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Meat Science|April 9, 2010
A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh porkBjørn Christian Schirmer, Solveig LangsrudRisk Analysis : an Official Publication of the Society for Risk Analysis|April 28, 2009
Hot potato: expert-consumer differences in the perception of a second-generation novel foodKit S Hagemann, Joachim ScholdererApplied and Environmental Microbiology|May 17, 2020
In-Depth Longitudinal Study of Listeria monocytogenes ST9 Isolates from the Meat Processing Industry: Resolving Diversity and Transmission Patterns Using Whole-Genome SequencingAnnette Fagerlund, Solveig Langsrud, Trond MøretrøJournal of Food Protection|September 26, 2006
Characterization of the microbial flora in disinfecting footbaths with hypochloriteSolveig Langsrud, Linn Seifert, Trond MøretrøAppetite|September 13, 2006
Consumer-perceived quality in 'traditional' food chains: the case of the Greek meat supply chainAthanassios Krystallis, George Chryssochoidis, Joachim ScholdererFoods (Basel, Switzerland)|December 31, 2020
Efficient Reduction of Food Related Mould Spores on Surfaces by Hydrogen Peroxide MistCathrine Finne Kure, Solveig Langsrud, Trond MøretrøRisk Analysis : an Official Publication of the Society for Risk Analysis|December 4, 2003
Communicating about the risks and benefits of genetically modified foods: the mediating role of trustLynn J Frewer, Joachim Scholderer, Lone BredahlAppetite|June 9, 2009
Consumer appeal of nutrition and health claims in three existing product conceptsWim Verbeke, Joachim Scholderer, Liisa LähteenmäkiMeat Science|October 19, 2013
Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beefSolveig Langsrud, Even Heir, Tone Mari RodeAppetite|January 18, 2011
Determinants of consumer understanding of health claimsKlaus G Grunert, Joachim Scholderer, Michel RogeauxPageof 11