| Introduction: from local food to localised food G Holt, V Amilien Anthropology of food, 2007 | 80 | 2007 |
| Elements of innovation and tradition in meat fermentation: Conflicts and synergies F Leroy, P Scholliers, V Amilien International Journal of Food Microbiology 212, 2-8, 2015 | 69 | 2015 |
| Hyper-real territories and urban markets: changing conventions for local food–case studies from France and Norway– V Amilien, F Fort, N Ferras Anthropology of food, 2007 | 67 | 2007 |
| The dimensions of ‘traditional food’in reflexive modernity: Norway as a case study V Amilien, AW Hegnes Journal of the Science of Food and Agriculture 93 (14), 3455-3463, 2013 | 65 | 2013 |
| The rise of obesity in Europe: a twentieth century food history DJ Oddy, PJ Atkins, V Amilien Ashgate Publishing, Ltd., 2009 | 65 | 2009 |
| From local food to terroir product?-Some views about Tjukkmjølk, the traditional thick sour milk from Røros, Norway V Amilien, H Torjusen, G Vittersø Anthropology of food, 2005 | 59* | 2005 |
| From tourist product to ordinary food?. The role of rural tourism in development of local food and food heritage in Norway G Vittersø, V Amilien Anthropology of food, 2011 | 37 | 2011 |
| Promotion of mountain food: an explorative a study about consumers' and retailers' perception in six European countries. A Schjøll, V Amilien, PA Tufte, C Revoredo-Giha, P Leat, B Kupiec, ... | 36 | 2010 |
| Nordic Food Culture (s)–Thoughts and perspectives by way of introduction S Bergflødt, V Amilien, SE Skuland Anthropology of food, 2012 | 31 | 2012 |
| Préface: à propos de produits locaux V Amilien Anthropology of food, 2005 | 31 | 2005 |
| Forbrukernes forståelse av lokal mat V Amilien, A Schjøll, LM Vramo Fagrapport nr. 1–2008, 2008 | 29 | 2008 |
| Guinea fowl coronavirus diversity has phenotypic consequences for glycan and tissue binding KM Bouwman, M Delpont, F Broszeit, R Berger, EAWS Weerts, MN Lucas, ... Journal of Virology 93 (10), 10.1128/jvi. 00067-19, 2019 | 28* | 2019 |
| At the heart of controversies: Hybrid forums as an experimental multi-actor tool to enhance sustainable practices in localized agro-food systems V Amilien, B Tocco, P Strandbakken British Food Journal 121 (12), 3151-3167, 2019 | 21* | 2019 |
| French intensive care society, international congress-réanimation 2016 E Jaillette, C Girault, G Brunin, F Zerimech, A Chiche, ... Annals of Intensive Care 6 (Suppl 1), 50-50, 2016 | 21 | 2016 |
| ” Report on quantitative research findings on European consumers’ perception and valuation of EU food quality schemes as well as their confidence in such measures”. M Hartmann, CH Yeh, V Amilien, Z Čeliković, P Csillag, J Filipovic, ... Inrae, 2018 | 20 | 2018 |
| From territory to terroir?–the cultural dynamics of local and localized food products in Norway V Amilien Sosiologisk Årbok 16 (3/4), 85-106, 2011 | 20 | 2011 |
| Den kultiverte maten: en bok om norsk mat, kultur og matkultur V Amilien, E Krogh Fagbokforlaget, 2007 | 18 | 2007 |
| From local food to terroir product V Amilien, H Torjusen, G Vittersø Anthropology of Food 4, 2-20, 2005 | 18 | 2005 |
| The cultural smell of fermented fish-About the development of a local product in Norway V Amilien, AW Hegnes Journal of Food Agriculture and Environment 2, 141-147, 2004 | 15 | 2004 |
| Local food in Europe: ESF exploratory workshop V Amilien, G Holt, K Montagne, I Téchoueyres Anthropology of food. Available at Web site http://aof. revues. org/index498 …, 1997 | 13 | 1997 |
Gunnar VittersøSenior Researcher at SIFO - National Institute for Consumer ResearchVerified email at sifo.no
