Search Results - "Olsen, Nina Veflen"

Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals by Olsen, Nina Veflen, Menichelli, Elena, Sørheim, Oddvin, Næs, Tormod

“…► A new concept of a complete and healthy ready-to-heat meal was developed. ► An at-home study was conducted. ► The likelihood of buying healthy convenience…”
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Predicting consumers’ intention to consume ready-to-eat meals. The role of moral attitude by Olsen, Nina Veflen, Sijtsema, Siet J., Hall, Gunnar

“…This study investigates the usefulness of integrating moral attitude into the Theory of Planned Behavior (TPB) model when predicting intention to consume…”
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The convenience consumer's dilemma by Veflen Olsen, Nina

“…Purpose - The overall aim of this research is to increase understanding of consumers' barriers in relation to convenience food. While the motivation for…”
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Environmental profile, packaging intensity and food waste generation for three types of dinner meals by Hanssen, Ole Jørgen, Vold, Mie, Schakenda, Vibeke, Tufte, Per-Arne, Møller, Hanne, Olsen, Nina Veflen, Skaret, Josefine

“…This study was carried out as part of the packaging optimization program in Norway, and the purpose was to study waste generation, energy use and greenhouse…”
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Market scanning for new service development by Veflen Olsen, Nina, Sallis, James

“…Purpose - The purpose of this paper is to develop and test a theoretical model of narrow and broad market scanning in a service industry, including short- and…”
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Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production by Nielsen, Henriette Boel, Sonne, Anne-Mette, Grunert, Klaus G., Banati, Diana, Pollák-Tóth, Annamária, Lakner, Zoltán, Olsen, Nina Veflen, Žontar, Tanja Pajk, Peterman, Marjana

“…The success of new food processing technologies is highly dependent on consumers’ acceptance. The purpose of this paper is to study consumers’ perceptions of…”
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Consumers' perceptions of HPP and PEF food products by Sonne, Anne-Mette, Grunert, Klaus G, Veflen Olsen, Nina, Granli, Britt-Signe, Szabó, Erzsébet, Banati, Diana

“…Purpose - The purpose of this paper is to examine consumer attitudes towards apple juice produced by means of two new processing technologies, high-pressure…”
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Processes and outcomes of distributor brand new product development: An exploratory examination by Veflen Olsen, Nina, Sallis, James E.

“…Purpose Most new product development (NPD) studies focus on manufacturer brands; few consider distributor brands. The purpose of this paper to investigate…”
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Design Thinking and food innovation by Olsen, Nina Veflen

“…This viewpoint paper aims to discuss and exemplify how Design Thinking can contribute to innovation in the food industry. After introducing Design Thinking, I…”
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Processes and outcomes of distributor brand new product development by Veflen Olsen, Nina, Sallis, James E

“…Purpose - Most new product development (NPD) studies focus on manufacturer brands; few consider distributor brands. The purpose of this paper to investigate…”
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A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies by Asioli, Daniele, Varela, Paula, Hersleth, Margrethe, Almli, Valerie Lengard, Olsen, Nina Veflen, Næs, Tormod

“…•Interaction of sensory and extrinsic food attributes affect consumers’ preferences.•Discussion of methods combining sensory and extrinsic food…”
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Situated food safety behavior by Veflen, Nina, Røssvoll, Elin, Langsrud, Solveig, Scholderer, Joachim

“…Previous studies indicate that many consumers eat rare hamburgers and that information about microbiological hazards related to undercooked meat does not…”
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Social media, new digital technologies and their potential application in sensory and consumer research by Olsen, Nina Veflen, Christensen, Kasper

“…•A review of recent literature investigating social media.•Presenting the opportunities social media offers for crowdsourcing.•Presenting the opportunities…”
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Consumer acceptance of high-pressure processing and pulsed-electric field: a review by Olsen, Nina Veflen, Grunert, Klaus G., Sonne, Anne-Mette

“…The food industry continuously develops new products and new processing techniques. While food scientists may focus on the technical novelty and applaud the…”
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Drivers of food SMEs network success: 101 tales from Norway by Olsen, Nina Veflen, Elvekrok, Ingunn, Nilsen, Etty Ragnhild

“…The aim of this article is to point out the drivers of success for networks. In spite the fact that networks have received considerable attention, and is…”
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Hamburger hazards and emotions by Olsen, Nina Veflen, Røssvoll, Elin, Langsrud, Solveig, Scholderer, Joachim

“…•Willingness to eat rare hamburgers depends on the type of emotion evoked•Rare hamburgers evoke more fear and disgust than well-done hamburgers•All hamburgers…”
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Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers by Røssvoll, Elin, Sørheim, Oddvin, Heir, Even, Møretrø, Trond, Olsen, Nina Veflen, Langsrud, Solveig

“…The aim of this study was to relate consumer preferences and preparation of hamburgers to color change, internal temperature and reduction of shigatoxigenic…”
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SO-PLS as an exploratory tool for path modelling by Menichelli, Elena, Almøy, Trygve, Tomic, Oliver, Olsen, Nina Veflen, Næs, Tormod

“…•The SO-PLS approach to path modelling is presented within the context of consumer science.•The method solves some challenges met in a standard path modelling…”
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Combining extrinsic and intrinsic information in consumer acceptance studies by Menichelli, Elena, Olsen, Nina Veflen, Meyer, Christine, Næs, Tormod

“…► Methodology for joint studies of intrinsic and extrinsic attributes, in order to discover interactions between the two types of information. ► Emphasis not…”
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Meal Mapping by Scholderer, Joachim, Kügler, Jens O., Olsen, Nina Veflen, Verbeke, Wim

“…•A new methodology for the design of meal solutions is introduced.•The fit between meal centres and side components is empirically assessed.•The data are…”
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