Biography Margrethe Hersleth
I am a Research Director in Nofima, where I have been working since 1992. My research areas are sensory perception of food, factors that affects food intake and general consumer insight. My interests also include children’s learning mechanisms for a healthy and varied diet, and development of methods for sensory measurements and consumer-studies. In addition, I have a part-time job as an associate professor at NMBU where I teach sensory- and consumer sciences at bachelor and master levels. My background is MSc in food sciences from NMBU in 1985 followed by a PhD in 2005. During these years I worked in the ministry of agriculture, in Tine SA and in Matforsk as an adviser in quality systems projects and product improvement projects inthe food industry. I have international research experience through periods of visit in US, Italy and Denmark, participation in EU-projects and international sensory organisations (ESN and E3S).
Margrethe has 65 scientific publications in Cristin:
Larssen, Wenche Merete Emblem; Monteleone, Erminio; Hersleth, Margrethe; 2018: Sensory description of marine oils through development of a sensory wheel and vocabulary
Asioli, Daniele; Varela, Paula; Hersleth, Margrethe; Almli, Valerie Lengard; Olsen, Nina Veflen; Næs, Tormod; 2017: A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies
Vennerød, Frida Felicia; Hersleth, Margrethe; Nicklaus, S.; Nicklaus, Sophie; Almli, Valerie Lengard; 2017: The magic water test. An affective paired comparison approach to evaluate taste sensitivity in pre-schoolers.
Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Brüggemann, Dagmar Adeline; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens; 2017: From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?
Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens; 2017: From wine to wine reduction: Sensory and chemical aspects
Varela, Paula; Berget, Ingunn; Hersleth, Margrethe; Carlehög, Mats; Asioli, Daniele; Næs, Tormod; 2017: Projective mapping based on choice or preference: An affective approach to projective mapping
Asioli, Daniele; Varela, Paula; Hersleth, Margrethe; Almli, Valerie Lengard; Olsen, Nina Veflen; Næs, Tormod; 2016: A discussion of recent methodologies for combining extrinsic and sensory properties in consumer studies
Heiniö, Raija-Liisa; Noort, M.W.J.; Noort, Martijn W.J.; Katina, K.; Katina, Kati; Alam, S.A.; Alam, Samina A.; Sözer, Nesli; Sozer, N.; de Kock, Henriëtta L.; de Kock, H.L.; Hersleth, Margrethe; Poutanen, K.; Poutanen, Kaisa S.; 2016: Sensory characteristics of wholegrain and bran-rich cereal foods - a review
Verbeke, Wim; Guerrero, Luis; Almli, Valerie Lengard; Vanhonacker, Filiep; Hersleth, Margrethe; 2016: European Consumers’ Definition and Perception of Traditional Foods
Guerrero, Luis; Claret, A.; Verbeke, Wim; Sumont-Rossé, C.; Sulmont-Rossé, C.; Hersleth, Margrethe; 2016: Innovation in Traditional Food Products: Does it make Sense?
