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2023
1 ; Senstad, Birgitte.
Hvordan redusere matsvinn? En studie om kunnskapsøkning gjennom sosiale medier kan redusere matsvinn i forbindelse med middagsmåltidet hos barnefamilier. Ås: Norges miljø- og biovitenskapelig universitet 2023
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2 Myhrer, Kristine S.; Øvrum Gaarder, Mari; Galler, Martina; Almli, Valerie Isabelle Lengard.
Is weighing better than a questionnaire? An assessment of methods to measure household food waste in intervention studies.. 15th Pangborn Sensory Science Symposium; 2023-08-20 - 2023-08-24
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3 Olsen, Martine Andrea; Ketto, Isaya Appelesy; Øyaas, Jorun; Abdelghani, Ahmed; Myhrer, Kristine S.; Skeie, Siv Borghild.
Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality. International Dairy Journal 2023 ;Volume 145. p. 1-8
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4 Valencia, Miriam Garcia; Myhrer, Kristine S.; Øvrum Gaarder, Mari.
Upcycled food in Norway: Consumer’s understanding of new ingredients from side-streams of the food industry.. 15th Pangborn Sensory Science Symposium; 2023-08-20 - 2023-08-24
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2022
5 do Carmo, Cátia Saldanha; Knutsen, Svein Halvor; Malizia, Giulia; Dessev, Tzvetelin; Geny, Alexia; Zobel, Hanne; Myhrer, Kristine S.; Varela, Paula; Sahlstrøm, Stefan.
Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014] (Future Foods (2021) 3, (S2666833521000046), (10.1016/j.fufo.2021.100014)). Future Foods 2022 ;Volume 6. p. -
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6 Galler, Martina; Myhrer, Kristine S.; Ares, Gastón; Varela, Paula.
Listening to children voices in early stages of new product development through co-creation – Creative focus group and online platform. Food Research International 2022 ;Volume 154. p. 1-13
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7 Johannessen, Tom Chr.; Carlehög, Mats; Myhrer, Kristine S..
Kompetanseheving for NM-staben. kjottbransjen.no [Internet] 2022-11-11
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8 Myhrer, Kristine S..
Norske epler i utvidet sesong. Gartneryrket [Business/trade/industry journal] 2022-11-16
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9 Myhrer, Kristine S..
Trodde han hadde kjøpte lammekjøtt på Askimtorget – føler seg skikkelig lurt. smaalenene.no [Internet] 2022-09-04
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10 Myhrer, Kristine S.; Almli, Valerie Isabelle Lengard; Berget, Ingunn; Øvrum Gaarder, Mari.
Tell me how much food you waste, and I'll tell you who you are - The relation between consumers' perceived food waste and their personality.. EuroSense 2022; 2022-09-13 - 2022-09-16
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11 Myhrer, Kristine S.; Almli, Valerie Isabelle Lengard; Berget, Ingunn; Øvrum Gaarder, Mari.
Tell me how much food you waste, and I'll tell you who you are - The relation between consumers' perceived food waste and their personality.. EuroSense 2022; 2022-09-13 - 2022-09-16
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12 Myhrer, Kristine S.; Almli, Valerie Isabelle Lengard; Øvrum Gaarder, Mari.
What prevents consumers from reducing food waste: Science Espresso as a qualitative approach to identify critical factors related to food waste behaviour in Norwegian households.. EuroSense 2022; 2022-09-13 - 2022-09-16
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13 Nersten, Solveig; Myhrer, Kristine S.; Grini, Ida Synnøve Bårvåg; Pedersen, Mads Erling; Gonera, Antje; Varela, Paula.
Faux or the next best? Taste, texture, nutrition, and consumer acceptance of veggie burgers vs. the real thing.. EuroSense 2022; 2022-09-13 - 2022-09-16
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14 Varela, Paula; Arvisenet, Gaëlle; Gonera, Antje; Myhrer, Kristine S.; Fifi, Viridiana; Valentin, Dominique.
Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods. Appetite 2022 ;Volume 169. p. 1-10
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2021
15 do Carmo, Cátia Saldanha; Knutsen, Svein Halvor; Malizia, Giulia Sofia; Dessev, Tzvetelin; Geny, Alexia; Zobel, Hanne; Myhrer, Kristine S.; Varela, Paula; Sahlstrøm, Stefan.
Meat analogues from a faba bean concentrate can be generated by high moisture extrusion. Future Foods 2021 ;Volume 3. p. -
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16 Gaarder, Mari Øvrum; Myhrer, Kristine S.; Holck, Askild Lorentz; Heir, Even.
Prosessoptimalisering og mulig bruk av salterstattere med tanke på saltreduksjon i røkte lakseprodukter (OptiSalm). Delrapport for sensorisk profilering av røkt laks med salterstattere. Tromsø: Nofima AS 2021 (ISBN 978-82-8296-684-9) 12 p. Nofima rapportserie(21/2021)
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17 Myhrer, Kristine S..
NRK-P2 Ekko. NRK-P2 Ekko [Internet] 2021-02-15
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18 Myhrer, Kristine S..
Slik lagar du dei beste vegetar¬burgarane i sommar. Nationen [Newspaper] 2021-07-26
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19 Myhrer, Kristine S..
Slik lager du sommerens beste vegetarburgere. Bergensavisen, Sarpsborg Arbeiderblad, Smaalenenes Avis [Newspaper] 2021-07-18
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20 Myhrer, Kristine S..
Slik mekker du den beste veggisburgeren. trondheim24.no [Internet] 2021-09-07
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21 Myhrer, Kristine S..
Slik tilbereder du sommerens beste vegetarburgere. Oppland Arbeiderblad, Gjengangeren [Newspaper] 2021-07-14
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22 Myhrer, Kristine S..
Sommerens beste vegetarburger. Dagsavisen, Rogalands Avis, Dagsavisen Moss Dagblad [Newspaper] 2021-08-07
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23 Myhrer, Kristine S.; Grini, Ida Synnøve Bårvåg.
Dette gir smak til vegetarburgeren. forskning.no [Internet] 2021-08-16
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24 Myhrer, Kristine S.; Grini, Ida Synnøve Bårvåg.
Store forskjeller på vegetarburgere. nofima.no [Internet] 2021-08-24
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25 Myhrer, Kristine S.; Grini, Ida Synnøve Bårvåg.
Test av 22 vegetarburgere. nationen.no [Internet] 2021-08-16
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26 Myhrer, Kristine S.; Grini, Ida Synnøve Bårvåg.
Test av 22 vegetarburgere. Nationen [Newspaper] 2021-10-04
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27 Myhrer, Kristine S.; Rødbotten, Rune.
Matforskerne blandet lunger i pølsene. Vil du ha?. forskning.no [Internet] 2021-06-14
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28 Myhrer, Kristine S.; Rødbotten, Rune.
Saftig grillpølse – med lunger. nofima.no [Internet] 2021-06-15
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29 Rødbotten, Rune; Myhrer, Kristine S..
Lunger gjør grillpølser bedre på smak og billigere å produsere. Kjøttbransjen [Business/trade/industry journal] 2021-12-16
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30 Rødbotten, Rune; Myhrer, Kristine S..
Matforskerne blander lunger i pølsene. Vil du ha?. Bonde og Småbrukar [Newspaper] 2021-07-02
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31 Rødbotten, Rune; Myhrer, Kristine S..
Matforskerne blandet lunger i pølsene. Vil du ha?. nationen.no [Internet] 2021-06-21
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32 Rødbotten, Rune; Myhrer, Kristine S..
Matforskerne blandet lunger i pølsene. Vil du ha?. Nationen [Newspaper] 2021-08-02
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33 Wold, Jens Petter; Aaby, Kjersti; Myhrer, Kristine S..
