Mealworms as Food Ingredient—Sensory Investigation of a Model System by Karin Wendin, Viktoria Olsson, Maud Langton

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Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose by Pär Söderquist, Camilla Olsson, Karina Birch, Viktoria Olsson

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The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise by Viktoria Olsson, Andreas Håkansson, Jeanette Purhagen, Karin Wendin

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Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts by Mohammed Elhassan, Karin Wendin, Viktoria Olsson, Maud Langton

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