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2021
1 Hersleth, Margrethe.
Hvorfor orker du alltid dessert?. fagpressenytt.no [Internet] 2021-01-13
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2 Hersleth, Margrethe.
Sidereventyret i Hardanger. kommunikasjon.ntb.no, abcnyheter.no, msn.com [Internet] 2021-09-09
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3 Langsrud, Solveig; Møretrø, Trond; Heir, Even; Hansen, Anlaug Ådland; Carlehög, Mats; Hersleth, Margrethe.
Betydning av hygiene for spisekvaliteten av laks. Hygienedagen 2021 - Fokus på Listeria, hjelpemidler og kvalitetssikring; 2021-03-10
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2020
4 Hersleth, Margrethe.
Myter om norsk spekemat, hva sier forskningen?. NM i kjøtt 2020; 2020-10-29 - 2020-10-29
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2019
5 Hersleth, Margrethe.
Er en dyr vin alltid bedre enn en rimelig vin?. vi.no [Internet] 2019-06-14
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2018
6 Almli, Valerie Lengard; Vennerød, Frida Felicia; Varela, Paula; Hersleth, Margrethe.
Smakssentivitet og preferanser for saltsmak hos barn. Saltreduksjon i de nordiske landene; 2018-01-10
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7 Haugen, John-Erik; Hersleth, Margrethe; Carlehög, Mats.
De lager bransjestandard for omega-3 oljer. smp.no [Internet] 2018-11-30
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8 Hersleth, Margrethe.
Evoked contexts. I: Methods in Consumer Research, Alternative Approaches and Special Applications. Woodhead Publishing Limited 2018 ISBN 9780081017432. p. 55-66
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9 Hersleth, Margrethe.
Hva påvirker vår smaksopplevelse?. Ås Rotary; 2018-10-02 - 2018-10-02
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10 Hersleth, Margrethe.
Hvordan beholde lokale smaker. Orkla PU-nettver; 2018-10-16 - 2018-10-16
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11 Hersleth, Margrethe.
Ja, nordmenn liker lam . Bondebladet [Newspaper] 2018-01-11
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12 Hersleth, Margrethe.
Kål for enhver smak vha produktdifferensiering. We make sense; 2018-02-01 - 2018-02-01
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13 Larssen, Wenche Emblem; Monteleone, E.; Barnung, T.; Carlehög, Mats; Hersleth, Margrethe.
Sensory vocabulary for marine omega-3 oils. Eurosense; 2018-09-03 - 2018-09-05
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14 Larssen, Wenche Merete Emblem; Erminio, Monteleone; Barnung, Trygg Normann; Carlehög, Mats; Hersleth, Margrethe.
Sensory vocabulary for marine omega-3 oils. EUROSENSE; 2018-09-02 - 2018-09-05
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15 Larssen, Wenche Merete Emblem; Hersleth, Margrethe; Erminio, Monteleone.
Sensory vocabulary for marine omega-3 oils. AOCS annual meeting; 2018-05-05 - 2018-05-09
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16 Larssen, Wenche Merete Emblem; Monteleone, Erminio; Hersleth, Margrethe.
Sensory description of marine oils through development of a sensory wheel and vocabulary. Food Research International 2018 ;Volume 106. p. 45-53
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17 Myhrer, Kristine S.; Hersleth, Margrethe.
Kål for enhver smak. We make sense; 2018-02-01 - 2018-02-01
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18 Næs, Helga; Hersleth, Margrethe.
Kaster du egg og melk som har gått ut på dato?. klikk.no, abcnyheter.no [Internet] 2018-02-02
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19 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
20 Almli, Valerie Lengard; Hersleth, Margrethe; Kasebo, I.M.; Kristiansen, Hanne; Vennerød, Frida Felicia; Masi, C.; Varela, Paula.
Dos and don'ts in CATA testing with 7-9 year old children. Learnings from studies on bread and fruit smoothies. 12th Pangborn Sensory Science Symposium; 2017-08-20
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21 Asioli, Daniele; Varela, Paula; Hersleth, Margrethe; Almli, Valerie Lengard; Olsen, Nina Veflen; Næs, Tormod.
A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies. Food Quality and Preference 2017 ;Volume 56. p. 266-273
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22 Hersleth, Margrethe.
Eldre og sensorisk oppfattelse av mat. NTPs temadag mat & helse; 2017-02-02
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23 Hersleth, Margrethe.
Forsker på «våt ull»-smak. Bondebladet [Newspaper] 2017-11-09
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24 Hersleth, Margrethe.
Hvordan legge til rette for en sunn alderdom. NTP-Plattform; 2017-02-02 - 2017-02-02
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25 Hersleth, Margrethe.
SAUER SOM HUNDEMAT. Nordlys, an.no [Newspaper] 2017-11-02
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26 Hersleth, Margrethe.
Vil ta global posisjon. Sunnmørsposten [Newspaper] 2017-04-25
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27 Hersleth, Margrethe.
