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Cross-modal interactions in complex food matrices
J.E. Knoop
Food Chemistry
Sensory Science and Eating Behaviour
VLAG
Research output
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Thesis
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internal PhD, WU
Overview
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Dive into the research topics of 'Cross-modal interactions in complex food matrices'. Together they form a unique fingerprint.
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Food Science
Sensation of Taste
100%
Complex Food Matrices
100%
Table Salt
25%
Sweetness
25%
Apple Juice
14%
Saltiness
14%
Off-Flavour
10%
Savory
7%
Sugar Concentration
7%
Nutrition
3%
Yogurt
3%
Sensory Properties
3%
Cream Cheese
3%
Taste Enhancers
3%
Artificial Sweetener
3%
Functional Magnetic Resonance Imaging
3%
Fat Replacers
3%
Salt Content
3%
Fat Content
3%
Creaminess
3%
Sugar Content
3%
Butyric Acid Ethyl Ester
3%
Healthy Product
3%
Complex Foods
3%
Fat Substitute
3%
Fat Reduction
3%
Flavor Quality
3%
Complex Food Systems
3%