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Showing results 1-50 of 99
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2023
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; 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 NOFIMA NMBU
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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 NOFIMA
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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 NMBU NOFIMA
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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 NOFIMA NMBU
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2022
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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. - NOFIMA
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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 NOFIMA NMBU
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Johannessen, Tom Chr.; Carlehög, Mats; Myhrer, Kristine S.. Kompetanseheving for NM-staben. kjottbransjen.no [Internet] 2022-11-11 NOFIMA
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Myhrer, Kristine S.. Norske epler i utvidet sesong. Gartneryrket [Business/trade/industry journal] 2022-11-16 NOFIMA
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Myhrer, Kristine S.. Trodde han hadde kjøpte lammekjøtt på Askimtorget – føler seg skikkelig lurt. smaalenene.no [Internet] 2022-09-04 NOFIMA
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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 NOFIMA
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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 NOFIMA
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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 NOFIMA
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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 NOFIMA
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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 NOFIMA
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2021
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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. - NOFIMA
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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) NOFIMA
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Myhrer, Kristine S.. NRK-P2 Ekko. NRK-P2 Ekko [Internet] 2021-02-15 NOFIMA
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Myhrer, Kristine S.. Slik lagar du dei beste vegetar¬burgarane i sommar. Nationen [Newspaper] 2021-07-26 NOFIMA
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Myhrer, Kristine S.. Slik lager du sommerens beste vegetarburgere. Bergensavisen, Sarpsborg Arbeiderblad, Smaalenenes Avis [Newspaper] 2021-07-18 NOFIMA
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Myhrer, Kristine S.. Slik mekker du den beste veggisburgeren. trondheim24.no [Internet] 2021-09-07 NOFIMA
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Myhrer, Kristine S.. Slik tilbereder du sommerens beste vegetarburgere. Oppland Arbeiderblad, Gjengangeren [Newspaper] 2021-07-14 NOFIMA
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Myhrer, Kristine S.. Sommerens beste vegetarburger. Dagsavisen, Rogalands Avis, Dagsavisen Moss Dagblad [Newspaper] 2021-08-07 NOFIMA
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Myhrer, Kristine S.; Grini, Ida Synnøve Bårvåg. Dette gir smak til vegetarburgeren. forskning.no [Internet] 2021-08-16 NOFIMA
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Myhrer, Kristine S.; Grini, Ida Synnøve Bårvåg. Store forskjeller på vegetarburgere. nofima.no [Internet] 2021-08-24 NOFIMA
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Myhrer, Kristine S.; Grini, Ida Synnøve Bårvåg. Test av 22 vegetarburgere. nationen.no [Internet] 2021-08-16 NOFIMA
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Myhrer, Kristine S.; Grini, Ida Synnøve Bårvåg. Test av 22 vegetarburgere. Nationen [Newspaper] 2021-10-04 NOFIMA
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Myhrer, Kristine S.; Rødbotten, Rune. Matforskerne blandet lunger i pølsene. Vil du ha?. forskning.no [Internet] 2021-06-14 NOFIMA
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Myhrer, Kristine S.; Rødbotten, Rune. Saftig grillpølse – med lunger. nofima.no [Internet] 2021-06-15 NOFIMA
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Rødbotten, Rune; Myhrer, Kristine S.. Lunger gjør grillpølser bedre på smak og billigere å produsere. Kjøttbransjen [Business/trade/industry journal] 2021-12-16 NOFIMA
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Rødbotten, Rune; Myhrer, Kristine S.. Matforskerne blander lunger i pølsene. Vil du ha?. Bonde og Småbrukar [Newspaper] 2021-07-02 NOFIMA
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Rødbotten, Rune; Myhrer, Kristine S.. Matforskerne blandet lunger i pølsene. Vil du ha?. nationen.no [Internet] 2021-06-21 NOFIMA
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Rødbotten, Rune; Myhrer, Kristine S.. Matforskerne blandet lunger i pølsene. Vil du ha?. Nationen [Newspaper] 2021-08-02 NOFIMA
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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 NOFIMA
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2020
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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. - NMBU NOFIMA
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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 NOFIMA
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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 NOFIMA
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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 NOFIMA NIBIO
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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 NOFIMA
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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 NOFIMA
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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 NOFIMA NIBIO
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2019
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Aaby, Kjersti; Myhrer, Kristine S.. Forsket i fire år: Dette smaker jordbær. dagbladet.no [Internet] 2019-07-01 NOFIMA
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Borge, Grethe Iren Andersen; Myhrer, Kristine S.. Kålvekster for enhver smak. Næringsnytte 2019 ;Volume 9. p. 14- NOFIMA
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Borge, Grethe Iren Andersen; Myhrer, Kristine S.. Nykål er lekker supermat. nofima.no [Internet] 2019-06-24 NOFIMA
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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 NOFIMA
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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 NOFIMA
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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 NOFIMA
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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 NMBU NOFIMA
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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 NMBU NOFIMA
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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 NOFIMA
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Myhrer, Kristine S.. Folk flest liker lam og sau like godt.. Fagpressenytt; Dagligvarehandelen [Internet] 2019-11-01 NOFIMA
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