Sermin Rauf Dahlstedt

Tasting seaweed: A scoping review of methodologies used in sensory evaluation of seaweeds

Rauf Dahlstedt, Sermin; Trigo, João; Stedt, Kristoffer; Underland, Ingrid et al.

2024

Cultivation conditions, harvest, and hot water treatment affect the sensory profile, safety, and microelement composition of edible seaweeds Ulva fenestrata and Saccharina latissima

Rauf Dahlstedt, Sermin; Trigo, Joao P.; Stedt, Kristoffer; Varmanen, Pekka et al.

Part of Future Foods, 2026

• DOI for Cultivation conditions, harvest, and hot water treatment affect the sensory profile, safety, and microelement composition of edible seaweeds Ulva fenestrata and Saccharina latissima
• Download full text (pdf) of Cultivation conditions, harvest, and hot water treatment affect the sensory profile, safety, and microelement composition of edible seaweeds Ulva fenestrata and Saccharina latissima

The role of food neophobia in children's perception, acceptance and emotional responses to algae-enriched crackers in a cross-national context

Jietse Schouteten, Joachim; Proserpio, Cristina; Sandvik, Pernilla; Neugart, Susanne et al.

Part of Food Quality and Preference, 2026

• DOI for The role of food neophobia in children's perception, acceptance and emotional responses to algae-enriched crackers in a cross-national context

Sensory evaluation of seaweed: A scoping review and systematic assessment of sensory studies

Dahlstedt, Sermin Rauf; Trigo, João P.; Stedt, Kristoffer; Rosqvist, Fredrik et al.

Part of Applied Food Research, 2025

• DOI for Sensory evaluation of seaweed: A scoping review and systematic assessment of sensory studies
• Download full text (pdf) of Sensory evaluation of seaweed: A scoping review and systematic assessment of sensory studies

Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae

Rabitti, Noemi Sofia; Bayudan, Simoun; Laureati, Monica; Neugart, Susanne et al.

Part of European Food Research and Technology, p. 2193-2209, 2024

• DOI for Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae
• Download full text (pdf) of Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae

Tasting seaweed: A scoping review of methodologies used in sensory evaluation of seaweeds

Rauf Dahlstedt, Sermin; Trigo, João; Stedt, Kristoffer; Underland, Ingrid et al.

2024

Cultivation conditions, harvest, and hot water treatment affect the sensory profile, safety, and microelement composition of edible seaweeds Ulva fenestrata and Saccharina latissima

Rauf Dahlstedt, Sermin; Trigo, Joao P.; Stedt, Kristoffer; Varmanen, Pekka et al.

Part of Future Foods, 2026

• DOI for Cultivation conditions, harvest, and hot water treatment affect the sensory profile, safety, and microelement composition of edible seaweeds Ulva fenestrata and Saccharina latissima
• Download full text (pdf) of Cultivation conditions, harvest, and hot water treatment affect the sensory profile, safety, and microelement composition of edible seaweeds Ulva fenestrata and Saccharina latissima

The role of food neophobia in children's perception, acceptance and emotional responses to algae-enriched crackers in a cross-national context

Jietse Schouteten, Joachim; Proserpio, Cristina; Sandvik, Pernilla; Neugart, Susanne et al.

Part of Food Quality and Preference, 2026

• DOI for The role of food neophobia in children's perception, acceptance and emotional responses to algae-enriched crackers in a cross-national context

Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae

Rabitti, Noemi Sofia; Bayudan, Simoun; Laureati, Monica; Neugart, Susanne et al.

Part of European Food Research and Technology, p. 2193-2209, 2024

• DOI for Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae
• Download full text (pdf) of Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae

Sensory evaluation of seaweed: A scoping review and systematic assessment of sensory studies

Dahlstedt, Sermin Rauf; Trigo, João P.; Stedt, Kristoffer; Rosqvist, Fredrik et al.

Part of Applied Food Research, 2025

• DOI for Sensory evaluation of seaweed: A scoping review and systematic assessment of sensory studies
• Download full text (pdf) of Sensory evaluation of seaweed: A scoping review and systematic assessment of sensory studies

Tasting seaweed: A scoping review of methodologies used in sensory evaluation of seaweeds

Rauf Dahlstedt, Sermin; Trigo, João; Stedt, Kristoffer; Underland, Ingrid et al.

2024