Einar Risvik

Publications

• Næs, T., Risvik, E. and Hersleth, M. 2007. Editorial.
• Risvik, E., Rødbotten, M. and Olsen, N.V. 2005. Cross-cultural dimensions in food choice: Europe.
• Kubberød, E., Ueland, Ø., Dingstad, G.I., Risvik, E. and Henjesand, I.J. 2005. The effect of animality in the consumption experience - A potential for disgust.
• Kubberød, E., Ueland, Ø., Risvik, E. and Henjesand, I.J. 2004. A study on the mediating role of disgust with meat in the prediction of red meat consumption among young females.
• Kihlberg, I., Öström, Å., Johansson, L. and Risvik, E. 2004. Sensory qualities of plain white pan bread: Influence of farming system, year of harvest and baking technique.
• Kihlberg, I. and Risvik, E. 2004. Consumers of organic foods – value segments and liking of bread.
• Kihlberg, I., Johansson, L., Langsrud, Ø. and Risvik, E. 2003. Effects of information on liking of bread.
• Kihlberg, I., Johansson, L., Kohler, A. and Risvik, E. 2003. Sensory qualities of whole wheat pan bread - influence of farming system, milling and baking technique.
• Kubberød, E., Ueland, Ø., Rødbotten, M., Westad, F. and Risvik, E. 2002. Gender specific preferences and attitudes towards meat.
• Sepp, H., Abrahamsson, L., Junberger, M.L. and Risvik, E. 2001. The contribution of food groups to the nutrient intake and food pattern among pre-school children.
• Risvik, E., Issanchou, S., Shepherd, R. and Tuorila, H. 2001. Measurement of consumer attitudes and their influence on food choice and acceptability (AIR-CAT).
• Risvik, E., Issanchou, S., Shepherd, R. and Tuorila, H. 2001. Measurements of consumer attitudes and their influence on food choice and acceptability (AIR-CAT).
• Kubberød, E., Ueland, Ø., Tronstad, Å. and Risvik, E. 2001. Attitudes towards meat and meat-eating among adolescents in Norway.
• Sivertsen, H.K., Figenschou, E., Nicolaysen, F. and Risvik, E. 2000. Sensory and chemical changes in Chilean Cabernet Sauvignon wines during storage in bottles at different temperatures.
• Sepp, H., Abrahamsson, L., Lennernäs, M. and Risvik, E. 2000. Children's intake from different food groups analysed with principal component analyses (PCA) and partial least squares (PLS) (poster).
• Schifferstein, H.N.J., Frewer, L.J. and Risvik, E. 2000. Introduction - To eat or not to eat? A multidisciplinary perspective on the determinants of human food choice.
• Risvik, E. 2000. The Food and I. Sensory perception as revealed by multivariate methods.
• Jonsäll, A., Johansson, L., Lundström, K., Andersson, K., Nilsen, A.N. and Risvik, E. 2000. Effects of genotype and rearing system on sensory characteristics and preference for pork (M. longissimus dorsi).
• Frewer, L.J., Risvik, E. and Schifferstein, H.N.J. 2000. Food, people and society. A European perspective of consumers' food choices.
• Frewer, L.J. and Risvik, E. 2000. The future of European food choice.
• Sivertsen, H.K., Holen, B., Nicolaysen, F. and Risvik, E. 1998. Classification of French red wines according to their geographical origin, by using multivariate analyses.
• Sivertsen, H.K., Figenschou, E., Nicolaysen, F. and Risvik, E. 1998. The effect of barrel treatment on the sensory perception of Norwegian aquavit.
• Rosenfeld, H.J., Risvik, E., Samuelsen, R.T. and Rødbotten, M. 1998. Sensory profiling of carrots from northern latitudes.
• Risvik, E., Issanchou, S., Shepherd, R. and Tuorila, H. 1998. Measurements of consumer attitudes and their influence on food choice and acceptability (AIR-CAT).
• Johansson, L., Haglund, Å., Berglund, L., Lea, P. and Risvik, E. 1998. Preference for tomatoes, affected by sensory attributes and information about growth conditions.
• Hogstad, S., Risvik, E. and Steinsholt, K. 1998. Sensory quality and chemical composition in carrots: a multivariate study.
• Risvik, E., McEwan, J.A. and Rødbotten, M. 1997. Evaluation of sensory profiling and projective mapping data.
• Risvik, E. 1997. Sensory evaluation and product development.
• Nilsen, B.N., Aaby, K., Arnkværn, E., Blümlein, L., Kvaal, K., Risvik, E. and Ellekjær, M.R. 1997. Electronic nose as a potential method for measuring flavour characteristics of pork - a preliminary study.
• Risvik, E. 1996. New approaches to analysis and understanding of data in sensory science. Dr. agric. thesis, Agricultural University of Norway.
• Hildrum, K.I. and Risvik, E. 1996. Proc. 42nd ICoMST: Meat for the consumer, Lillehammer, Norway, 1-6 September 1996. Meat Science, 43 Suppl. Issue.
• Sivertsen, H.K. and Risvik, E. 1994. A study of sample and assessor variation - a multivariate study of wine profiles.
• Risvik, E., McEwan, J.A., Colwill, J.S., Rogers, R. and Lyon, D. 1994. Projective mapping: A tool for sensory analysis and consumer research.
• Risvik, E. 1993. Sensory properties and preferences.
• Risvik, E., Colwill, I.S., McEwan, J.A. and Lyon, D.H. 1992. Multivariate analysis of conventional profiling data: A comparison of a British and Norwegian trained panel.
• Hogstad, S. and Risvik, E. 1992. Sensory panel evaluation of carrot quality and the relevance to consumer preference.
• Skrede, G., Risvik, E., Huber, M., Enersen, G. and Blümlein, L. 1990. Developing a color card for raw flesh of astaxanthin-fed salmon.
• Sinesio, F., Risvik, E. and Rødbotten, M. 1990. Evaluation of panelist performance in descriptive profiling of rancid sausages: A multivariate study.
• Risvik, E., Popper, R. and Rogers, R. 1989. Expert systems and their application in sensory evaluation.
• Risvik, E. and Rogers, R. 1989. Sensory analysis: A view on the use of computers.
• Martens, M., Rødbotten, M., Martens, H., Risvik, E. and Russwurm jr, H. 1988. Dissimilarities in cognition of flavour terms related to various sensory laboratories in a multivariate study.
• Skrede, G., Jarmund, T. and Risvik, E. 1987. Effects of enzymic starch degradation during storage of cooked beef sausages.
• Siegel, S.F. and Risvik, E. 1987. Cognitive set and food acceptance.
• Martens, M., Schutz, H.G., Risvik, E. and Rødbotten, M. 1987. Consumer perception of nutritional value related to other quality attributes and to chemical components.
• Risvik, E. 1986. Sensory evaluation of irradiated beef and bacon.