| The meal experiences of á la carte restaurant customers KV Hansen, Ø Jensen, IB Gustafsson Scandinavian Journal of Hospitality and Tourism 5 (2), 135-151, 2005 | 237 | 2005 |
| Consumer values among restaurant customers Ø Jensen, KV Hansen International Journal of Hospitality Management 26 (3), 603-622, 2007 | 185 | 2007 |
| Development of SERVQUAL and DINESERV for measuring meal experiences in eating establishments KV Hansen Scandinavian Journal of Hospitality and Tourism 14 (2), 116-134, 2014 | 111 | 2014 |
| Payment – an undervalued part of the meal experience?§ KV Hansen, Ø Jensen, IB Gustafsson Food Service Technology 4 (2), 85-91, 2004 | 38 | 2004 |
| Restaurant meal experiences from customers' perspectives: a grounded theory approach KV Hansen Örebro universitetsbibliotek, 2005 | 30 | 2005 |
| Porcelain for all–A nursing home study KV Hansen, CT Frøiland, I Testad International journal of health care quality assurance 31 (7), 662-675, 2018 | 28 | 2018 |
| Ethnocentrism and domestic food choice: Insights from an affluent protectionist market M Vabø, H Hansen, KV Hansen, H Kraggerud Journal of Food Products Marketing 23 (5), 570-590, 2017 | 27 | 2017 |
| Consumers, Norwegian food and belonging: a qualitative study GM Roos, KV Hansen, AV Skuland British Food Journal 118 (10), 2359-2371, 2016 | 14 | 2016 |
| “The good, the bad, and the minimum tolerable”: Exploring expectations of institutional food H Andreassen, O Gjerald, KV Hansen Foods 10 (4), 767, 2021 | 11 | 2021 |
| Sustainable food consumption in nursing homes: less food waste with the right plate color? KV Hansen, LA Derdowski Sustainability 12 (16), 6525, 2020 | 11 | 2020 |
| Healthy older adults’ motivation and knowledge related to food and meals KV Hansen | 10 | 2019 |
| Food and meals in caring institutions–a small dive into research KV Hansen International Journal of Health Care Quality Assurance 29 (4), 380-406, 2016 | 10 | 2016 |
| Faster focus group interviews—CurroCus Groups—An improved faster approach to collect consumer data KV Hansen, H Kraggerud Sociology Study 1 (7), 484-490, 2011 | 10 | 2011 |
| Investigating food development in an area of Norway: An explorative study using a grounded theory approach KV Hansen The qualitative report 20 (8), 1205-1220, 2015 | 7 | 2015 |
| Restaurant meal experiences from customer’s perspectives KV Hansen A Grounded, 2005 | 6 | 2005 |
| Loneliness among elderly people: Can food and meals change this situation? KV Hansen Journal of Population Ageing 15 (2), 413-423, 2022 | 5 | 2022 |
| Relationship between service quality and tipping in Norway: Do perceived service quality and other factors have a relationship with tip size in Norwegian restaurants? AS Rønhovde University of Stavanger, Norway, 2012 | 4 | 2012 |
| FAMM as a tool for illuminating the focus in paper abstracts from the two ICCAS Conferences KV Hansen Örebro universitet, 2007 | 2 | 2007 |
| Older Adults—Their Focus on Food and Future Living: A Grounded Theory Approach KV Hansen Nova Southeastern University, 2020 | 1 | 2020 |
| In bots we (dis) trust? M Underhaug, H Tonning University of Stavanger, Norway, 2019 | 1 | 2019 |
