Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Ingunn Berget"'
Publikováno v:
Open Research Europe, Vol 1 (2024)
Background Taste sensitivity has been reported to influence children’s eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity, eating behaviour, food frequenc
Externí odkaz:
https://doaj.org/article/e1622b70f67d424d819591c8763b8811
Publikováno v:
Foods, Vol 12, Iss 24, p 4391 (2023)
Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic Listeria monocytogenes during their long shelf-life. Consumption of such contaminated products can cause fatal listeriosis infections. Another challenge and potent
Externí odkaz:
https://doaj.org/article/1ca704c15f0a44a7b4bb141b9674a002
Publikováno v:
PLoS ONE, Vol 16, Iss 11 (2021)
The diet plays a major role in shaping gut microbiome composition and function in both humans and animals, and dietary intervention trials are often used to investigate and understand these effects. A plethora of statistical methods for analysing the
Externí odkaz:
https://doaj.org/article/7bdc6dcd369c4f79874adcf7c0bcb9d8
Autor:
Even Heir, Maria Jacobsen, Mari Øvrum Gaarder, Ingunn Berget, Paw Dalgaard, Merete Rusås Jensen, Askild L. Holck
Publikováno v:
Foods, Vol 11, Iss 10, p 1483 (2022)
Cold-smoked (CS) salmon contains high levels of sodium salts, and excess dietary sodium intake is associated with an array of health complications. CS salmon may also represent a food safety risk due to possible presence and growth of the foodborne p
Externí odkaz:
https://doaj.org/article/a6163d4dd7894e149f2d01385ee2c581
Publikováno v:
Foods, Vol 10, Iss 8, p 1754 (2021)
Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after stora
Externí odkaz:
https://doaj.org/article/3cb46d4ca51a4b7ca820d792b1cc1c25
Publikováno v:
Foods, Vol 9, Iss 9, p 1315 (2020)
This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely detection (DT) and recognition
Externí odkaz:
https://doaj.org/article/d7b4deeaa6f14dcea57eb65400ab3c95
Publikováno v:
Foods, Vol 9, Iss 2, p 119 (2020)
Listeria monocytogenes may persist in food production environments and cause listeriosis. In Norway, a product of concern is the traditional and popular fermented fish product “rakfisk”, which is made from freshwater salmonid fish by mild-salting
Externí odkaz:
https://doaj.org/article/025fbfb784e847b28a5f9d66837e4e5b
Publikováno v:
Applied and Environmental Microbiology.
There is limited knowledge of the characteristics, differences, and similarities of the bacterial composition in residential kitchens. Here, we report the microbiota of cleaning utensils (sponges and cloths) and five different surface samples in 74 h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f3e3218ac09f555fd95a3bf661073ec
https://doi.org/10.1128/aem.00267-23
https://doi.org/10.1128/aem.00267-23
Autor:
Antje Gonera, Anna Birgitte Milford, Katja-Maria Prexl, Jonathan Romm, Ingunn Berget, Paula Varela
Publikováno v:
International Journal of Food Design
A more plant-based diet will contribute to food sustainability. Achieving this change requires collaboration across disciplines which is not easy to achieve. This article illustrates how interdisciplinary collaboration in a large research project can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d49ac2475945a0063facbc29fdf81a65
https://hdl.handle.net/11250/3065195
https://hdl.handle.net/11250/3065195
Publikováno v:
FOOD QUALITY AND PREFERENCE
Emoji have been suggested as an alternative for word-based questionnaires to measure consumers' emotional associations of food products. As the uptake of emoji in sensory and consumer science is accelerating, consumer research regarding the meaning o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f6a3a3c3d940e13aebf8c3571c8f069
https://hdl.handle.net/1854/LU-01GV64FC27EM8M14ST628D4Q2H
https://hdl.handle.net/1854/LU-01GV64FC27EM8M14ST628D4Q2H