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Hospitality, Culinary Arts and Meal Science

Peer-reviewed scientific articles

2024

  1. Crichton-Fock, A., P., F. et al. (2024). The imitation game – exploring the double-grip analysis for creating analog wines, Journal of Wine Research, ISSN 0957-1264, E-ISSN 1469-9672, p. 1-21. Link
  2. Hult, K., et al. (2024). Hipster Hospitality: Blurred Boundaries in Restaurants, Journal of Gastronomy and Tourism, ISSN 2169-2971, E-ISSN 2169-298X. Link 
  3. Kim, A., et al. (2024). Consumers' attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives, Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 116, article id 105134. Link
  4. Krogager, S., G., Strøm. & Leer, J. (2024). Food porn 2.0? Definitions, challenges, and potentials of an elusive concept, Journal of Aesthetics & Culture, E-ISSN 2000-4214, Vol. 16, no 1, article id 2354552. Link
  5. Ribeiro, L., Mihnea, M., et al. (2024). Food Passports and Intelligent Food Recipes: The Data-Oriented Way of Producing Food, Applied Sciences, E-ISSN 2076-3417, Vol. 14, no 6, article id 2247. Link
  6. Giovanbattista, C., Crichton-Fock, A. & Spence, C. (2024). Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation: A case study on parsley, Future Foods, Volume 9, id 100353. Link
  7. Carlbäck, M. et al. (2024). Human Resource Development in Restaurants in Western Sweden – A Human Capital Theory Perspective2024, Journal of Human Resources in Hospitality & Tourism, ISSN 1533-2845, E-ISSN 1533-2853, Vol. 23, nr 2, s. 289-314. Link 
  8. Demydyuk, G., Carlbäck, M. et al. (2024). Balancing short-term gains and long-term success in lodging: The role of customer satisfaction and price in hotel profitability model, Tourism Economics, ISSN 1354-8166, E-ISSN 2044-0375, Vol. 30, nr 4, s. 844-875. Link 
  9. Westling, M., Leino, W., M., Wennström, S. & Öström, Å. (2024). Sensory variation of landrace peas (Pisum sativum L.): Impacts of variety, location, and harvest year, Food Science & Nutrition, ISSN: 2048-7177 , 2048-7177; DOI: 10.1002/fsn3.4287. Link 
  10. Demydyuk, G. & Carlbäck, M. (2024). Cruise Control: Steering Through the Waves of Customer Satisfaction Across Cruise Market Segments, Journal of Gastronomy and Tourism, ISSN 2169-2971, E-ISSN 2169-298X. Link
  11. Hult, K. & Scander, H. (2024). Hipster Hospitality: Blurred Boundaries in Restaurants, Gastronomy and Tourism, Volume 8, Number 2, August 2024, pp. 65-82(18). Link
  12. Demydyuk, V., G., Rahul Pratap Singh Kaurav, Singh, Pratap, R., Carlbäck, M. & Vejlgaard, H. (2024). From galley to gourmet: experience accounting perspective
    on the evolving dining choices of cruise passengers, Journal of Foodservice Business Research, ISSN 1537-8020, E-ISSN 1537-8039, s. 1-33. Link. 

2023

  1. Crichton-Fock, A. P. F., Spence, C. & Pettersson, N. (2023). Using crossmodal correspondences as a tool in wine communication, Frontiers in Psychology, E-ISSN 1664-1078, Vol. 14, article id 1190364. Link
  2. Swahn, J. & Nilsen, A. (2023). 'Sounds salty!' How a soundtrack affects the liking and perception of the salty balance in bread, International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 32, article id 100718. Link 
  3. Yngve, A., Scander, H. & Almroth, S. (2023). Taking a closer look at the Swedish coffee break, “fika”, International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 33, article id 100775. Link
  4. Crichton-Fock, A. P. F. et al. (2023). Enhancing the design of wine labels, Frontiers in Psychology, E-ISSN 1664-1078, Vol. 14, article id 1176794. Link
  5. Demydyuk, G. & Carlbäck, M. (2023). Balancing short-term gains and long-term success in lodging: The role of customer satisfaction and price in hotel profitability model, Tourism Economics, ISSN 1354-8166, E-ISSN 2044-0375. Link 
  6. Östergren, D., Walter, U., Gustavsson, B. & Jonsson, M., I. (2023). Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning?, Challenges, ISSN 2078-1547, E-ISSN 2078-1547, Vol. 14, no 4, p. 1-20. Link
  7. Hult, K., Lainpelto, J., Walter, U. & Jonsson, M., I. (2023). Constructing the hospitality superstar in restaurant dining rooms, Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, p. 1-18. Link
  8. Hult, K., Scander, H. & Walter, U. (2023). Contemporary dining room professionals: towards a “hip” style of hospitality identity, Research in Hospitality Management, ISSN 2224-3534, Vol. 13, no 1, p. 11-21. Link
  9. Carlbäck, M., Nygren, T. & Hägglund, P. (2023). Human Resource Development in Restaurants in Western Sweden – A Human Capital Theory Perspective, Journal of Human Resources in Hospitality & Tourism, ISSN 1533-2845, E-ISSN 1533-2853. Link

