Liesbeth Zandstra

Search results

• 2024

  Eating a plant-based burger makes me feel proud and cool: An online survey on food-evoked emotions of plant-based meat

  Zandstra, E. H., Ossel, L. & Neufingerl, N., Apr 2024, In: Food Quality and Preference. 113, 105046.

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

  • emotions 100%
  • Meat 92%
  • ingestion 68%
  • Emotions 67%
  • meat 65%
• 2023

  An Examination of the Associations between Nutritional Composition, Social Jet Lag and Temporal Sleep Variability in Young Adults

  Hepsomali, P., Zandstra, E. H., Wanders, A. J., O’Neill, B. V., Alfonso-Miller, P. & Ellis, J. G., Aug 2023, In: Nutrients. 15, 15, 3425.

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

  Open Access

  • Jet Lag Syndrome 100%
  • sleep 70%
  • young adults 69%
  • Young Adult 51%
  • Sleep 49%

• Food-Evoked Emotions and Optimal Portion Sizes of Meat and Vegetables for Men and Women across Five Familiar Dutch Meals: An Online Study

  Salazar Cobo, M. I., Jager, G., de Graaf, C. & Zandstra, E. H., 16 Mar 2023, In: Foods. 12, 6, 16 p., 1259.

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

  Open Access

  • Portion Size 100%
  • portion size 86%
  • emotions 80%
  • vegetables 77%
  • Meat 74%

• How sweet odors affect healthy food choice: An eye-tracking study

  Yang, X., Zandstra, E. H. & Boesveldt, S., Jul 2023, In: Food Quality and Preference. 109, 104922.

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

  Open Access

  • Odorants 100%
  • food choices 99%
  • odors 74%
  • eyes 73%
  • Food 65%
• 2022

  Applying Statistical Methods to Identify Variables Associated With a Beneficial Physiological Response to Fish Oil Intervention

  Potter, T., Horgan, G., Wanders, A., Zandstra, E., Zock, P., Minihane, A. M., Calder, P., Mathers, J. & Roos, B. D., 14 Jun 2022, In: Current Developments in Nutrition. 6, Supplement 1, p. 1123-1123

  Research output: Contribution to journal › Abstract › Academic

  Open Access

• A preliminary investigation on the effect of immersive consumption contexts on food-evoked emotions using facial expressions and subjective ratings

  de Wijk, R. A., Kaneko, D., Dijksterhuis, G. B., van Bergen, G., Vingerhoeds, M. H., Visalli, M. & Zandstra, L., Jul 2022, In: Food Quality and Preference. 99, 104572.

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

  Open Access

  • sushi 100%
  • Facial Expression 98%
  • emotions 98%
  • Emotions 65%
  • Food 58%
  4 Citations (Scopus)

• 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

  • Portion Size 100%
  • portion size 86%
  • emotions 80%
  • Pleasure 79%
  • ice cream 69%
  4 Citations (Scopus)

• Dynamic changes in hedonic and emotional responses to fruit varying in portion size

  Isabel Salazar Cobo, M., Jager, G., de Graaf, C. & Zandstra, E. H., Dec 2022, In: Food Quality and Preference. 102, 104651.

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

  Open Access

  • Portion Size 100%
  • portion size 86%
  • fruit consumption 83%
  • Pleasure 79%
  • Fruit 64%
  1 Citation (Scopus)

• Exploring impact on eating behaviour, exercise and well-being during COVID-19 restrictions in the Netherlands

  Dijksterhuis, G. B., van Bergen, G., de Wijk, R. A., Zandstra, E. H., Kaneko, D. & Vingerhoeds, M. H., 1 Jan 2022, In: Appetite. 168, 105720.

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

  Open Access

  • Netherlands 100%
  • Feeding Behavior 99%
  • eating behavior 99%
  • food consumption 95%
  • Mental Health 80%
  4 Citations (Scopus)

• Models predict change in plasma triglyceride concentrations and long-chain n-3 polyunsaturated fatty acid proportions in healthy participants after fish oil intervention

  Potter, T. I. T., Horgan, G. W., Wanders, A. J., Zandstra, E. H., Zock, P. L., Fisk, H. L., Minihane, A. M., Calder, P. C., Mathers, J. C. & de Roos, B., 25 Oct 2022, In: Frontiers in Nutrition. 9, 989716.

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

  Open Access

  • Fish Oils 100%
  • Omega-3 Fatty Acids 89%
  • fish oils 87%
  • omega-3 fatty acids 83%
  • eicosapentaenoic acid 76%
  1 Citation (Scopus)

• Situating desire: Situational cues affect desire for food through eating simulations

  Papies, E. K., van Stekelenburg, A., Smeets, M. A. M., Zandstra, E. H. & Dijksterhuis, G. B., 1 Jan 2022, In: Appetite. 168, 105679.

