Margrethe Hersleth - Concepedia

Author

Margrethe Hersleth

Also Known As

DINNELLA, CATERINA, Hersleth Margrethe, Hersleth, Margrethe, M. Hersleth, MARGRETHE HERSLETH, Margrethe Hersleth, Margrethe Hersleth (324117)

Publications

4.6K

Citations

H-Index

109

Concepts

All Affiliations

Nofima Fafo Foundation Norwegian University of Life Sciences Ghent University Institute of Agrifood Research and Technology

About

Margrethe Hersleth is an author at Nofima specializing in health sciences, marketing, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	23	28	3.4K
2	Management	15	15	1.3K
3	Engineering	5	5	184
4	Education	3	3	806
5	Business	1	1	17

Margrethe Hersleth

Publications

4.2K

Citations

H-Index

Page 1

	Year	Citations
Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study Luís Guerrero, María Dolors Guárdia, Joan Xicola, Appetite CultureFood MarketingFood StudiesFood InnovationFood Systems	2008	634
Perception of traditional food products in six European regions using free word association Luís Guerrero, Anna Claret, Wim Verbeke, Food Quality and Preference Food ChoiceCultureFood MarketingAdvertisingManagement	2009	473
Association between traditional food consumption and motives for food choice in six European countries Zuzanna Pieniak, Wim Verbeke, Filiep Vanhonacker, Appetite Food ChoiceNutritionEconomicsFood MarketingTraditional Food Consumption	2009	447
General image and attribute perceptions of traditional food in six European countries Valérie L. Almli, Wim Verbeke, Filiep Vanhonacker, Food Quality and Preference Food ChoiceNutritionCultureFood MarketingFood Consumption	2010	250
Profiling European traditional food consumers Filiep Vanhonacker, Valérie Lengard, Margrethe Hersleth, British Food Journal NutritionCulinary StudiesPublic Health NutritionConsumer ResearchTraditional Food	2010	151
How European consumers define the concept of traditional food: evidence from a survey in six countries Filiep Vanhonacker, Wim Verbeke, Luís Guerrero, Agribusiness NutritionCulinary StudiesConsumer ResearchBroad ConceptualizationTraditional Food	2010	138
Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance Filiep Vanhonacker, Bianka Kühne, Xavier Gellynck, Food Research International Food ChoiceCultureFood MarketingConsumer AcceptancePerceived Traditional Character	2013	132
A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies Daniele Asioli, Paula Varela, Margrethe Hersleth, Food Quality and Preference Behavioral SciencesAdvertisingConsumer StudyManagementConsumer Research	2016	124
Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin Margrethe Hersleth, Valérie Lengard, Wim Verbeke, Food Quality and Preference NutritionShelf LifeDry-cured HamNew OriginFood Innovation	2010	119
Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information Susanne Bølling Johansen, Tormod Næs, Jorun Øyaas, Food Quality and Preference Food ChoiceNutritionCalorie-reduced YoghurtBehavioral SciencesBody Composition	2009	114

Page 1