Research output per year
Research output per year
- 12 results
Search results
-
2021
In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods
Van Eck, A., Pedrotti, M., Brouwer, R., Supapong, A., Fogliano, V., Scholten, E., Biasioli, F. & Stieger, M., 26 Aug 2021, In: Journal of Agricultural and Food Chemistry. 69, 35, p. 10260–10271Research output: Contribution to journal › Article › Academic › peer-review
Open Access20 Citations (Scopus) -
2020
Combine nicely, consume wisely: The role of single food properties in oral processing behavior, intake and sensory perception of composite foods
van Eck, A., 19 Jun 2020, Wageningen: Wageningen University. 241 p.Research output: Thesis › internal PhD, WU
Open Access -
Cracker shape modifies ad libitum snack intake of crackers with cheese dip
Van Eck, A., Van Stratum, A., Achlada, D., Goldschmidt, B., Scholten, E., Fogliano, V., Stieger, M. & Bolhuis, D., 14 Nov 2020, In: British Journal of Nutrition. 124, 9, p. 988-997Research output: Contribution to journal › Article › Academic › peer-review
Open Access14 Citations (Scopus) -
Oral processing behavior, sensory perception and intake of composite foods
van Eck, A. & Stieger, M., Dec 2020, In: Trends in Food Science and Technology. 106, p. 219-231 13 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access40 Citations (Scopus) -
Sauce it up: Influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods
Van Eck, A., Franks, E., Vinyard, C. J., Galindo-Cuspinera, V., Fogliano, V., Stieger, M. & Scholten, E., Jul 2020, In: Food and Function. 11, 7, p. 6186-6201 16 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access22 Citations (Scopus) -
2019
Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?
van Eck, A., Fogliano, V., Galindo-Cuspinera, V., Scholten, E. & Stieger, M., Apr 2019, In: Food Quality and Preference. 73, p. 154-170Research output: Contribution to journal › Article › Academic › peer-review
25 Citations (Scopus) -
Combining foods with condiments: How bread and potato influence in-vivo aroma release and aroma perception of mayonnaises
Pedrotti, M., van Eck, A. C., Scholten, E., Fogliano, V., Stieger, M. A. & Franco, B., 2019.Research output: Contribution to conference › Poster › Academic
Open Access -
Coupling in vivo MS nose-space analysis and sensory methods to investigate flavor release and perception
Pedrotti, M., van Eck, A. C., Khomenko, I., Spaccasassi, A., Scholten, E., Fogliano, V., Stieger, M. A. & Franco, B., 2019.Research output: Contribution to conference › Poster › Academic
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How do static and dynamic sensory perceptions change when foods are consumed with condiments
van Eck, A., Fogliano, V., Galindo-Cuspinera, V., Scholten, E. & Stieger, M. A., 2019.Research output: Contribution to conference › Poster › Academic
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Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation
van Eck, A., Hardeman, N., Karatza, N., Fogliano, V., Scholten, E. & Stieger, M., Jan 2019, In: Food Quality and Preference. 71, p. 497-509Research output: Contribution to journal › Article › Academic › peer-review
Open Access76 Citations (Scopus) -
Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables
Van Eck, A., Wijne, C., Fogliano, V., Stieger, M. & Scholten, E., 1 Sept 2019, In: Food and Function. 10, 9, p. 5739-5751 13 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access46 Citations (Scopus) -
2015
Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid Stimuli
Camacho, S., van Eck, A., Van De Velde, F. & Stieger, M. A., 2015, In: Journal of Agricultural and Food Chemistry. 63, 36, p. 8025-8030Research output: Contribution to journal › Article › Academic › peer-review
6 Citations (Scopus)