2022

  1. Eriksson, L. (2022). The Waiter's Craft Knowledge of Meal-design. Menu, journal of food & hospitality research, ISSN 2275-5748, Vol. 10, no Special issue, p. 68-73. Link
  2. Marshall, M. (2022). The refrigerator as a problem and solution: Food storage practices as part of sustainable food culture. Food and Foodways, ISSN 0740-9710, E-ISSN 1542-3484, Vol. 30, no 4, p. 261-286. Link
  3. Mihnea, M. et al. (2022). Impact of panelist's age on the ease of swallow and sensory perception of texture-modified broccoli purees. Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, article id e12781. Link
  4. Marklinder, I., Danielsson Tham, M-L. et al. (2022) A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students. Foods, E-ISSN 2304-8158, Vol. 11, no 11, article id 1595. Link
  5. Niimi, J., Mihnea, M. et al. (2022) Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces? Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 99, article id 104563. Link
  6. Pétursson, J., Þ., Marshall, M. et al. (2022) Pantry Memories: Storing Food and Feelings in Swedish Homes2022In: Ethnologia Fennica, ISSN 0355-1776, Vol. 49, no 1, p. 26-49. Link
  7. Walter, U., Müller, D. K. & Långvall, A. (2022). The spatial distribution of gourmet restaurants. Scandinavian Journal of Hospitality and Tourism, DOI:
    10.1080/15022250.2022.2112412. Link
  8. Seeburgera, P., Herdenstam, Kurtsercd, P., Arunachalamc, A., Castro-Alvesa, V.C., Hyötyläinena, T. & Andreasson, H. (2022). Controlled mechanical stimuli reveal novel associations between basil metabolism and sensory quality. Food Chemistry 404, Article 134545. Link
  9. Herdenstam, A et.al (2022). Nature versus machine: A pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress. International Journal of Gastronomy and Food Science, 29, 100578. Link
  10. Scander, H. & Jakobsson, B M (2022). Gastronomy competition and restaurant practice: Sommeliers’ understanding of the game of social craft. International Journal of Gastronomy and Food Science, 29, 100567. Link
  11. Wellton, L. & Öström, Å. (2022). Mutton – from unappreciated local food to delicious tourist attraction in a Swedish destination. Journal of Gastronomy and Tourism. Link
  12. Westling, M., Wennström, S. & Öström, Å. (2022). Public meals as a platform for culinary action? Tweens’ and teens’ acceptance of a new plant-based food. International Journal of Gastronomy and Food Science, 27, 100485. Link
  13. Jonsson, A.-S., & Nyberg, M. (2022). Hospitality through negotiations: The performing of everyday meal activities among nursing staff and meal hosts. A qualitative study. International Journal of Gastronomy and Food Science, 27, 100478. Link

2021

  1. Scander, H., Yngve, A. & Lennernäs Wiklund, M. (2021). Assessing Commensality in Research. International Journal of Environmental Research and Public Health, 18(5). Link
  2. Scander, H., Lennernäs Wiklund, M. & Yngve, A. (2021). Assessing Time of Eating in Commensality Research. International Journal of Environmental Research and Public Health, 18(6). Link
  3. Carrillo Ocampo, J, C., Marshall, M., Wellton, L., Jonsson, I-M. (2021). When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants. International Journal of Gastronomy and Food Science. 24. Link
  4. Wellton, L., & Lainpelto, J. (2021). The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry. Scandinavian Journal of Hospitality and Tourism, 21:5, 550-566, Link
  5. Westling, M., Wennström, S. & Öström, Å. (2021). A recipe development process model designed to support a crop’s sensory qualities. The International Journal of Food Design, 6(1), 3-26. Link
  6. Castro Alves, V., Kalbina, I., Nilsen, A., Mats, A., Rosenqvist, E., Jansen, M. A. K., Qian, M., Öström, Å., Hyötyläinen, T., & Strid, Å. (2021). Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality : A case study using dill (Anethum graveolens). Food Chemistry, 344, Article 128714. Link
  7. Jonsson, A.-S., Nyberg, M., Jonsson, I. M., & Öström, Å. (2021). Older patients' perspectives on mealtimes in hospitals: a scoping review of qualitative studies. Scandinavian Journal of Caring Sciences, 35(2), 390-404. Link
  8. Jonsson, A.-S., Öström, Å., & Nyberg, M. (2021). Performances of hospitality within restricted meal frames: An observational study of four hospital wards in Sweden. Hospitality & Society, 11(1), 47-69. Link
  9. Marshall, M. (2021). Prepared for a crisis and the unexpected: Managing everyday eventualities through food storage practices. Food, Culture and Society. Link
  10. Sabet, J. A., Ekman, M. S., Lundvall, A. S., Risérus, U., Johansson, U., Öström, Å., Adamsson, V., Cao, Y., Msghina, M., & Brummer, R. J. (2021). Feasibility and Acceptability of a Healthy Nordic Diet Intervention for the Treatment of Depression: A Randomized Controlled Pilot Trial. Nutrients, 13(3), Article 902. Link
  11. Seiler, J., Eriksson, L., Westerlund, T., & Almevik, G. (2021). Ways of Tacit Knowing. FORMakademisk, 14(2), 1-5. Link
  12. Shapoval, V., Hägglund, P., Pizam, A., Abraham, V., Carlbäck, M., Nygren, T., & Madison Smith, R. (2021). The COVID-19 pandemic effects on the hospitality industry using social systems theory: A multi-country comparison. International Journal of Hospitality Management, 94. Link
  13. Östergren, D., Eriksson, L., & Jonsson, I-M. (2021). Using dialogue to express memories from a meal designer’s gastronomic professional practice. FormAkademisk - Forskningstidsskrift for Design Og Designdidaktikk,14(2). Link
  14. Garrido-Bañuelos, G., de Barros Alves, H., & Mihnea, M. (2021). Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies. BEVERAGES, 7(4). Link

