Researchers of the Food Quality and Design group publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
For publication lists, we refer to the Wageningen Yield database. The provided lists can be searched by author, year, etc. by clicking ‘Search within results’.
View the complete publication list of the Food Quality and Design Group.
Latest Peer Reviewed Publications
Fraud vulnerability in the Dutch milk supply chain : Assessments of farmers, processors and retailers
Food Control 95 (2019). - ISSN 0956-7135 - p. 308 - 317.
Dutch consumers do not hesitate : Capturing implicit ‘no dominance’ durations using Hold-down Temporal Dominance methodologies for Sensations (TDS) and Emotions (TDE)
Food Quality and Preference 71 (2019). - ISSN 0950-3293 - p. 332 - 342.
Oral processing behavior and dynamic sensory perception of composite foods : Toppings assist saliva in bolus formation
Food Quality and Preference 71 (2019). - ISSN 0950-3293 - p. 497 - 509.
Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry
Food Chemistry 271 (2019). - ISSN 0308-8146 - p. 318 - 327.
Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
Food Quality and Preference 71 (2019). - ISSN 0950-3293 - p. 87 - 95.
Reply to "Dietary glucosinolates and risk of type 2 diabetes in 3 prospective cohort studies"
American Journal of Clinical Nutrition 108 (2018)2. - ISSN 0002-9165 - p. 425 - 425.
Energy and nitrogen partitioning in dairy cows at low or high metabolizable protein levels is affected differently by postrumen glucogenic and lipogenic substrates
Journal of Dairy Science (2018). - ISSN 0022-0302 - 18 p.
Use of UV treated milk powder to increase vaccine efficacy in the elderly
Frontiers in Immunology 9 (2018)OCT. - ISSN 1664-3224
Investigation into the potential of commercially available lesser mealworm (A. diaperinus) protein to serve as sources of peptides with DPP-IV inhibitory activity
International Journal of Food Science and Technology (2018). - ISSN 0950-5423 - 9 p.
Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods
Food & Function 9 (2018)10. - ISSN 2042-6496 - p. 5301 - 5312.