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Margrethe Hersleth

Showing results (1-10 of 12) with videos related to

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Appetite|November 25, 2010
Motivation for choice and healthiness perception of calorie-reduced dairy products. a cross-cultural studySusanne Bølling Johansen, Tormod Næs, Margrethe Hersleth
Public Health Nutrition|October 5, 2012
Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian childrenInger M Oellingrath, Margrethe Hersleth, Martin V Svendsen
Meat Science|June 25, 2014
Effects of NaCl substitution on the sensory properties of sausages: temporal aspectsMorten T Paulsen, Alexia Nys, Randi Kvarberg, et al.
Appetite|June 9, 2009
Association between traditional food consumption and motives for food choice in six European countriesZuzanna Pieniak, Wim Verbeke, Filiep Vanhonacker, et al.
Meat Science|December 17, 2011
Lamb meat--importance of origin and grazing system for Italian and Norwegian consumersMargrethe Hersleth, Tormod Næs, Marit Rødbotten, et al.
Plos One|October 1, 2015
Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision SystemKirsti Greiff, John Reidar Mathiassen, Ekrem Misimi, et al.
Food Research International (Ottawa, Ont.)|September 11, 2017
Projective mapping based on choice or preference: An affective approach to projective mappingPaula Varela, Ingunn Berget, Margrethe Hersleth, et al.
Meat Science|February 8, 2011
Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing seasonVibeke Lind, Jan Berg, Svein Morten Eilertsen, et al.
Appetite|May 10, 2011
Consumers' acceptance of innovations in traditional cheese. A comparative study in France and NorwayValérie Lengard Almli, Tormod Naes, Géraldine Enderli, et al.
Plos One|May 9, 2012
Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenoneKathrine Lunde, Bjørg Egelandsdal, Ellen Skuterud, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
Appetite|November 25, 2010
Motivation for choice and healthiness perception of calorie-reduced dairy products. a cross-cultural studySusanne Bølling Johansen, Tormod Næs, Margrethe Hersleth
Public Health Nutrition|October 5, 2012
Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian childrenInger M Oellingrath, Margrethe Hersleth, Martin V Svendsen
Meat Science|June 25, 2014
Effects of NaCl substitution on the sensory properties of sausages: temporal aspectsMorten T Paulsen, Alexia Nys, Randi Kvarberg, et al.
Appetite|June 9, 2009
Association between traditional food consumption and motives for food choice in six European countriesZuzanna Pieniak, Wim Verbeke, Filiep Vanhonacker, et al.
Meat Science|December 17, 2011
Lamb meat--importance of origin and grazing system for Italian and Norwegian consumersMargrethe Hersleth, Tormod Næs, Marit Rødbotten, et al.
Plos One|October 1, 2015
Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision SystemKirsti Greiff, John Reidar Mathiassen, Ekrem Misimi, et al.
Food Research International (Ottawa, Ont.)|September 11, 2017
Projective mapping based on choice or preference: An affective approach to projective mappingPaula Varela, Ingunn Berget, Margrethe Hersleth, et al.
Meat Science|February 8, 2011
Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing seasonVibeke Lind, Jan Berg, Svein Morten Eilertsen, et al.
Appetite|May 10, 2011
Consumers' acceptance of innovations in traditional cheese. A comparative study in France and NorwayValérie Lengard Almli, Tormod Naes, Géraldine Enderli, et al.
Plos One|May 9, 2012
Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenoneKathrine Lunde, Bjørg Egelandsdal, Ellen Skuterud, et al.
Pageof 2