Publikasjoner

Methodological approaches to assess tactile sensitivity in the food context—A scoping review

Journal of texture studies, 2023
Vitenskapelig oversiktsartikkel/review

Sensory description of varieties of dried stockfish

2023
Nofimas rapportserie

Hvordan vurdere sensorisk kvalitet på norsk sider?

Norsk frukt og bær, 2023
Fagartikkel

Why use component-based methods in sensory science?

Food Quality and Preference, 2023
Vitenskapelig artikkel

Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials

Journal of the Science of Food and Agriculture, 2023
Vitenskapelig artikkel

Influence of different genetic polymorphisms of aS1- and k-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheesequality

International Dairy Journal, 2023
Vitenskapelig artikkel

Effect of scalding temperature on sensory and biochemical properties in a hard goat milk cheese

International Dairy Journal, 2023
Vitenskapelig artikkel

Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality

International Dairy Journal, 2023
Vitenskapelig artikkel

Children's reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study

Food Research International, 2023
Vitenskapelig artikkel

Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams

Journal of Aquatic Food Product Technology, 2023
Vitenskapelig artikkel

Comparison of different ways of handling consumer segments using L-shape data

Journal of sensory studies, 2023
Vitenskapelig artikkel

Taste perception and oral microbiota: recent advances and future perspectives

Current Opinion in Food Science, 2023
Vitenskapelig artikkel

Proceeding: Effect of light of different colors on photo-oxidation in cheese.

2010
Vitenskapelig Kapittel/​Artikkel/​Konferanseartikkel

Investigating paired comparisons after principal component analysis

Food Quality and Preference, 2023
Vitenskapelig artikkel

Critical evaluation of assessor difference correction approaches in sensory analysis

Food Quality and Preference, 2023
Vitenskapelig artikkel

Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

International Journal of Gastronomy and Food Science, 2023
Vitenskapelig artikkel

PSP with trained assessors as alternative for descriptive analysis of a product with a complex sensory profile

Food Quality and Preference, 2022
Vitenskapelig artikkel

Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts

Foods, 2022
Vitenskapelig artikkel

Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples

Food Quality and Preference, 2022
Vitenskapelig artikkel

Thinking outside the booth: when Covid-19 pushed sensory testing to remote options

Food Quality and Preference, 2022
Vitenskapelig artikkel