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2017 2
2018 1
2019 1
2020 2
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Page 1
Food waste accounting methodologies: Challenges, opportunities, and further advancements.
Corrado S, Caldeira C, Eriksson M, Hanssen OJ, Hauser HE, van Holsteijn F, Liu G, Östergren K, Parry A, Secondi L, Stenmarck Å, Sala S. Corrado S, et al. Among authors: eriksson m. Glob Food Sec. 2019 Mar;20:93-100. doi: 10.1016/j.gfs.2019.01.002. Glob Food Sec. 2019. PMID: 31008044 Free PMC article. Review.
Identification and modelling of risk factors for food waste generation in school and pre-school catering units.
Steen H, Malefors C, Röös E, Eriksson M. Steen H, et al. Among authors: eriksson m. Waste Manag. 2018 Jul;77:172-184. doi: 10.1016/j.wasman.2018.05.024. Epub 2018 May 26. Waste Manag. 2018. PMID: 30008407
Carbon footprint and energy use of food waste management options for fresh fruit and vegetables from supermarkets.
Eriksson M, Spångberg J. Eriksson M, et al. Waste Manag. 2017 Feb;60:786-799. doi: 10.1016/j.wasman.2017.01.008. Epub 2017 Jan 11. Waste Manag. 2017. PMID: 28089203
Quantification of food waste in public catering services - A case study from a Swedish municipality.
Eriksson M, Persson Osowski C, Malefors C, Björkman J, Eriksson E. Eriksson M, et al. Waste Manag. 2017 Mar;61:415-422. doi: 10.1016/j.wasman.2017.01.035. Epub 2017 Feb 1. Waste Manag. 2017. PMID: 28161338
Environmental impacts of waste management and valorisation pathways for surplus bread in Sweden.
Brancoli P, Bolton K, Eriksson M. Brancoli P, et al. Among authors: eriksson m. Waste Manag. 2020 Nov;117:136-145. doi: 10.1016/j.wasman.2020.07.043. Epub 2020 Aug 18. Waste Manag. 2020. PMID: 32823078 Free article.
Consumer's food waste in different restaurants configuration: A comparison between different levels of incentive and interaction.
Eckert Matzembacher D, Brancoli P, Moltene Maia L, Eriksson M. Eckert Matzembacher D, et al. Among authors: eriksson m. Waste Manag. 2020 Aug 1;114:263-273. doi: 10.1016/j.wasman.2020.07.014. Epub 2020 Jul 16. Waste Manag. 2020. PMID: 32683242 Free article.
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