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Showing results 1-50 of 88 << Previous 1 2    Next >>

2019
1 Ueland, Øydis.
How to make risk communication influence behavior change. Trends in Food Science & Technology 2019 ;Volume 84. p. 71-73
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2018
2 Bergslien, Helge; Ueland, Øydis; Varela, Paula; Altintzoglou, Themistoklis; Rognså, Guro Helgesdotter; Iversen, Stian Gjerstad; Lindberg, Diana; Rud, Ida; Rosnes, Jan Thomas.
Personalized Food - strategic research program at Nofima encompassing the whole food value chain. 32nd EFFoST International Conference 2018; 2018-11-05 - 2018-11-08
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3 Rognså, Guro Helgesdotter; Ueland, Øydis.
OVER 50 ÅR? DETTE ER MATEN FOR DEG. Dagbladet [Newspaper] 2018-03-05
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4 Rognså, Guro Helgesdotter; Ueland, Øydis; Rødahl, Jenny Mina.
Maten for deg over 50. Dagbladet (papirutgave 05.03.2018 og nett 04.03.2018) [Newspaper] 2018-03-04
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5 Ueland, Øydis.
Appetite for life - Maintaining appetite for foods at old and very old age. Journal of Food and Hospitality Research 2018 ;Volume 6. p. 25-33
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6 Ueland, Øydis.
Consumer (mis)perceptions about food safety. EFFoST; 2018-11-06
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7 Ueland, Øydis.
Lokalt samarbeid for bedre institusjonsmat. nofima.no [Internet] 2018-06-11
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8 Ueland, Øydis.
Måltidsmønstre hos 67+ - nye muligheter. We make sense; 2018-02-01
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9 Ueland, Øydis.
Persontilpasset mat – hva er riktig mat for personer med ulike utfordringer?. Matfagdagen 2018; 2018-06-05
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10 Ueland, Øydis.
Risikokommunikasjon – Hvordan får vi det til?. Teknologisk matforum; 2018-06-06
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11 Ueland, Øydis.
Uten mat og drikke duger eldre ikke. Arendalsuka; 2018-08-16
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12 Ueland, Øydis; Grini, Ida Synnøve Bårvåg; Varela, Paula; Gonera, Antje; Kraggerud, Hilde.
Seniors, the conscientious consumers. Eurosense; 2018-09-02 - 2018-09-05
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2017
13 Grini, Ida Synnøve Bårvåg; Gerxhaliu, Petrit Holmgaard; Gonera, Antje; Ueland, Øydis.
Waste not, want not. ISBNPA 2017; 2017-06-07 - 2017-06-10
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14 Karevold, Knut Ivar; Bugge, Annechen Bahr; Ueland, Øydis; Slapø, Helena; Schjøll, Alexander; Rosenberg, Thea Grav; Grini, Ida Synnøve Bårvåg; Hertel, Jens Kristoffer; Mathisen, Linda; Lekhal, Samira.
Fra kunnskap til handling - Mulighetsrommet: Hvordan påvirke forbrukere til å velge sunnere?. : GreeNudge 2017 (ISBN 978-82-8296-494-4) 202 p.
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15 Karevold, Knut Ivar; Ueland, Øydis; Lekhal, Samira; Slapø, Helena Berz.
How effective are behavioral nudges for influencing healthy food choice?. ISBNPA 2017; 2017-06-07 - 2017-06-10
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16 Risvik, Einar; Ueland, Øydis; Grini, Ida Synnøve Bårvåg.
Active elderly have new food needs - open innovation may show us the way. CALM the complexities og aging; 2017-11-20
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17 Ueland, Øydis.
FOREBYGGING AV LIVSSTILSSYKDOM OG OVERVEKT. Kjøkkenskriveren [Business/trade/industry journal] 2017-04-10
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18 Ueland, Øydis.
Risikokommunikasjon. Mattilsynets beredskapsforums juleverksted; 2017-12-06
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19 Ueland, Øydis.
Risikokommunikasjon - Scarecom. Matforsvar: Trygg m at i en usikker tid; 2017-10-20 - 2017-10-20
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20 Ueland, Øydis; Grini, Ida Synnøve Bårvåg.
Forskningsrapport om sunnere valg i butikk. norgesgruppen.no [Internet] 2017-03-30
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21 Ueland, Øydis; Hagtvedt, Therese; Langsrud, Solveig; Veflen, Nina.
