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  • 1.
    Akner-Koler, Cheryl
    et al.
    University of Arts, Crafts and Design, Department of Design, Interior Architecture and Visual Communication (DIV), Industrial Design, Hägersten, Sweden.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Göran-Rodell, Annika
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sharing Haptic Attributes: Model development of 4 haptic attribute models for hand, nose, mouth and, body2020In: Working Together: Symposium on artistic research 2020, 2020Conference paper (Other academic)
    Abstract [en]

    Our topic concerns how to conduct practice-based research between and within three aesthetic disciplines: sculptor, professional taster, and performative artist. We continue to work with the material and experiences developed during the 3-year VR-funded HAPTICA research project. Our plan is to actualise a few practical situations that show how we gained both a deeper aesthetic knowledge within our own artistic disciplines and grew more sensitive and knowledgeable about the challenges faced in the other disciplines. The overall topic has been to expand the field of aesthetics by including the proximity senses: tactile, haptic, smell, taste, and movement by conducting artistic research in haptic.

  • 2. Bengtsson, Hans-Uno
    et al.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Kring flaskor och fysik2000 (ed. 1)Book (Other academic)
  • 3.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Alla tjänar på lite dyrare vin2013In: Restaurangvärlden, no 2, p. 30-30Article in journal (Other (popular science, discussion, etc.))
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    Alla tjänar på lite dyrare vin
  • 4.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Bollinger – inte bara för James Bond2012In: Aftonbladet, ISSN 1103-9000, no 28-29 oktober, p. 60 Söndag-60Article in journal (Other (popular science, discussion, etc.))
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  • 5.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Brakfynd: bättre smak till samma pris2013In: Aftonbladet, ISSN 1103-9000, Vol. Söndag 17-23 februari, no 7, p. 60-60Article in journal (Other (popular science, discussion, etc.))
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  • 6.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Briljant gyllene och drypande söt2012In: Aftonbladet, ISSN 1103-9000, no 1-2 januariArticle in journal (Other (popular science, discussion, etc.))
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  • 7.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Bästa vinet till grillfesten2012In: Aftonbladet, ISSN 1103-9000, no 8-9 juli, p. 60-60Article in journal (Other (popular science, discussion, etc.))
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  • 8.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Bättre & billigare blir det inte2012In: Aftonbladet, ISSN 1103-9000, no 23-24 december, p. 54 Söndag-54Article in journal (Other (popular science, discussion, etc.))
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  • 9.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Det blir en match made in heaven2012In: Aftonbladet, ISSN 1103-9000, no 10-11 juni, p. 60 Söndag-60Article in journal (Other (popular science, discussion, etc.))
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  • 10.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Det ultimata grillvinet2012In: Aftonbladet, ISSN 1103-9000, no 29-30 april, p. Söndag 65-65Article in journal (Other (popular science, discussion, etc.))
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  • 11.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Dricks på studs till späda lamm2012In: Aftonbladet, ISSN 1103-9000, no 3-4 juni, p. 58 Söndag-58Article in journal (Other (popular science, discussion, etc.))
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  • 12.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Dryck2009In: Allt om Mat, ISSN 0002-6204, no 12, p. 144-144Article in journal (Other (popular science, discussion, etc.))
  • 13.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Dryck2010In: Damernas värld, ISSN 0011-5916, no 12, p. 200-200Article in journal (Other (popular science, discussion, etc.))
  • 14.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Dryck2009In: Allt om Mat, ISSN 0002-6204, no 14, p. 158-158Article in journal (Other (popular science, discussion, etc.))
  • 15.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Dryck2010In: Damernas värld, ISSN 0011-5916, no 13, p. 160-160Article in journal (Other (popular science, discussion, etc.))
  • 16.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Drycken för en vildsint Hedenhös2011In: Aftonbladet Söndag, ISSN 1103-9000, no 29 maj, p. 62-62Article in journal (Other (popular science, discussion, etc.))
