Øydis Ueland - Search Results

Year	Number of Results
2002	1
2004	1
2008	1
2009	2
2010	2
2011	2
2012	3
2013	3
2014	1
2020	1
2022	3
2024	2

1

Meat consumption and consumer attitudes - A Norwegian perspective.

Ueland Ø, Rødbotten R, Varela P. Ueland Ø, et al. Meat Sci. 2022 Oct;192:108920. doi: 10.1016/j.meatsci.2022.108920. Epub 2022 Jul 19. Meat Sci. 2022. PMID: 35901582 Free article.

2

Opportunities and barriers for food intake in older age - a Norwegian perspective.

Ueland Ø, Grini IS, Schillinger I, Varela P. Ueland Ø, et al. Food Nutr Res. 2022 Nov 11;66. doi: 10.29219/fnr.v66.8628. eCollection 2022. Food Nutr Res. 2022. PMID: 36590856 Free PMC article.

3

The fourth industrial revolution in the food industry-part II: Emerging food trends.

Hassoun A, Bekhit AE, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. Hassoun A, et al. Among authors: ueland o. Crit Rev Food Sci Nutr. 2024;64(2):407-437. doi: 10.1080/10408398.2022.2106472. Epub 2022 Aug 5. Crit Rev Food Sci Nutr. 2024. PMID: 35930319

4

Food safety practices among Norwegian consumers.

Røssvoll EH, Lavik R, Ueland Ø, Jacobsen E, Hagtvedt T, Langsrud S. Røssvoll EH, et al. Among authors: ueland o. J Food Prot. 2013 Nov;76(11):1939-47. doi: 10.4315/0362-028X.JFP-12-269. J Food Prot. 2013. PMID: 24215699 Free article.

5

Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway.

Smith R, Methven L, Clegg ME, Geny A, Ueland Ø, Synnøve Grini I, Helgesdotter Rognså G, Maitre I, Brasse C, Van Wymelbeke-Delannoy V, Sulmont-Rossé C. Smith R, et al. Among authors: ueland o. Appetite. 2024 Jun 1;197:107319. doi: 10.1016/j.appet.2024.107319. Epub 2024 Mar 19. Appetite. 2024. PMID: 38514019 Free article.

6

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens.

Langsrud S, Sørheim O, Skuland SE, Almli VL, Jensen MR, Grøvlen MS, Ueland Ø, Møretrø T. Langsrud S, et al. Among authors: ueland o. PLoS One. 2020 Apr 29;15(4):e0230928. doi: 10.1371/journal.pone.0230928. eCollection 2020. PLoS One. 2020. PMID: 32348316 Free PMC article.

7

The effect of technology information on consumer expectations and liking of beef.

Van Wezemael L, Ueland Ø, Rødbotten R, De Smet S, Scholderer J, Verbeke W. Van Wezemael L, et al. Among authors: ueland o. Meat Sci. 2012 Feb;90(2):444-50. doi: 10.1016/j.meatsci.2011.09.005. Epub 2011 Sep 16. Meat Sci. 2012. PMID: 21981934

8

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics.

Van Wezemael L, De Smet S, Ueland Ø, Verbeke W. Van Wezemael L, et al. Among authors: ueland o. Meat Sci. 2014 Jul;97(3):310-5. doi: 10.1016/j.meatsci.2013.07.029. Epub 2013 Aug 2. Meat Sci. 2014. PMID: 23962381

9

European consumer response to packaging technologies for improved beef safety.

Van Wezemael L, Ueland Ø, Verbeke W. Van Wezemael L, et al. Among authors: ueland o. Meat Sci. 2011 Sep;89(1):45-51. doi: 10.1016/j.meatsci.2011.03.019. Epub 2011 Mar 31. Meat Sci. 2011. PMID: 21543160

10

Effect of portion size information on food intake.

Ueland O, Cardello AV, Merrill EP, Lesher LL. Ueland O, et al. J Am Diet Assoc. 2009 Jan;109(1):124-7. doi: 10.1016/j.jada.2008.10.002. J Am Diet Assoc. 2009. PMID: 19103332 Clinical Trial.

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