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Taste and texture properties of Dutch, Indian, Chinese and Malaysian diets.
Teo, Peysze
(PhD candidate)
de Graaf, Kees
(Promotor)
Mars, Monica
(Co-promotor)
Sensory Science and Eating Behaviour
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/13
→
19/04/18
View all
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Sensation of Taste
Food Science
100%
Food Taste
Food Science
16%
Dietary Pattern
Food Science
16%
Savory
Food Science
16%
Taste Profile
Food Science
16%
Sensation
Food Science
13%
Food Consumed
Food Science
13%
Umami
Food Science
10%
Research output
Research output per year
2018
2018
2018
1
internal PhD, WU
Research output per year
Research output per year
When “Stamppot” meets “Nasi lemak”: Dietary taste patterns in the Netherlands and Malaysia
Teo, P. S.
,
19 Apr 2018
, Wageningen:
Wageningen University
.
224 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Sensation of Taste
100%
Food Taste
16%
Savory
16%
Dietary Pattern
16%
Taste Profile
16%