Research output per year
Research output per year
Fingerprint
Dive into the research topics where Markus Stieger 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.
- 1 Similar Researchers
Network
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
-
Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers
Gonzalez-Estanol, K., Cliceri, D., Biasioli, F. & Stieger, M., Jun 2022, In: Food Quality and Preference. 98, 104532.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 Access3 Citations (Scopus) -
Metabolic Impacts of Food Oral Processing
Forde, C. G. & Stieger, M., 2 Feb 2022, Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health. Wolf, B., Bakalis, S. & Chen, J. (eds.). Royal Society of Chemistry, p. 137-186 50 p. (Food Chemistry, Function and Analysis; vol. 30).Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review
1 Citation (Scopus) -
Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength
Fuhrmann, P. L., Breunig, S., Sala, G., Sagis, L., Stieger, M. & Scholten, E., Feb 2022, In: Journal of Colloid and Interface Science. 607, p. 389-400 12 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus) -
Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intake
Lyu, C., Schijvens, D., Hayes, J. E. & Stieger, M., Nov 2021, In: Food Research International. 149, 110702.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Datasets
-
Data associated with 'Oral tribology, adsorption and rheology of alternative food proteins'
Kew, B. (Creator), Holmes, M. (Creator), Stieger, M. (Creator) & Sarkar, A. (Creator), 12 Feb 2021
DOI: 10.5518/959
Dataset
Activities
- 5 Oral presentation
-
Clustering oil droplets in emulsions and gels: is it a useful strategy to influence perception?
P.L. Fuhrmann (Contributor), G. Sala (Contributor), M.A. Stieger (Contributor) & E. Scholten (Speaker)
9 Jul 2019Activity: Talk or presentation › Oral presentation › Other
-
Influence of legume proteins and soluble dietary fibres on instrumental texture and sensory properties of gluten-free model breads
Stefano Renzetti (Speaker), Nicoletta Pellegrini (Contributor) & Markus Stieger (Contributor)
27 Jun 2019Activity: Talk or presentation › Oral presentation › Professional
-
Understanding the impact of food reformulation strategies on blood glucose and short-term well-being
Stefano Renzetti (Speaker), Nicoletta Pellegrini (Contributor) & Markus Stieger (Contributor)
4 Dec 2019Activity: Talk or presentation › Oral presentation › Professional
-
A gritty story: explaining variability in detection thresholds of microscopic particles by food properties and consumer characteristics
M. Santagiuliana (Speaker), Inez Sampedro Marigómez (Contributor), Layla Broers (Contributor), John Hayes III (Contributor), Betina Piqueras Fiszman, Phd (Contributor), E. Scholten (Contributor) & M.A. Stieger (Contributor)
9 Jul 2019Activity: Talk or presentation › Oral presentation › Other
-
A gritty story: Explaining variability in detection thresholds of microscopic particles by food properties and comsumet characteristics
M. Santagiuliana (Speaker), Inez Sampedro Marigómez (Contributor), Layla Broers (Contributor), John Hayes (Contributor), Betina Piqueras Fiszman, Phd (Contributor), E. Scholten (Contributor) & M.A. Stieger (Contributor)
29 Jul 2019Activity: Talk or presentation › Oral presentation › Other
Press / Media
-
-
Hoe Wageningen University & Research in de tang van het bedrijfsleven zit
Ben Langelaan, Atze Jan van der Goot & Markus Stieger
23/12/20
1 Media contribution
Press/Media: Expert Comment › Professional
-
Improved sensory quality of meat analogues.
Brouwer, R., Scholten, E. & Stieger, M.
15/05/21 → …
Project: PhD
-
-
-
Oral processing and sensory perception of plant-based meat.
Zhang, Y., Scholten, E. & Stieger, M.
1/04/21 → …
Project: PhD
-
Effects of oral processing on subsequent digestion of protein foods
Liu, D., Smeets, P. & Stieger, M.
1/03/21 → …
Project: PhD