Susanne Ekman

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

Karin Wendin, Susanne Ekman, Margareta Bülow et al. · Food & Nutrition Research · 2010 · 97 citations · Full text

Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water

J. Eckardt, Camilla Öhgren, Ali Alp et al. · Journal of Cereal Science · 2012 · 43 citations · Full text

Shelf Life, Wheat Bread, Agricultural Economics +7

Texture-modified meat and carrot products for elderly people with dysphagia: preference in relation to health and oral status

Elisabet Rothenberg, Susanne Ekman, Margareta Bülow et al. · Scandinavian Journal of Food & Nutrition · 2007 · 30 citations · Full text

Nutrition, Nutritional Epidemiology, Dietary Exposure +19

Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food

Olle Ekberg, Margareta Bülow, Susanne Ekman et al. · Acta Radiologica · 2008 · 27 citations

Flow properties of oral contrast medium formulations depend on the temperature

Olle Ekberg, Mats Stading, Daniel Johansson et al. · Acta Radiologica · 2010 · 10 citations