Magnus Westling

Articles in journals

• 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.
• 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.
• 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.
• Westling, M. , Danielsson Tham, M. , Jass, J. , Nilsen, A. , Öström, Å. & Tham, W. (2016). Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk. Procedia Food Science, 7, 17-20.

Chapters in books

• Leino, M. W. , Næss, H. & Westling, M. (2020). Kålrotssorter i Sverige. In: Matti Wiking Leino; Hans Næss; Martin Ragnar, Underbara kålrötter: kulturhistoria, odling och användning (pp. 55-87). . Kålrotsakademien.

Conference papers

• Westling, M. , Nygren, T. , Nilsen, A. & Öström, Å. (2015). Sensory educationin hospitality, culinary arts and meal science: Do sensitive testing, profiling and preference assessments help students to become reflective practitioners in restaurants?.  Paper presented at 11th Pangborn Sensory Science Symposium, Svenska Mässan, Gothenburg, Sweden, August 23–27, 2015.

Doctoral theses, comprehensive summaries

• Westling, M. (2022). Sensory qualities and culinary utility of produce: a path towards sustainable gastronomy. (Doctoral dissertation). (Comprehensive summary) Örebro: Örebro University.

Manuscripts

• Westling, M. , Leino, M. W. , Wennström, S. & Öström, Å. Nordic Peas : Influence of Cultivar, Terroir and Harvest Year on Sensory Quality.