Karin Maria Elisabet Wendin

Karin Maria Elisabet Wendin

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    1. Udgivet

      Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption

      Zamaratskaia, G., Gerhardt, K. & Wendin, Karin Maria Elisabet, 2021, I: Trends in Food Science and Technology. 107, s. 114-123 10 s.

      Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

    2. E-pub ahead of print

      Buckwheat: an underutilized crop with attractive sensory qualities and health benefits

      Zamaratskaia, G., Gerhardt, K., Knicky, M. & Wendin, Karin Maria Elisabet, 2024, (E-pub ahead of print) I: Critical Reviews in Food Science and Nutrition.

      Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

    3. Udgivet

      Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits

      Östlund, J., Eriksson Röhnisch, H., Zamaratskaia, G., Langton, M. & Wendin, Karin Maria Elisabet, 2024, I: International Journal of Gastronomy and Food Science. 35, 6 s., 100865.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

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