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Showing results 1-50 of 61 << Previous 1 2    Next >>

2021
1 Aspevik, Tone; Wubshet, Sileshi Gizachew; Gaarder, Mari Øvrum.
Vil knekke makrellkoden med et SMELL. Kyst og fjord 2021
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2 Aspevik, Tone; Øvrum Gaarder, Mari; Wubshet, Sileshi Gizachew; Molesworth, Peter Patrick; Dankel, Elin Katinka; Berget, Ingunn; Thoresen, Lars; Haugen, John-Erik; Solstad, Runar Gjerp; Vang, Birthe; Glomm, Wilhelm; Lindberg, Diana.
Smaksnøytrale protein fra makrell (SMELL). Delrapport for AP2, AP3 og AP4. Tromsø: Nofima AS 2021 (ISBN 978-82-8296-672-6) 42 p. Nofima rapportserie(8/2021)
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2020
3 Almli, Valerie Lengard; Carlehög, Mats; Øvrum Gaarder, Mari; Myhrer, Kristine S.; Skaret, Josefine; Pedersen, Mads Erling; Varela, Paula.
Ten Ladies, Six Descriptive Methods and 15 Drinks: A Method Comparison Approach To Deep-Dive into Bitterness.. Eurosense 2020 - 9th European Conference on Sensory and Consumer Research; 2020-12-13 - 2020-12-16
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4 Almli, Valerie Lengard; Carlehög, Mats; Øvrum Gaarder, Mari; Myhrer, Kristine S.; Skaret, Josefine; Varela, Paula.
Ten Ladies, Six Descriptive Methods and 15 Drinks: A Method Comparison Approach To Deep-Dive into Bitterness. 9th European Conference on Sensory and Consumer Research; 2020-12-13 - 2020-12-16
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5 Almli, Valerie Lengard; Ueland, Øydis; Øvrum Gaarder, Mari; Varela, Paula; Gonera, Antje.
Finally time to cook? Self-reported transformations in consumer food habits after seven weeks in the corona lockdown.. Eurosense 2020 - 9th European Conference on Sensory and Consumer Research; 2020-12-13 - 2020-12-16
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6 Bhatti, Muhammad Azher; Godfrey, Sosheel Solomon; Ip, Ryan H L; Øvrum Gaarder, Mari; Aslam, Shakar; Steinheim, Geir; Wynn, Peter; Hopkins, David Laurence; Horneland, Reinert; Eik, Lars Olav; Ådnøy, Tormod.
An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway. Acta agriculturæ Scandinavica. Section A, Animal science 2020 p. -
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7 Bhatti, Muhammad Azher; Øvrum Gaarder, Mari; Steinheim, Geir; Hopkins, David Laurence; Horneland, Reinert; Eik, Lars Olav; Ådnøy, Tormod.
Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway. Small Ruminant Research 2020 ;Volume 185. p. -
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8 Dankel, Elin Katinka; Øvrum Gaarder, Mari; Lindberg, Diana; Vang, Birthe; Gjerp Solstad, Rune; Aspevik, Tone; Wubshet, Sileshi Gizachew.
The “magnetic tongue” concept revisited: 1H NMR-based multivariate statistics for unraveling sensory attributes of fish protein hydrolysates.. MR2020, The 16th National MR meeting; 2020-01-07 - 2020-01-08
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9 Gonera, Antje; Almli, Valerie Lengard; Ueland, Øydis; Varela, Paula; Øvrum Gaarder, Mari.
Hvordan korona har påvirket matvanene våre. smakmagasinet.no [Internet] 2020-12-21
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10 Heir, Even; Gaarder, Mari Øvrum; Johannessen, Tom Chr.; Holck, Askild Lorentz.
Salterstattere i røkt laks. Tromsø: Nofima AS 2020 (ISBN 978-82-8296-630-6) 14 p. Nofima rapportserie(14/2020)
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11 Solstad, Runar Gjerp; Vang, Birthe; Øvrum Gaarder, Mari; Molesworth, Peter Patrick; Aspevik, Tone; Dankel, Elin Katinka; Wubshet, Sileshi Gizachew; Glomm, Wilhelm; Lindberg, Diana.
