Authors: Wendin, K Hall, G

Citation: K. Wendin et G. Hall, Influences of fat, thickener and emulsifier contents on salad dressing: Static and dynamic sensory and rheological analyses, LEBENSM-WIS, 34(4), 2001, pp. 222-233

Authors: Janestad, H Wendin, K Ruhe, A Hall, G

Citation: H. Janestad et al., Modelling of dynamic flavour properties with ordinary differential equations, FOOD QUAL P, 11(4), 2000, pp. 323-329

Authors: Wendin, K Langton, M Caous, L Hall, C

Citation: K. Wendin et al., Dynamic analyses of sensory and microstructural properties of cream cheese, FOOD CHEM, 71(3), 2000, pp. 363-378

Authors: Wendin, K Ellekjaer, MR Solheim, R

Citation: K. Wendin et al., Fat content and homogenization effects on flavour and texture of mayonnaise with added aroma, FOOD SCIENC, 32(6), 1999, pp. 377-383