2020

  1. Scander, H., Neuman, N., Tellström, R. & Yngve, A. (2020). Acquiring competence: Sommeliers on ‘good’ food and beverage combinations. International Journal of Gastronomy and Food Science, 20. Link
  2. Herdenstam, A. P. F., Nilsen, A. & Öström, Å. (2020). Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training. International Journal of Gastronomy and Food Science, 20. Link
  3. Castro Alves, V., Kalbina, I., Öström, Å., Hyötyläinen, T., & Strid, Å. (2020). The taste of UV light: Using sensomics to improve horticultural quality. UV4Plants Bulletin (1), 39-43. Link
  4. Ekman, M., Olsson, Å. A., Andersson, K., Jonsson, A., Stelick, A., & Dando, R. (2020). Applying sorting algorithms to sensory ranking tests – a proof of concept study. Current Research in Food Science, 2, 41-44. Link
  5. Eriksson, L., Jonsson, I. M., & Öström, Å. (2020). Waiter's craft-related actions studied from the perspective of time-geography. Nordic Journal of Vocational Education and Training, 10(2), 152-176. Link
  6. Joosse, S., & Marshall, M. (2020). Fridge stories and other tales from the kitchen: A methodological toolbox for getting closer to everyday food practices. Food, Culture and Society, 23(5), 608-626. Link
  7. Marklinder, I., Ahlgren, R., Blücher, A., Börjesson, S.-M. E., Hellkvist, F., Moazzami, M., Schelin, J., Zetterström, E., Eskhult, G., & Danielsson Tham, M.-L. (2020). Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden. Food Control, 113. Link
  8. Sundqvist, J., Walter, U., & Hörnell, A. (2020). Eat, Sleep, Fly, Repeat: Meal Patterns Among Swedish Business Travelers. Journal of Gastronomy and Tourism, 4(2), 53-66. Link
  9. Sundqvist, J., Walter, U., & Hörnell, A. (2020). Meal identity as practice: Towards an understanding of business travellers' meal practices. International Journal of Gastronomy and Food Science, 22. Link

2019

  1. Scander, H., Neuman, N. & Tellström, R. (2019). Sommeliers' Food and Beverage Combinations: Social Conventions and Professional Identity. Journal of Gastronomy and Tourism, 4(1), 29-39. Link
  2. Wellton, L., Jonsson, I-M., & Svingstedt, A (2019). “Just trained to be a chef, not a leader”: A study of head chef practices. International Journal of Hospitality & Tourism Administration, 20:(4), 400-422, Link
  3. Westling, M., Leino, M. W., Nilsen, A., Wennström, S. & Öström, Å. (2019). Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces. Journal of Food Science, 84(5), 1162-1169. Link
  4. Carlbäck, M. (2019). Brand Value Attributable to Affiliation (BVAA) – a Method for Measurement in a Consortium Context. European Journal of Tourism Research, 23, 112-126. Link
  5. Carlbäck, M. (2019). To Be or Not to Be . . . : – Brand Affiliation in the Hotel Industry. European Journal of Tourism Research, 21, 138-142. Link
  6. Eriksson, L., Seiler, J., Jarefjäll, P., & Almevik, G. (2019). The time-space of craftsmanship. Craft Research, 10(1), 17-39. Link
  7. Källbom, A., Nilsen, A., & Öström, Å. (2019). Olfactory description for refined linseed oils for paints: Characterization for reconstructing material and craft knowledge in paintmaking. Journal of Sensory Studies, 34(2). Link
  8. Justesen, L., Walter, U., Kristensen, N. H., & Beck, A. M. (2019). The Breakfast Club – co-creational meal practices as rehabilitation strategies in nursing homes. European Journal of Public Health, 29(Supplement 4), Link

2018

  1. Scander, H., Monteagudo, C., Nilsen, B. B., Tellström, R. & Yngve, A. (2018). Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden. Public Health Nutrition, 21(18), 3318-3327. Link
  2. Scander, H., Monteagudo, C., Nilsen, B. B., Tellström, R. & Yngve, A. (2018). Food and beverage dinner combinations, patterns among Swedish adults. International Journal of Gastronomy and Food Science, 14, 20-26. Link
  3. Wellton, L., Jonsson, I-M., & Svingstedt, A (2018). “We are service people, and we stay until the job is done”: enactments of professionalism in restaurants. Journal of Teaching in Travel & Tourism, 18:4, 265-283, Link
  4. Wellton, L., Jonsson, I-M., & Walter, U (2018). Making Meals in Small Seasonal Restaurants. Journal of Culinary Science & Technology, 16:1, 1-17, Link
  5. Herdenstam, A. P. F., Nilsen, A. N., Öström, Å. & Harrington, R. J. (2018). Sommelier training: Dialogue seminars and repertory grid method in combination as a pedagogical tool. International Journal of Gastronomy and Food Science, 13, 78-89. Link
  6. Lopez-Valladares, G., Danielsson Tham, M.-L., & Tham, W. (2018). Implicated food products for listeriosis and changes in serovars of Listeria monocytogenes affecting humans in recent decades. Foodborne Pathogens and Disease, 15(7), 387-397. Link
  7. Marshall, M., & Hagström, C. (2018). ”Zone taken!”: Kunskap, förändring och kulturell gemenskap i mobilspelet Turf. Idrott, historia & samhälle, 72-91. Link
  8. Nilsen, B. B., Yngve, A., & Werner, B. (2018). Do substantial BMI reduction episodes among Swedish schoolchildren have any impact on their final height? Acta Paediatrica, 107(7), 1223-1229. Link

2017

1.Monteagudo, C., Scander, H., Nilsen, B., & Yngve, A. (2017). Folate intake in a Swedish adult population: Food sources and predictive factors. Food & Nutrition Research, 61. Retrieved from Link

2.Nilsen, B. B., Yngve, A., Monteagudo, C., Tellström, R., Scander, H., & Werner, B. (2017). Reported habitual intake of breakfast and selected foods in relation to overweight status among seven- to nine-year-old Swedish children. Scandinavian Journal of Public Health, Link

3.Wellton, L., Jonsson, I-M., Walter, U., & Svingstedt, A. (2017). Restaurant practices – time, planning, knowledge and dreams. Scandinavian Journal of Hospitality and Tourism, 17:3, 297-311, Link