Smaksnøytrale protein fra makrell (SMELL). Delrapport for AP 1. Tromsø: Nofima AS 2020 (ISBN 978-82-8296-631-3) 15 p. Nofima rapportserie(15/2020)
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12 Waldenstrøm, Lene; Wahlgren, Marte Berg; Lerfall, Jørgen; Øvrum Gaarder, Mari.
Norwegian consumers attitudes towards smoke-flavouring of salmon. EuroSense 2020 9th European Conference on Sensory and Consumer Research; 2020-12-13 - 2020-12-16
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13 Waldenstrøm, Lene; Øvrum Gaarder, Mari; Lerfall, Jørgen.
Perceptual and hedonic difference between conventional cold-smoked Atlantic salmon and cold-smoked Atlantic salmon processed with atomized purified condensed smoke (PCS). EuroSense 2020 9th European Conference on Sensory and Consumer Research; 2020-12-13 - 2020-12-16
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2019
14 Mørk, T; Grunert, Klaus G.; Øvrum Gaarder, Mari; Almli, Valerie Lengard.
Communication strategies for salt-reduced choices in the hedonic and utilitarian product categories.. 13th Pangborn Sensory Science Symposium; 2019-07-28 - 2019-08-01
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15 Skaret, Josefine; Øvrum Gaarder, Mari; Almli, Valerie Lengard.
Monitoring process optimization for bitterness reduction in hydrolysates with the spectrum method.. 13th Pangborn Sensory Science Symposium; 2019-07-28 - 2019-08-01
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16 Vang, Birthe; Øvrum Gaarder, Mari; Wubshet, Sileshi Gizachew; Solstad, Runar Gjerp; Dankel, Elin Katinka; Aspevik, Tone; Kousoulaki, Katerina; Steinsholm, Silje; Lindberg, Diana.
Taste-neutral proteins from mackerel. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18
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17 Veiseth-Kent, Eva; Øvrum Gaarder, Mari; Pierre Descomps, Alexandre; Lindberg, Diana.
Inclusion of protein hydrolysates from deboned chicken residues in cooked sausages – effects on technological and sensory quality. 65th International Congress of Meat Science and Technology; 2019-08-04 - 2019-08-09
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18 Øvrum Gaarder, Mari.
Hva slags emballasje foretrekker forbrukerne?. Sjømatemballasje - Hvordan pakke bærekraftig?; 2019-03-27 - 2019-03-27
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19 Øvrum Gaarder, Mari.
Smaksopplevelse - Veien til forbrukerens mage og hjerte. Det Norske Måltid - PÅFYLL; 2019-01-10
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20 Øvrum Gaarder, Mari; Carlehög, Mats; Berg, Per; Sørheim, Oddvin; Larsen, Hanne.
The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami. Journal of Food Quality 2019 ;Volume 2019. p. -
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2018
21 Almli, Valerie Lengard; Gaarder, Mari; Pettersen, Marit Kvalvåg.
Communicating packaging functionality for food waste reduction influence consumer choices. I: Proceedings: 21st IAPRI World Conference on packaging. Pennsylvania: DEStech Publications, Inc. 2018 ISBN 978-1-60595-046-4. p. 250-257
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22 Almli, Valerie Lengard; Gaarder, Mari; Pettersen, Marit Kvalvåg.
Communicating packaging functionality for food waste reduction influence consumer choices. 21st IAPRI World Packaging Conference; 2018-06-19 - 2018-06-22
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23 Gaarder, Mari.
Fremtidens proteiner. We make sense; 2018-02-01 - 2018-02-01
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24 Gaarder, Mari.
Hvordan bruke sensorisk testing på nye produkter/produktoptimalisering. Bransjesamling spekemat; 2018-05-30 - 2018-05-31
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25 Gaarder, Mari.
Lansering av filmen «Best i test». nofima.no [Internet] 2018-03-08
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26 Gaarder, Mari.
Matforsker: – Vi må utnytte restråstoff bedre for å bidra til en bærekraftig matproduksjon. innomag.no [Internet] 2018-02-02
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27 Gaarder, Mari.
Noen blir kvalm av denne lukten. Andre kjenner den overhodet ikke.. Aftenposten-Aftensmaten [Internet] 2018-02-02
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28 Gaarder, Mari.
Smak, saltreduksjon og surdeig. Cerealfagdagen; 2018-04-25 - 2018-04-25
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29 Gaarder, Mari.
Smaker. A-magasinet [Journal] 2018-02-02
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30 Gaarder, Mari.
