Valerie Lengard Almli
Valerie Lengard Almli
Nofima, Aas, Norway
Verified email at nofima.no
Title
Cited by
Cited by
Year
General image and attribute perceptions of traditional food in six European countries
VL Almli, W Verbeke, F Vanhonacker, T Næs, M Hersleth
Food Quality and Preference 22 (1), 129-138, 2011
2122011
Profiling European traditional food consumers
F Vanhonacker, V Lengard, M Hersleth, W Verbeke
British food journal, 2010
1382010
This apple is too ugly for me!: Consumer preferences for suboptimal food products in the supermarket and at home
IE De Hooge, M Oostindjer, J Aschemann-Witzel, A Normann, SM Loose, ...
Food Quality and Preference 56, 80-92, 2017
1372017
Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin
M Hersleth, V Lengard, W Verbeke, L Guerrero, T Næs
Food quality and preference 22 (1), 31-41, 2011
812011
Diet and physical activity apps: perceived effectiveness by app users
Q Wang, B Egelandsdal, GV Amdam, VL Almli, M Oostindjer
JMIR mHealth and uHealth 4 (2), e33, 2016
692016
Are school meals a viable and sustainable tool to improve the healthiness and sustainability of children´ s diet and food consumption? A cross-national comparative perspective
M Oostindjer, J Aschemann-Witzel, Q Wang, SE Skuland, B Egelandsdal, ...
Critical reviews in food science and nutrition 57 (18), 3942-3958, 2017
612017
A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies
D Asioli, P Varela, M Hersleth, VL Almli, NV Olsen, T Naes
Food Quality and Preference 56, 266-273, 2017
562017
Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway
VL Almli, T Næs, G Enderli, C Sulmont-Rossé, S Issanchou, M Hersleth
Appetite 57 (1), 110-120, 2011
522011
Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in Norway
D Asioli, T Næs, A Øvrum, VL Almli
Food Quality and Preference 48, 174-184, 2016
492016
Health information and diet choices: Results from a cheese experiment
A Øvrum, F Alfnes, VL Almli, K Rickertsen
Food Policy 37 (5), 520-529, 2012
482012
Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis
T Næs, V Lengard, SB Johansen, M Hersleth
Food Quality and Preference 21 (4), 368-378, 2010
402010
Assessing the performance of a sensory panel–panellist monitoring and tracking
M Kermit, V Lengard
Journal of Chemometrics: A Journal of the Chemometrics Society 19 (3), 154-161, 2005
402005
Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese
VL Almli, A Øvrum, M Hersleth, T Almøy, T Næs
Food Quality and Preference 39, 28-39, 2015
372015
Consumer preferences for iced coffee determined by conjoint analysis: An exploratory study with N orwegian consumers
D Asioli, T Næs, BS Granli, V Lengard Almli
International Journal of Food Science & Technology 49 (6), 1565-1571, 2014
342014
3-Way and 3-block PLS regressions in consumer preference analysis
V Lengard, M Kermit
Food Quality and Preference 17 (3-4), 234-242, 2006
312006
Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives
VL Almli, M Hersleth
Aquaculture International 21 (5), 1091-1108, 2013
292013
Consumers in a sustainable food supply chain (COSUS): understanding consumer behavior to encourage food waste reduction
H Rohm, M Oostindjer, J Aschemann-Witzel, C Symmank, V L Almli, ...
Foods 6 (12), 104, 2017
282017
Fine-tuning the fight against food waste
J Aschemann-Witzel, IE de Hooge, VL Almli, M Oostindjer
Journal of Macromarketing 38 (2), 168-184, 2018
242018
European consumers’ definition and perception of traditional foods
W Verbeke, L Guerrero, VL Almli, F Vanhonacker, M Hersleth
Traditional foods, 3-16, 2016
242016
One technology does not fit all: Profiling consumers of tender and tenderised beef steaks
VL Almli, L Van Wezemael, W Verbeke, Ø Ueland
Meat Science 93 (3), 361-370, 2013
242013
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