| Differences in meat quality between organically and conventionally produced pigs V Olsson, K Andersson, I Hansson, K Lundström Meat Science 64 (3), 287-297, 2003 | 111 | 2003 |
| The influence of production systems on meat quality, with emphasis on pork V Olsson, J Pickova AMBIO: A Journal of the Human Environment 34 (4), 338-343, 2005 | 108 | 2005 |
| Health and quality of life in an aging population–Food and beyond D Giacalone, K Wendin, S Kremer, MB Frøst, WLP Bredie, V Olsson, ... Food quality and preference 47, 166-170, 2016 | 106 | 2016 |
| Quality aspects of insects as food—nutritional, sensory, and related concepts M Elhassan, K Wendin, V Olsson, M Langton Foods 8 (3), 95, 2019 | 98 | 2019 |
| Eating difficulties, nutrition, meal preferences and experiences among elderly: a literature overview from a Scandinavian context M Nyberg, V Olsson, Z Pajalic, G Örtman, HS Andersson, A Blücher, ... Journal of Food Research 4 (1), 22-37, 2015 | 52 | 2015 |
| The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise V Olsson, A Håkansson, J Purhagen, K Wendin Foods 7 (1), 9, 2018 | 37 | 2018 |
| Natural variations of precursors in pig meat affect the yield of heterocyclic amines− effects of RN genotype, feeding regime, and sex V Olsson, A Solyakov, K Skog, K Lundström, M Jägerstad Journal of Agricultural and Food Chemistry 50 (10), 2962-2969, 2002 | 37 | 2002 |
| Reasons for eating insects? Responses and reflections among Swedish consumers M Nyberg, V Olsson, K Wendin International Journal of Gastronomy and Food Science 22, 100268, 2020 | 35 | 2020 |
| The meal as a performance: food and meal practices beyond health and nutrition M Nyberg, V Olsson, G Örtman, Z Pajalic, HS Andersson, A Blücher, ... Ageing & Society 38 (1), 83-107, 2018 | 35 | 2018 |
| Knowing how to use and understand recipes: What arithmetical understanding is needed when students with mild intellectual disabilities use recipes in practical cooking lessons … A Granberg, G Brante, V Olsson, YM Sydner International Journal of Consumer Studies 41 (5), 494-500, 2017 | 34 | 2017 |
| ‘Would you like to eat an insect?’—Children's perceptions of and thoughts about eating insects M Nyberg, V Olsson, K Wendin International Journal of Consumer Studies 45 (2), 248-258, 2021 | 30 | 2021 |
| Mealworms as food ingredient—sensory investigation of a model system K Wendin, V Olsson, M Langton Foods 8 (8), 319, 2019 | 26 | 2019 |
| Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations V Olsson, K Skog, K Lundström, M Jägerstad Food quality and preference 16 (2), 91-101, 2005 | 23 | 2005 |
| Teaching and learning cooking skills in Home Economics: What do teachers for students with mild intellectual disabilities consider important to learn? A Granberg, V Olsson, Y Mattsson Sydner British Food Journal 119 (5), 1067-1078, 2017 | 19 | 2017 |
| Health and sustainability in public meals—an explorative review K Höijer, C Lindö, A Mustafa, M Nyberg, V Olsson, E Rothenberg, H Sepp, ... International Journal of Environmental Research and Public Health 17 (2), 621, 2020 | 18 | 2020 |
| Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics K Wendin, PA Egan, V Olsson, S Forsberg, A Nilsson, JA Stenberg International journal of gastronomy and food science 16, 100151, 2019 | 15 | 2019 |
| Circular gastronomy–Exploring a new compound concept at the interface between food, meals and sustainability M Nyberg, SME Börjesson, K Höijer, V Olsson, E Rothenberg, K Wendin International Journal of Gastronomy and Food Science 30, 100610, 2022 | 10 | 2022 |
| Soluble and insoluble oxalate content of mushrooms GP Savage, V Nilzen, K Osterberg, L Vanhanen International journal of food sciences and nutrition 53 (4), 293-296, 2002 | 10 | 2002 |
| The effect of the RNāllele and production system on meat quality and the formation of heterocyclic amines in pork V Olsson Department of Food Science, Swedish University of Agricultural Sciences, 2004 | 7 | 2004 |
| Local and regional food-perspectives from the South Baltic region of Sweden: history, current state and future trends V Olsson Kristianstad University Press, 2015 | 6 | 2015 |
