Publikationer
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Making seaweeds tasty – the becoming of novel food products
Annabell Merkel
(2025) , p.31-32
Konferensbidrag: abstractA 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
Artikel i tidskriftConsuming Seaweeds: In The Laboratory And Beyond
Annabell Merkel
(2024) , p.167-167
Konferensbidrag: abstractNutritional, 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
Artikel i tidskriftSensing 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
Artikel i tidskriftTrending 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
Del av eller Kapitel i bokThe 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
Artikel i tidskrift