What characterizes the taste of local food?. Seminar i Produkutviklingsakademi Orkla; 2017-02-07 - 2017-02-07
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28 Hersleth, Margrethe; Myhrer, Kristine S..
Smak - Er det sant at smaken er som baken?. NRK2 Ekko [Radio] 2017-06-12
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29 Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Brüggemann, Dagmar Adeline; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens.
From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?. International Journal of Gastronomy and Food Science 2017 ;Volume 9. p. 75-87
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30 Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens.
From wine to wine reduction: Sensory and chemical aspects. International Journal of Gastronomy and Food Science 2017 ;Volume 9. p. 62-74
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31 Varela, Paula; Berget, Ingunn; Hersleth, Margrethe; Carlehög, Mats; Asioli, Daniele; Næs, Tormod.
Projective mapping based on choice or preference: An affective approach to projective mapping. Food Research International 2017 ;Volume 100.(2) p. 241-251
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32 Vennerød, Frida Felicia; Grini, Ida Synnøve Bårvåg; Almli, Valerie Lengard; Hersleth, Margrethe.
Barn & Smak - En guide i barns smaksopplevelser og kosthold. : Nofima AS 2017 30 p.
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33 Vennerød, Frida Felicia; Hersleth, Margrethe; Nicklaus, Sophie; Almli, Valerie Lengard.
The magic water test. An affective paired comparison approach to evaluate taste sensitivity in pre-schoolers.. Food Quality and Preference 2017 ;Volume 58. p. 61-70
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2016
34 Almli, Valerie Lengard; Kristiansen, Hanne; Hersleth, Margrethe; Nicklaus, S..
Investigating sensory sensitivity in preschoolers: the “magic water” test.. Food behaviors in young children: new perspectives; 2016-02-11 - 2016-02-11
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35 Almli, Valerie Lengard; Vennerød, Frida Felicia; Hersleth, Margrethe.
Does basic taste sensitivity play a role on preschoolers’ preferences for foods with characteristic taste profiles?. Eurosense; 2016-09-11 - 2016-09-14
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36 Carlehög, Mats; Langsrud, Solveig; Myhrer, Kristine S.; Lea, Per; Hersleth, Margrethe.
Determining shelf life of raw salmon fillets by the sense of smell. Sjømat og helse-konferansen; 2016-09-14 - 2016-09-15
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37 Gonera, Antje; Hersleth, Margrethe.
InnoFood strategisk forskningsprogram. Møte LMD; 2016-12-14 - 2016-12-14
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38 Guerrero, L.; Claret, A.; Verbeke, Wim; Sulmont-Rossé, C.; Hersleth, Margrethe.
Innovation in Traditional Food Products: Does it make Sense?. I: Innovation Strategies in the Food Industry. Elsevier 2016 ISBN 978-0-12-803751-5. p. 77-91
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39 Heiniö, Raija-Liisa; Noort, Martijn W.J.; Katina, Kati; Alam, Samina A.; Sözer, Nesli; de Kock, Henriëtta L.; Hersleth, Margrethe; Poutanen, Kaisa S..
Sensory characteristics of wholegrain and bran-rich cereal foods - a review. Trends in Food Science & Technology 2016 ;Volume 47. p. 25-38
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40 Hersleth, Margrethe.
Brunette- og blondineøl til damene. Nationen [Newspaper] 2016-02-26
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41 Hersleth, Margrethe.
Egget er friskmeldt. dn.no [Newspaper] 2016-03-17
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42 Hersleth, Margrethe.
Exploring sensory sensitivity – from basic taste solutions to meat from lamb/mutton. SFAS; 2016-04-01 - 2016-04-01
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43 Hersleth, Margrethe.
Fem ting du kanskje ikke visste om spekemat. forskning.no, tara.no [Internet] 2016-07-12
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44 Hersleth, Margrethe.
Hvordan redusere bruk av salt og bevare smak?. Er salte vaner vonde å vende?; 2016-11-16 - 2016-11-16
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45 Hersleth, Margrethe.
I fjor spiste vi i gjennomsnitt 12,5 kilo egg pr. person.. Aftenposten [Newspaper] 2016-03-24
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46 Hersleth, Margrethe.
Kan vi måle smaksopplevelse?. Fagdager for lokalmat og grønt reiseliv; 2016-11-01 - 2016-11-03
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47 Hersleth, Margrethe.
Kresen i matveien? Slik lærer du deg å like hva som helst. dagbladet.no [Internet] 2016-08-15
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48 Hersleth, Margrethe.
Lammekjøtt er høstfavoritten. Drangedalsposten [Newspaper] 2016-09-27
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49 Hersleth, Margrethe.
Legger hodene i bløt til ære for kålen. Nationen [Newspaper] 2016-03-05
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50 Hersleth, Margrethe.
Mange hater trenden, men det er en veldig god grunn til å ta bilde av maten sin. dagbladet.no [Internet] 2016-03-08
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