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profile_subnav_publications - dr. EC (Eva) Ketel
The most important publications (highlighted by the author).
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Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently
Food Research International -
Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
Food Quality & Preference -
Eating behaviour explains differences between individuals in dynamic texture perception of sausages
Food Quality & Preference -
Posterior resting state EEG asymmetries are associated with hedonic valuation of food
International Journal of Psychophysiology