1. A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies. (March 2017) Authors: Asioli, Daniele; Varela, Paula; Hersleth, Margrethe; Almli, Valerie Lengard; Olsen, Nina Veflen; Næs, Tormod Journal: Food quality and preference Issue: Volume 56:Part B(2017:Mar.) Page Start: 266 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumer Perception of Dry‐Cured Ham – A Cross‐Cultural Study in Italy, Norway and Spain. Issue 6 (28th October 2013) Authors: Hersleth, Margrethe; Næs, Tormod; Guerrero, Luis; Claret, Anna; Recchia, Annamaria; Dinnella, Caterina; Monteleone, Erminio Journal: Journal of sensory studies Issue: Volume 28:Issue 6(2013) Page Start: 450 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dish composition: children's mental representation and expected liking. Issue 9 (7th September 2015) Authors: Olsen, Nina Veflen; Altintzoglou, Themistoklis; Almli, Valérie Lengard; Hersleth, Margrethe; Skuland, Aase; Honkanen, Pirjo Journal: British food journal Issue: Volume 117:Issue 9(2015) Page Start: 2361 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Dish composition: children's mental representation and expected liking. Issue 9 (7th September 2015) Authors: Olsen, Nina Veflen; Altintzoglou, Themistoklis; Almli, Valérie Lengard; Hersleth, Margrethe; Skuland, Aase; Honkanen, Pirjo Journal: British food journal Issue: Volume 117:Issue 9(2015) Page Start: 2361 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of evoked meal contexts on consumers' responses to intrinsic and extrinsic product attributes in dry-cured ham. (March 2015) Authors: Hersleth, Margrethe; Monteleone, Erminio; Segtnan, Anne; Næs, Tormod Journal: Food quality and preference Issue: Volume 40:Part A(2015) Page Start: 191 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese. (January 2015) Authors: Almli, Valérie Lengard; Øvrum, Arnstein; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod Journal: Food quality and preference Issue: Volume 39(2015:Jan.) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Projective mapping based on choice or preference: An affective approach to projective mapping. (October 2017) Authors: Varela, Paula; Berget, Ingunn; Hersleth, Margrethe; Carlehög, Mats; Asioli, Daniele; Næs, Tormod Journal: Food research international Issue: Volume 100 Part 2(2017) Page Start: 241 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Stability in consumer responses to familiar and new chocolates during a period of exposure. (January 2015) Authors: Næs, Tormod; Segtnan, Anne; Granli, Britt Signe; Menichelli, Elena; Hersleth, Margrethe Journal: Food quality and preference Issue: Volume 39(2015:Jan.) Page Start: 176 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The magic water test. An affective paired comparison approach to evaluate taste sensitivity in pre-schoolers. (June 2017) Authors: Vennerød, Frida Felicia Fry; Hersleth, Margrethe; Nicklaus, Sophie; Almli, Valérie Lengard Journal: Food quality and preference Issue: Volume 58(2017:Jun.) Page Start: 61 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