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Taste, fat and texture properties in relation to the nutrient values of commonly consumed foods.
van Langeveld, Astrid
(PhD candidate)
de Graaf, Kees
(Promotor)
Mars, Monica
(Co-promotor)
de Vries, Jeanne
(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
1/05/14
→
29/08/18
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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%
Table Salt
Food Science
42%
Umami
Food Science
23%
Taste Intensity
Food Science
23%
Sweetness
Food Science
19%
Saltiness
Food Science
19%
Saturated Fat
Food Science
19%
Energy Intake
Food Science
14%
Research output
Research output per year
2018
2018
2018
1
internal PhD, WU
Research output per year
Research output per year
Matters of taste: Dietary taste patterns in the Netherlands
van Langeveld, A. W. B.,
29 Aug 2018
, Wageningen:
Wageningen University
.
230 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Sensation of Taste
100%
Table Salt
42%
Umami
23%
Taste Intensity
23%
Sweetness
19%