Publikasjoner

Creative innovation in gastronomy services

Revue Europeenne d' Economie et Management des Services (REEMS), 2022
Vitenskapelig artikkel

Media representation of salmon aquaculture in France

Aquaculture, 2021
Vitenskapelig artikkel

Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance

Journal of sensory studies, 2021
Vitenskapelig artikkel

Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9–12 Years Old Children in 6 European Countries

Frontiers in Nutrition, 2021
Vitenskapelig artikkel

My style, my food, my waste! Consumer food waste-related lifestyle segments

Journal of Retailing and Consumer Services, 2021
Vitenskapelig artikkel

Nordmenn kan deles inn i fem forbrukergrupper. Er du «gourmeten» eller «tilbudsjegeren»?

Aftenposten Viten, 2021
Fagartikkel

Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points

Food Control, 2021
Vitenskapelig artikkel

Strategies to reduce the sugar content of dairy products targeted at children

2021
Doktorgradsavhandling

Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?

Open Research Europe, 2021
Vitenskapelig artikkel

Does responsiveness to basic tastes influence preadolescents’ food liking? Investigating taste responsiveness segment on bitter-sour-sweet and salty-umami model food samples

Nutrients, 2021
Vitenskapelig artikkel

Influence of the involvement in food waste reduction on attitudes towards sustainable products containing seafood by-products

Journal of Cleaner Production, 2021
Vitenskapelig artikkel

The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France

Food Quality and Preference, 2021
Vitenskapelig artikkel

En dagligvareaktørs oppfatning av konserveringsmetoder for laks – En eksplorativ undersøkelse om tint laks i Japan

2021
Nofimas rapportserie

Individual differences underlying food intake and liking in semisolid foods

Food Quality and Preference, 2021
Vitenskapelig artikkel

Consumers’ evaluation and intention to buy traditional seafood: The role of vintage, uniqueness, nostalgia and involvement in luxury

Appetite, 2021
Vitenskapelig artikkel

Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival

International journal of food microbiology, 2021
Vitenskapelig artikkel

Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

Food Research International, 2021
Vitenskapelig artikkel

Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

International journal of food microbiology, 2021
Vitenskapelig artikkel

New methodologies in sensory and consumer research with preadolescents to guide product development of healthy, child-centred food

2021
Doktorgradsavhandling

Children as food designers: The potential of co-creation to make the healthy choice the preferred one

International Journal of Food Design, 2020
Vitenskapelig artikkel