Almli, Valerie Lengard; Øvrum, Arnstein; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2015: Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese
Hersleth, Margrethe; Monteleone, Erminio; Segtnan, Anne; Næs, Tormod; 2015: Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham
Næs, Tormod; Segtnan, Anne; Granli, Britt Signe; Menichelli, Elena; Hersleth, Margrethe; 2015: Stability in consumer responses to familiar and new chocolates during a period of exposure
Olsen, Nina Veflen; Altintzoglou, Themistoklis; Almli, Valerie Lengard; Hersleth, Margrethe; Skuland, Aase Vorre; Honkanen, Pirjo; 2015: Dish composition: children’s mental representation and expected liking
Paulsen, Morten T.; Paulsen, Morten thyregod; Rognså, Guro H.; Hersleth, Margrethe; 2015: Consumer perception of food-beverage pairings: the influence of unity in variety and balance
Hersleth, Margrethe; Almli, Valerie Lengard; 2015: Metoder for forbrukertester
Hersleth, Margrethe; 2015: Forskning
Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong; 2015: Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System
Menichelli, Elena; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2014: Alternative methods for combining information about products, consumers and consumers' acceptance based on path modelling
Paulsen, Morten thyregod; Nys, Alexia; Kvarberg, Randi; Hersleth, Margrethe; 2014: Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects
Almli, Valerie Lengard; Hersleth, Margrethe; 2013: Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives
Hersleth, Margrethe; Næs, Tormod; Guerrero, Luis; Claret, Anna; Recchia, Annamaria; Dinnella, Caterina; Monteleone, Erminio; 2013: Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain
Lunde, Kathrine; Skuterud, Ellen; Lindahl, Gunilla; Hersleth, Margrethe; Egelandsdal, Bjørg; 2013: Consumer acceptability of differently processed bacons using raw materials from entire males
Næs, Tormod; Monteleone, Erminio; Segtnan, Anne; Hersleth, Margrethe; 2013: A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham
Oellingrath, Inger Margaret; Hersleth, Margrethe; Svendsen, Martin Veel; 2013: Association between parental motives for food choice and eating patterns of 12- to 13-year old Norwegian children
Paulsen, Morten thyregod; Næs, Tormod; Ueland, Øydis; Rukke, Elling-Olav; Hersleth, Margrethe; 2013: Preference mapping of salmon-sauce combinations: The influence of temporal properties
Vanhonacker, Filiep; Kühne, Bianka; Gellynck, Xavier; Guerrero, Luis; Hersleth, Margrethe; Verbeke, Wim; 2013: Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance
Guerrero, Luis; Claret, Anna; Verbeke, Wim; Vanhonacker, Filiep; Enderli, Géraldine; Sulmont-Rossé, Claire; Hersleth, Margrethe; Guàrdia, Maria Dolors; 2012: Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation
Hersleth, Margrethe; Næs, Tormod; Rødbotten, Marit; Lind, Vibeke; Monteleone, Erminio; 2012: Lamb meat - Importance of origin and grazing system for Italian and Norwegian consumers
Lunde, Kathrine; Egelandsdal, Bjørg; Skuterud, Ellen; Mainland, Joel D.; Lea, Tor; Hersleth, Margrethe; Matsunami, Hiroaki; 2012: Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone
Paulsen, Morten thyregod; Ueland, Øydis; Nilsen, Asgeir; Öström, Åsa; Hersleth, Margrethe; 2012: Sensory perception of salmon and culinary sauces - An interdisciplinary approach
Verbeke, Wim; Pieniak, Zuzanna; Guerrero, Luis; Hersleth, Margrethe; 2012: Consumers’ awareness and attitudinal determinants of European Union quality label use on traditional foods
Almli, Valerie Lengard; Næs, Tormod; Enderli, Géraldine; Sulmont-Rosse, Claire; Issanchou, Sylvie; Hersleth, Margrethe; 2011: Consumers' acceptance of innovations in traditional cheese. A comparative study in France and Norway