4.Magnusson Sporre, C., Jonsson, I. M., & Pipping Ekström, M. (2017). Enjoy!: Enhancing Meals in the Swedish Public Sector. Journal of Culinary Science & Technology, 15(3), 239-258. Link

5.Nygren, T., Nilsen, A., & Öström, Å. (2017). Dynamic changes of taste experiences in wine and cheese combinations. Journal of Wine Research, 28(2), 105-122. Link

6.Lopez-Valladares, G., Danielsson-Tham, M.-L., Goering, R. V., & Tham, W. (2017). Lineage II (Serovar 1/2a and 1/2c) Human Listeria monocytogenes Pulsed-Field Gel Electrophoresis Types Divided into PFGE Groups Using the Band Patterns Below 145.5 kb. Foodborne Pathogens and Disease, 14(1), 8-16. Link

7.Dernini, S., Berry, E. M., Serra-Majem, L., La Vecchia, C., Capone, R., Medina, F. X., Aranceta-Bartrina, J., Belahsen, R., Burlingame, B., Calabrese, G., Corella, D., Donini, L. M., Lairon, D., Meybeck, A., Pekcan, A. G., Piscopo, S., Yngve, A., & Trichopoulou, A. (2017, 2017). Med Diet 4.0: the Mediterranean diet with four sustainable benefits [Review]. Public Health Nutrition, 20(7), 1322-1330. Link

2016

1.Benhammou, S., Heras-González, L., Ibáñez-Peinado, D., Barceló, C., Hamdan, M., Rivas, A., Mariscal-Arcas, M., Olea-Serrano, F., & Monteagudo, C. (2016). Comparison of Mediterranean diet compliance between European and non-European populations in the Mediterranean basin. Appetite, 107, 521-526. Link

2.Blaznik, U., Yngve, A., Eržen, I., & Hlastan Ribič, C. (2016). Consumption of fruits and vegetables and probabilistic assessment of the cumulative acute exposure to organophosphorus and carbamate pesticides of schoolchildren in Slovenia. Public Health Nutrition, 19(4), 557-563. Link

3.Lissner, L., Wijnhoven, T. M. A., Mehlig, K., Sjöberg, A., Kunesova, M., Yngve, A., Petrauskiene, A., Duleva, V., Rito, A. I., & Breda, J. (2016). Socioeconomic inequalities in childhood overweight: heterogeneity across five countries in the WHO European Childhood Obesity Surveillance Initiative (COSI-2008). International Journal of Obesity, 40(5), 796-802. Link

4.Monteagudo, C., Mariscal-Arcas, M., Heras-Gonzalez, L., Ibañez-Peinado, D., Rivas, A., & Olea-Serrano, F. (2016). Effects of maternal diet and environmental exposure to organochlorine pesticides on newborn weight in Southern Spain. Chemosphere, 156, 135-142. Link

5.Nilsen, B. B., Yngve, A., Sjöberg, A., Moraeus, L., Lissner, L., & Werner, B. (2016). Using different growth references to measure thinness and overweight among Swedish primary school children showed considerable variations. Acta Paediatrica, 105(10), 1158-1165. Link

6.Rivas, A., Monteagudo, C., Heras-Gonzalez, L., Mariscal-Arcas, M., Lorenzo-Tovar, M. L., & Olea-Serrano, F. (2016). Association of bisphenol A exposure with dietary quality indices in Spanish schoolchildren. Food and Chemical Toxicology, 94, 25-30. Link

7.Wijnhoven, T. M. A., van Raaij, J. M. A., Spinelli, A., Yngve, A., Lissner, L., Spiroski, I., Sant'Angelo, V. F., Pérez-Farinós, N., Martos, É., Heinen, M., Kunešová, M., Rito, A. I., Hovengen, R., Starc, G., Duleva, V., Pudule, I., Petrauskiene, A., Braeckevelt, L., Hassapidou, M., Breda, J., & van't Veer, P. (2016). WHO European Childhood Obesity Surveillance Initiative: Impact of type of clothing worn during anthropometric measurements and timing of the survey on weight and body mass index outcome measures in 6-9-year-old children. Epidemiology Research International. Link

2015

1.Börnhorst, C., Wijnhoven, T. M. A., Kunesova, M., Yngve, A., Rito, A. I., Lissner, L., Duleva, V., Petrauskiene, A., & Breda, J. (2015). WHO European Childhood Obesity Surveillance Initiative: associations between sleep duration, screen time and food consumption frequencies. BMC Public Health, 15(1), Article 442. Link

2.Der Ananian, C., Soroush, A., Ainsworth, B., Belyea, M., Walker, J., Poortvliet, E., Swan, P., & Yngve, A. (2015). Trajectories and predictors of steps in a worksite intervention: ASUKI-step. Health behavior and policy review, 2(1), 46-61. Link

3.Lehto, E., Ray, C., Haukkala, A., Yngve, A., Thorsdottir, I., & Roos, E. (2015). Do descriptive norms related to parents and friends predict fruit and vegetable intake similarly among 11-year-old girls and boys?. British Journal of Nutrition, 115(1), 168-175. Link

4.Lehto, E., Ray, C., Haukkala, A., Yngve, A., Thorsdottir, I., & Roos, E. (2015). Predicting gender differences in liking for vegetables and preference for a variety of vegetables among 11-year-old children. Appetite, 95, 285-292. Link

5.Lehto, E., Ray, C., Te Velde, S., Petrova, S., Duleva, V., Krawinkel, M., Behrendt, I., Papadaki, A., Kristjansdottir, Å., Thorsdottir, I., Yngve, A., Lien, N., Lynch, C., Ehrenblad, B., Vaz de Almeida, M. D., Ribic, C. H., Simčic, I., & Roos, E. (2015). Mediation of parental educational level on fruit and vegetable intake among schoolchildren in ten European countries. Public Health Nutrition, 18(1), 89-99. Link

