| The COVID-19 pandemic effects on the hospitality industry using social systems theory: A multi-country comparison V Shapoval, P Hägglund, A Pizam, V Abraham, M Carlbäck, T Nygren, ... International Journal of Hospitality Management 94, 102813, 2021 | 96 | 2021 |
| Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce IT Nygren, IB Gustafsson, Å Haglund, L Johansson, AC Noble Journal of Sensory Studies 16 (5), 461-470, 2001 | 63 | 2001 |
| Perceived flavour changes in white wine after tasting blue mould cheese IT Nygren, IB Gustafsson, L Johansson Food Service Technology 2 (4), 163-171, 2002 | 53 | 2002 |
| Perceived flavour changes in blue mould cheese after tasting white wine‡ IT Nygren, IB Gustafsson, L Johansson Food Service Technology 3 (3‐4), 143-150, 2003 | 43 | 2003 |
| Effects of tasting technique–sequential tasting vs. mixed tasting–on perception of dry white wine and blue mould cheese IT Nygren, IB Gustafsson, L Johansson Food Service Technology 3 (2), 61-69, 2003 | 43 | 2003 |
| Key concepts towards a stance on gender in the restaurant IM Jonsson, MP Ekström, T Nygren Journal of foodservice 19 (1), 53-62, 2008 | 21 | 2008 |
| Dynamic changes of taste experiences in wine and cheese combinations T Nygren, AN Nilsen, Å Öström Journal of wine research 28 (2), 105-122, 2017 | 16 | 2017 |
| Sensory evaluation and consumer preference of wine and food combinations: Influences of tasting techniques IT Nygren Örebro universitetsbibliotek, 2004 | 14 | 2004 |
| Human Resource Development in Restaurants in Western Sweden–A Human Capital Theory Perspective M Carlbäck, T Nygren, P Hägglund Journal of Human Resources in Hospitality & Tourism, 1-26, 2023 | 6 | 2023 |
| Mentorskap, mat-och vinkunskap, arbetskläder, yrkesbenämningar: nycklar till positionering av genus i restaurangmiljön IM Jonsson, T Nygren, M Pipping Ekström Örebro universitetsbibliotek, 2006 | 3 | 2006 |
| Grundsmakerna är sött, surt, salt och beskt—och umami? T Nygren Örebro universitet, 2004 | 2 | 2004 |
| The quickest feet, sharpest knives, best brains and the biggest hearts: A practical approach to a new balanced curriculum for higher hospitality education with focus on the … M Carlbäck, T Nygren 2019 APacCHRIE & EuroCHRIE Joint Conference, Hong Kong, China, May 22-25, 2019, 2019 | 1 | 2019 |
| FAMM 2.0: an applicable tool for dealing with shortage of skilled hospitality employees M Carlbäck, T Nygren, P Hägglund EuroCHRIE 2021, Aalborg, Denmark, September 27-30, 2021, 2021 | | 2021 |
| Communcation tools for meal design L Eriksson, T Nygren, Å Öström International Conference Tomorrow´ s Food Travel (TFT), Centre for Tourism …, 2018 | | 2018 |
| Tobias har ordet! T Nygren Måltidsakademiens förlag i Grythyttan AB, 2012 | | 2012 |
| In vino veritas? T Nygren Måltidsakademiens förlag i Grythyttan AB, 2012 | | 2012 |
| Ad astra T Nygren Måltidsakademiens förlag i Grythyttan AB, 2011 | | 2011 |
| Touched by hospitality: a modified application of Theory U A Göran-Rodell, T Nygren The Third Uppsala University Body/Embodiment Symposium, Bodies Knowing …, 2011 | | 2011 |
| Stil & etikett à la Carmen CVM de Berg, H Eriksson, T Nygren Örebro universitet, 2010 | | 2010 |
| Grythyttan är GULD! T Nygren Guide till årets svenska måltidslitteratur 2009, 61-61, 2009 | | 2009 |