Almli, Valerie Lengard; Verbeke, Wim; Vanhonacker, Filiep; Næs, Tormod; Hersleth, Margrethe; 2011: General image and attribute perceptions of traditional food in six European countries
Hersleth, Margrethe; Almli, Valerie Lengard; Verbeke, Wim; Guerrero, Luis; Næs, Tormod; 2011: Consumers' acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin
Johansen, Susanne Margrete Bølling; Næs, Tormod; Hersleth, Margrethe; 2011: Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study
Lind, Vibeke; Berg, Jan; Eilertsen, Svein; Hersleth, Margrethe; Eik, Lars Olav; 2011: Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season
Vanhonacker, F.; Almli, Valerie Lengard; Hersleth, Margrethe; Verbeke, W.; 2010: Profiling European traditional food consumers
Guerrero, Luis; Claret, Anna; Verbeke, Wim; Enderli, Geraldine; Zakowska-Biemans, Sylwia; Vanhonacker, Filiep; Issanchou, Sylvie; Sajdakowska, Marta; Scalvedi, Luisa; Granli, Britt Signe; Contel, Michele; Hersleth, Margrethe; 2010: Perception of traditional food products in six European regions using free word association
Hersleth, Margrethe; Almli, Valerie Lengard; Verbeke, W.; Guerrero, Luis; Næs, Tormod; 2010: Consumers' acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin
Johansen, Susanne Margrete Bølling; Hersleth, Margrethe; Næs, Tormod; 2010: A new approach to product set selection and segmentation in preference mapping
Johansen, Susanne Margrete Bølling; Næs, Tormod; Hersleth, Margrethe; 2010: Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study
Johansen, Susanne Margrete Bølling; Næs, Tormod; Øyaas, Jorun; Hersleth, Margrethe; 2010: Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information
Lunde, Kathrine; Skuterud, Ellen; Egelandsdal, Bjørg; Furnols, Maria Font i; Nute, Geoffrey R.; Bejerholm, Camilla; Nilsen, Asgeir; Stenstrøm, Yngve; Hersleth, Margrethe; 2010: The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat
Lunde, Kathrine; Skuterud, Ellen; Hersleth, Margrethe; Egelandsdal, Bjørg; 2010: Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity
Næs, Tormod; Almli, Valerie Lengard; Johansen, Susanne Margrete Bølling; Hersleth, Margrethe; 2010: Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis
Næs, Tormod; Lengard, Valérie; Johansen, S. Bølling; Hersleth, Margrethe; 2010: Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis
Vanhonacker, Filiep; Verbeke, Wim; Guerrero, Luis; Claret, Anna; Conte, Michele; Scalvedi, Luisa; Zakowska-Biemans, Sylwia; Gutkowska, Krystyna; Sulmont-Rosse, Claire; Raude, Jocelyn; Granli, Britt Signe; Hersleth, Margrethe; 2010: How European Consumers Define the Concept of Traditional Food: Evidence From a Survey in Six Countries
Guerrero, Luis; Guàrdia, Maria Dolors; Xicola, Joan; Verbeke, Wim; Vanhonacker, Filiep; Zakowska-Biemans, Sylwia; Sajdakowska, Marta; Sulmont-Rossé, C; Issanchou, Sylvie; Contel, Michele; Scalvedi, M. Luisa; Granli, Britt Signe; Hersleth, Margrethe; 2009: Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study
Lind, Vibeke; Berg, Jan; Eik, Lars Olav; Eilertsen, Svein; Mølmann, Jørgen A; Hersleth, Margrethe; Afseth, Nils Kristian; Haugland, Espen; 2009: Effects of concentrate or ryegrass-based diets (Lolium multiflorum) on the meat quality of lambs grazing on semi-natural pastures
Lind, Vibeke; Berg, Jan; Eik, Lars Olav; Mølmann, Jørgen A; Haugland, Espen; Jørgensen, Marit; Hersleth, Margrethe; 2009: Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures
Pieniak, Zuzanna; Verbeke, Wim; Vanhonacker, Filiep; Guerrero, Luis; Hersleth, Margrethe; 2009: Association between traditional food consumption and motives for food choice in six European countries
Romano, R; Brockhoff, PB; Hersleth, Margrethe; Tomic, O; Næs, Tormod; 2008: Correcting for different use of the scale and the need for further analysis of individual differences in sensory analysis