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    Drycken för en vildsint Hedenhös
  • 17.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    En distinkt, snärtig lusning i gomseglet2011In: Aftonbladet Söndag, ISSN 1103-9000, no 4 sept, p. 60-60Article in journal (Other (popular science, discussion, etc.))
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    En distinkt snärtig lusning
  • 18.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    En fejk – som rester av Kiss2012In: Aftonbladet, ISSN 1103-9000, no 20-21 maj, p. 60 Söndag-63Article in journal (Other (popular science, discussion, etc.))
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  • 19.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    En friskhet som ger ett gratis ansiktslyft2012In: Aftonbladet, ISSN 1103-9000, no 23-24 september, p. 62 Söndag-62Article in journal (Other (popular science, discussion, etc.))
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  • 20.
    Billing, Mischa
    Örebro University, Department of Restaurant & Culinary Arts.
    En god middag2007In: Tid för måltidskunskap: en vänbok till Inga-Briutt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 31-32Chapter in book (Other academic)
  • 21.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    En pigg kick till kryddstark mat2013In: Aftonbladet, ISSN 1103-9000, Vol. 13-14 januari, no 2, p. 60-60Article in journal (Other (popular science, discussion, etc.))
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  • 22.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ett glas vitt som fick mig på fall...2013In: Aftonbladet, ISSN 1103-9000, Vol. 27-28 januari, no 4Article in journal (Other (popular science, discussion, etc.))
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  • 23.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ett makalöst vin2012In: Aftonbladet, ISSN 1103-9000, no 19-20 augustiArticle in journal (Other (popular science, discussion, etc.))
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  • 24.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ett självklart vin jag vill drunkna i2011In: Aftonbladet Söndag, ISSN 1103-9000, no 16 oktober, p. 58-58Article in journal (Other (popular science, discussion, etc.))
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    Ett självklart vin jag vill drunkna i
  • 25.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ett vin som får aptiten att blomma2011In: Aftonbladet Söndag, ISSN 1103-9000, no 7 aug, p. 58-58Article in journal (Other (popular science, discussion, etc.))
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    Ett vin som får aptiten att blomma
  • 26.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ett vin som är oemotståndligt2012In: Aftonbladet, ISSN 1103-9000, no 19-20 februari, p. Söndag 60-60Article in journal (Other (popular science, discussion, etc.))
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  • 27.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Får mig att tänka på rultigt bebishull2011In: Aftonbladet Söndag, ISSN 1103-9000, no 21 augusti, p. 60-60Article in journal (Other (popular science, discussion, etc.))
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    Får mig att tänka på rultigt bebishull
  • 28.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Har allt som skall finnas i ett rött vin2012In: Aftonbladet, ISSN 1103-9000, no 15-16 juliArticle in journal (Other (popular science, discussion, etc.))
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  • 29.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hela jag fylls av sommarvarm frukt2012In: Aftonbladet, ISSN 1103-9000, no 16-17 decemberArticle in journal (Other (popular science, discussion, etc.))
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  • 30.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Härlig wow-känsla till skaldjursfrossan2012In: Aftonbladet, ISSN 1103-9000, no 11-12 november, p. 56 Söndag-56Article in journal (Other (popular science, discussion, etc.))
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  • 31.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jag får ett våldsamt sug efter Madeiravin2012In: Aftonbladet, ISSN 1103-9000, no 14-15 oktober, p. 58 Söndag 58-Article in journal (Other (popular science, discussion, etc.))
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  • 32.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Kaxig spanjor lyfter både korv och kalops2012In: Aftonbladet, ISSN 1103-9000, no 9-10 december, p. 56 Söndag-56Article in journal (Other (popular science, discussion, etc.))
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  • 33.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Klassiskt tyskt med läcker smak2013In: Aftonbladet, ISSN 1103-9000, Vol. Söndag 10-16 februari, no 6, p. 62-63Article in journal (Other (popular science, discussion, etc.))
