Markus Stieger
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Markus Stieger

prof.dr.

 https://orcid.org/0000-0002-8736-6026
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    • 2024

      Perceptual and Nutritional Impact of Kokumi Compounds

      Forde, C. & Stieger, M., 20 Feb 2024, Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science. Kuroda, M. (ed.). Springer, p. 229-242

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

      Open Access
      2 Citations (Scopus)
    • 2022

      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 › Academic › peer-review

      Open Access
      4 Citations (Scopus)