Margrethe Hersleth
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Explore the profile of Margrethe Hersleth including associated specialties, affiliations and a list of published articles.
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12
Citations
178
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Recent Articles
1.
Varela P, Berget I, Hersleth M, Carlehog M, Asioli D, Naes T
Food Res Int
. 2017 Sep;
100(Pt 2):241-251.
PMID: 28888447
This work explores a new affective approach to projective mapping, based on consumers' choices or preferences. Two sessions, one week apart, were performed with the same consumers, using whole bread...
2.
Greiff K, Mathiassen J, Misimi E, Hersleth M, Aursand I
PLoS One
. 2015 Oct;
10(9):e0137805.
PMID: 26422367
The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim...
3.
Paulsen M, Nys A, Kvarberg R, Hersleth M
Meat Sci
. 2014 Jun;
98(2):164-70.
PMID: 24960637
The aim of this study was to determine the effects of different salt substitutes on the sensory perception of sausages. TDS was used to explore the temporal perception of the...
4.
Oellingrath I, Hersleth M, Svendsen M
Public Health Nutr
. 2012 Oct;
16(11):2023-31.
PMID: 23034288
Objective: To determine (i) the importance of parents’ motives for everyday family food choices; and (ii) the relationship between parental food choice motives and eating patterns of 12- to 13-year-old...
5.
Lunde K, Egelandsdal B, Skuterud E, Mainland J, Lea T, Hersleth M, et al.
PLoS One
. 2012 May;
7(5):e35259.
PMID: 22567099
Although odour perception impacts food preferences, the effect of genotypic variation of odorant receptors (ORs) on the sensory perception of food is unclear. Human OR7D4 responds to androstenone, and genotypic...
6.
Hersleth M, Naes T, Rodbotten M, Lind V, Monteleone E
Meat Sci
. 2011 Dec;
90(4):899-907.
PMID: 22172765
The objective of this study was to evaluate the importance of geographic origin and grazing system for Norwegian and Italian consumers' probability of buying lamb meat. The study consisted of...
7.
Consumers' acceptance of innovations in traditional cheese. A comparative study in France and Norway
Almli V, Naes T, Enderli G, Sulmont-Rosse C, Issanchou S, Hersleth M
Appetite
. 2011 May;
57(1):110-20.
PMID: 21550369
This study explores consumers' acceptance of innovations in traditional cheese in France (n=120) and Norway (n=119). The respondents were presented with 16 photographs of a traditional cheese from their respective...
8.
Lind V, Berg J, Eilertsen S, Hersleth M, Eik L
Meat Sci
. 2011 Feb;
88(2):305-10.
PMID: 21295920
In Norway, most lambs are slaughtered at the end of the grazing season in September. An increased demand for fresh meat during the off-season may change this pattern. Castration of...
9.
Johansen S, Naes T, Hersleth M
Appetite
. 2010 Nov;
56(1):15-24.
PMID: 21093506
Understanding consumers' motives for selecting calorie-reduced dairy products are important to provide targeted communication to different consumer segments. The aim of this study was to identify motives for consumption of...
10.
Lind V, Berg J, Eik L, Molmann J, Haugland E, Jorgensen M, et al.
Meat Sci
. 2010 Apr;
83(4):706-12.
PMID: 20416633
Many consumers perceive lamb meat from mountain pastures to be of superior quality, a quality that may be altered if lambs are kept for a longer period on cultivated pastures...