Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian childrenOELLINGRATH, Inger M; HERSLETH, Margrethe; SVENDSEN, Martin V et al.Public health nutrition (Wallingford). 2013, Vol 16, Num 11, pp 2023-2031, issn 1368-9800, 9 p.Article

A new approach to product set selection and segmentation in preference mappingJOHANSEN, Susanne Bølling; HERSLETH, Margrethe; NAES, Tormod et al.Food quality and preference. 2010, Vol 21, Num 2, pp 188-196, issn 0950-3293, 9 p.Conference Paper

Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural studyJOHANSEN, Susanne Bølling; NAES, Tormod; HERSLETH, Margrethe et al.Appetite (Print). 2011, Vol 56, Num 1, pp 15-24, issn 0195-6663, 10 p.Article

A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured hamNAES, Tormod; MONTELEONE, Erminio; SEGTNAN, Anne et al.Food quality and preference. 2013, Vol 27, Num 1, pp 63-71, issn 0950-3293, 9 p.Article

Consumer acceptance of cheese, influence of different testing conditionsHERSLETH, Margrethe; UELAND, Øydis; ALLAIN, Hélène et al.Food quality and preference. 2005, Vol 16, Num 2, pp 103-110, issn 0950-3293, 8 p.Article

Perception of bread: A comparison of consumers and trained assessorsHERSLETH, Margrethe; BERGGREN, Raymond; WESTAD, Frank et al.Journal of food science. 2005, Vol 70, Num 2, pp S95-S101, issn 0022-1147Article

Association between traditional food consumption and motives for food choice in six European countriesPIENIAK, Zuzanna; VERBEKE, Wim; VANHONACKER, Filiep et al.Appetite (Print). 2009, Vol 53, Num 1, pp 101-108, issn 0195-6663, 8 p.Article

Perception of cheese : A comparison of quality scoring, descriptive analysis and consumer responsesHERSLETH, Margrethe; ILSENG, Mari Austvoll; MARTENS, Magni et al.Journal of food quality. 2005, Vol 28, Num 4, pp 333-349, issn 0146-9428, 17 p.Article

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product informationJOHANSEN, Susanne Bølling; NAES, Tormod; OYAAS, Jorun et al.Food quality and preference. 2010, Vol 21, Num 1, pp 13-21, issn 0950-3293, 9 p.Article

Lamb meat: Importance of origin and grazing system for Italian and Norwegian consumersHERSLETH, Margrethe; NAES, Tormod; RODBOTTEN, Marit et al.Meat science. 2012, Vol 90, Num 4, pp 899-907, issn 0309-1740, 9 p.Article

Consumers' acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new originHERSLETH, Margrethe; LENGARD, Valérie; VERBEKE, Wim et al.Food quality and preference. 2011, Vol 22, Num 1, pp 31-41, issn 0950-3293, 11 p.Article

Effect of contextual factors on liking for wine: use of robust design methodologyHERSLETH, Margrethe; MEVIK, Bjorn-Helge; NAES, Tormod et al.Food quality and preference. 2003, Vol 14, Num 7, pp 615-622, issn 0950-3293, 8 p.Article

Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing seasonLIND, Vibeke; BERG, Jan; EILERTSEN, Svein Morten et al.Meat science. 2011, Vol 88, Num 2, pp 305-310, issn 0309-1740, 6 p.Article

General image and attribute perceptions of traditional food in six European countriesALMLI, Valérie Lengard; VERBEKE, Wim; VANHONACKER, Filiep et al.Food quality and preference. 2011, Vol 22, Num 1, pp 129-138, issn 0950-3293, 10 p.Article

Consumers' acceptance of innovations in traditional cheese. A comparative study in France and NorwayLENGARD ALMLI, Valérie; NAES, Tormod; ENDERLI, Géraldine et al.Appetite (Print). 2011, Vol 57, Num 1, pp 110-120, issn 0195-6663, 11 p.Article

Innovations in traditional foods: Impact on perceived traditional character and consumer acceptanceVANHONACKER, Filiep; KÜHNE, Bianka; GELLYNCK, Xavier et al.Food research international. 2013, Vol 54, Num 2, pp 1828-1835, issn 0963-9969, 8 p.Article

Variable selection in PCA in sensory descriptive and consumer dataWESTAD, Frank; HERSLETH, Margrethe; LEA, Per et al.Food quality and preference. 2003, Vol 14, Num 5-6, pp 463-472, issn 0950-3293, 10 p.Conference Paper

Sensory perception of salmon and culinary sauces ― An interdisciplinary approachPAULSEN, Morten T; UELAND, Øydis; NILSEN, Asgeir N et al.Food quality and preference. 2012, Vol 23, Num 2, pp 99-109, issn 0950-3293, 11 p.Article

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluationGUERRERO, Luis; CLARET, Anna; VERBEKE, Wim et al.Food quality and preference. 2012, Vol 25, Num 1, pp 69-78, issn 0950-3293, 10 p.Article

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pasturesLIND, Vibeke; BERG, Jan; EIK, Lars Olav et al.Meat science. 2009, Vol 83, Num 4, pp 706-712, issn 0309-1740, 7 p.Article

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural studyGUERRERO, Luis; DOLORS GUARDIA, Maria; SCALVEDI, M. Luisa et al.Appetite (Print). 2009, Vol 52, Num 2, pp 345-354, issn 0195-6663, 10 p.Article

Perception of traditional food products in six European regions using free word associationGUERRERO, Luis; CLARET, Anna; CONTEL, Michele et al.Food quality and preference. 2010, Vol 21, Num 2, pp 225-233, issn 0950-3293, 9 p.Conference Paper