Assessing the Levels of Financial Capability and Financial Well-being in Norway. A summary report by Kempson, Elaine, Poppe, Christian

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Muligheter og utfordringer for etablering av City Cubes : Konseptevaluering og utvikling for etablering av en sunn fastfood kjede by Lønsetteig, Tomas, Drivdal, Peter

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Systematisk kartlegging av reklame for usunn mat rettet mot barn og unge på tv og internett by Bugge, Annechen Bahr, Rosenberg, Thea Grav, Vebjørg, Tingstad

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Mat, måltid og moral - hvordan spise rett og riktig? by Bugge, Annechen Bahr

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Julens mat og måltider by Bugge, Annechen Bahr

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Mat og måltider for aktive eldre - en studie av aktive eldres preferanser, prioriteringer og praksiser by Grini, Ida S, Bugge, Annechen Bahr

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Spis deg sunn, slank, sterk, skjønn, smart og sexy - finnes en diett for alt? by Bugge, Annechen Bahr

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Forbuden frukt smaker best - en studie av nordmenns spise- og drikkemønster av sjokolade, søtsaker, salt snacks, sukkerholdige leskedrikker og lignende by Bugge, Annechen Bahr

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Nordmenns brød- og kornvaner - i stabilitet og endring by Bugge, Annechen Bahr, Lavik, Randi, Lillebø, Kjersti

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Å spise ute. Hvem, hva, hvor, hvordan, hvorfor og når? by Bugge, Annechen Bahr, Lavik, Randi

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Ungdoms skolematvaner. Refleksjon, reaksjon eller interaksjon? by Bugge, Annechen Bahr

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Det norske måltidsmønsteret - ideal og praksis by Bugge, Annechen Bahr, Døving, Runar

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Eating together and eating alone: meal arrangements in British households by Yates, Luke, Warde, Alan

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Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries by Møretrø, Trond, Nguyen-The, Christophe, Didier, Pierrine, Maître, Isabelle, Izsó, Tekla, Kasza, Gyula, Skuland, Silje E., Cardoso, Maria João, Ferreira, Vania B., Teixeira, Paula, Borda, Daniela, Dumitrascu, Loredana, Neagu, Corina, Nicolau, Anca Ioana, Anfruns-Estrada, Eduard, Foden, Mike, Voysey, Phil, Langsrud, Solveig

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Sustainable use of CRISPR/Cas in fish aquaculture: the biosafety perspective by Okoli, Arinze S., Blix, Torill, Myhr, Anne I., Xu, Wenteng, Xu, Xiaodong

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Conscientiousness and (un)healthy eating: The role of impulsive eating and age in the consumption of daily main meals by Olsen, Svein Ottar, Tuu, Ho Huy, Honkanen, Pirjo, Verplanken, Bas

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Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry by Santos-Ferreira, Nânci, Alves, Ângela, Cardoso, Maria João, Langsrud, Solveig, Malheiro, Ana Rita, Fernandes, Rui, Maia, Rui, Truninger, Mónica, Junqueira, Luís, Nicolau, Anca Ioana, Dumitrașcu, Loredana, Skuland, Silje Elisabeth, Kasza, Gyula, Izsó, Tekla, Ferreira, Vânia, Teixeira, Paula

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Changes in the Practice of Eating: A Comparative Analysis of Time-Use by Warde, Alan, Cheng, Shu-Li, Olsen, Wendy, Southerton, Dale

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Hand hygiene practices during meal preparation-a ranking among ten European countries by Mihalache, Octavian Augustin, Teixeira, Paula, Langsrud, Solveig, Nicolau, Anca Ioana

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Measuring Financial Well-Being: A Systematic Review of Psychometric Instruments by de Oliveira Cardoso, Nicolas, Markus, Juliana, de Lara Machado, Wagner, Guilherme, Alexandre Anselmo

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