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  • 34.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Komplex smak av mörka mogna bär2012In: Aftonbladet, ISSN 1103-9000, no 30 sept-1 okt, p. Söndag 59-59Article in journal (Other (popular science, discussion, etc.))
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  • 35.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Läckra smaker av vinbär och tobak2012In: Aftonbladet, ISSN 1103-9000, no 21-22 oktober, p. 62 Söndag-62Article in journal (Other (popular science, discussion, etc.))
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  • 36.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Låt maten och vinet ha samma ursprung2013In: Aftonbladet, ISSN 1103-9000, Vol. 24febr-2 marsArticle in journal (Other (popular science, discussion, etc.))
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  • 37.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Maffigt, rejält med sammetslen finess2013In: Aftonbladet, ISSN 1103-9000, Vol. 20-21 januari, no 3Article in journal (Other (popular science, discussion, etc.))
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  • 38.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Näsan i Haptiken: Akademisk avhandling inom Nasologiska fakulteten vid Lunds universitet2011Book (Other (popular science, discussion, etc.))
    Abstract [sv]

    Denna nasal avhandling har visat påett samband mellan å en sidan upplevelsen avdoft och smak och å andra sidan det haptiskakroppsminnets uttryck. Därmed har jag breddat beskrivandet av doftoch smak från det rent sensoriska och allegoriska,till en mer sann, sammansatt nivå, och samtidigt gjort upplevelsen mindre mätbar och vetenskaplig.Min ambition är att nå den efemära sanningen ochbefria näsan från vetenskapen.

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  • 39.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Partyfjärilar och bubblande glamour2013In: Aftonbladet, ISSN 1103-9000, Vol. 3-9 februari, no 5Article in journal (Other (popular science, discussion, etc.))
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  • 40.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Perfekt att smutta på till pepparkakshuset2013In: Aftonbladet, ISSN 1103-9000, no 49, p. 62-62Article in journal (Other (popular science, discussion, etc.))
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    Perfekt att smutta på till pepparkakshuset
  • 41.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Perfekt till ett rosastekt lamm2013In: Aftonbladet, ISSN 1103-9000, no 11, p. 58-58Article in journal (Other (popular science, discussion, etc.))
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    Perfekt till ett rosastekt lamm
  • 42.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Perfekt till nybakad lussekatt och kakdeg2012In: Aftonbladet, ISSN 1103-9000, no 2-3 decemberArticle in journal (Other (popular science, discussion, etc.))
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  • 43.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Perssons Taffel2010In: Värdskap inom turism och resande / [ed] Monica Hanefors, Lund: Studentlitteratur AB , 2010, p. 82-85Chapter in book (Other (popular science, discussion, etc.))
  • 44.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Rosens doft: doftanteckningar 25 juni 2000 - 9 juli 20162017Book (Other academic)
  • 45.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sammetsmjukt vin utmärkt till pastan2012In: Aftonbladet, ISSN 1103-9000, no 26-27 augusti, p. 62 Söndag-62Article in journal (Other (popular science, discussion, etc.))
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  • 46.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smak som hantverk2008In: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne : [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet , 2008, p. 37-38Conference paper (Other academic)
  • 47.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smakar som hösten luktar och känns2012In: Aftonbladet, ISSN 1103-9000, no 4-5 november, p. 74 Söndag-74Article in journal (Other (popular science, discussion, etc.))
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  • 48.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smaken av bensinmack gör vinet gott2012In: Aftonbladet, ISSN 1103-9000, no 24-25 juli, p. 76-76Article in journal (Other (popular science, discussion, etc.))
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  • 49.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Snacka om mycket vin för pengarna2012In: Aftonbladet, ISSN 1103-9000, no 18-19 november, p. 56 Söndag-56Article in journal (Other (popular science, discussion, etc.))
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  • 50.
    Billing, Mischa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Som att dricka en geografisk plats2012In: Aftonbladet, ISSN 1103-9000, no 6-7 maj, p. 62 Söndag-62Article in journal (Other (popular science, discussion, etc.))
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12 1 - 50 of 96
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