Dieuwerke Bolhuis, PhD MSc

Food Science

1. Energy Intake 100%
2. Food Intake 72%
3. Industrial Food Processing 50%
4. Sensory Properties 50%
5. Food Texture 45%
6. Condiment 41%
7. Eating Behavior 37%
8. Xanthan 33%
9. Creaminess 24%
10. Food Choice 23%
11. Sensory Texture 21%
12. Maltodextrin 19%
13. Liquid Food 16%
14. Macronutrient 16%
15. Egg 16%
16. Cream Cheese 16%
17. Tomato Sauce 16%
18. Daily Energy Intake 16%
19. Nutritional Composition 16%
20. Spreadable 16%
21. Consumer Awareness 16%
22. Milk Fat 16%
23. Milk Consumption 16%
24. Mayonnaise 16%
25. Starch 16%
26. Nutri-Score 16%
27. Food Quality 15%
28. Margarine 13%
29. Processed Food 12%
30. Food Categories 11%
31. Sensory Characteristics 9%
32. Mouthfeel 9%
33. Texture Properties 9%
34. Nutrition 8%
35. Healthy Diet 8%
36. Food Ingredient 8%
37. Aftertaste 8%
38. Flavor Intensity 8%
39. Composite Foods 7%
40. Nutrition Policy 6%
41. Spray Drying 6%
42. Clean Label 6%
43. Diet Quality 5%
44. Minimally Processed Food 5%