المؤلفون: Stokkom,van, Vera, Onderzoeker, Graaf,de, C, Overig, Wang, S., Overig, Kooten,van, O. (Olaf), Lector, Stieger, M., Overig

المساهمون: Domein Agri, Food & Life Sciences, Hogeschool Inholland, Health and Food, Hogeschool Inholland@@@Domein Agri, Food & Life Sciences

مصطلحات موضوعية: acceptance, variety, vegetables, taste, sweetness, bitterness

URL الوصول: https://surfsharekit.nl/public/fcfcff23-4513-46e0-a3d0-6021db681161
https://surfsharekit.nl/objectstore/193d0b85-4533-44be-93f9-ae6c060337ea

الاتاحة: http://www.hbo-kennisbank.nl/en/page/hborecord.view/?uploadId=sharekit_inholland:oai:surfsharekit.nl:fcfcff23-4513-46e0-a3d0-6021db681161

المؤلفون: Stokkom,van, Vera, Onderzoeker, Graaf,de, C, Overig, Kooten,van, O. (Olaf), Lector, Stieger, M., Overig

المساهمون: Domein Agri, Food & Life Sciences, Hogeschool Inholland, Health and Food, Hogeschool Inholland@@@Domein Agri, Food & Life Sciences

مصطلحات موضوعية: acceptance, capsicum, cucumber, taste, vegetable

URL الوصول: https://surfsharekit.nl/public/20901f5a-ac48-4aea-996e-3cdda5d97469
https://surfsharekit.nl/objectstore/8c715aa1-5bb3-4b1e-8dd6-7a16bf324dc1

الاتاحة: http://www.hbo-kennisbank.nl/en/page/hborecord.view/?uploadId=sharekit_inholland:oai:surfsharekit.nl:20901f5a-ac48-4aea-996e-3cdda5d97469

المؤلفون: Stokkom,van, Vera, Onderzoeker, Poelman, A.A.M., Overig, Graaf,de, C, Kooten,van, O. (Olaf), Lector, Stieger, M., Overig

المساهمون: Domein Agri, Food & Life Sciences, Hogeschool Inholland, Health and Food, Hogeschool Inholland@@@Domein Agri, Food & Life Sciences

مصطلحات موضوعية: vegetables, taste, sweetness, sourness, acceptance, children

URL الوصول: https://surfsharekit.nl/public/54dab6f2-800e-4ffa-87f4-0edb0f7dd4be
https://surfsharekit.nl/objectstore/bf235ae9-2360-4d61-9e91-6e02ea57ca6c

الاتاحة: http://www.hbo-kennisbank.nl/en/page/hborecord.view/?uploadId=sharekit_inholland:oai:surfsharekit.nl:54dab6f2-800e-4ffa-87f4-0edb0f7dd4be

المؤلفون: Stokkom,van, Vera, Onderzoeker, Blok, A.E., Lector, Kooten,van, O. (Olaf), Lector, Graaf,de, C., Overig, Stieger, M., Overig

المساهمون: Domein Agri, Food & Life Sciences, Hogeschool Inholland, Health and Food, Hogeschool Inholland@@@Domein Agri, Food & Life Sciences

مصطلحات موضوعية: vegetables, taste, smell, identification, flavour, texture

URL الوصول: https://surfsharekit.nl/public/0355c55f-7b93-4ab2-8ef3-8b183f168db9
https://surfsharekit.nl/objectstore/deb048e7-4245-4425-9c17-f97c112826a5

الاتاحة: http://www.hbo-kennisbank.nl/en/page/hborecord.view/?uploadId=sharekit_inholland:oai:surfsharekit.nl:0355c55f-7b93-4ab2-8ef3-8b183f168db9

المؤلفون: Gonzalez Estanol, K., Pedrotti, M., Fontova-Cerdà, M., Khomenko, I., Biasioli, F., Stieger, M.

المساهمون: Gonzalez Estanol, K., Pedrotti, M., Fontova-Cerdà, M., Khomenko, I., Biasioli, F., Stieger, M.

مصطلحات موضوعية: Time-Intensity (TI), Aroma release, Proton-Transfer Reaction-Time-of-Flight Mass Spectrometry (PTR-ToF-MS), Composite foods, Oral processing behavior, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

Relation: info:eu-repo/semantics/altIdentifier/pmid/38478988; info:eu-repo/semantics/altIdentifier/wos/WOS:001184786000001; volume:72; issue:12; firstpage:6723; lastpage:6734; journal:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; https://hdl.handle.net/10449/85095; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85187656342

الاتاحة: https://hdl.handle.net/10449/85095
https://doi.org/10.1021/acs.jafc.3c09346

المؤلفون: Allemand, M., Olaru, G., Stieger, M., Flückiger, C.