Martens, Harald; Kohler, Achim; Afseth, Nils Kristian; Wold, Jens-Petter; Hersleth, Margrethe; Berget, Ingunn; Ådnøy, Tormod; Skaugen, Morten; Isaksson, Tomas; Vegarud, Gerd; Criscione, Andrea; Mevik, Bjørn-Helge; Frøst, M.B.; Randby, Åshild T.; Prestløkken, Egil; Berg, Paul Ragnar; Kent, Matthew Peter; Lien, Sigbjørn; Omholt, Stig W.; 2007: High-throughput Measurements for Functional Genomics of Milk
Hersleth, Margrethe; Berggren, R.; Westad, Frank; Martens, Magni; 2005: Perception of Bread: Comparison of Consumers and Trained Assessors
Hersleth, Margrethe; Ilseng, M. Austvoll; Martens, Magni; Næs, Tormod; 2005: Perception of cheese: A comparison of quality scoring, descriptive analysis and consumer responses
Hersleth, Margrethe; Ueland, Øydis; Allain, H.; Næs, Tormod; 2005: Consumer acceptance of cheese, influence of different testing conditions
Hersleth, Margrethe; 2005: Comparison of sensory perception of food products from trained and consumers in various contexts
Hersleth, Margrethe; Ilseng, Mari; Martens, Magni; Næs, Tormod; 2005: Perception of cheese - a comparison of quality ratings by experts, descriptive profilig by a trained panel and consumer response
Hersleth, Margrethe; Ueland, O; Allain, H; Næs, Tormod; 2005: Consumer acceptance of cheese, influence of different testing conditions
Westad, Frank; Hersleth, Margrethe; Lea, Per; 2004: Strategies for consumer segmentation with appications on preference data
Hersleth, Margrethe; Mevik, Bjørn-Helge; Næs, Tormod; Guinard, J.-X.; 2003: Effect of contextual factors on liking for wine - use of robust design methodology
Hersleth, Margrethe; Mevik, Bjørn-Helge; Næs, Tormod; Guinard, J.-X.; 2003: Effect of contextual factors on liking for wine use of robust design methodology
Westad, Frank; Hersleth, Margrethe; Lea, Per; Martens, Harald; 2003: Variable selection in PCA in sensory descriptive and consumer data
Bjerke, Frøydis; Hersleth, Margrethe; 2001: Introducing Statistical Thinking to the Food Industry—Facilitating and Inhibiting Factors
Margrethe has 88 other publications in Cristin:
Almli, Valerie Lengard; Vennerød, Frida Felicia; Varela, Paula; Hersleth, Margrethe; 2018: Smakssentivitet og preferanser for saltsmak hos barn
Hersleth, Margrethe; 2018: Evoked contexts
Hersleth, Margrethe; 2018: Kål for enhver smak vha produktdifferensiering
Larssen, Wenche Emblem; Monteleone, E.; Barnung, T.; Carlehög, Mats; Hersleth, Margrethe; 2018: Sensory vocabulary for marine omega-3 oils
Larssen, Wenche Merete Emblem; Erminio, Monteleone; Barnung, Trygg Normann; Carlehög, Mats; Hersleth, Margrethe; 2018: Sensory vocabulary for marine omega-3 oils
Larssen, Wenche Merete Emblem; Hersleth, Margrethe; Erminio, Monteleone; 2018: Sensory vocabulary for marine omega-3 oils
Hersleth, Margrethe; 2018: Hvordan beholde lokale smaker
Hersleth, Margrethe; 2018: Hva påvirker vår smaksopplevelse?
Gaarder, Mari; Carlehög, Mats; Sørheim, Oddvin; Berg, Per; Hersleth, Margrethe; 2018: Newly sliced versus packed and stored dry cured ham - perception of freshness?
Hersleth, Margrethe; 2017: Hvordan legge til rette for en sunn alderdom
Hersleth, Margrethe; 2017: What characterizes the taste of local food?
Hersleth, Margrethe; 2017: Eldre og sensorisk oppfattelse av mat
Almli, Valerie Lengard; Hersleth, Margrethe; Kasebo, I.M.; Kristiansen, Hanne; Vennerød, Frida Felicia; Masi, C.; Varela, Paula; 2017: Dos and don'ts in CATA testing with 7-9 year old children. Learnings from studies on bread and fruit smoothies
Vennerød, Frida Felicia; Grini, Ida Synnøve Bårvåg; Almli, Valerie Lengard; Hersleth, Margrethe; 2017: Barn & Smak - En guide i barns smaksopplevelser og kosthold
Almli, Valerie Lengard; Kristiansen, Hanne; Hersleth, Margrethe; Nicklaus, S.; 2016: Investigating sensory sensitivity in preschoolers: the “magic water” test.
