Research output per year
Research output per year
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Consumer attitudes towards plant breeding combining ancient wheat with modern varieties
Spendrup, S., Wendin, K., Darlison, J., Flöhr, A., Muneer, F., Rahmatov, M. & Johansson, E., 2025, In: International Journal of Gastronomy and Food Science. 41, 10 p., 101265.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile3 Downloads (Pure) -
Historical grains in modern gastronomy: A case study of artisan breads
Jönsson, M., Gerhardt, K. & Wendin, K., 2025, In: International Journal of Gastronomy and Food Science. 40, 7 p., 101165.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile2 Citations (Scopus)9 Downloads (Pure) -
In the transition towards plant-based diets. The case of Sweden, Lithuania, Poland, Ukraine and Moldova
Wendin, K., Olsson, V., Karkehabadi, S., Knicky, M., Korzeniowska, M., Kabasinskiene, A., Miknienė, Z., Getya, A., Matvieiev, M., Hryshchenko, N., Scripnic, E., Caisin, L. & Zamaratskaia, G., 2025, In: Future Foods. 12, 10 p., 100731.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile1 Citation (Scopus)4 Downloads (Pure) -
Outdoor recreation, nature-based tourism and food: experiences and adaptations in the hospitality industry during the COVID-19 pandemic—a review
Calvén, A., Beery, T., Kristofers, H., Johansson, M., Carlbäck, M. & Wendin, K., 2025, In: Frontiers in Sustainable Tourism. 4, 12 p., 1529233.Research output: Contribution to journal › Review › peer-review
Open AccessFile1 Citation (Scopus)1 Downloads (Pure) -
Perceived food saltiness vs actual NaCl content – An inspiration for innovation of reduced-salt foods
Jaeger, S. R., Johannesson, H., Svensson, J., Jönsson, M., Calvén, A. & Wendin, K., 2025, In: Science Talks. 14, 3 p., 100456.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile6 Downloads (Pure) -
Quality characteristics of Swedish black caviar from live sturgeons (Acipenser baerii): a comparison of hot-water and pH-adjusted cold-water post-harvest processing
Jönsson, M., Johansson, M., Collin, B., Djerf, H., Ranta, T. & Wendin, K., 2025, In: International Journal of Food Properties. 28, 1, 11 p., 2589574.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile1 Downloads (Pure) -
Sensory aspects of products based on the landrace cereal swidden rye (Secale cereale)
Jonsson, A., Gerhardt, K., Andresen, J. & Wendin, K., 2025, In: Future Foods. 12, 12 p., 100856.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile -
Taste of Tradition: Perceptual Quality Aspects and Future Prospects of Three Swedish Classic Cheeses
Hirtz, J., Douraquia, K., Jönsson, M. & Wendin, K., 2025, In: Food Science and Nutrition. 13, 9, 11 p., e70913.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile2 Downloads (Pure)
Activities
- 1 Lecture and oral contribution
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Action, Reaction and Response
Wendin, K. M. E. (Lecturer)
5 Oct 2011Activity: Talk or presentation types › Lecture and oral contribution