Browsing Brage NMBU by Author "Varela, Paula"
Now showing items 1-17 of 17
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Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety
Nguyen, Quoc Cuong (PhD Thesis;2019:5, Doctoral thesis, 2019)Nowadays, overweight and obesity has been recognized as one of the main reasons that leads to many non-communicable diseases such as diabetes, high blood pressure, cardiovascular disease and in some cases cancer. Therefore, ... -
Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples
Galler, Martina; Grendstad, Åse Riseng; Ares, Gastón; Varela, Paula (Journal article; Peer reviewed, 2022)Sensory and consumer research increasingly aims to gain direct input from children to study their eating behaviour. However, answering self-administered questionnaires can be challenging for children. In this sense, the ... -
Children as food designers: The potential of co-creation to make the healthy choice the preferred one
Galler, Martina; Gonera, Antje; Varela, Paula (Peer reviewed; Journal article, 2020)According to the WHO, childhood obesity is one of the most serious public health challenges of the twenty-first century. In this context, finding ways to make the healthier food choices the preferred ones can be a valuable ... -
Children’s sweet tooth: Explicit ratings vs. Implicit bias measured by the Approach avoidance task (AAT)
Galler, Martina; Mikkelsen, Emma; Næs, Tormod; Liland, Kristian Hovde; Ares, Gastón; Varela, Paula (Peer reviewed; Journal article, 2021)The study aimed to assess the application of the Approach avoidance task (AAT) with children to measure implicit motivational tendencies towards foods differing in sweetness and calorie content and to explore the relationship ... -
Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development
Gonera, Antje; Milford, Anna Birgitte; Prexl, Katja-Maria; Romm, Jonathan; Varela, Paula (Peer reviewed; Journal article, 2023) -
Effect of scalding temperature on sensory and biochemical properties in a hard goat milk cheese
Bjørgan, Beate; Varela, Paula; Olsen, Kari; Abdelghani, Ahmed; Johansen, Anne-Grethe; Skeie, Siv Borghild (Peer reviewed; Journal article, 2023)A procedure to produce a hard cheese made from goat milk set to approach Manchego cheese was developed. The effects on cheese characteristics of two scalding temperatures, 38 °C and 40 °C, during cheesemaking were evaluated ... -
Faktorer som kan ha innvirkning på lipidoksidasjon i margarin
Olsen, Aurora Østberg (Master thesis, 2017)Margarin og andre matvarer med et høyt innhold av flerumettede fettsyrer er utsatt for lipidoksidasjon og vil gi harsk smak, som anses å være en alvorlig kvalitetsfeil, både sensorisk og ernæringsmessig. Holdbarheten til ... -
How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6–9-year old children
Galler, Martina; Næs, Tormod; L. Almli, Valérie; Varela, Paula (Peer reviewed; Journal article, 2020)Due to its simplicity, Check-all-that-apply (CATA) is a promising method for consumer studies with children to generate sensory and other descriptions of samples, and to find their drivers of liking. This paper explores ... -
Listening to children voices in early stages of new product development through co-creation – Creative focus group and online platform
Galler, Martina; Myhrer, Kristine S.; Ares, Gastón; Varela, Paula (Peer reviewed; Journal article, 2022)To tackle current nutritional issues like obesity, it could be valuable to involve children in the development of healthy food products that they will actively chose and enjoy. The aims of the present exploratory study ... -
Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
Asioli, Daniele; Aschemann-Witzel, Jessica; Caputo, Vincenzina; Vicchio, Riccardo; Annunziata, Azzurra; Næs, Tormod; Varela, Paula (Journal article; Peer reviewed, 2017)Consumers in industrialized countries are nowadays much more interested in information about the production methods and components of the food products that they eat, than they had been 50 years ago. Some production methods ... -
Opportunities and barriers for food intake in older age – a Norwegian perspective
Ueland, Øydis; Grini, Ida Synnøve Bårvåg; Schillinger, Ine; Varela, Paula (Peer reviewed; Journal article, 2022)Background: The ageing processes occur slowly over time and are often not detectable by the individual. Thus, preparing for dietary needs in later years should start at an earlier age than most people realise. Objective: ... -
Portion size selection as related to product and consumer characteristics studied by PLS path modelling
Nguyen, Quoc Cuong; Næs, Tormod; Almøy, Trygve; Varela, Paula (Peer reviewed; Journal article, 2018)Expectations of satiation and satiety have been increasingly investigated because of the interest in how they, along with liking, can modulate portion-size selection. Consumer characteristics can also be important when ... -
Portion size selection as related to product and consumer characteristics studied by PLS path modelling.
Nguyen, Quoc Cuong; Næs, Tormod; Almøy, Trygve; Varela, Paula (Peer reviewed; Journal article, 2020)Expectations of satiation and satiety have been increasingly investigated because of the interest in how they, along with liking, can modulate portion-size selection. Consumer characteristics can also be important when ... -
Principal components analysis of descriptive sensory data: Reflections, challenges, and suggestions
Næs, Tormod; Tomic, Oliver; Endrizzi, Isabella; Varela, Paula (Peer reviewed; Journal article, 2021)This article presents a discussion of principal components analysis of descriptive sensory data. Focus is on standardization, many correlated variables, validation, and the use of descriptive data in preference mapping. ... -
Understanding the role of dynamic texture perception in consumers' expectations of satiety and satiation. A case study on barley bread
Nguyen, Quoc Cuong; Wahlgren, Marte Berg; Almli, Valerie Lengard; Varela, Paula (Journal article; Peer reviewed, 2017) -
When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods
Nguyen, Quoc Cuong; Næs, Tormod; Varela, Paula (Peer reviewed; Journal article, 2018) -
Why use component-based methods in sensory science?
Næs, Tormod; Varela, Paula; Castura, John C.; Bro, Rasmus; Tomic, Oliver (Peer reviewed; Journal article, 2023)This paper discusses the advantages of using so-called component-based methods in sensory science. For instance, principal component analysis (PCA) and partial least squares (PLS) regression are used widely in the field; ...