المصدر: Allemand , M , Olaru , G , Stieger , M & Flückiger , C 2024 , ' Does realizing strengths, insight, and behavioral practice through a psychological intervention promote personality change? An intensive longitudinal study ' , European Journal of Personality , vol. 38 , no. 6 , pp. 928-946 . https://doi.org/10.1177/08902070231225803

مصطلحات موضوعية: Digital personality change intervention, Generic change factors, Personality states, Random intercept cross-lagged panel model

وصف الملف: application/pdf

الاتاحة: https://research.tilburguniversity.edu/en/publications/7d22853c-dfb3-48dd-8cf5-9405d6e5ac21
https://doi.org/10.1177/08902070231225803
https://pure.uvt.nl/ws/files/98061819/DP_Olaru_Does_realizing_strengths_insight_and_behavioral_practice_through_a_psychological_intervention._EJoP_2024.pdf
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=wosstart_imp_pure20230417&SrcAuth=WosAPI&KeyUT=WOS:001142754600001&DestLinkType=FullRecord&DestApp=WOS_CPL
http://www.scopus.com/inward/record.url?scp=85207177601&partnerID=8YFLogxK

المؤلفون: Gonzalez Estanol, K., Khomenko, I., Cliceri, D., Biasioli, F., Stieger, M.

المساهمون: Gonzalez Estanol, K., Khomenko, I., Cliceri, D., Biasioli, F., Stieger, M.

مصطلحات موضوعية: Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

Relation: info:eu-repo/semantics/altIdentifier/isbn/9788878430600; ispartofbook:DIFFA 2023: 1st International Symposium on Direct Injection Food Flavour Analytics, San Michele all’Adige (TN), Italy, 20-22 September 2023; DIFFA23: 1st International Symposium on Direct Injection Food Flavour Analytics; firstpage:35; https://hdl.handle.net/10449/83435

الاتاحة: https://hdl.handle.net/10449/83435

المؤلفون: Gonzalez Estanol, K., Pedrotti, M., Montova-Cerda, M., Khomenko, I., Biasioli, F., Stieger, M.

المساهمون: Gonzalez Estanol, K., Pedrotti, M., Montova-Cerda, M., Khomenko, I., Biasioli, F., Stieger, M.

مصطلحات موضوعية: Time-Intensity (TI), Aroma release, Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR–ToF–MS), Composite foods, Oral processing behaviour, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

Relation: info:eu-repo/semantics/altIdentifier/isbn/9788878430600; ispartofbook:DIFFA 2023: 1st International Symposium on Direct Injection Food Flavour Analytics, San Michele all’Adige (TN), Italy, 20-22 September 2023; DIFFA23: 1 st International Symposium on Direct Injection Food Flavour Analytics; firstpage:76; lastpage:77; https://hdl.handle.net/10449/83457

الاتاحة: https://hdl.handle.net/10449/83457

المؤلفون: Gonzalez Estanol, K., Libardi, M., Biasioli, F., Stieger, M.

المساهمون: Gonzalez Estanol, K., Libardi, M., Biasioli, F., Stieger, M.

مصطلحات موضوعية: Composite food, Oral processing behaviour, HUT, Taste intensity, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

Relation: ispartofbook:EUROSENSE 2022: A Sense of Earth: 10th European Conference on Sensory and Consumer Research, Turku, Finland, 13-16 September 2022; EUROSENSE 2022: A Sense of Earth: 10th European Conference on Sensory and Consumer Research; https://hdl.handle.net/10449/77676

الاتاحة: https://hdl.handle.net/10449/77676

المؤلفون: Gonzalez Estanol, K., Khomenko, I., Fontova-Cerda M., Cliceri, D., Stieger, M., Biasioli, F.

المساهمون: Gonzalez Estanol, K., Khomenko, I., Fontova-Cerda, M., Cliceri, D., Stieger, M., Biasioli, F.

مصطلحات موضوعية: Composti volatili, Alimenti compositi, Percezione sensoriale, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

Relation: ispartofbook:VII Convegno nazionale SISS, Matera, 27-29 aprile 2022; VII Convegno Nazionale SISS; firstpage:28; https://hdl.handle.net/10449/77657

الاتاحة: https://hdl.handle.net/10449/77657

المؤلفون: Gonzalez Estanol, K., Fontova-Cerdà, M., Khomenko, I., Biasioli, F., Stieger, M.

المساهمون: Gonzalez Estanol, K., Fontova-Cerdà, M., Khomenko, I., Biasioli, F., Stieger, M.

