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Restaurang- och hotellhögskolan

Vetenskapliga artiklar

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 to article.
  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 to article. 
  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 to article.
  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 to article.
  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 to article.
  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 to article.
  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 to article. 
  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 to article. 
  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 to article. 
  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 to article.
  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 to article.
  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 to article. 
  13. Boto-García, D., Demydyuk, V., G. & Carlback, M. (2024). What explains profit inefficiency in the restaurant industry? Evidence from Sweden, Tourism Economics 2024, Vol. 0(0) 1–26. Link to article.
  14. Östergren, D., Walter, U. & Gustavsson, B. (2024). Unfolding humanistic wine tasting, based on wine professionals’ biographical expressions, International Journal of Gastronomy and Food Science, Volume 38, December 2024, 101074. Link to article.
  15. Östergren, D., Walter, U. & Gustavsson, B. (2024). Unfolding humanistic wine tasting, based on wine professionals’ biographical expressions. International Journal of Gastronomy and Food Science, Volume 38, December 2024, 101074. Link to article. 

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. Länk till artikeln.
  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. Länk till artikeln. 
  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. Länk till artikeln.
  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. Länk till artikeln.
  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. Länk till artikeln. 
  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. Länk till artikeln.
  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. Länk till artikeln.
  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. Länk till artikeln.
  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. Länk till artikeln.

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. Länk till artikeln.
  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. Länk till artikeln.
  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. Länk till artikeln.
  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. Länk till artikeln.
  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. Länk till artikeln.
  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. Länk till artikeln.
  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. Länk till artikeln.
  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. Länk till artikel.
  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. Länk till artikel
  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. Länk till artikel
  11. Wellton, L. & Öström, Å. (2022). Mutton – from unappreciated local food to delicious tourist attraction in a Swedish destination. Journal of Gastronomy and Tourism. Länk till artikel
  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. Länk till artikel
  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. Länk till artikel

2021

  1. Scander, H., Yngve, A. & Lennernäs Wiklund, M. (2021). Assessing Commensality in Research. International Journal of Environmental Research and Public Health, 18(5). Länk till artikel.
  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). Länk till artikel.
  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. Länk till artikel.
  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, Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  9. Marshall, M. (2021). Prepared for a crisis and the unexpected: Managing everyday eventualities through food storage practices. Food, Culture and Society. Länk till artikel.
  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. Länk till artikel.
  11. Seiler, J., Eriksson, L., Westerlund, T., & Almevik, G. (2021). Ways of Tacit Knowing. FORMakademisk, 14(2), 1-5. Länk till artikel.
  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. Länk till artikel.
  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). Länk till artikel.
  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). Länk till artikel

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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  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, Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  5. Carlbäck, M. (2019). To Be or Not to Be . . . : – Brand Affiliation in the Hotel Industry. European Journal of Tourism Research, 21, 138-142. Länk till artikel.
  6. Eriksson, L., Seiler, J., Jarefjäll, P., & Almevik, G. (2019). The time-space of craftsmanship. Craft Research, 10(1), 17-39. Länk till artikel.
  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). Länk till artikel.
  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), Länk till artikel.

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. Länk till artikel.
  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. Länk till artikel.
  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, Länk till artikel.
  4. Wellton, L., Jonsson, I-M., & Walter, U (2018). Making Meals in Small Seasonal Restaurants. Journal of Culinary Science & Technology, 16:1, 1-17, Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  7. Marshall, M., & Hagström, C. (2018). ”Zone taken!”: Kunskap, förändring och kulturell gemenskap i mobilspelet Turf. Idrott, historia & samhälle, 72-91. Länk till artikel.
  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. Länk till artikel.

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 Länk till artikel.
  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, Länk till artikel.
  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, Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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). Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

2011

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

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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  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. Länk till artikel.
  3. Edwards, J. S. A., & Gustafsson, I.-B. (2008). The Five Aspects Meal Model. Journal of foodservice, 19(1), 4-12. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  7. Lundberg, C., & Mossberg, L. (2008). Learning by sharing: waiters’ and bartenders’ experiences of service encounters. Journal of foodservice, 19(1), 44-52. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  10. Rapp, E. (2008). Application of the meal environment as a tool to improve health? Journal of foodservice, 19(1), 80-86. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  14. Watz, B. (2008). The entirety of the meal: a designer's perspective. Journal of foodservice, 19(1), 96-104. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  2. Prim, M., Gustafsson, I.-B., & Hall, G. (2007). The appropriateness of ready meals for dinner. Journal of foodservice, 18(6), 238-250. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  5. Jensen, Ø., & Hansen, K. V. (2007). Consumer values among restaurant customers. International Journal of Hospitality Management, 26(3), 603-622. Länk till artikel.

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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

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

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. Länk till artikel.
  2. Andersson, T. D., & Mossberg, L. (2004). The dining experience: do restaurants satisfy customer needs? Food Service Technology, 4(4), 171-177. Länk till artikel.
  3. Gustafsson, I.-B. (2004). Culinary Arts and Meal Science: A new scientific research discipline. Journal of Foodservice and Technology, 4(1), 9-20. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.
  2. Gustafsson, I.-B. (2002, 2002). Måltidskunskap: ett nytt forskarutbildningsämne. Vård (4), 51-55. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.
  5. Nordin, E. (2002). Måltidens betydelse för folkhälsan: påverkas våra smakpreferenser av klasstillhörighet? Vård (4), 61-64. Länk till artikel.
  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. Länk till artikel.
  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. Länk till artikel.

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. Länk till artikel.