Browsing NOFIMA vitenarkiv by Author "Almli, Valerie Lengard"
Now showing items 1-20 of 37
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A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies
Asioli, Daniele; Varela, Paula; Hersleth, Margrethe; Almli, Valerie Lengard; Olsen, Nina Veflen; Næs, Tormod (Journal article, 2016)Understanding the interaction of sensory and extrinsic product attributes in consumer preferences has been identified as one of the key pillars for raising the likelihood of food products’ success in the market. Over the ... -
Are school meals a viable and sustainable tool to improve the healthiness and sustainability of children´s diet and food consumption? A cross-national comparative perspective
Oostindjer, Marije; Aschemann-Witzel, Jessica; Wang, Qing; Skuland, Silje Elisabeth; Egelandsdal, Bjørg; Amdam, Gro Vang; Schjøll, Alexander; Pachucki, Mark; Rozin, Paul; Stein, Jarrett; Almli, Valerie Lengard; van Kleef, Ellen (Peer reviewed; Journal article, 2016)There is little agreement among governments, institutions, scientists and food activists as to how to best tackle the challenging issues of health and sustainability in the food sector. This essay discusses the potential ... -
Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers
Møretrø, Trond; Ferreira, Vânia B.; Moen, Birgitte; Almli, Valerie Lengard; Teixeira, Paula; Kasbo, Ida Mailen; Langsrud, Solveig (Peer reviewed; Journal article, 2022)Aims: The purpose of the work was to investigate bacterial levels and diversity as well as survival of Salmonella in used dish washing sponges and brushes and identify consumer practices that can potentially explain bacterial ... -
Barn & Smak - En guide i barns smaksopplevelser og kosthold
Vennerød, Frida Felicia; Grini, Ida Synnøve Bårvåg; Almli, Valerie Lengard; Hersleth, Margrethe (Research report, 2017)Barndommen er en spennende livsfase der mye skal læres og erfares, og grunnleggende kunnskap etableres. En god barndom bør inkludere riktig ernæring slik at barnekroppen får utvikle seg, og være både sunn og frisk. ... -
Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?
Ervina, Ervina; Berget, Ingunn; Skeie, Siv Borghild; Almli, Valerie Lengard (Peer reviewed; Journal article, 2021)Background: Taste sensitivity has been reported to influence children’s eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity and ... -
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, ... -
Comparing a standardized to a product-specific emoji list for evaluating food products by children
Schouteten, J. J.; Verwaeren, J.; Gellynck, Xavier; Almli, Valerie Lengard (Journal article; Peer reviewed, 2018) -
Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue
Piochi, Maria; Monteleone, Erminio; Torri, Luisa; Masi, Camilla; Almli, Valerie Lengard; Wold, Jens Petter; Dinnella, Caterina (Journal article; Peer reviewed, 2017)The density of fungiform papillae (FPD) on the human tongue is currently taken as index for responsiveness to oral chemosensory stimuli. Visual analysis of digital tongue picture and manual counting by trained operators ... -
Consumer associations about other buyers of suboptimal food – And what it means for food waste avoidance actions
Aschemann-Witzel, Jessica; Otterbring, Tobias; de, Hooge; Normann, Anne; Rohm, Harald; Almli, Valerie Lengard; Oostindjer, Marije (Peer reviewed; Journal article, 2020)One approach to tackling the imminent sustainability problem of food waste is to sell suboptimal food which otherwise might be wasted. However, understanding how the action of buying price-reduced suboptimal food is ... -
Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste Reduction
Rohm, Harald; Oostindjer, Marije; Aschemann-Witzel, Jessica; Symmank, Claudia; Almli, Valerie Lengard; de Hooge, Ilona; Normann, Anne; Karantininis, Kostas (Peer reviewed; Journal article, 2017) -
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens
Langsrud, Solveig; Sørheim, Oddvin; Skuland, Silje Elisabeth; Almli, Valerie Lengard; Jensen, Merete Rusås; Grøvlen, Magnhild Seim; Ueland, Øydis; Møretrø, Trond (Peer reviewed; Journal article, 2020) -
Cross-national differences in child food neophobia: A comparison of five European countries
Proserpio, C.; Almli, Valerie Lengard; Sandvik, P.; Sandell, M.; Methven, L.; Wallner, M.; Julani, H.; Zeinstra, G.G.; Alfaro, B.; Laureati, M. (Peer reviewed; Journal article, 2020)Food neophobia (FN) has been extensively explored, especially in children. However, very few studies have compared this food behavior in children from different countries. Considering the clear diversity between European ... -
Do parents form their children’s sweet preference? The role of parents and taste sensitivity on preferences for sweetness in pre-schoolers
Vennerød, Frida Felicia; Almli, Valerie Lengard; Berget, Ingunn; Lien, Nanna (Peer reviewed; Journal article, 2017)Children generally have a high acceptance for sweetness, but differ in their preferences for the intensity of the taste. This study investigates how food exposure, parental attitudes and behaviours, and children’s taste ... -
Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates
Höglund, Evelina; Eliasson, Lovisa; Oliveira, Gabriel; Almli, Valerie Lengard; Sozer, Nesli; Alminger, Marie (Journal article; Peer reviewed, 2018) -
Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer.
Gous, A.G.S.; Almli, Valerie Lengard; Coetzee, V.; de Kock, H.L. (Peer reviewed; Journal article, 2019) -
Fine-Tuning the Fight Against Food Waste
Aschemann-Witzel, Jessica; de Hooge, Ilona; Almli, Valerie Lengard; Oostindjer, Marije (Journal article; Peer reviewed, 2018) -
Guideline for harmonisation of measures and protocols related to consumer behaviour as an outcome. D4.4
Heide, Morten; Almli, Valerie Lengard; Ervina, Ervina (Research report, 2022) -
Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)
Laureati, M.; Sandvik, Pernilla; Almli, Valerie Lengard; Sandell, Maria; Zeinstra, G.G.; Methven, L.; Wallner, M.; Jilani, H.; Alfaro, B.; Proserpio, C. (Peer reviewed; Journal article, 2020)Texture has an important role in children’s acceptance and rejection of food. However, little is known about individual differences in texture preference. The aim of this study was to develop and validate a child-friendly ... -
Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9–12 Years Old Children in 6 European Countries
Hörmann-Wallner, Marlies; Krause, Raphaela; Alfaro, Begoña; Jilani, Hannah; Laureati, Monica; Almli, Valerie Lengard; Sandell, Mari; Sandvik, Pernilla; Zeinstra, Gertrude G.; Methven, Lisa (Peer reviewed; Journal article, 2021)Plant foods, rich in fibre, can offer textures that children find difficult to orally manipulate, resulting in low preferences but are important for a healthy diet and prevention of overweight in children. Our aim was to ... -
Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese
Almli, Valerie Lengard; Øvrum, Arnstein; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod (Peer reviewed; Journal article, 2015)Stated preference conjoint experiments and self-explicated measures based on rating and ranking approaches were conducted to investigate Norwegian consumers’ choices among healthier and organically produced semi-hard ...