Liesbeth Zandstra

prof.dr.ir.

    20142019
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    Research Output 2018 2019

    2019
    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 journalArticleAcademicpeer-review

    Facial Expression
    Cooking
    cooking
    physiology
    curry
    3 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 journalArticleAcademicpeer-review

    product evaluation
    Pleasure
    biscuits
    Cues
    sensory properties
    2018

    Food reward matters

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

    Research output: Book/ReportReportProfessional

    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 journalArticleAcademicpeer-review

    Dietary Sodium Chloride
    Salts