Nys, Alexia; Petite, Cecilie; Hersleth, Margrethe; Berget, Ingunn; 2016: Two case studies on panel performance in TDS experiments
Almli, Valerie Lengard; Vennerød, Frida Felicia; Hersleth, Margrethe; 2016: Does basic taste sensitivity play a role on preschoolers’ preferences for foods with characteristic taste profiles?
Varela, Paula; Almli, Valerie Lengard; Vennerød, Frida Felicia; Kristiansen, Hanne; Masi, C.; Hersleth, Margrethe; 2016: Children's hedonic perception of bread - comparison of results from CATA (Check-all-that-apply) and preference mapping
Vennerød, Frida Felicia; Hersleth, Margrethe; Almli, Valerie Lengard; 2016: Little girls prefer the sweetest drinks: gender and parenting style effects on sweet preferences in 4-year old children
Myhrer, Kristine S.; Carlehög, Mats; Hersleth, Margrethe; 2016: Recognition thresholds for the basic tastes - which concentrations to use?
Hersleth, Margrethe; 2016: Exploring sensory sensitivity – from basic taste solutions to meat from lamb/mutton
Hersleth, Margrethe; 2016: Presentasion of E3S
Carlehög, Mats; Langsrud, Solveig; Myhrer, Kristine S.; Lea, Per; Hersleth, Margrethe; 2016: Determining shelf life of raw salmon fillets by the sense of smell
Hersleth, Margrethe; 2016: Hvordan redusere bruk av salt og bevare smak?
Hersleth, Margrethe; 2016: Kan vi måle smaksopplevelse?
Kristbergsson, Kristberg; Oliverira, Jorge; Hersleth, Margrethe; 2016: Traditional Foods
Gonera, Antje; Hersleth, Margrethe; 2016: InnoFood strategisk forskningsprogram
Ofstad, Ragni; Veiseth-Kent, Eva; Hersleth, Margrethe; Grini, Ida Synnøve Bårvåg; 2015: Det uerstattelige saltet
Almli, Valerie Lengard; Hersleth, Margrethe; 2015: Effects of evoked consumption contexts on consumers’ perception of dry-cured ham & iced coffee
Hersleth, Margrethe; 2015: Hvordan sensorisk kunnskap kan bidra til produktinnovasjon
Hersleth, Margrethe; Bjugstad, Nils; Uhlen, Anne Kjersti; Suthaparan, Aruppillai; Steine, Torstein-A.; Skeie, Siv B.; Skjerdal, Olaug Taran; 2015: Framtidas mat på Campus Ås
Masi, C.; Almli, Valerie Lengard; Wold, Jens-Petter; Dinnella, C.; Hersleth, Margrethe; Monteleone, Erminio; 2015: The development of a predictive model to count fungiform papillae
Hersleth, Margrethe; Langsrud, Solveig; Hansen, Anlaug; 2015: Smaker frem sjømatkvalitet
Hersleth, Margrethe; 2015: Smaken av spekeskinke
Asioli, Daniele; Næs, Tormod; Hersleth, Margrethe; Almli, Valerie Lengard; 2015: Comparison of rating-based and choice-based conjoint analysis models. A case study on preferences for iced coffee in Norway
Vennerød, Frida Felicia; Kristiansen, Hanne; Hersleth, Margrethe; Nicklaus, S.; Almli, Valerie Lengard; 2015: A new approach to sensitivity testing with 4-year olds
Asioli, Daniele; Hersleth, Margrethe; Næs, Tormod; 2015: Consumer-led product development. The interactions of intrinsic and extrinsic product attributes
Carlehög, Mats; Langsrud, Solveig; Myhrer, Kristine S.; Hersleth, Margrethe; 2015: Determining shelf life of raw salmon fillets by the sense of smell
Gaarder, Mari Øvrum; Varela, Paula; Hersleth, Margrethe; 2015: Use of Napping and CATA in industrial R&D, Tools for guidance in the product development process
Cunha, L.M.; Goncalves, A.T.S.; Varela, Paula; Hersleth, Margrethe; Costa Neto, E.M.; Grabowski, N.T.; House, J.; Santos, P.; de Moura, A.P.; 2015: Adoption of insects as a source for food and feed production: A cross-cultural study on determinants of acceptance
Hersleth, Margrethe; 2015: Den norske gastronomiske offentligheten
Hersleth, Margrethe; 2015: Salt og Smak – betydning av sensorisk kunnskap
Hersleth, Margrethe; 2015: Smakens betydning for kosthold