Forbrukeres matadferd på kjøkkenet. Tromsø: Nofima AS 2017 (ISBN 978-82-8296-514-9) 74 p. Nofima rapportserie(17/2017)
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22 Veflen, Nina; Storstad, Oddveig; Samuelsen, Bendik Meling; Langsrud, Solveig; Hagtvedt, Therese; Ueland, Øydis; Gregersen, Fredrik Alexander; Scholderer, Joachim.
Food Scares: Reflections and Reactions. International Journal on Food System Dynamics 2017 ;Volume 8.(2) p. 155-164
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2016
23 Christensen, Kasper; Gonera, Antje; Grimsby, Gard Sveinung; Grini, Ida Synnøve Bårvåg; Hersleth, Stine Alm; Risvik, Einar; Ueland, Øydis.
Fra innsikt til effekt. Ås: Nofima AS 2016 (ISBN 978-82-8296-462-3) 156 p.
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24 Grini, Ida Synnøve Bårvåg; Risvik, Einar; Ueland, Øydis.
Lunch as a social structure for the active elderly. 1st Granqvist Culinary Arts and Meal Science Symposium; 2016-03-18 - 2016-03-18
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25 Grini, Ida Synnøve Bårvåg; Risvik, Einar; Ueland, Øydis.
The meal in the community room – Lunch as a social structure for the active elderly.. Conference; 2016-03-18 - 2016-03-18
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26 Grini, Ida Synnøve Bårvåg; Ueland, Øydis.
Active elderly and their food habits and physical activity.. Nordic Nutrition Conference 2016; 2016-06-20 - 2016-06-22
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27 Grini, Ida Synnøve Bårvåg; Ueland, Øydis.
Slik skal de få barn til å spise sunnere. smp.no, aftenbladet.no, bt.no, fvn.no, aftenposten.no [Internet] 2016-05-21
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2015
28 Ueland, Øydis.
Hva som påvirker sensorisk oppfattelse. TV2 - Matkontrollen [TV] 2015-02-26
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29 Ueland, Øydis.
Maten vi peller bort fra tallerken. NRK P1 Norgesglasset [Radio] 2015-01-13
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30 Wendin, Karin; Ueland, Øydis; Tuorila, Hely; Bredie, Wender.
APPETITE-FOR-LIFE in a sensory perspective.. Pangborn Sensory Symposium 2015; 2015-08-23 - 2015-08-27
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2014
31 Gjertsen, Line Margareth; Grini, Ida Synnøve Bårvåg; Rødbotten, Marit; Ueland, Øydis.
Impact of sensory sensitivity on food product liking among elderly people. ISBNPA; 2014-05-20 - 2014-05-24
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32 Gjertsen, Line Margareth.
Sensorisk sensitivitet og matpreferanser blant eldre: en kartleggingsstudie. Oslo: Universitetet i Oslo 2014 63 p.
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33 van Wezemael, Lynn; De Smet, Stefaan; Ueland, Øydis; Verbeke, Wim.
Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics. Meat Science 2014 ;Volume 97.(3) p. 310-315
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2013
34 Almli, Valerie Lengard; Van Wezemael, Lynn; Verbeke, Wim; Ueland, Øydis.
One technology does not fit all: Profiling consumers of tender and tenderised beef steaks. Meat Science 2013 ;Volume 93.(3) p. 361-370
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35 Granli, Britt Signe; Ueland, Øydis; Grini, Ida Synnøve Bårvåg; Mortvedt, Hilde Skotland.
65 + a largely ignored goldmine in the market?. the 10th Pangborn Sensory Science Symposium; 2013-08-11 - 2013-08-15
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36 Grini, Ida Synnøve Bårvåg; Bugge, Annechen Bahr; Granli, Britt Signe; Mortvedt, Hilde Skotland; Honkanen, Pirjo; Ueland, Øydis.
Mat og måltider for aktive eldre. En studie av aktive eldres preferanser, prioriteringer og praksiser. Tromsø: Nofima 2013 (ISBN 978-82-8296-091-5) 134 p. Nofima rapportserie(24/2013)
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37 Paulsen, Morten Thyregod.
Sensory interactions in meals: influence of tasting techniques, dynamic aspects and culinary principles. Ås: UMB 2013 (ISBN 978-82-575-1155-5) 148 p.
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38 Paulsen, Morten thyregod; Næs, Tormod; Ueland, Øydis; Rukke, Elling-Olav; Hersleth, Margrethe.
Preference mapping of salmon-sauce combinations: The influence of temporal properties. Food Quality and Preference 2013 ;Volume 27.(2) p. 120-127
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39 Risvik, Einar; Ueland, Øydis; Olsen, Nina Veflen.
