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Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

Food research international, 2013-12, Vol.54 (2), p.1828-1835

2013

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Perception of traditional food products in six European regions using free word association

Food quality and preference, 2010-03, Vol.21 (2), p.225-233

2010

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Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

Food quality and preference, 2011, Vol.22 (1), p.31-41

2011

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Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone

PloS one, 2012-05, Vol.7 (5), p.e35259-e35259

2012

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Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

PloS one, 2015-09, Vol.10 (9), p.e0137805-e0137805

2015

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Consumer perception of food–beverage pairings: The influence of unity in variety and balance

International journal of gastronomy and food science, 2015-01, Vol.2 (2), p.83-92

2015

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Consumers’ Awareness and Attitudinal Determinants of European Union Quality Label Use on Traditional Foods

Bio-based and applied economics, 2012-01, Vol.1 (2)

2012

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Sensory perception of salmon and culinary sauces – An interdisciplinary approach

Food quality and preference, 2012-03, Vol.23 (2), p.99-109

2012

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Association between traditional food consumption and motives for food choice in six European countries

Appetite, 2009-08, Vol.53 (1), p.101-108

2009

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A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Food quality and preference, 2017-03, Vol.56, p.266-273

2017

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Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham

Food quality and preference, 2015-03, Vol.40, p.191-198

2015

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General image and attribute perceptions of traditional food in six European countries

Food quality and preference, 2011, Vol.22 (1), p.129-138

2011

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Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers

Meat science, 2012-04, Vol.90 (4), p.899-907

2012

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Projective mapping based on choice or preference: An affective approach to projective mapping

Food research international, 2017-10, Vol.100 (Pt 2), p.241-251

2017

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Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

Meat science, 2014-10, Vol.98 (2), p.164-170

2014

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Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Appetite, 2009-04, Vol.52 (2), p.345-354

2009

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Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

Appetite, 2011-02, Vol.56 (1), p.15-24

2011

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Profiling European traditional food consumers

British food journal (1966), 2010-08, Vol.112 (8), p.871-886

2010

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Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Food quality and preference, 2010, Vol.21 (1), p.13-21

2010

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Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian children

Public health nutrition, 2013-11, Vol.16 (11), p.2023-2031

2013

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Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

Aquaculture international, 2013-10, Vol.21 (5), p.1091-1108

2013

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Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese

Food quality and preference, 2015-01, Vol.39, p.28-39

2015

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Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

Food quality and preference, 2012-07, Vol.25 (1), p.69-78

2012

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Alternative methods for combining information about products, consumers and consumers’ acceptance based on path modelling

Food quality and preference, 2014-01, Vol.31, p.142-155

2014

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A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

Food quality and preference, 2013-01, Vol.27 (1), p.63-71

2013

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Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

Perception of traditional food products in six European regions using free word association

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

Consumer perception of food–beverage pairings: The influence of unity in variety and balance

Consumers’ Awareness and Attitudinal Determinants of European Union Quality Label Use on Traditional Foods

Sensory perception of salmon and culinary sauces – An interdisciplinary approach

Association between traditional food consumption and motives for food choice in six European countries

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham

General image and attribute perceptions of traditional food in six European countries

Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers

Projective mapping based on choice or preference: An affective approach to projective mapping

Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

Profiling European traditional food consumers

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian children

Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

Alternative methods for combining information about products, consumers and consumers’ acceptance based on path modelling

A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

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