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  • 251.
    Wendin, Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Nyberg, Maria
    Olsson, Viktoria
    Pajalic, Zada
    Örtman, Gerd
    Andersson, Håkan
    Blucher, Anna
    Westergren, Albert
    Eating difficulties, nutrition, meal preferences and experiences among elderly: a literature overview from a Scandinavian context2015In: Journal of Food Research, Vol. 4, no 1, p. 22-37Article in journal (Other academic)
  • 252.
    Wendin, Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Rothenberg, Elisabet
    The ageing palate2015In: Food technology (Chicago), ISSN 0015-6639, Vol. 29, no 4, p. 2-5Article in journal (Other academic)
  • 253.
    Wendin, Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Rumponen, Kimmo
    Nybom, H
    Den skånska äpplemustens terroir2015Report (Other (popular science, discussion, etc.))
  • 254.
    Wendin, Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik. Kristianstad University, Sweden; University of Copenhagen, Denmark.
    Åström, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut.
    Ståhlbröst, Anna
    Luleå University of Technology, Sweden.
    Exploring differences between central located test and home use test in a living lab context2015In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 39, no 3, p. 230-238Article in journal (Refereed)
    Abstract [en]

    The concept of Living Labs (LLs) has evolved to support the creation of experience‐based development of innovations in real‐life, user‐driven and open environments. Two types of consumer product tests used generally are central location tests (CLT) and home use tests (HUT) where the acceptability or liking of a product or group of products is determined together with the view of whether one product is preferred over other products. This article explores the similarities and differences between CLT and HUT test results in a LL context. In both settings, the acceptance of five flavoured chocolate bars was evaluated for appearance, odour, taste/flavour, texture and overall liking. Apart from the mean values of liking in the two tests, data were analysed to identify consumer segments. Qualitative data were also collected by asking for consumer comments on the tested samples. The results show that independent of test method the bars were evaluated equally and all accepted by the consumers. A clear difference between CLT and HUT testing was that CLT consumers significantly differed from the HUT consumers, giving the test samples lower scores. For example, the mean values of the overall acceptance scores given by HUT consumers varied between 6.0 and 6.6, while for CLT consumers the corresponding values varied from 5.4 to 5.9. Another difference was the number of comments from consumers. CLT consumers richly commented on the products in a verbose way, while HUT consumers used the opportunity to comment very sparingly. Considering the cluster analysis as yet another difference between the testing methods, clusters from the CLT were more distinct and the number was higher with five clusters in CLT and four in HUT. Clusters where consumers liked all the products in both test settings were twice as many for HUT than in CLT. Applying the LL approach, there is a need for methods and approaches that capture a rich picture of consumers during test performance without being intrusive or obstructive of activities and context. The approach offers the opportunity for companies to have consumers not only test products but also offer input that can stimulate new innovations and give consumers more power and influence.

  • 255.
    Yngvesson, Johan
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Förbrännings- och aerosolteknik.
    Olsson, Marcus
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Henriksson, Gunilla
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Förbrännings- och aerosolteknik.
    Energy and cost effecient biogas production2013In: Proceedings of the International Anaerobic Digestion Symposium on "Dry Fermentatnio, Substrate treatment and Digestate treatment", 2013, , p. 341Conference paper (Refereed)
  • 256. Zottl, Andreas
    et al.
    Lindahl, Markus
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Nordman, Roger
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Rivière, Philippe
    Miara, Marek
    Evaluation method for comparison of heat pump systems with conventional heating systems - Concept for evaluation of CO2-reduction potential2011Report (Other (popular science, discussion, etc.))
  • 257. Zottl, Andreas
    et al.
    Nordman, Roger
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Coevoet, Michel
    Rivière, Philippe
    Miara, Marek
    Benou, Anastasia
    Riederer, Peter
    Andersson, Kajsa
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Lindahl, Markus
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Klimatisering och installationsteknik.
    Guideline for heat pump field measurements for hydronic heating systems The guideline contains information on what to measure in order to calculate SPF and about the required measurement quality.2011Report (Other (popular science, discussion, etc.))
3456 251 - 257 of 257
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