• Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice 

  Schouteten, Joachim; Verwaeren, Jan; Almli, Valerie Lengard (Journal article; Peer reviewed, 2022)

  Emoji have been proposed as a way to get additional insights in how consumers perceive food products. Recent works have indicated that emoji are able to provide distinctive emotional associations with food products, ...

• Kitchen cloths: Consumer practices, drying properties and bacterial growth and survival 

  Møretrø, Trond; Almli, Valerie Lengard; Åsli, Anette Wold; Kummen, Charlotte; Galler, Martina; Langsrud, Solveig (Peer reviewed; Journal article, 2022)

  Kitchen cloths have an important role in maintaining kitchen surfaces hygienically clean but may also act as vehicles for cross contamination of pathogens from food spills to hands and other foods. The aim of the present ...

• Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real? 

  Waldenstrøm, Lene; Wahlgren, Marte Berg; Strand, Åse; Lerfall, Jørgen; Øvrum Gaarder, Mari (Peer reviewed; Journal article, 2022)

  The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, ...

• The Environmental Impact of Partial Substitution of Fish-Based Feed with Algae- and Insect-Based Feed in Salmon Farming 

  Goglio, Pietro; Van Den Burg, Sander; Kousoulaki, Katerina; Skirtun, Maggie; Espmark, Åsa Maria Olofsdotter; Kettunen, Anne Helena; Abbink, Wout (Peer reviewed; Journal article, 2022)

• In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin 

  Wold, Jens Petter; Solberg, Lars Erik; Øvrum Gaarder, Mari; Carlehög, Mats; Sanden, Karen Wahlstrøm; Rødbotten, Rune (Peer reviewed; Journal article, 2022)

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