R. Solheim

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Consumer liking for sausages affected by sensory quality and information on fat content

R. Solheim, 1992, Appetite.

I-24. Consumer purchase probability for foods affected by liking, information on fat content and price level and attitude towards lowfat foods

R. Solheim, 1996 .

Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma

K. Wendin, R. Solheim, M. Ellekjær, 1999 .

Low-fat mayonnaise:: Influences of fat content, aroma compounds and thickeners

B. Bergenståhl, K. Wendin, L. Johansson, 1997 .

Variation in Oat Groats Due to Variety, Storage and Heat Treatment. II: Sensory Quality

W. Frølich, R. Solheim, E. L. Molteberg, 1996 .

Variation in Oat Groats Due to Variety, Storage and Heat Treatment. I: Phenolic Compounds☆

W. Frølich, R. Solheim, E. L. Molteberg, 1996 .

Consumer purchase probability of dry fermented lamb sausages

Tormod Næs, T. Næs, Hilde Helgesen, 1998 .

Consumer purchase probability affected by attitude towards low-fat foods, liking, private body consciousness and information on fat and price

Harry T. Lawless, H. Lawless, Ragnhild Solheim, 1996 .

Consumer preference mapping of dry fermented lamb sausages

Tormod Næs, T. Næs, Hilde Helgesen, 1997 .

Flavour and texture in sourmilk affected by thickeners and fat content

K. Wendin, L. Johansson, R. Solheim, 1997 .