مصطلحات موضوعية: Composite food, In vivo nose space analysis, TI, Oral processing behaviour, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

Relation: ispartofbook:EUROSENSE 2022: A Sense of Earth: 10th European Conference on Sensory and Consumer Research, Turku, Finland, 13-16 September 2022; EUROSENSE 2022: A Sense of Earth: 10th European Conference on Sensory and Consumer Research; https://hdl.handle.net/10449/77680

الاتاحة: https://hdl.handle.net/10449/77680

المؤلفون: Blok, A.E., Bolhuis, D.P., Arnaudov, L.N., Velikov, K.P., Stieger, M.

المصدر: Blok , A E , Bolhuis , D P , Arnaudov , L N , Velikov , K P & Stieger , M 2023 , ' Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises ' , Food Hydrocolloids , vol. 136 , no. A , 108242 . https://doi.org/10.1016/j.foodhyd.2022.108242

وصف الملف: application/pdf

Relation: https://dare.uva.nl/personal/pure/en/publications/influence-of-thickeners-microfibrillated-cellulose-starch-xanthan-gum-on-rheological-tribological-and-sensory-properties-of-lowfat-mayonnaises(b43ad0d6-fa0c-4ae5-a165-8dd4800659a4).html

الاتاحة: https://dare.uva.nl/personal/pure/en/publications/influence-of-thickeners-microfibrillated-cellulose-starch-xanthan-gum-on-rheological-tribological-and-sensory-properties-of-lowfat-mayonnaises(b43ad0d6-fa0c-4ae5-a165-8dd4800659a4).html
https://doi.org/10.1016/j.foodhyd.2022.108242
https://hdl.handle.net/11245.1/b43ad0d6-fa0c-4ae5-a165-8dd4800659a4
https://pure.uva.nl/ws/files/91837979/Influence_of_thickeners.pdf
http://www.scopus.com/inward/record.url?scp=85140807456&partnerID=8YFLogxK

المؤلفون: Blok, A.E., Bolhuis, D.P., Velikov, K.P., Stieger, M.

المصدر: Blok , A E , Bolhuis , D P , Velikov , K P & Stieger , M 2023 , ' Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties ' , Food Hydrocolloids , vol. 138 , 108398 . https://doi.org/10.1016/j.foodhyd.2022.108398

وصف الملف: application/pdf

Relation: https://dare.uva.nl/personal/pure/en/publications/spraydried-microfibrillated-cellulose-particles-as-texture-modifier-in-liquid-foods-and-their-effect-on-rheological-tribological-and-sensory-properties(7a95bb86-d15e-4f40-af35-22b7e8053ddf).html

الاتاحة: https://dare.uva.nl/personal/pure/en/publications/spraydried-microfibrillated-cellulose-particles-as-texture-modifier-in-liquid-foods-and-their-effect-on-rheological-tribological-and-sensory-properties(7a95bb86-d15e-4f40-af35-22b7e8053ddf).html
https://doi.org/10.1016/j.foodhyd.2022.108398
https://hdl.handle.net/11245.1/7a95bb86-d15e-4f40-af35-22b7e8053ddf
https://pure.uva.nl/ws/files/122716993/1_s2.0_S0268005X22009183_main.pdf
http://www.scopus.com/inward/record.url?scp=85145711832&partnerID=8YFLogxK

المؤلفون: Allemand, M., Olaru, G., Stieger, M., Flückiger, C.

المصدر: European Journal of Personality (2024) [ISSN 0890-2070]

مصطلحات الفهرس: Digital personality change intervention, Generic change factors, Personality states, Random intercept cross-lagged panel model, Article

URL: https://research.tilburguniversity.edu/en/publications/7d22853c-dfb3-48dd-8cf5-9405d6e5ac21
https://pure.uvt.nl/ws/files/98061819/DP_Olaru_Does_realizing_strengths_insight_and_behavioral_practice_through_a_psychological_intervention.._EJoP_2024.pdf
https://pure.uvt.nl/ws/files/98061819/DP_Olaru_Does_realizing_strengths_insight_and_behavioral_practice_through_a_psychological_intervention.._EJoP_2024.pdf

المؤلفون: Allemand, M., Olaru, G., Stieger, M., Flückiger, C.

المصدر: Allemand , M , Olaru , G , Stieger , M & Flückiger , C 2024 , ' Intervention-related correlated change between personality traits and self-esteem. ' , Consulting Psychology Journal . https://doi.org/10.1037/cpb0000266

مصطلحات موضوعية: Coaching intervention for personality change, General and specific change, Intervention-related correlated change, Personality traits, Self-esteem

الاتاحة: https://research.tilburguniversity.edu/en/publications/805fa671-f181-4803-8c8a-594ac8e5ef1e
https://doi.org/10.1037/cpb0000266
http://www.scopus.com/inward/record.url?scp=85183351280&partnerID=8YFLogxK

المؤلفون: Capuano E., Pellegrini N., van Bommel R., Stieger M.