Consumer science at the interface of sensory and marketing. I: Marketing, food and the consumer. Pearson Education Academic Publisher 2013 ISBN 9781782735267. p. 19-29
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40 Røssvoll, Elin Halbach; Lavik, Randi Kristine; Ueland, Øydis; Jacobsen, Eivind; Hagtvedt, Therese; Langsrud, Solveig.
Food safety practices among Norwegian consumers. Journal of Food Protection 2013 ;Volume 76.(11) p. 1939-1947
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41 Ueland, Øydis.
Mener luktesansen har ikke endret seg. NRK Østlandssendingen [Radio] 2013-06-24
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42 Ueland, Øydis; Hersleth, Margrethe.
Tradisjon og innovasjon. Ja takk begge deler. Bioforsk FOKUS 2013 ;Volume 8.(2) p. 249-251
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43 Verhagen, H; Tijhuis, MJ; Gunnlaugsdottir, H; Kalogeras, N; Leino, O; Luteijn, JM; Magnusson, SH; Odekerken, G; Pohjola, MV; Tuomisto, JT; Ueland, Øydis; White, BC; Holm, F.
BEST PRACTICES IN BENEFIT-RISK ANALYSIS IN FOOD, NUTRITION AND OTHER AREAS. Annals of Nutrition and Metabolism 2013 ;Volume 63. p. 1821-1821
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44 Verhagen, Hans; Tijhuis, Mariken J.; Gunnlaugsdottir, Helga; Kalogeras, Nikos; Leino, Olli; Luteijn, Johannes Michiel; Magnússon, Sveinn Haukur; Odekerken, Gaby; Pohjola, Mikko; Tuomisto, Jouni T.; Ueland, Øydis; White, Bronagh C.; Holm, F..
Best practices in benefit-risk analysis in food, nutrition and other areas. 20th International Congress of Nutrition; 2013-09-15 - 2013-09-20
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2012
45 Granli, Britt Signe; Øvsthus, Ingunn; Seljåsen, Randi; Ueland, Øydis.
Forbrukeres holdninger til norske grønnsaker - Rapport fra fokusgrupper vedrørende opprinnelse, dyrkingssystem, pris og kvalitet. : Bioforsk 2012 (ISBN 978-82-17-00943-6) ;Volume 7.17 p. Bioforsk Rapport(79)
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46 Grini, Ida Synnøve Bårvåg; Ueland, Øydis.
From pizza and sausage to fish and vegetables: changing food habits among active seniors. 7TH EDITION TASTE.NUTRITION.HEALTH INTERNATIONAL CONGRESS DIJON, FRANCE MARCH 20-21, 2012; 2012-03-20 - 2012-03-21
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47 Grini, Ida Synnøve Bårvåg; Ueland, Øydis.
Health as a major driver for senior consumers’ food related behavior. 10th Nordic Nutrition Conference June 3 – 5, 2012 Reykjavik, Iceland; 2012-06-03 - 2012-06-05
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48 Kalogeras, N.; Odekerken-Schröder, G.; Pennings, Joost M.E.; Gunnlaugsdottir, H.; Holm, F.; Leino, O.; Luteijn, J.M.; Magnússon, S.H.; Pohjola, M.V.; Tijhuis, M.J.; Tuomisto, J.T.; Ueland, Øydis; White, B.C.; Verhagen, H..
State of the art in benefit–risk analysis: Economics and Marketing-Finance. Food and Chemical Toxicology 2012 ;Volume 50. p. 56-66
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49 Kalogeras, Nikos; Odekerken, Gaby; Pennings, Joost M.E.; Gunnlaugsdottir, Helga; Holm, Finn; Leino, Olli; Luteijn, Johannes Michiel; Magnússon, Sveinn Haukur; Pohjola, Mikko; Tijhuis, Mariken J.; Tuomisto, Jouni T.; Ueland, Øydis; White, Bronagh C.; Verhagen, Hans.
State of the art in benefit-risk analysis: Economics and Marketing-Finance. Food and Chemical Toxicology 2012 ;Volume 50.(1) p. 56-66
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50 Luteijn, Johannes Michiel; White, Bronagh C.; Gunnlaugsdottir, Helga; Holm, Finn; Kalogeras, Nikos; Leino, Olli; Magnússon, Sveinn Haukur; Odekerken, Gaby; Pohjola, Mikko; Tijhuis, Mariken J.; Tuomisto, Jouni T.; Ueland, Øydis; McCarron, Paul A.; Verhagen, Hans.
State of the art in benefit-risk analysis: Medicines. Food and Chemical Toxicology 2012 ;Volume 50.(1) p. 26-32
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