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Liesbeth Zandstra

prof.dr.ir.

    20142019
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    Fingerprint Dive into the research topics where Liesbeth Zandstra is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

    • 7 Similar Researchers
    Pleasure Medicine & Life Sciences
    Dietary Sodium Chloride Medicine & Life Sciences
    product evaluation Agriculture & Biology
    sensory properties Agriculture & Biology
    Facial Expression Medicine & Life Sciences
    consumer acceptance Agriculture & Biology
    Cooking Medicine & Life Sciences
    cooking Agriculture & Biology

    Network Recent external collaboration on country level. Dive into details by clicking on the dots.

    Research Output 2018 2019

    Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?

    Kim, M. A., van Hout, D., Zandstra, E. H. & Lee, H. S., Jul 2019, In : Food Quality and Preference. 75, p. 198-208

    Research output: Contribution to journal › Article › Academic › peer-review

    Pleasure
    consumer acceptance
    sensory properties
    mouthfeel
    methodology

    Measuring cooking experience implicitly and explicitly: Physiology, facial expression and subjective ratings

    Brouwer, A. M., Hogervorst, M. A., van Erp, J. B. F., Grootjen, M., van Dam, E. & Zandstra, E. H., Dec 2019, In : Food Quality and Preference. 78, 103726.

    Research output: Contribution to journal › Article › Academic › peer-review

    Facial Expression
    Cooking
    cooking
    physiology
    curry
    2 Citations (Scopus)

    Taste matters most: Effects of package design on the dynamics of implicit and explicit product evaluations over repeated in-home consumption

    Tijssen, I. O. J. M., Zandstra, E. H., den Boer, A. & Jager, G., 1 Mar 2019, In : Food Quality and Preference. 72, p. 126-135 10 p.

    Research output: Contribution to journal › Article › Academic › peer-review

    product evaluation
    Pleasure
    biscuits
    Cues
    sensory properties

    Food reward matters

    Zandstra, L., 2018, Wageningen: Wageningen University & Research. 28 p.

    Research output: Book/Report › Report › Professional

    Open Access
    1 Citation (Scopus)

    Making salt-reduced products more appealing to consumers: Impact of front-of-pack messages on liking and table salt use over time

    Zandstra, E. H., Willems, A. A. & Lion, R., Oct 2018, In : Public Health Nutrition. 21, 15, p. 2762-2772

    Research output: Contribution to journal › Article › Academic › peer-review

    Dietary Sodium Chloride
    Salts

    Press / Media

    Waarom je maar blijft eten terwijl je eigenlijk al vol zit

    Liesbeth Zandstra

    30/10/19 → 1/11/19

    8 Media contributions

    Press/Media: Expert Comment

    Projects 2014 2018

    Food and emotions.

    Salazar Cobo, M., Jager, G., Zandstra, L. & de Graaf, K.

    16/08/18 → …

    Project: PhD

    Emotions as nudges: Emotional reinforcement for healthy foods.

    Tijssen, I., Jager, G., Zandstra, L. & de Graaf, K.

    1/03/14 → 21/09/18

    Project: PhD