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Asgeir Nilsen

Tjänstetitel: Universitetsadjunkt, Laboratorieingenjör Organisation: Restaurang- och hotellhögskolan

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Telefon: 019 302029

Rum: K1106

Asgeir Nilsen

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Publikationer

Publikationer

Artiklar i tidskrifter |  Rapporter | 

Artiklar i tidskrifter

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.
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.
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.
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.
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.

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