| The professional language of wine: Perception, training and dialogue APF Herdenstam, M Hammarén, R Ahlström, PA Wiktorsson Journal of Wine Research 20 (1), 53-84, 2009 | 53 | 2009 |
| Sommelier training–dialogue seminars and repertory grid method in combination as a pedagogical tool APF Herdenstam, AN Nilsen, Å Öström, RJ Harrington International Journal of Gastronomy and Food Science 13, 78-89, 2018 | 22 | 2018 |
| Sinnesupplevelsens estetik: Vinprovaren, i gränslandet mellan konsten och vetenskapen APF Herdenstam Kungliga Tekniska Högskolan, 2004 | 20 | 2004 |
| Den arbetande gommen: vinprovarens dubbla grepp, från analys till upplevelse APF Herdenstam KTH Royal Institute of Technology, 2011 | 15 | 2011 |
| Controlled mechanical stimuli reveal novel associations between basil metabolism and sensory quality P Seeburger, A Herdenstam, P Kurtser, A Arunachalam, VC Castro-Alves, ... Food Chemistry 404, 134545, 2023 | 11 | 2023 |
| Nature versus machine: a pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress APF Herdenstam, P Kurtser, J Swahn, A Arunachalam International Journal of Gastronomy and Food Science 29, 100578, 2022 | 10 | 2022 |
| Breaking the silence: a pilot study investigating communication skills of sommeliers and chefs after analogical training APF Herdenstam, AN Nilsen, Å Öström International Journal of Gastronomy and Food Science 20, 100210, 2020 | 6 | 2020 |
| Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation: A case study on parsley G Califano, A Crichton-Fock, C Spence Future Foods 9, 100353, 2024 | 4 | 2024 |
| Enhancing the design of wine labels A Crichton-Fock, C Spence, M Mora, N Pettersson Frontiers in Psychology 14, 1176794, 2023 | 3 | 2023 |
| Using crossmodal correspondences as a tool in wine communication A Crichton-Fock, C Spence, N Pettersson Frontiers in Psychology 14, 1190364, 2023 | 2 | 2023 |
| The imitation game–exploring the double-grip analysis for creating analog wines APF Crichton-Fock, C Spence Journal of Wine Research 35 (2), 139-159, 2024 | 1 | 2024 |
| International Hospitality Development: Training to Enhance the Understanding of ‘The Art of Hospitality’Business Model RJ Harrington, Y Liu, R Hammond, APF Herdenstam, B Marlowe The Routledge Companion to International Hospitality Management, 106-116, 2020 | 1 | 2020 |
| The professional language for wine tasters: improving communication by dialogue method APF Herdenstam, M Hammarén, R Ahlström, PA Wiktorsson Fourth international conference on culinary arts and sciences, Global and …, 2003 | 1 | 2003 |
| OPEN ACCESS EDITED BY EJ Davelaar, E Lick, V Russo, A Crichton-Fock, C Spence, M Mora, ... Crossmodal Correspondence, 114, 2024 | | 2024 |
| Sommelierens estetiska hantverk: Vinprovning som aristotelisk kunskap i handling APF Crichton-Fock, H Scander Carlsson Bokförlag, 2024 | | 2024 |
| Art, a critical source of knowledge targeting future challenges in culinary science? A Crichton-Fock Green transition by culinary science, art & craft, 7, 2023 | | 2023 |
| Re: wine the world-A multisensory food rescue project aiming critical consumer attributes & cross-modal communication APF Herdenstam 10th European Conference on Sensory and Consumer Research: A Sense of Earth …, 2022 | | 2022 |
| Nature versus machine: Sensory evaluation of robot-cultivated basil affected by mechanically induced stress APF Herdenstam, P Kurtser, J Swahn, A Arunachalam, KM Edberg 10th European Conference on Sensory and Consumer Research: A Sense of Earth …, 2022 | | 2022 |
| Food and beverage pairing–Scoping review to support professional Sommelier practices H Scander, A Herdenstam, M Billing Nordic Association for Food Studies Workshop 2021, 21, 2021 | | 2021 |
| Training of sensory panels evaluating accelerated shelf life test threated spirits A Nilsen, A Öbrink, APF Herdenstam Eighth European Conference on Sensory and Consumer Research (EUROSENSE 2018 …, 2018 | | 2018 |
