Concepedia

Ingemar T. Nygren

IT

4

Publications

196

Citations

4

H-Index

2001

Active since

Affiliations

Uppsala University(Current)

Örebro University

Ingemar T. Nygren is an author at Uppsala University specializing in food safety, wine tasting, and food quality.

Top concepts

HealthFood SafetyFood QualityWine TastingMarketingTaste PerceptionFlavoromicsSocial SciencesCognitive ScienceSensory Descriptors

Publications per year

2001–2003

4

Publications

4

Perceived flavour changes in white wine after tasting blue mould cheese

Ingemar T. Nygren, Inga‐Britt Gustafsson, Lennart B.‐Å. Johansson · Food Service Technology · 2002 · 55 citations

Flavoromics, Blue Mould, Blue Mould Cheese +20

FLAVOR CHANGES PRODUCED BY WINE AND FOOD INTERACTIONS: CHARDONNAY WINE AND HOLLANDAISE SAUCE

Ingemar T. Nygren, Inga‐Britt Gustafsson, Åsa Haglund et al. · Journal of Sensory Studies · 2001 · 55 citations

Food Chemistry, Wine Interactions, Food Fermentation +9

Effects of tasting technique – sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese

Ingemar T. Nygren, Inga‐Britt Gustafsson, Lisbeth Johansson · Food Service Technology · 2003 · 44 citations

Food Authenticity, Cognitive Science, Behavioral Sciences +15

Perceived flavour changes in blue mould cheese after tasting white wine<sup>‡</sup>

Ingemar T. Nygren, Inga‐Britt Gustafsson, Lisbeth Johansson · Food Service Technology · 2003 · 42 citations

Food Authenticity, Blue Mould Cheeses, Blue Mould Cheese +12

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