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Understanding and changing children's sensory preferences for healthy foods.
de Graaf, Kees
(CoI)
Poelman, Astrid
(PhD candidate)
Sensory Science and Eating Behaviour
VLAG
Wageningen University
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
19/09/11
→
27/06/16
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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.
Sensory Properties
Food Science
100%
Sensory Acceptance
Food Science
100%
Steaming
Food Science
33%
Food Group
Food Science
33%
Boiling
Food Science
33%
Sensation of Taste
Food Science
33%
Vegetable Intake
Food Science
33%
Food Choice
Food Science
16%
Research output
Research output per year
2016
2016
2016
1
internal PhD, WU
Research output per year
Research output per year
Understanding and changing children’s sensory acceptance for vegetables
Poelman, A. A. M.,
27 Jun 2016
, Wageningen:
Wageningen University
.
164 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Sensory Properties
100%
Sensory Acceptance
100%
Steaming
33%
Boiling
33%
Food Group
33%