Research output per year
Research output per year
Fingerprint
Dive into the research topics where Kees de Graaf is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff members have published prior to their WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
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Network
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Does odour priming influence snack choice? – An eye-tracking study to understand food choice processes
Morquecho-Campos, P., Hellmich, I. M., Zwart, E., de Graaf, K. & Boesveldt, S., 2022, In: Appetite. 168, 105772.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Does portion size matter? Dynamic changes in hedonic and emotional responses to foods varying in portion size
Salazar Cobo, M. I., Jager, G., de Wijk, R., de Graaf, C. & Zandstra, E. H., Jun 2022, In: Food Quality and Preference. 98, 104538.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Effect of cross-cultural differences on thickness, firmness and sweetness sensitivity
Ketel, E. C., de Wijk, R. A., de Graaf, C. & Stieger, M., Feb 2022, In: Food Research International. 152, 109890.Research output: Contribution to journal › Article › Academic › peer-review
Open Access4 Citations (Scopus) -
Humans possess the ability to discriminate food fat content solely based on retronasal olfaction
Pirc, M., Maas, P., de Graaf, K., Hye-Seong, L. & Boesveldt, S., Mar 2022, In: Food Quality and Preference. 96, 104449.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus) -
Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake
Forde, C. G. & de Graaf, K., 21 Feb 2022, In: Frontiers in Nutrition. 9, 841444.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus)
Datasets
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Taste, Fat and Texture Database - taste values Dutch Foods
Mars, M. (Creator), de Graaf, K. (Creator), Teo, P. (Creator) & van Langeveld, A. (Creator), Wageningen University & Research, 22 Dec 2020
Dataset
Press / Media
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Eten met smaak in de strijd tegen overgewicht
1/10/21
1 Media contribution
Press/Media: Expert Comment › Professional
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Voedselgeur verhoogt de speekselsecretie
Kees de Graaf & Sanne Boesveldt
1/07/21
1 item of Media coverage
Press/Media: Research › Professional
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Nooit meer cola light; Anderhalve liter fris per dag; Kun je verslaafd raken aan frisdrank?
7/06/21
1 Media contribution
Press/Media: Expert Comment › Popular
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Why do we eat hot peppers? A little wiser
26/11/20 → 27/11/20
2 Media contributions
Press/Media: Research › Professional
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Healthy odors for healthy food choice
Yang, X., Boesveldt, S., Zandstra, L. & de Graaf, K.
1/01/21 → …
Project: PhD
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Fat's the question: on the molecular basis of the ability to smell different fats
Mu, S., Boesveldt, S. & de Graaf, K.
1/01/20 → …
Project: PhD