M. Hersleth

发表

Association between traditional food consumption and motives for food choice in six European countries

W. Verbeke, Z. Pieniak, F. Vanhonacker, 2009, Appetite.

Perception of traditional food products in six European regions using free word association

W. Verbeke, S. Issanchou, M. Sajdakowska, 2010 .

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

W. Verbeke, C. Sulmont-Rossé, M. D. Guàrdia, 2012 .

Consumer acceptance of cheese, influence of different testing conditions

Tormod Næs, Margrethe Hersleth, Øydis Ueland, 2005 .

A new approach to product set selection and segmentation in preference mapping

Tormod Næs, Margrethe Hersleth, T. Næs, 2010 .

General image and attribute perceptions of traditional food in six European countries

Tormod Næs, Wim Verbeke, Valérie Lengard Almli, 2011 .

Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway

T. Næs, C. Sulmont-Rossé, S. Issanchou, 2011, Appetite.

Projective mapping based on choice or preference: An affective approach to projective mapping.

T. Næs, P. Varela, I. Berget, 2017, Food research international.

Correcting for different use of the scale and the need for further analysis of individual differences in sensory analysis

Rosaria Romano, Tormod Næs, Per B. Brockhoff, 2008 .

Sensory characteristics of wholegrain and bran-rich cereal foods: A review

H. L. Kock, K. Poutanen, M. Noort, 2016 .

Lamb meat--importance of origin and grazing system for Italian and Norwegian consumers.

T. Næs, E. Monteleone, M. Hersleth, 2012, Meat science.

Consumer perception of food–beverage pairings: The influence of unity in variety and balance

M. Hersleth, G. Rognså, Morten T. Paulsen, 2014 .

Sensory perception of salmon and culinary sauces – An interdisciplinary approach

Ø. Ueland, Å. Öström, M. Hersleth, 2012 .

Preference mapping of salmon–sauce combinations: The influence of temporal properties

T. Næs, Ø. Ueland, E. Rukke, 2013 .

Adoption of insects as a source for food and feed production : a cross-cultural study on determinants of acceptance

P. Varela, N. Grabowski, M. Hersleth, 2015 .

Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

V. L. Almli, M. Hersleth, 2013, Aquaculture International.

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Wim Verbeke, Luis Guerrero, Margrethe Hersleth, 2009, Appetite.

Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

Tormod Næs, Margrethe Hersleth, Valérie Lengard, 2010 .

Perception of Bread: A Comparison of Consumers and Trained Assessors

Frank Westad, Margrethe Hersleth, Magni Martens, 2005 .

Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

W. Verbeke, X. Gellynck, F. Vanhonacker, 2013 .

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures.

M. Jørgensen, M. Hersleth, E. Haugland, 2009, Meat science.

Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season.

M. Hersleth, J. Berg, L. O. Eik, 2011, Meat science.

Effects of concentrate or ryegrass-based diets (Lolium multiflorum) on the meat quality of lambs grazing on semi-natural pastures

N. Afseth, M. Hersleth, E. Haugland, 2009 .

Lamb meat-effect of finishing system on quality.

A. Hopkins, M. Hersleth, E. Haugland, 2008 .

Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

J. Mainland, B. Egelandsdal, H. Matsunami, 2012, PloS one.

Sensory description of marine oils through development of a sensory wheel and vocabulary.

E. Monteleone, M. Hersleth, W. E. Larssen, 2018, Food research international.

Consumers' acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

T. Næs, W. Verbeke, L. Guerrero, 2011 .

Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity.

B. Egelandsdal, M. Hersleth, E. Skuterud, 2010, Meat science.

Effects of NaCl substitution on the sensory properties of sausages: temporal aspects.

M. Hersleth, Morten T. Paulsen, Alexia Nys, 2014, Meat science.

The magic water test. An affective paired comparison approach to evaluate taste sensitivity in pre-schoolers

S. Nicklaus, V. L. Almli, M. Hersleth, 2017 .

Acceptance of calorie-reduced yoghurt: effects of sensory characteristics and product information.

Tormod Næs, Margrethe Hersleth, T. Næs, 2010 .

Effect of contextual factors on liking for wine—use of robust design methodology

Tormod Næs, Margrethe Hersleth, Bjørn-Helge Mevik, 2003 .

From wine to wine reduction: Sensory and chemical aspects

M. Petersen, J. Risbo, M. Hersleth, 2017 .

From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

M. Petersen, J. Risbo, M. Hersleth, 2017 .

Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

T. Næs, M. Hersleth, S. B. Johansen, 2011, Appetite.

European consumers' definition and perception of traditional foods

W. Verbeke, V. L. Almli, F. Vanhonacker, 2016 .

Consumer-based definition and general image of traditional foods in Europe

W. Verbeke, F. Vanhonacker, M. Hersleth, 2008 .

Profiling European traditional food consumers

Wim Verbeke, Margrethe Hersleth, Filiep Vanhonacker, 2010 .

How European consumers define the concept of traditional food: evidence from a survey in six countries.

K. Gutkowska, W. Verbeke, C. Sulmont-Rossé, 2010 .

Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian children

M. Svendsen, M. Hersleth, I. M. Oellingrath, 2012, Public Health Nutrition.

Consumers’ Awareness and Attitudinal Determinants of European Union Quality Label Use on Traditional Foods

Wim Verbeke, Luis Guerrero, Margrethe Hersleth, 2012 .

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Tormod Næs, Valérie Lengard Almli, Nina Veflen Olsen, 2017 .

Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham

Tormod Næs, Margrethe Hersleth, Erminio Monteleone, 2015 .

Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese

Tormod Næs, Valérie Lengard Almli, Margrethe Hersleth, 2015 .

Introducing Statistical Thinking to the Food Industry–Facilitating and Inhibiting Factors

Margrethe Hersleth, M. Hersleth, Fr⊘rydis Bjerke, 2001 .

Consumer Perception of Dry‐Cured Ham – A Cross‐Cultural Study in Italy, Norway and Spain

T. Næs, C. Dinnella, E. Monteleone, 2013 .

PERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSES

Tormod Næs, Margrethe Hersleth, Magni Martens, 2005 .

Strategies for consumer segmentation with applications on preference data

Frank Westad, Margrethe Hersleth, Per Lea, 2004 .

Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian children

M. Svendsen, M. Hersleth, I. M. Oellingrath, 2012, Public Health Nutrition.

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

M. Hersleth, E. Misimi, J. R. Mathiassen, 2015, PloS one.

A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

T. Næs, E. Monteleone, M. Hersleth, 2013 .