Publications of the Sensory Science and Eating Behaviour Group
Researchers of the chair group Sensory Science and Eating Behaviour publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
Our publications
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Daarom zijn vezels zo belangrijk voor je gezondheid
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Data underlying the research on: Protein enrichment of oat flour by fine milling and air classification
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Chewing behavior and bolus particle size of rice shape gut microbiota functionality and microbial metabolite signatures
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Juiciness of plant-based meat analogues
Wageningen University. Promotor(en): M. Stieger, E. Scholten, co-promotor(en): G. Sala - Wageningen: Wageningen University -
Untangling the interplay between food microstructure, mechanical properties, macrostructural breakdown and in vitro gastric protein digestion
Wageningen University. Promotor(en): M. Stieger, co-promotor(en): A.E.M. Janssen, P.A.M. Smeets - Wageningen: Wetenschapsknooppunt Wageningen -
Een zoetekauw ben je voor altijd (en hoe erg is dat?)
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Sweet Tooth: Nature or Nurture? : Assessing the role of dietary sweetness exposure on sweet taste liking
Wageningen University. Promotor(en): K. de Graaf, co-promotor(en): M. Mars, K. Appleton - Wageningen: Wageningen University -
Eating more sweet food may not sway sweet preference
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Het advies 'wen jezelf van zoet af' klinkt mooi, maar werkt het ook?
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Potje gezond