Browsing NOFIMA vitenarkiv by Author "Hersleth, Margrethe"
Now showing items 1-13 of 13
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A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham
Næs, Tormod; Monteleone, Erminio; Segtnan, Anne; Hersleth, Margrethe (Peer reviewed; Journal article, 2013)This paper is a study of the relationship between rating, ranking and take-away choices of dry cured ham. Extrinsic attributes related to country of origin, ageing time and price are considered and we study average population ... -
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 ... -
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. ... -
Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham
Hersleth, Margrethe; Monteleone, Erminio; Segtnan, Anne; Næs, Tormod (Peer reviewed; Journal article, 2015) -
Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham
Hersleth, Margrethe; Monteleone, Erminio; Segtnan, Anne; Næs, Tormod (Peer reviewed; Journal article, 2015) -
Faktorer som påvirker utvalg av økologiske produkter i norsk dagligvare
Hersleth, Margrethe (Nofima rapportserie, Research report, 2023)Denne rapporten inngår som en del av Nofima’s leveranse til Landbruksdirektoratet i prosjektet «Produktutvikling av økologisk mat og drikke fra norsk jordbruk». Representanter fra norske dagligvarekjeder har blitt intervjuet ... -
From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?
Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Brüggemann, Dagmar Adeline; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens (Journal article; Peer reviewed, 2017) -
From wine to wine reduction: Sensory and chemical aspects
Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens (Journal article; Peer reviewed, 2017) -
Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System
Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong (Peer reviewed; Journal article, 2015)The European diet today generally contains too much sodium (Na+). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial ... -
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 ... -
Projective mapping based on choice or preference: An affective approach to projective mapping
Varela, Paula; Berget, Ingunn; Hersleth, Margrethe; Carlehög, Mats; Asioli, Daniele; Næs, Tormod (Journal article; Peer reviewed, 2017)This work explores a new affective approach to projective mapping, based on consumers' choices or preferences. Two sessions, one week apart, were performed with the same consumers, using whole bread as a case study. Overall ... -
Sensory description of marine oils through development of a sensory wheel and vocabulary
Larssen, Wenche Merete Emblem; Monteleone, Erminio; Hersleth, Margrethe (Peer reviewed; Journal article, 2018)The Omega-3 industry lacks a defined methodology and a vocabulary for evaluating the sensory quality of marine oils. This study was conducted to identify the sensory descriptors of marine oils and organize them in a sensory ... -
Stability in consumer responses to familiar and new chocolates during a period of exposure
Næs, Tormod; Segtnan, Anne; Granli, Britt Signe; Menichelli, Elena; Hersleth, Margrethe (Peer reviewed; Journal article, 2015)