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Risk Analysis : an Official Publication of the Society for Risk Analysis|January 28, 2020
Situated Food Safety Risk and the Influence of Social NormsNina Veflen, Joachim Scholderer, Solveig LangsrudAppetite|May 27, 2020
Situated food safety behaviorNina Veflen, Elin Røssvoll, Solveig Langsrud, et al.Appetite|March 25, 2014
Hamburger hazards and emotionsNina Veflen Olsen, Elin Røssvoll, Solveig Langsrud, et al.Meat Science|November 9, 2013
Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgersElin Røssvoll, Oddvin Sørheim, Even Heir, et al.Appetite|September 4, 2012
Systems of attitudes towards production in the pork industry. A cross-national studyBjarne Taulo Sørensen, Marcia Dutra de Barcellos, Nina Veflen Olsen, et al.Foods (Basel, Switzerland)|November 11, 2022
Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic PackagingGyula Kasza, Nina Veflen, Joachim Scholderer, et al.Journal of Food Protection|July 12, 2011
Effects of materials containing antimicrobial compounds on food hygieneTrond Møretrø, Solveig LangsrudComprehensive Reviews in Food Science and Food Safety|December 29, 2020
Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and QualityTrond Møretrø, Solveig LangsrudJournal of Food Science|May 25, 2010
Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meatBjørn Christian Schirmer, Solveig LangsrudAppetite|May 24, 2008
The dynamics of consumer behaviour. On habit, discontent, and other fish to fryJoachim Scholderer, Torbjørn TrondsenPageof 11