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

  Open Access

  • eating behavior 100%
  • Cues 90%
  • simulation 81%
  • Eating 78%
  • Food 72%
  13 Citations (Scopus)

• The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues

  Pater, L., Kollen, C., Damen, F. W. M., Zandstra, E. H., Fogliano, V. & Steenbekkers, B. L. P. A., 1 Nov 2022, In: Appetite. 178, 106264.

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

  Open Access

  • Meat 100%
  • food 45%
  • Child 39%
  • communication 20%
  • vegetarianism 18%
  6 Citations (Scopus)

• Variability of Food Choice Motives: Two Dutch studies showing variation across meal moment, location and social context

  Verain, M. C. D., Van Den Puttelaar, J., Zandstra, E. H., Lion, R., De Vogel-van Den Bosch, J., Hoonhout, H. C. M. & Onwezen, M. C., Jun 2022, In: Food Quality and Preference. 98, 104505.

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

  Open Access

  • meals (menu) 100%
  • food choices 91%
  • Meals 77%
  • Food 60%
  • food consumption 12%
  10 Citations (Scopus)
• 2021

  Sushi at the beach: Effects of congruent and incongruent immersive contexts on food evaluations

  van Bergen, G., Zandstra, E. H., Kaneko, D., Dijksterhuis, G. B. & de Wijk, R. A., Jul 2021, In: Food Quality and Preference. 91, 104193.

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

  Open Access

  • sushi 100%
  • food analysis 83%
  • beaches 64%
  • Food 42%
  • Restaurants 35%
  17 Citations (Scopus)
• 2020

  Implementing immersive technologies in consumer testing: Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café

  Zandstra, E. H., Kaneko, D., Dijksterhuis, G. B., Vennik, E. & De Wijk, R. A., Sept 2020, In: Food Quality and Preference. 84, 103934.

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

  Open Access

  • soups 100%
  • Technology 76%
  • sensory properties 70%
  • audiovisuals 60%
  • Lycopersicon esculentum 54%
  24 Citations (Scopus)

• Incongruent consumption environments negatively affect hedonic food expectations and reduce liking consistency over time

  van Bergen, G., Zandstra, E. H., Kaneko, D., Dijksterhuis, G. B. & de Wijk, R. A., Dec 2020. 2 p.

  Research output: Contribution to conference › Poster › Professional

  Open Access

  • sushi 100%
  • beaches 77%
  • restaurants 61%
  • food analysis 33%
  • iced tea 22%
• 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

  • consumer acceptance 100%
  • Pleasure 96%
  • sensory properties 73%
  • mouthfeel 24%
  • methodology 22%
  8 Citations (Scopus)

• Effects of eating context on food perception are not caused by the eating location itself

  Dijksterhuis, G. B., Kaneko, D., de Wijk, R. A., van Zoggel, M., Schiona, I. & Zandstra, L., 2019.

  Research output: Contribution to conference › Poster › Academic

  Open Access

• Food perception and emotion measured over time in-lab and in-home

  De Wijk, R. A., Kaneko, D., Dijksterhuis, G. B., van Zoggel, M., Schiona, I., Visalli, M. & Zandstra, L., 2019.

  Research output: Contribution to conference › Poster › Academic

  Open Access

  • emotions 100%
  • test meals 36%
  • consumer acceptance 34%
  • testing 33%
  • heart rate 17%

• Implementing immersive technologies in consumer testing: Taste perception and liking in a laboratory, immersive simulated café and real café

  Zandstra, E. H., de Wijk, R. A., Kaneko, D., Dijksterhuis, G. B. & Vennik, E., 2019.

  Research output: Contribution to conference › Abstract

• Implementing immersive technologies in consumer testing: Taste perception and liking in a laboratory, immersive simulated café and real café

  Zandstra, E. H., de Wijk, R. A., Kaneko, D., Dijksterhuis, G. B. & Vennik, E., 2019.

  Research output: Contribution to conference › Poster › Academic

  Open Access

• In-home testing

  Zandstra, E. H. & Lion, R., 2019, Context: The Effects of Environment on Product Design and Evaluation. Meiselman, H. L. (ed.). Elsevier, p. 67-85 19 p.

  Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

  • Testing 100%
  8 Citations (Scopus)

• 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

  • Cooking 100%
  • Facial Expression 95%
  • cooking 74%
  • physiology 65%
  • curry 30%
  9 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 100%
  • Pleasure 62%
  • Motivation 53%
  • biscuits 42%
  • sensory properties 29%
  21 Citations (Scopus)
• 2018

  Food reward matters

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

  Research output: Book/Report › Report › Professional

  Open Access

• 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 100%
  • Salts 53%
  • central location 23%
  • time 21%
  • Group 18%
  10 Citations (Scopus)