Browsing Brage NMBU by Author "Ervina, Ervina"
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Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?
Ervina, Ervina; Berget, Ingunn; Skeie, Siv Borghild; Almli, Valerie Lengard (Journal article; Peer reviewed, 2021)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 and ... -
Does responsiveness to basic tastes influence preadolescents’ food liking? Investigating taste responsiveness segment on bitter-sour-sweet and salty-umami model food samples
Ervina, Ervina; Almli, Valérie L.; Berget, Ingunn; Spinelli, Sara; Sick, Julia; Dinnella, Caterina (Peer reviewed; Journal article, 2021)The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four ... -
Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children
Ervina, Ervina; Berget, Ingunn; Almli, Valérie L. (Peer reviewed; Journal article, 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 ... -
Liking and taste responsiveness across PROP-taster groups in children
Stensvold, Marie (Master thesis, 2021)Overweight and obesity and the associated health risks are a growing concern globally. Research has shown that people who are obese early in life and especially in preadolescence have a high risk of also being obese in ... -
Taste sensitivity and food liking in preadolescent children
Ervina, Ervina (PhD Thesis;2021:83, Doctoral thesis, 2021)Taste is a key factor in determining food palatability and affects food acceptance. Children have been reported to have different taste sensitivity perceptions, which may influence their food preferences. The main objective ...