Valérie Lengard Almli - JoVE Visualize

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Journal of Food Science|November 8, 2025

Smoke-Flavor Processing Attitudes: Insights From Norwegian ConsumersLene Waldenstrøm, Jørgen Lerfall, Valérie Lengard Almli, 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.

Chemical Senses|June 3, 2017

Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human TongueMaria Piochi, Erminio Monteleone, Luisa Torri, et al.

Plos One|April 30, 2020

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogensSolveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, et al.

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Showing results (1-10 of 4) with videos related to

Sort By:

Pageof 1

Journal of Food Science|November 8, 2025

Smoke-Flavor Processing Attitudes: Insights From Norwegian ConsumersLene Waldenstrøm, Jørgen Lerfall, Valérie Lengard Almli, 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.

Chemical Senses|June 3, 2017

Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human TongueMaria Piochi, Erminio Monteleone, Luisa Torri, et al.

Plos One|April 30, 2020

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogensSolveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, et al.

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