Browsing Artikler / Articles by Title
Now showing items 1441-1449 of 1449
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When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods
(Journal article; Peer reviewed, 2018) -
White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception
(Journal article; Peer reviewed, 2018)We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive ... -
Whole room disinfection with hydrogen peroxide mist to control Listeria monocytogenes in food industry related environments
(Journal article; Peer reviewed, 2019)Listeria monocytogenes surviving daily cleaning and disinfection is a challenge for many types of food industries. In this study, it was tested whether whole room disinfection (WRD) with H2O2 mist could kill L. monocytogenes ... -
Whole-Genome Sequencing Analysis of Listeria monocytogenes from Rural, Urban, and Farm Environments in Norway: Genetic Diversity, Persistence, and Relation to Clinical and Food Isolates
(Peer reviewed; Journal article, 2022)Listeria monocytogenes is a ubiquitous environmental bacterium associated with a wide variety of natural and human-made environments, such as soil, vegetation, livestock, food processing environments, and urban areas. It ... -
Why use component-based methods in sensory science?
(Peer reviewed; Journal article, 2023)This paper discusses the advantages of using so-called component-based methods in sensory science. For instance, principal component analysis (PCA) and partial least squares (PLS) regression are used widely in the field; ... -
Workshop on the Norwegian Sea Aquaculture Overview
(ICES Scientific Reports, Research report, 2022) -
Wound healing in post-smolt Atlantic salmon (Salmo salar L.)
(Peer reviewed; Journal article, 2019) -
Young consumers' preferences for water-saving wines: An experimental study
(Peer reviewed; Journal article, 2018) -
Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits
(Peer reviewed; Journal article, 2020)Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their ...