Wendin K, Ekman S, Bülow M, Ekberg O, Johansson D, Rothenberg E, Stading M. Wendin K, et al. Food Nutr Res. 2010 Jun 28;54. doi: 10.3402/fnr.v54i0.5134. Food Nutr Res. 2010. PMID: 20592965 Free PMC article.

7

A meal concept designed for older adults - Small, enriched meals including dessert.

Höglund E, Ekman S, Stuhr-Olsson G, Lundgren C, Albinsson B, Signäs M, Karlsson C, Rothenberg E, Wendin K. Höglund E, et al. Among authors: wendin k. Food Nutr Res. 2018 Oct 26;62. doi: 10.29219/fnr.v62.1572. eCollection 2018. Food Nutr Res. 2018. PMID: 30574052 Free PMC article.

8

Mealworms as Food Ingredient-Sensory Investigation of a Model System.

Wendin K, Olsson V, Langton M. Wendin K, et al. Foods. 2019 Aug 6;8(8):319. doi: 10.3390/foods8080319. Foods. 2019. PMID: 31390775 Free PMC article.

9

The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise.

Olsson V, Håkansson A, Purhagen J, Wendin K. Olsson V, et al. Among authors: wendin k. Foods. 2018 Jan 17;7(1):9. doi: 10.3390/foods7010009. Foods. 2018. PMID: 29342128 Free PMC article.

10

Acceptance of Nordic snack bars in children aged 8-11 years.

Holmer A, Hausner H, Reinbach HC, Bredie WL, Wendin K. Holmer A, et al. Among authors: wendin k. Food Nutr Res. 2012;56. doi: 10.3402/fnr.v56i0.10484. Epub 2012 Apr 24. Food Nutr Res. 2012. PMID: 22545034 Free PMC article.

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