6.Lopez-Valladares, G., Danielsson-Tham, M.-L., Goering, R. V., & Tham, W. (2015). Division of Human Listeria monocytogenes Pulsed-Field Gel Electrophoresis (PFGE) Types Belonging to Lineage I (Serovar 4b, 1/2b, and 3b) into PFGE Groups. Foodborne Pathogens and Disease, 12(5), 447-453. Link

7.Magnusson Sporre, C., Jonsson, I. M., & Pipping Ekström, M. (2015). The complexity of making a conscious meal: a concept for development and education. Journal of Culinary Science and Technology, 13(3), 263-285. Link

8.Rossen, J., Yngve, A., Hagströmer, M., Brismar, K., Ainsworth, B. E., Iskull, C., Möller, P., & Johansson, U.-B. (2015). Physical activity promotion in the primary care setting in pre- and type 2 diabetes - the Sophia step study, an RCT. BMC Public Health, 15. Link

9.Wijnhoven, T. M., van Raaij, J. M., Yngve, A., Sjöberg, A., Kunešová, M., Duleva, V., Petrauskiene, A., Rito, A. I., & Breda, J. (2015). WHO European Childhood Obesity Surveillance Initiative: health-risk behaviours on nutrition and physical activity in 6-9-year-old schoolchildren. Public Health Nutrition, 18(17), 3108-3124. Link

2014

1.Atiya Ali, M., Strandvik, B., Sabel, K. G., Palme Kilander, C., Strömberg, R., & Yngve, A. (2014). Polyamine levels in breast milk are associated with mothers' dietary intake and are higher in preterm than full-term human milk and formulas. Journal of human nutrition and dietetics, 27(5), 459-467. Link

2.Lehto, R., Määttä, S., Lehto, E., Ray, C., Te Velde, S., Lien, N., Thorsdottir, I., Yngve, A., & Roos, E. (2014). The PRO GREENS intervention in Finnish schoolchildren: the degree of implementation affects both mediators and the intake of fruits and vegetables. British Journal of Nutrition, 112(7), 1185-1194. Link

3.Lin, Y., Yngve, A., Lagergren, J., & Lu, Y. (2014). A dietary pattern rich in lignans, quercetin and resveratrol decreases the risk of oesophageal cancer. British Journal of Nutrition, 112(12), 2002-2009. Link

4.Lopez-Valladares, G., Tham, W., Parihar, V. S., Helmersson, S., Andersson, B., Ivarsson, S., Johansson, C., Ringberg, H., Tjernberg, I., Henriques-Normark, B., & Danielsson-Tham, M.-L. (2014). Human isolates of Listeria monocytogenes in Sweden during half a century (1958-2010). Epidemiology and Infection, 142, 2251-2260. Link

5.Lynch, C., Kristjansdottir, A. G., Te Velde, S. J., Lien, N., Roos, E., Thorsdottir, I., Krawinkel, M., de Almeida, M. D. V., Papadaki, A., Ribic, C. H., Petrova, S., Ehrenblad, B., Halldorsson, T. I., Poortvliet, E., & Yngve, A. (2014). Fruit and vegetable consumption in a sample of 11-year-old children in ten European countries: the PRO GREENS cross-sectional survey. Public Health Nutrition, 17(11), 2436-2444. Link.

6.Murto, T., Kallak, T. K., Hoas, A., Altmäe, S., Salumets, A., Nilsson, T. K., Skoog Svanberg, A., Wånggren, K., Yngve, A., & Stavreus-Evers, A. (2014). Folic acid supplementation and methylenetetrahydrofolate reductase (MTHFR) gene variations in relation to IVF pregnancy outcome. Acta Obstetricia et Gynecologica Scandinavica, 94(1), 65-71. Link

7.Murto, T., Skoog Svanberg, A., Yngve, A., Nilsson, T. K., Altmäe, S., Wånggren, K., Salumets, A., & Stavreus-Evers, A. (2014). Folic acid supplementation and IVF pregnancy outcome in women with unexplained infertility. Reproductive Biomedicine Online, 28(6), 766-772. Link

8.Olang, B., Abdollahi, Z., Neshati, R., Ali, M. A., Naghavi, M., & Yngve, A. (2014). Vitamin A status in pregnant women in Iran in 2001 and its relationship with province and gestational age. Food & Nutrition Research, 58. Link

9.Roos, E., Pajunen, T., Ray, C., Lynch, C., Gudrun Kristiansdottir, Å., Halldorsson, T., te Velde, S., Krawinkel, M., Behrendt, I., Vaz de Almeida, M. D., Franchini, B., Papadaki, A., Moschandreas, J., Thorsdottir, I., Ribic, C. H., Petrova, S., Duleva, V., Simcic, I., & Yngve, A. (2014). Does eating family meals and having the television on during dinner correlate with overweight?: a sub-study of the PRO GREENS project, looking at children from nine European countries. Public Health Nutrition, 17(11), 2528-2536. Link

10.Walker, J. R., Soroush, A., Ainsworth, B. E., Belyea, M., Swan, P. D., & Yngve, A. (2014). U.S. Cohort differences in body composition outcomes of a 6-month pedometer-based physical activity intervention: the ASUKI step study. Asian Journal of Sports Medicine, 5(4). Link

11.Wijnhoven, T. M. A., van Raaij, J. M. A., Sjöberg, A., Eldin, N., Yngve, A., Kunešová, M., Starc, G., Rito, A. I., Duleva, V., Hassapidou, M., Martos, E., Pudule, I., Petrauskiene, A., Sant'Angelo, V. F., Hovengen, R., & Breda, J. (2014). WHO European Childhood Obesity Surveillance Initiative: School Nutrition Environment and Body Mass Index in Primary Schools. International Journal of Environmental Research and Public Health, 11(11), 11261-11285. Link