Vellykket spekematsamling på Voss. Kjøttbransjen [Business/trade/industry journal] 2018-06-07
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31 Gaarder, Mari; Løvaas, Andre.
Bærekraft inn i kostrådene. matindustrien.no [Internet] 2018-07-02
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32 Løvaas, Andre; Gonera, Antje; Axelsson, Lars; Gaarder, Mari.
Cerealfagdagen helt på kornet. bakeri.net [Internet] 2018-04-26
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33 Pettersen, Marit Kvalvåg; Øvrum Gaarder, Mari; Almli, Valerie Lengard.
Food Packaging design –for reduced food waste and sustainable development. IV International Congress “Food Technology, Quality and Safety” Novi Sad 2018, Serbia; 2018-10-23 - 2018-10-25
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34 Sahlstrøm, Stefan; Løvaas, Andre; Øvrum Gaarder, Mari; Grini, Ida Synnøve Bårvåg; Hægermark, Wenche Aale.
Tester ut hvor lite salt vi kan ha i brødet. nationen.no [Internet] 2018-10-08
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35 Sahlstrøm, Stefan; Øvrum Gaarder, Mari.
Sunnere brød med mindre salt. Næringsnytte 2018 ;Volume 8. p. 15-
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36 Sahlstrøm, Stefan; Øvrum Gaarder, Mari; Løvaas, Andre; Grini, Ida Synnøve Bårvåg.
Sunnere brød med mindre salt. nofima.no [Internet] 2018-10-08
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37 Øvrum Gaarder, Mari.
Forbrukeren ønsker mindre plastemballasje, men kan informasjon om emballasjens nytteverdi endre forbrukervalg?. Gartner 2018; 2018-10-24
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38 Øvrum Gaarder, Mari.
Forsøk for en sunnere spekepølse. Kjøttbransjen [Business/trade/industry journal] 2018-09-20
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39 Øvrum Gaarder, Mari.
Hvordan bruke sensorisk testing på nye produkter/produktoptimalisering. Bransjesamling spekemat 2018; 2018-05-21
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40 Øvrum Gaarder, Mari.
Hvorfor er det så godt, og hva er egentlig god smak?. Norge nå, NRK 1 [TV] 2018-01-03
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41 Øvrum Gaarder, Mari.
Smak, saltreduksjon og surdeig. Cerealfagdagen 2018; 2018-04-25
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42 Øvrum Gaarder, Mari.
Smaken er som baken, men hva er sensorikk?. Lokalmatdagen; 2018-11-06
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43 Øvrum Gaarder, Mari; Berget, Ingunn; Varela, Paula.
CATA or JAR - Do they revile different drivers of liking?. Eurosense; 2018-09-02 - 2018-09-05
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44 Øvrum Gaarder, Mari; Carlehög, Mats; Sørheim, Oddvin; Berg, Per; Hersleth, Margrethe.
Newly sliced versus packed and stored dry cured ham - perception of freshness?. The 8th European Conference on Sensory and Consumer Research; 2018-09-02 - 2018-09-05
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2017
45 Almli, Valerie Lengard; Gaarder, Mari.
Hvordan påvirkes norske forbrukere av emballasjeinformasjon?. Fremtidens emballering; 2017-09-28 - 2017-09-28
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46 Gaarder, Mari.
Hvordan smaker saltreduserte matvarer?. Sunnere Matpakke; 2017-12-12
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47 Gaarder, Mari.
Sensorisk tester av spekematprodukter og hva kan disse testene brukes til for lokalmatprodusenter. Fagnett: Spekematprodukter - fra kjøttråvare til ferdig produkt; 2017-11-01 - 2017-11-01
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48 Gaarder, Mari Øvrum.
Hvorfor smaker usunn mat så godt?. NRK Radio, Norgesglasset [Radio] 2017-09-15
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49 Hansen, Anlaug Ådland; Moen, Birgitte; Langsrud, Solveig; Berget, Ingunn; Gaarder, Mari; Skaret, Josefine.
Packaging concepts for Atlantic cod and effect on microbiota and sensory quality. 47th WEFTA Conference; 2017-10-09 - 2017-10-12
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50 Myhrer, Kristine S.; Gaarder, Mari.
Hvordan smaker slatreduserte matvarer?. Er det mulig å produsere en sunnere matpakke; 2017-12-12 - 2017-12-12
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