Hersleth, Margrethe; 2015: En sunnere matpakke – med mindre salt og mettet fett
Hersleth, Margrethe; 2015: Jakten på smaken
Vennerød, Frida Felicia; Kristiansen, H.; Hersleth, Margrethe; Nicklaus, S.; Almli, Valerie Lengard; 2015: ensory sensitivity and preference for basic tastes in preschool children: development of age‐appropriate instruments.
Almli, Valerie Lengard; Demonteil, Lauriane; Hersleth, Margrethe; 2014: Can a trained sensory panel evaluate satiety?
Almli, Valerie Lengard; Nilsen, Alexander; Berget, Ingunn; Lien, Nanna; Hersleth, Margrethe; 2014: A new approach for studying willingness to try unfamiliar foods
Almli, Valerie Lengard; Nilsen, Alexander; Berget, Ingunn; Lien, Nanna; Hersleth, Margrethe; 2014: One new food a day: Frequent one-time exposures to unfamiliar foods improve preadolescent children's willingness to try new foods
Hersleth, Margrethe; Almli, Valerie Lengard; 2014: Activities in the Food and Child project at Nofima
Myhrer, Kristine S.; Hersleth, Margrethe; Almli, Valerie Lengard; 2014: Food enjoyment in children - Effects of a learning program
Varela, Paula; Almli, Valerie Lengard; Hersleth, Margrethe; 2014: The challenges of understanding children food choices
Hersleth, Margrethe; Vatn, Solveig Veronica Dånmark; Berget, Ingunn; Almli, Valerie Lengard; Lien, Nanna; 2014: Children’s sensitivity to basic tastes and their corresponding acceptance and intake of representative lemonades
Varela, Paula; Carlehög, Mats; Hersleth, Margrethe; Næs, Tormod; 2014: A rapid way for better understanding consumers’ drivers. A new affective approach to projective mapping
Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong; 2014: Natriumreduksjon i kokt skinke -effekter på kjemiske og sensoriske egenskaper. Resultat fra SALTO prosjektet
Greiff, Kirsti; Misimi, Ekrem; Mathiassen, John Reidar Bartle; Hersleth, Margrethe; Aursand, Ida Grong; 2014: Gradual reduction in sodium content in cooked ham, with corresponding change in sensorial properties measured by sensory evaluation and a multimodal machine vision system
Hersleth, Margrethe; 2014: Barns sensitivitet til grunnsmaker
Hersleth, Margrethe; 2014: Maten blir ikke sunn før den er spist
Hersleth, Margrethe; Weenen, Hugo; Issanchou, Sylvie; Issanchou, Danoane; 2014: Children’s food preferences, eating habits and appropriate methodologies for collecting children’s responses
Larsen, Wenche; Monteleone, Erminio; Hersleth, Margrethe; 2014: Sensory characterization of marine oils and development of a sensory lexicon and aroma wheel
Larssen, Wenche Merete Emblem; Hersleth, Margrethe; 2014: SENSORISK KVALITET PÅ MARINE OLJER
Larssen, Wenche Merete Emblem; Monteleone, Erminio; Hersleth, Margrethe; 2014: Sensory characterization of marine oils and development of a sensory lexicon and aroma wheel
Rognså, F.; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens; 2014: Preparation methods and ingredients influence gastronomical outcome of hollandaise sauce
Almli, Valerie Lengard; Hersleth, Margrethe; 2014: Highligths of Eurosense: Children’s sensitivity + A creative approach for testing children
Hersleth, Margrethe; 2014: Nye matvarer fra lam og sau
Veiseth-Kent, Eva; Hersleth, Margrethe; 2014: Reduserer saltet i maten
Rognså, Guro Helgesdotter; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens; 2014: Preparation methods and aqueous phase composition influence the gastronomic outcome in hollandaise sauce
Almli, Valerie Lengard; Næs, Tormod; Hersleth, Margrethe; 2013: Consumer acceptance for intrinsic and extrinsic product properties in an evoked context
Hersleth, Margrethe; 2013: Hva er smak?
