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Factors that shape the successful implementation of decommissioning programmes: an interview study with clinic managers

BMC health services research, 2021-08, Vol.21 (1), p.1-805, Article 805

2021

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A New Way of Thinking and Talking About Economy: Clinic Managers’ Perspectives on the Sustainable Implementation of a Decommissioning Programme in Sweden

Health services insights, 2023-01, Vol.16, p.11786329231189402-11786329231189402

2023

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Mediterranean and carbohydrate-restricted diets and mortality among elderly men: a cohort study in Sweden

The American journal of clinical nutrition, 2010-10, Vol.92 (4), p.967-974

2010

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Cuts without conflict: The use of political strategy in local health system retrenchment in Sweden

Social science & medicine (1982), 2019-09, Vol.237, p.112464-112464, Article 112464

2019

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Sensory description labels for food affect consumer product choice

European journal of marketing, 2012-01, Vol.46 (11/12), p.1628-1646

2012

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Effects of saturated and unsaturated fatty acids on estimated desaturase activities during a controlled dietary intervention

Nutrition, metabolism, and cardiovascular diseases, 2008-12, Vol.18 (10), p.683-690

2008

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Indices of fatty acid desaturase activity in healthy human subjects: effects of different types of dietary fat

British journal of nutrition, 2013-09, Vol.110 (5), p.871-879

2013

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Pentadecanoic acid in serum as a marker for intake of milk fat: relations between intake of milk fat and metabolic risk factors

The American journal of clinical nutrition, 1999, Vol.69 (1), p.22-29

1999

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SENSORY AND SEMANTIC LANGUAGE MODEL FOR RED APPLES

Journal of sensory studies, 2010-08, Vol.25 (4), p.591-615

2010

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Local Food Cultures in the Swedish Rural Economy

Sociologia ruralis, 2005-10, Vol.45 (4), p.346-359

2005

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The Meal Experiences of á la Carte Restaurant Customers

Scandinavian journal of hospitality and tourism, 2005-08, Vol.5 (2), p.135-151

2005

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Constructed national food and meal archetypes at international exhibitions from Paris 1867 to Aichi 2005

National identities, 2008-09, Vol.10 (3), p.313-327

2008

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impact of the meal situation on the consumption of ready meals

International journal of consumer studies, 2005-11, Vol.29 (6), p.485-492

2005

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Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls

Physiology & behavior, 2009-10, Vol.98 (4), p.489-497

2009

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appropriateness of ready meals for dinner

Journal of foodservice, 2007-12, Vol.18 (6), p.238-250

2007

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Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education

International journal of consumer studies, 2005, Vol.29 (1), p.78-85

2005

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The types of circulating fatty acids influence vascular reactivity

Lipids, 2002-12, Vol.37 (12), p.1141-1145

2002

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Comparison between optical readable and open-ended weighed food records

Food & nutrition research, 2009, Vol.53 (1), p.1889

2009

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Cultural foodways in Sweden: repeated focus group interviews with Somalian women

International journal of consumer studies, 2002-12, Vol.26 (4), p.328-339

2002

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Buyers' demands for ready meals - influenced by gender and who will eat them

Journal of foodservice, 2006-12, Vol.17 (5-6), p.205-211

2006

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FATTY ACID CONTENT AND CHEMICAL COMPOSITION OF FRESHWATER MICROALGAE

Journal of phycology, 1992, Vol.28 (1), p.37-50

1992

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First international PhD conference - rationale and background

Journal of foodservice, 2008-02, Vol.19 (1), p.2-3

Gustafsson, Inga-Britt

2008

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Five Aspects Meal Model

Journal of foodservice, 2008-02, Vol.19 (1), p.4-12

2008

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room and atmosphere as aspects of the meal: a review

Journal of foodservice, 2008-02, Vol.19 (1), p.22-34

2008

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Culinary arts and meal science - a new scientific research discipline

Food service technology, 2004-03, Vol.4 (1), p.9-20

Gustafsson, Inga-Britt

2004

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Factors that shape the successful implementation of decommissioning programmes: an interview study with clinic managers

A New Way of Thinking and Talking About Economy: Clinic Managers’ Perspectives on the Sustainable Implementation of a Decommissioning Programme in Sweden

Mediterranean and carbohydrate-restricted diets and mortality among elderly men: a cohort study in Sweden

Cuts without conflict: The use of political strategy in local health system retrenchment in Sweden

Sensory description labels for food affect consumer product choice

Effects of saturated and unsaturated fatty acids on estimated desaturase activities during a controlled dietary intervention

Indices of fatty acid desaturase activity in healthy human subjects: effects of different types of dietary fat

Pentadecanoic acid in serum as a marker for intake of milk fat: relations between intake of milk fat and metabolic risk factors

SENSORY AND SEMANTIC LANGUAGE MODEL FOR RED APPLES

Local Food Cultures in the Swedish Rural Economy

The Meal Experiences of á la Carte Restaurant Customers

Constructed national food and meal archetypes at international exhibitions from Paris 1867 to Aichi 2005

impact of the meal situation on the consumption of ready meals

Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls

appropriateness of ready meals for dinner

Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education

The types of circulating fatty acids influence vascular reactivity

Comparison between optical readable and open-ended weighed food records

Cultural foodways in Sweden: repeated focus group interviews with Somalian women

Buyers' demands for ready meals - influenced by gender and who will eat them

FATTY ACID CONTENT AND CHEMICAL COMPOSITION OF FRESHWATER MICROALGAE

First international PhD conference - rationale and background

Five Aspects Meal Model

room and atmosphere as aspects of the meal: a review

Culinary arts and meal science - a new scientific research discipline

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