Arianne van Eck, PhD

Food Science

1. Composite Foods 100%
2. Sensation 91%
3. Condiment 64%
4. Mayonnaise 61%
5. Food Quality 46%
6. Energy Intake 34%
7. Dynamic Sensory Perception 30%
8. In Vivo Aroma Release 30%
9. Bolus Formation 30%
10. Solid Food 30%
11. Food Intake 10%
12. Sensory Quality 9%
13. Fat Content 8%
14. Aroma Intensity 6%
15. Physicochemical Characteristics 6%
16. Lemon 6%
17. Eating Behavior 5%
18. Environmentally Friendly Food 5%