Morten T. Paulsen

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 .

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

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

Preparation methods influence gastronomical outcome of hollandaise sauce

M. Petersen, J. Risbo, M. Sivertsvik, 2014 .