2013

1.Ali, M. A., Strandvik, B., Palme-Kilander, C., & Yngve, A. (2013). Lower polyamine levels in breast milk of obese mothers compared to mothers with normal body weight. Journal of human nutrition and dietetics, 26 Suppl 1, 164-170. Link

2.Lopez-Valladares, G., Danielsson-Tham, M.-L., & Than, W. (2013). Listeriosis in South American camelids: a review. Journal of Camel Practice and Research, 20, 129-132. Link

3.Soroush, A., Der Ananian, C., Ainsworth, B. E., Belyea, M., Poortvliet, E., Swan, P. D., Walker, J., & Yngve, A. (2013). Effects of a 6-Month Walking Study on Blood Pressure and Cardiorespiratory Fitness in U.S. and Swedish Adults: ASUKI Step Study. Asian Journal of Sports Medicine, 4(2), 114-124. Link

4.Tham, W., Lopez-Valladares, G., Helmersson, S., Wennström, S., Österlund, A., & Danielsson-Tham, M.-L. (2013). Occurrence of Genetic Variants of Listeria monocytogenes Strains. Foodborne Pathogens and Disease, 10(9), 825-826. Link

5.Thisted Lambertz, S., Ivarsson, S., Lopez-Valladares, G., Sidstedt, M., & Lindqvist, R. (2013). Subtyping of Listeria monocytogenes isolates recovered from retail ready-to-eat foods, processing plants and listeriosis patients in Sweden 2010. International Journal of Food Microbiology, 166, 186-192. Link

6.Vessby, B., Gustafsson, I.-B., Tengblad, S., & Berglund, L. (2013). Indices of fatty acid desaturase activity in healthy human subjects: effects of different types of dietary fat. British Journal of Nutrition, 110(5), 871-879. Link

7.Wijnhoven, T. M. A., van Raaij, J. M. A., Spinelli, A., Rito, A. I., Hovengen, R., Kunesova, M., Starc, G., Rutter, H., Sjöberg, A., Petrauskiene, A., O'Dwyer, U., Petrova, S., Farrugia Sant'angelo, V., Wauters, M., Yngve, A., Rubana, I. M., & Breda, J. (2013). WHO European Childhood Obesity Surveillance Initiative 2008: weight, height and body mass index in 6-9-year-old children. Pediatric Obesity, 8(2), 79-97. Link

2012

1.Paulsen, M. T., Ueland, Ø., Nilsen, A. N., Öström, Å., & Hersleth, M. (2012). Sensory perception of salmon and culinary sauces: An interdisciplinary approach. Food Quality and Preference, 23(2), 99-109. Link

2.Swahn, J., Mossberg, L., Öström, Å., & Gustafsson, I.-B. (2012). Sensory description labels for food affect consumer product choice. European Journal of Marketing, 46(11/12), 1628-1646. Link

3.Walter, U., & Edvardsson, B. (2012). The physical environment as a driver of customers' service experiences at restaurants. International Journal of Quality and Service Sciences, 4(2), 104-119. Link

2011

1.Larsson, U., & Swahn, J. (2011). Green frames: a semantic study in the lexicon of babyleaf salad. Studia Neophilologica, 83(2), 149-168. Link

2.Iggman, D., Gustafsson, I.-B., Berglund, L., Vessby, B., Marckmann, P., & Riserus, U. (2011). Replacing dairy fat with rapeseed oil causes rapid improvement of hyperlipidaemia: a randomized controlled study. Journal of Internal Medicine, 270(4), 356-364. Link

2010

1.Sampels, S., Turner, T., Öström, Å., & Pickova, J. (2010). Effects of -linolenic acid and eicosapentaenoic acid from linseed and algae, respectively, on reindeer (Rangifer tarandus tarandus L.) muscle fatty acid composition. Acta agriculturae Scandinavica. Section A, Animal science, 60(3), 175-186. Link

2.Sjögren, P., Becker, W., Warensjö, E., Olsson, E., Byberg, L., Gustafsson, I.-B., Karlström, B., & Cederholm, T. (2010). Mediterranean and carbohydrate-restricted diets and mortality among elderly men: a cohort study in Sweden. American Journal of Clinical Nutrition, 92(4), 967-974. Link

3.Skovbjerg, S., Martner, A., Hynsjö, L., Hessle, C., Olsen, I., Dewhirst, F. E., Tham, W., & Wold, A. E. (2010). Gram-Positive and Gram-Negative Bacteria Induce Different Patterns of Cytokine Production in Human Mononuclear Cells Irrespective of Taxonomic Relatedness. Journal of Interferon and Cytokine Research, 30(1), 23-32. Link

4.Swahn, J., Öström, Å., Larsson, U., & Gustafsson, I.-B. (2010). Sensory and semantic language model for red apples. Journal of Sensory Studies, 25(4), 591-615. Link

5.Walter, U., Edvardsson, B., & Öström, Å. (2010). Drivers of customers’ service experiences: a study in the restaurant industry. Managing Service Quality, 20(3), 236-258. Link

2009

1.Herdenstam, A. P. F., Hammarén, M., Ahlström, R. & Wiktorsson, P.-A. (2009). The professional language of wine: perception, training and dialogue. Journal of Wine Research, 20(1), 53-84. Link

2.McAtamney, G., & Annett, J. (2009). Learning to associate compatible and incompatible pictures with food and non-food odours, within a stimulus equivalence paradigm. Food Quality and Preference, 20(3), 259-267. Link