Hersleth, Margrethe; 2013: På jobb med «justerte fruer»
Menichelli, Elena; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2013: Alternative methods for combining information about products, consumers and consumers’ acceptance based on path modelling
Ueland, Øydis; Hersleth, Margrethe; 2013: Tradisjon og innovasjon. Ja takk begge deler
Almli, Valerie Lengard; Hersleth, Margrethe; 2012: Salt Replacement and Brine Injection Salting in Smoked Salmon Evaluated from Descriptive and Hedonic Sensory Perspectives
Altintzoglou, Themistoklis; Olsen, Nina Veflen; Olsen, Nina Veflen; Hersleth, Margrethe; Skuland, Aase Vorre; Honkanen, Pirjo; 2012: Norwegian children’s associations to different meals based on meat, fish and vegetables; an explorative study
Lind, Vibeke; Berg, Jan; Eilertsen, Svein Morten; Hersleth, Margrethe; Eik, Lars Olav; 2012: Effect of gender on lamb meat quality
Almli, Valerie Lengard; Øvrum, Arnstein; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod; 2011: A Mixed Logit Regression Approach to Modelling and Segmenting Consumers’ Ranking Data
Lind, Vibeke; Berg, Jan; Eilertsen, Svein; Hersleth, Margrethe; Eik, Lars Olav; 2011: Effekt av kjønn på kjøttkvalitet hos norske lam slaktet i september
Lind, Vibeke; Berg, Jan; Eilertsen, Svein; Hersleth, Margrethe; Eik, Lars Olav; 2011: Effekt av kjønn på kjøttkvalitet hos norske lam slaktet i september
Hersleth, Margrethe; 2011: Consumers' responses to internal and external product attributes - a project with dry cured ham
Hersleth, Margrethe; 2011: Prediction of food choice: challenges related to measuring consumers' responses
Hersleth, Margrethe; 2011: Prediction of food choice: challenges related to measuring consumers' responses
Hersleth, Margrethe; 2011: Some topics for discussion
Almli, Valerie Lengard; Øvrum, Arnstein; Næs, Tormod; Hersleth, Margrethe; 2010: Profiling European traditional food consumers
Paulsen, Morten Thyregod; Ueland, Øydis; Nilsen, A.; Östrom, Å; Hersleth, Margrethe; 2010: The sensory effects of culinary sauces in a model meal - an interdisciplinary approach
Johansen, Susanne Margrete Bølling; Næs, Tormod; Hersleth, Margrethe; 2009: Motivation for choosing calorie reduced dairy products - a crosscultural study
Lind, Vibeke; Jørgensen, Marit; Mølmann, Jørgen M; Haugland, Espen; Hersleth, Margrethe; 2008: Lamb meat – effects of finishing system on quality. In: Biodiversity and Animal Feed
Risvik, E.; Martens, Magni; Ueland, Øydis; Bitnes, Janna Myrvold; Lea, Per; Hersleth, Margrethe; Nilsen, Asgeir; Martens, Harald; Rødbotten, Marit; 2007: Future perspectives: From simplicity to complexity in sensory science
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