Valerie Lengard Almli
Valerie Lengard Almli
Nofima, Aas, Norway
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Cited by
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
Profiling European traditional food consumers
F Vanhonacker, V Lengard, M Hersleth, W Verbeke
British food journal, 2010
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
European consumers’ definition and perception of traditional foods
W Verbeke, L Guerrero, VL Almli, F Vanhonacker, M Hersleth
Traditional foods, 3-16, 2016
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
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