3.Nydahl, M., Gustafsson, I.-B., Mohsen, R., & Becker, W. (2009). Comparison between optical readable and open-ended weighed food records. Food and Nutrition Research, 53(1), 1-8. Link

4.Peiris, I. P., Lopez-Valladares, G., Parihar, V. S., Helmersson, S., Barbuddhe, S., Tham, W., & Danielsson-Tham, M.-L. (2009). Gravad (Gravlax) and cold-smoked salmon, still a potential source of listeriosis. Journal of foodservice, 20(1), 15-20. Link

5.Rapp, E., Öström, Å., Osika, W., Englund, A., Annett, J., & Gustafsson, I.-B. (2009). Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls. Physiology and Behavior, 98(4), 489-497. Link

6.Thorberg, B.-M., Danielsson-Tham, M.-L., Emanuelsson, U., & Persson Waller, K. (2009). Bovine subclinical mastitis caused by different types of coagulase-negative staphylococci. Journal of Dairy Science, 92(10), 4962-4970. Link

2008

1.Billing, M., Öström, Å., & Lagerbielke, E. (2008). The importance of wine glasses for enhancing the meal experience from the perspectives of craft, design and science. Journal of foodservice, 19(1), 69-73. Link

2.Edwards, J., Engström, K., & Gustafsson, I.-B. (2008). Body mass index (BMI), perceptions of portion size, and knowledge of energy intake and expenditure: a pilot study. Journal of Culinary Science & Technology, 6(2-3), 151-169. Link

3.Edwards, J. S. A., & Gustafsson, I.-B. (2008). The Five Aspects Meal Model. Journal of foodservice, 19(1), 4-12. Link

4.Edwards, J. S. A., & Gustafsson, I.-B. (2008). The room and atmosphere as aspects of the meal: a review. Journal of foodservice, 19(1), 22-34. Link

5.Jonsson, I. M., Pipping Ekström, M., & Nygren, T. (2008). Key concepts towards a stance on gender in the restaurant. Journal of foodservice, 19(1), 53-62. Link

6.Lindstedt, B.-A., Tham, W., Danielsson-Tham, M.-L., Vardund, T., Helmersson, S., & Kapperud, G. (2008). Multiple-locus variable-number tandem-repeats analysis of Listeria monocytogenes using multicolour capillary electrophoresis and comparison with pulsed-field gel electrophoresis typing. Journal of Microbiological Methods, 72(2), 141-148. Link

7.Lundberg, C., & Mossberg, L. (2008). Learning by sharing: waiters’ and bartenders’ experiences of service encounters. Journal of foodservice, 19(1), 44-52. Link

8.Parihar, V. S., Barbuddhe, S., Danielsson-Tham, M.-L., & Tham, W. (2008). Isolation and characterization of Listeria species from tropical seafoods. Food Control, 19(6), 566-569. Link

9.Parihar, V. S., Lopez-Valladares, G., Danielsson-Tham, M.-L., Peiris, I., Helmersson, S., Unemo, M., Andersson, B., Arneborn, M., Bannerman, E., Barbuddhe, S., Bille, J., Hajdu, L., Jacquet, C., Johansson, C., Löfdahl, M., Möllerberg, G., Ringberg, H., Rocourt, J., Tjernberg, I., Ursing, J., Henriques-Normark, B., & Tham, W. (2008). Characterization of human invasive isolates of Listeria monocytogenes in Sweden 1986-2007. Foodborne Pathogens and Disease, 5(6), 755-761. Link

10.Rapp, E. (2008). Application of the meal environment as a tool to improve health? Journal of foodservice, 19(1), 80-86. Link

11.Tellström, R., Gustafsson, I.-B., & Lindgren, H. (2008). Constructed national food and meal archetypes at international exhibitions from Paris 1867 to Aichi 2005. National Identities, 10(3), 313-327. Link

12.Walter, U. (2008). The meeting aspect and the physical setting: are they important for the guests experience? Journal of foodservice, 19(1), 87-95. Link

13.Warensjö, E., Risérus, U., Gustafsson, I.-B., Mohsen, R., Cederholm, T., & Vessby, B. (2008). Effects of saturated and unsaturated fatty acids on estimated desaturase activities during a controlled dietary intervention. NMCD. Nutrition Metabolism and Cardiovascular Diseases, 18(10), 683-690. Link

14.Watz, B. (2008). The entirety of the meal: a designer's perspective. Journal of foodservice, 19(1), 96-104. Link

15.Öström, Å., Rapp, E., & Prim, M. (2008). FAMM: from food to meal research on the product aspect of the meal experience. Journal of foodservice, 19(1), 63-68. Link

2007

1.Parihar, V. S., Barbuddhe, S. B., Chakurkar, E. B., Danielsson-Tham, M.-L., & Tham, W. (2007). Isolation of Listeria species from farm bulk milk at the receiving dairy plant and cervico-vaginal swabs. Indian Journal of Comparative Microbiology, Immunology and Infectious Diseases, 28(1/2), 53-55. Link

2.Prim, M., Gustafsson, I.-B., & Hall, G. (2007). The appropriateness of ready meals for dinner. Journal of foodservice, 18(6), 238-250. Link

3.Rapp, E., Öström, Å., Bosander, F., & Gustafsson, I.-B. (2007). The sensory effect of butter in culinary sauces. Journal of foodservice, 18(1), 31-42. Link

4.Tham, W., Lopez-Valladares, G., Helmersson, S., Österlund, A., & Danielsson-Tham, M.-L. (2007). More than one variant of Listeria monocytogenes isolated from each of two human cases of invasive listeriosis. Epidemiology and Infection, 135(5), 854-856. Link

5.Jensen, Ø., & Hansen, K. V. (2007). Consumer values among restaurant customers. International Journal of Hospitality Management, 26(3), 603-622. Link

