| Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production HB Nielsen, AM Sonne, KG Grunert, D Banati, A Pollák-Tóth, Z Lakner, ... Appetite 52 (1), 115-126, 2009 | 162 | 2009 |
| Predicting consumers’ intention to consume ready-to-eat meals. The role of moral attitude NV Olsen, SJ Sijtsema, G Hall Appetite 55 (3), 534-539, 2010 | 151 | 2010 |
| Design thinking and food innovation NV Olsen Trends in food science & technology 41 (2), 182-187, 2015 | 136 | 2015 |
| Market scanning for new service development N Veflen Olsen, J Sallis European journal of marketing 40 (5/6), 466-484, 2006 | 133 | 2006 |
| Consumer acceptance of high-pressure processing and pulsed-electric field: a review NV Olsen, KG Grunert, AM Sonne Trends in Food Science & Technology 21 (9), 464-472, 2010 | 127 | 2010 |
| A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies D Asioli, P Varela, M Hersleth, VL Almli, NV Olsen, T Næs Food Quality and Preference 56, 266-273, 2017 | 126 | 2017 |
| Food Safety Management: A Practical Guide for the Food Industry. Y Motarjemi, H Lelieveld Elsevier, 2014 | 124 | 2014 |
| Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals NV Olsen, E Menichelli, O Sørheim, T Næs Food quality and preference 24 (1), 171-178, 2012 | 87 | 2012 |
| Consumer satisfaction with pork meat and derived products in five European countries H Resano, FJA Perez-Cueto, MD de Barcellos, N Veflen-Olsen, ... Appetite 56 (1), 167-170, 2011 | 72 | 2011 |
| Consumers' perceptions of HPP and PEF food products AM Sonne, KG Grunert, NV Olsen, BS Granli, E Szabó, D Banati British Food Journal 114 (1), 85-107, 2012 | 60 | 2012 |
| Social media, new digital technologies and their potential application in sensory and consumer research NV Olsen, K Christensen Current Opinion in Food Science 3, 23-26, 2015 | 51 | 2015 |
| Consumers liking of private labels. An evaluation of intrinsic and extrinsic orange juice cues NV Olsen, E Menichelli, C Meyer, T Næs Appetite 56 (3), 770-777, 2011 | 50 | 2011 |
| Handling of individual differences in rating-based conjoint analysis I Endrizzi, E Menichelli, SB Johansen, NV Olsen, T Næs Food Quality and Preference 22 (3), 241-254, 2011 | 50 | 2011 |
| Drivers of food SMEs network success: 101 tales from Norway NV Olsen, I Elvekrok, ER Nilsen Trends in food science & technology 26 (2), 120-128, 2012 | 46 | 2012 |
| Environmental profile, packaging intensity and food waste generation for three types of dinner meals OJ Hanssen, M Vold, V Schakenda, PA Tufte, H Møller, NV Olsen, ... Journal of Cleaner Production 142, 395-402, 2017 | 44 | 2017 |
| Influence activities in agricultural cooperatives: the impact of heterogeneity G Gripsrud, GH Lenvik, NV Olsen Paper submitted to” The Food Sector in Transition–Nordic Research, 2000 | 42 | 2000 |
| Choice probability for apple juice based on novel processing techniques: Investigating the choice relevance of mean-end-chains NV Olsen, E Menichelli, KG Grunert, AM Sonne, E Szabo, D Bánáti, ... Food Quality and Preference 22 (1), 48-59, 2011 | 40 | 2011 |
| Combining extrinsic and intrinsic information in consumer acceptance studies E Menichelli, NV Olsen, C Meyer, T Næs Food Quality and Preference 23 (2), 148-159, 2012 | 39 | 2012 |
| Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers E Røssvoll, O Sørheim, E Heir, T Møretrø, NV Olsen, S Langsrud Meat Science 96 (2), 695-703, 2014 | 38 | 2014 |
| The convenience consumer's dilemma N Veflen Olsen British Food Journal 114 (11), 1613-1625, 2012 | 37 | 2012 |
Joachim ScholdererProfessor, Norwegian University of Life SciencesVerified email at nmbu.no