Slik kan roboten Thorvald lære seg å plukke jordbær. forskning.no, kommunikasjon.ntb.no, Dagligvarehandelen [Internet] 2021-12-13
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2020
34 Dysvik, Anna; Leanti La Rosa, Sabina; Liland, Kristian Hovde; Myhrer, Kristine S.; Østlie, Hilde Marit; De Rouck, Gert; Rukke, Elling-Olav; Westereng, Bjørge; Wicklund, Trude.
Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer. Frontiers in Microbiology 2020 ;Volume 11.(279) p. -
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35 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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36 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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37 Borge, Grethe Iren Andersen; Guren, Gerd; Vågen, Ingunn Molund; Myhrer, Kristine S.; Varela, Paula; Schmidt, Gesine.
«Kål for enhver smak» - Sorter av hodekål, blomkål og bladkål. Sluttseminar KålSmak; 2020-11-27
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38 Galler, Martina; Myhrer, Kristine S.; Ares, Gastón; Varela, Paula.
A food blog as online tool for qualitative and creative research with children.. EUROSENSE 2020 - 9th European Conference on Sensory and Consumer Research; 2020-12-13 - 2020-12-16
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39 Galler, Martina; Myhrer, Kristine S.; Ares, Gastón; Varela, Paula.
Listening to children voices in new product development – a creative approach.. Eurosense 2020 - 9th European Conference on Sensory and Consumer Research; 2020-12-13 - 2020-12-16
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40 Vågen, Ingunn Molund; Hagen, Sidsel Fiskaa; Schmidt, Gesine; Guren, Gerd; Myhrer, Kristine S.; Varela, Paula; Borge, Grethe Iren Andersen.
Kan vi styre kvalitet hos hodekål og blomkål med gjødsling?. Sluttseminar KålSmak; 2020-11-27
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2019
41 Aaby, Kjersti; Myhrer, Kristine S..
Forsket i fire år: Dette smaker jordbær. dagbladet.no [Internet] 2019-07-01
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42 Borge, Grethe Iren Andersen; Myhrer, Kristine S..
Kålvekster for enhver smak. Næringsnytte 2019 ;Volume 9. p. 14-
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43 Borge, Grethe Iren Andersen; Myhrer, Kristine S..
Nykål er lekker supermat. nofima.no [Internet] 2019-06-24
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44 do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor.
Extrusion of pea and oat ingredients to produce a healthy expanded snack. 2nd Legume Innovation and Networking (LIN) Workshop for Atlantic and Boreal Region; 2019-05-07
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45 do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor.
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. Lebensmittel-Wissenschaft + Technologie 2019 ;Volume 112. p. 1-12
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46 do Carmo, Cátia Saldanha; Varela, Paula; Poudroux, Claire; Dessev, Tzvetelin; Myhrer, Kristine S.; Rieder, Anne; Zobel, Hanne; Sahlstrøm, Stefan; Knutsen, Svein Halvor.
The quality of expanded snacks from pea and oat fractions processed by extrusion technology. FoodProFuture Consortium meeting; 2019-03-28 - 2019-03-29
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47 Dysvik, Anna; Leanti La Rosa, Sabina; Buffetto, Fanny; Liland, Kristian Hovde; Myhrer, Kristine S.; Rukke, Elling-Olav; Wicklund, Trude; Westereng, Bjørge.
Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production. Journal of Agricultural and Food Chemistry 2019 ;Volume 68. p. 301-314
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48 Dysvik, Anna; Liland, Kristian Hovde; Myhrer, Kristine S.; Westereng, Bjørge; Rukke, Elling-Olav; de Rouck, Gert; Wicklund, Trude.
Pre-fermentation with lactic acid bacteria in sour beer production. Journal of the Institute of Brewing 2019 ;Volume 125.(3) p. 342-356
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49 Myhrer, Kristine S..
«BrassicaTaste», Mapping sensory quality and plant compounds to improve consumer choice of Brassica oleracea vegetables. Seminar at Turku; 2019-10-09 - 2019-10-09
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50 Myhrer, Kristine S..
Folk flest liker lam og sau like godt.. Fagpressenytt; Dagligvarehandelen [Internet] 2019-11-01
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