Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children

by Ervina Ervina, Ingunn Berget, Valérie L. Almli
Published 2020-09-01

High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of <i>Carnobacterium/Carnobacteriaceae</i>

by Anlaug Ådland Hansen, Solveig Langsrud, Ingunn Berget, Mari Øvrum Gaarder, Birgitte Moen
Published 2021-07-01

Growth Behavior of <i>Listeria monocytogenes</i> in a Traditional Norwegian Fermented Fish Product (<i>Rakfisk</i>), and Its Inhibition through Bacteriophage Addition

by Lars Axelsson, Guro Alette Bjerke, Anette McLeod, Ingunn Berget, Askild L. Holck
Published 2020-01-01

Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples

by Ervina Ervina, Valérie L. Almli, Ingunn Berget, Sara Spinelli, Julia Sick, Caterina Dinnella
Published 2021-08-01