Publications
Displaying of publications. Sorted by year, then title.
A sense of seaweed : Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers.
Madeleine Jönsson, Ervan Maubert, Annabell Merkel, Cecilia Fredriksson, Eva Nordberg Karlsson, et al.
(2024) Future Foods, 9
Journal articleNutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food
Madeleine Jönsson, Annabell Merkel, Cecilia Fredriksson, Eva Nordberg Karlsson, Karin Wendin
(2023) Algal Research, 75
Journal articleSensing seaweed settings : Making sense of a mixed-method design for sensory analysis
Cecilia Fredriksson, Madeleine Jönsson, Annabell Merkel, Eva Nordberg Karlsson, Karin Wendin
(2023) International Journal of Gastronomy and Food Science, 33
Journal articleTrending Seaweed: Future Opportunities in Retail?
Cecilia Fredriksson, Annabell Merkel, Filippa Säwe
(2023) The future of consumption : How Technology, Sustainability and Wellbeing will Transform Retail and Customer Experience , p.145-158
Book chapterThe seaweed experience: exploring the potential and value of a marine resource
Annabell Merkel, Filippa Säwe, Cecilia Fredriksson
(2021) Scandinavian Journal of Hospitality and Tourism, 21 p.391-406
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