Výsledky vyhledávání - "Einar Risvik"

Health and quality of life in an aging population - Food and beyond

Autor: Michael Bom Frøst, Karin Wendin, Signe Skjoldborg, Wender L.P. Bredie, Marie Haulund Otto, Einar Risvik, Stefanie Kremer, Ulla Lindberg, Viktoria Olsson, Davide Giacalone

Publikováno v: Food Quality and Preference 47 (2016)
Food Quality and Preference, 47, 166-170

In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dad79a52bf4807e02af541b4205967c6
https://doi.org/10.1016/j.foodqual.2014.12.002

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How good are ideas identified by an automatic idea detection system?

Autor: Knut Kvaal, Nina Veflen, Stine Alm Hersleth, Torulf Mollestad, Tormod Næs, Kasper Knoblauch Christensen, Einar Risvik, Joachim Scholderer

Publikováno v: Christensen, K, Scholderer, J, Hersleth, S A, Næs, T, Kvaal, K, Mollestad, T, Veflen, N & Risvik, E 2018, ' How good are ideas identified by an automatic idea detection system? ', Creativity and Innovation Management, vol. 27, no. 1, pp. 23-31 . https://doi.org/10.1111/caim.12260
Creativity and Innovation Management

Online communities can be an attractive source of ideas for product and process innovations. However, innovative user-contributed ideas may be few. From a perspective of harnessing “big data” for inbound open innovation, the detection of good ide

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa6ed04c37d98e45c176582b3d372b79
https://doi.org/10.5167/uzh-192450

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Mining online community data: The nature of ideas in online communities

Autor: Joachim Scholderer, Knut Kvaal, Alessandra Biancolillo, Kristian Hovde Liland, Kasper Knoblauch Christensen, Sladjana Nørskov, Tormod Næs, Einar Risvik

Publikováno v: Food Quality and Preference
Christensen, K, Liland, K H, Kvaal, K, Risvik, E, Biancolillo, A, Scholderer, J, Nørskov, S & Næs, T 2017, ' Mining online community data: The nature of ideas in online communities ', Food Quality and Preference, vol. 62, pp. 246-256 . https://doi.org/10.1016/j.foodqual.2017.06.001

Ideas are essential for innovation and for the continuous renewal of a firm’s product offerings. Previous research has argued that online communities contain such ideas. Therefore, online communities such as forums, Facebook groups, blogs etc. are

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4aa150357af69fff77835ab23e43afbc
https://hdl.handle.net/11250/2506055

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The Effect of Animality in the Consumption Experience—A Potential for Disgust

Autor: Øydis Ueland, Gunvor Irene Dingstad, Inge Jan Henjesand, Elin Kubber⊘d, Einar Risvik

Publikováno v: Journal of Food Products Marketing. 14:103-124

This paper presents an experimental study to measure the effect of animality on consumers' disgust. In this study we have demonstrated how the negative emotion of disgust may be formed within meat consumption. While in the current literature animalit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::76ff38e1011004e8c345f938ba74d897
https://doi.org/10.1080/10454440801985985

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Consumers of organic foods – value segments and liking of bread

Autor: Iwona Kihlberg, Einar Risvik

Publikováno v: Food Quality and Preference. 18:471-481

Five, quite different white pan breads were chosen from twelve samples using Principal Component Analysis. Milling, baking, sensory assessment and sample preparation are described in [Kihlberg, I., Ostrom, A., Johansson, L., & Risvik, E. (2006). Sens

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::461a0a2ceb6b6e283f0932f34e163c78
https://doi.org/10.1016/j.foodqual.2006.03.023

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The effect of animality on disgust response at the prospect of meat preparation—An experimental approach from Norway

Autor: Gunvor Irene Dingstad, Elin Kubberød, Øydis Ueland, Einar Risvik

Publikováno v: Food Quality and Preference. 17:199-208

This paper presents an experimental design approach to measure the effect of disgust elicitors related to the symbolic concept of “animality” on consumers’ disgust at the prospect of meat preparation. Three factors of animality were operational

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::23dffc55e462c4d77b6763148d845e15
https://doi.org/10.1016/j.foodqual.2005.04.004

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Sensory qualities of plain white pan bread: Influence of farming system, year of harvest and baking technique

Autor: Iwona Kihlberg, Einar Risvik, Lisbeth Johansson, Åsa Öström

Publikováno v: Journal of Cereal Science. 43:15-30

The sensory qualities of products from sustainable production systems are not well known, but important for development of such systems. To understand how wheat growing systems and baking process ...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d8b49b24dd00b4cf3aa9cd0a138f2e23
https://doi.org/10.1016/j.jcs.2005.04.008

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A study on the mediating role of disgust with meat in the prediction of red meat consumption among young females

Autor: Øydis Ueland, Einar Risvik, Elin Kubberød, Inge Jan Henjesand

Publikováno v: Journal of Consumer Behaviour. 5:281-291

Recent studies have examined young females' negative sentiments toward meat in the western world. This paper explored the role of various factors that may trigger disgust with meat and hence avoidance of red meat among young females. These include ne

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::60aa51d2fdc799e023166ab3994fc912
https://doi.org/10.1002/cb.180

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Effects of information on liking of bread

Autor: Iwona Kihlberg, Einar Risvik, Øyvind Langsrud, Lisbeth Johansson

Publikováno v: Food Quality and Preference. 16:25-35

Liking of bread as a function of perceived sensory properties in combination with product information was studied. Four bread types were selected for descriptive sensory analysis and, in a consumer test, 480 consumers scored them for liking when info

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ce772418e8698b291b7ddcb3ddabe92c
https://doi.org/10.1016/j.foodqual.2003.12.005

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