E-LIB Suche - Ergebnisse für: Ueland, Øydis

1

Eating preferences and behaviors of older immigrants in Osl..:

Maxson, Stephanie L. ; Grini, Ida Synnøve ; Ueland, Øydis.
Appetite. 200 (2024) - p. 107531 , 2024

2

Prototypes as catalysts for cross-disciplinary collaboratio..:

Carraresi, Laura ; Borge, Grethe Iren ; Gaber, Sara...
Trends in Food Science & Technology. 148 (2024) - p. 104504 , 2024

Link: https://doi.org/10.1016/..

3

Acceptability of protein-fortified recipes in older adults ..:

Geny, Alexia ; Brasse, Céline ; Helgesdotter Rognså, Guro...
Food Quality and Preference. 118 (2024) - p. 105205 , 2024

Link: https://doi.org/10.1016/..

4

Older adults' acceptability of and preferences for food-bas..:

Smith, Rachel ; Methven, Lisa ; Clegg, Miriam E....
Appetite. 197 (2024) - p. 107319 , 2024

Link: https://doi.org/10.1016/..

5

Institutional food safety risk communication – A self-evalu..:

Kasza, Gyula ; Izsó, Tekla ; Langsrud, Solveig...
Trends in Food Science & Technology. 150 (2024) - p. 104594 , 2024

Link: https://doi.org/10.1016/..

6

How Families' Use of Digital Technology Can Be a Tool for R..:

Grini, Ida Synnøve Bårvåg ; Ueland, Øydis
Journal of Ageing and Longevity. 3 (2023) 1 - p. 46-58 , 2023

Link: https://doi.org/10.3390/..

7

The fourth industrial revolution in the food industry—part ..:

Hassoun, Abdo ; Bekhit, Alaa El-Din ; Jambrak, Anet Režek...
Critical Reviews in Food Science and Nutrition. 64 (2022) 2 - p. 407-437 , 2022

Link: https://doi.org/10.1080/..

8

Meat consumption and consumer attitudes – A Norwegian persp..:

Ueland, Øydis ; Rødbotten, Rune ; Varela, Paula
Meat Science. 192 (2022) - p. 108920 , 2022

Link: https://doi.org/10.1016/..

9

Co-creation of food solutions to improve nutritional status..:

Smith, Rachel ; Clegg, Miriam ; Methven, Lisa..
Appetite. 179 (2022) - p. 106232 , 2022

Link: https://doi.org/10.1016/..

10

Opportunities and barriers for food intake in older age – a..:

Ueland, Øydis ; Grini, Ida Synnøve ; Schillinger, Ine.
Food & Nutrition Research. 66 (2022) - p. , 2022

Link: https://doi.org/10.29219..

11

Moving Consumers along the Innovation Adoption Curve: A New..:

Gonera, Antje ; Svanes, Erik ; Bugge, Annechen Bahr...
Sustainability. 13 (2021) 8 - p. 4477 , 2021

Link: https://doi.org/10.3390/..

12

From Food Product to Food Experience: How to Use Design Thi..:

, In: Design Thinking for Food Well-Being,

Veflen, Nina ; Ueland, Øydis - p. 261-272 , 2021

Link: https://doi.org/10.1007/..

13

Cooking chicken at home: Common or recommended approaches t..:

Langsrud, Solveig ; Sørheim, Oddvin ; Skuland, Silje Elisabeth...
PLOS ONE. 15 (2020) 4 - p. e0230928 , 2020

Link: https://doi.org/10.1371/..

14

Food and health related characteristics of active home-livi..:

Ueland, Øydis ; Grini, Ida Synnøve
Proceedings of the Nutrition Society. 79 (2020) OCE2 - p. , 2020

Link: https://doi.org/10.1017/..

15

Perspectives on personalised food:

Ueland, Øydis ; Altintzoglou, Themistoklis ; Kirkhus, Bente...
Trends in Food Science & Technology. 102 (2020) - p. 169-177 , 2020

Link: https://doi.org/10.1016/..