2006

1.Ahlgren, M. K., Gustafsson, I.-B., & Hall, G. (2006). Buyers’ demands for ready meals: influenced by gender and who will eat them. Journal of foodservice, 17(5-6), 205-211. Link

2.Duhart, F., Haid, O. M., & Tellström, R. (2006). Sobre la pizza: identificación y apropiación alimenticias en el mundo contemporáneo. Ámbitos. Revista de estudios de ciencias sociales y humanidades(15), 63-68. Link

3.Gustafsson, I.-B., Öström, Å., Johansson, J., & Mossberg, L. (2006). The Five Aspects Meal Model: a tool for developing meal services in restaurants. Journal of foodservice, 17(2), 84-93. Link

4.Jönsson, S., Uusitalo, T., van Bavel, B., Gustafsson, I.-B., & Lindström, G. (2006). Determination of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole on ng L-1 to pg L-1 levels in wine by soild-phase microextraction and gas chromatography-high-resolution mass spectrometry. Journal of Chromatography A, 1111(1), 71-75. Link

5.Kihlberg, I., Öström, Å., & Risvik, E. (2006). Sensory qualities of plain white pan bread: influence of farming system, year of harvest and baking technique. Journal of Cereal Science, 43(1), 15-30. Link

6.Tellström, R., Gustafsson, I.-B., & Mossberg, L. (2006). Consuming heritage: the use of local food culture in branding. Place Branding, 2(2), 130-143. Link

2005

1.Ahlgren, M. K., Gustafsson, I.-B., & Hall, G. (2005). The impact of the meal situation on the consumption of ready meals. International Journal of Consumer Studies, 29(6), 485-492. Link

2.Hansen, K. V., Jensen, Ø., & Gustafsson, I.-B. (2005). The meal experiences of á la carte restaurant customers. Scandinavian journal of hospitality and tourism, 5(2), 135-151. Link

3.Jonsson, I. M., Pipping Ekström, M., & Gustafsson, I.-B. (2005). Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education. International Journal of Consumer Studies, 29(1), 78-85. Link

4.Tellström, R. (2005). Modern European political food culture: in search of the optimal balance of food and political factors. Etnološka istraživanja: Ethnological Researches, 1(10), 29-40. Link

5.Tellström, R., Gustafsson, I.-B., & Mossberg, L. (2005). Local food cultures in the Swedish rural economy. Sociologia Ruralis, 45(4), 346-359. Link

2004

1.Ahlgren, M. K., Gustafsson, I.-B., & Hall, G. (2004). Attitudes and beliefs directed towards ready-meal consumption. Food Service Technology, 4(4), 159-169. Link

2.Andersson, T. D., & Mossberg, L. (2004). The dining experience: do restaurants satisfy customer needs? Food Service Technology, 4(4), 171-177. Link

3.Gustafsson, I.-B. (2004). Culinary Arts and Meal Science: A new scientific research discipline. Journal of Foodservice and Technology, 4(1), 9-20. Link

4.Hansen, K. V., Jensen, Ø., & Gustafsson, I.-B. (2004). Payment: an undervalued part of the meal experience? Food Service Technology, 4(2), 85-91. Link

2003

1.Nygren, I. T., Gustafsson, I.-B., & Johansson, L. (2003). Effects of tasting technique: sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese. Food Service Technology, 3(2), 61-69. Link

2.Nygren, I. T., Gustafsson, I.-B., & Johansson, L. (2003, 2003). Perceived flavour changes in blue mould cheese after tasting white wine. Food Service Technology, 3(3-4), 143-150. Link

3.Rosell, M., Hellénius, M.-L., de Faire, U., Berglund, L., Gustafsson, I.-B., & Johansson, G. (2003). Contribution of a manually coded part in an optically readable, precoded sevenday food record for the intake of energy, nutrients and foods. Scandinavian Journal of Nutrition/Næringsforskning, 47(3), 123-131. Link

4.Tellström, R., Gustafsson, I.-B., & Fjellström, C. (2003). Food culture as a political tool: meal construction during the Swedish EU-chairmanship 2001. Food Service Technology, 3(2), 89-96. Link

2002

1.Gustafsson, I.-B. (2002). Måltidskunskap - ett nytt forskarutbildningsämne: bearbetning av föreläsning vid professorsinstallation den 9 februari 2002. Scandinavian Journal of Nutrition/Næringsforskning, 46(2), 104-106. Link

2.Gustafsson, I.-B. (2002, 2002). Måltidskunskap: ett nytt forskarutbildningsämne. Vård (4), 51-55. Link

3.Jonsson, I. M., Hallberg, L. R. M., & Gustafsson, I.-B. (2002). Cultural foodways in Sweden: repeated focus group interviews with Somalian women. International Journal of Consumer Studies, 26(4), 328-339. Link

4.Jonsson, I. M., Wallin, A.-M., Hallberg, L. R. M., & Gustafsson, I.-B. (2002). Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus group interviews with immigrant women in Sweden. Ethnicity and Health, 7(3), 149-161. Link

5.Nordin, E. (2002). Måltidens betydelse för folkhälsan: påverkas våra smakpreferenser av klasstillhörighet? Vård (4), 61-64. Link

6.Nygren, I. T., Gustafsson, I.-B., & Johansson, L. (2002). Perceived flavour changes in white wine after tasting blue mould cheese. Food Service Technology, 2(4), 163-171. Link

7.Vessby, B., Gustafsson, I.-B., Tengblad, S., Boberg, M., & Andersson, A. (2002). Desaturation and elongation of fatty acids and insulin action. Annals of the New York Academy of Sciences, 967, 183-195. Link

2001

1.Nygren, I. T., Gustafsson, I.-B., Haglund, Å., Johansson, L., & Noble, A. C. (2001). Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce. Journal of Sensory Studies, 16(5), 461-470. Link