المساهمون: Capuano, E., Pellegrini, N., van Bommel, R., Stieger, M.

مصطلحات موضوعية: Bolus propertie, Composite food, Food matrix, Hazelnut, Oral processing behaviour

Relation: volume:137; firstpage:109692; journal:FOOD RESEARCH INTERNATIONAL; http://hdl.handle.net/11390/1190910; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85091344061

الاتاحة: http://hdl.handle.net/11390/1190910
https://doi.org/10.1016/j.foodres.2020.109692

المؤلفون: Deblais, A., den Hollander, E., Boucon, C., Blok, A.E., Veltkamp, B., Voudouris, P., Versluis, P., Kim, H.-J., Mellema, M., Stieger, M., Bonn, D., Velikov, K.P.

المصدر: Deblais , A , den Hollander , E , Boucon , C , Blok , A E , Veltkamp , B , Voudouris , P , Versluis , P , Kim , H-J , Mellema , M , Stieger , M , Bonn , D & Velikov , K P 2021 , ' Predicting thickness perception of liquid food products from their non-Newtonian rheology ' , Nature Communications , vol. 12 , 6328 . https://doi.org/10.1038/s41467-021-26687-w

وصف الملف: application/pdf

Relation: https://dare.uva.nl/personal/pure/en/publications/predicting-thickness-perception-of-liquid-food-products-from-their-nonnewtonian-rheology(aef5b367-7a78-4e62-aa0a-681179fb1a34).html

الاتاحة: https://dare.uva.nl/personal/pure/en/publications/predicting-thickness-perception-of-liquid-food-products-from-their-nonnewtonian-rheology(aef5b367-7a78-4e62-aa0a-681179fb1a34).html
https://doi.org/10.1038/s41467-021-26687-w
https://hdl.handle.net/11245.1/aef5b367-7a78-4e62-aa0a-681179fb1a34
https://pure.uva.nl/ws/files/66518361/s41467_021_26687_w.pdf
http://www.scopus.com/inward/record.url?scp=85118591631&partnerID=8YFLogxK

المؤلفون: Choy, J.Y.M., Goh, A.T., Chatonidi, G., Ponnalagu, S., Wee, S.M.M., Stieger, M., Forde, C.G.

المصدر: Current Research in Food Science 4 (2021) ; ISSN: 2665-9271

مصطلحات موضوعية: Bolus particle size, Bolus surface area, Food texture, Glycemic response, Oral processing behaviour, Salivary α–amylase

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/560264

الاتاحة: https://research.wur.nl/en/publications/impact-of-food-texture-modifications-on-oral-processing-behaviour
https://doi.org/10.1016/j.crfs.2021.11.018

المؤلفون: Kew, B, Holmes, M, Stieger, M, Sarkar, A

وصف الملف: text

Relation: https://eprints.whiterose.ac.uk/170645/3/Manuscript_Final_Unmarked.pdf; Kew, B orcid.org/0000-0003-4550-6999 , Holmes, M orcid.org/0000-0002-6819-1048 , Stieger, M orcid.org/0000-0002-8736-6026 et al. (1 more author) (2021) Oral tribology, adsorption and rheology of alternative food proteins. Food Hydrocolloids, 116. 106636. ISSN 0268-005X

الاتاحة: https://eprints.whiterose.ac.uk/170645/
https://eprints.whiterose.ac.uk/170645/3/Manuscript_Final_Unmarked.pdf

المؤلفون: Blok, A.E., Bolhuis, D.P., Kibbelaar, H.V.M., Bonn, D., Velikov, K.P., Stieger, M.

المصدر: Blok , A E , Bolhuis , D P , Kibbelaar , H V M , Bonn , D , Velikov , K P & Stieger , M 2021 , ' Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions ' , Food Hydrocolloids , vol. 121 , 107052 . https://doi.org/10.1016/j.foodhyd.2021.107052

وصف الملف: application/pdf

Relation: https://dare.uva.nl/personal/pure/en/publications/comparing-rheological-tribological-and-sensory-properties-of-microfibrillated-cellulose-dispersions-and-xanthan-gum-solutions(2e57ff02-ad01-43ed-a5b9-e04ede717c4b).html

الاتاحة: https://dare.uva.nl/personal/pure/en/publications/comparing-rheological-tribological-and-sensory-properties-of-microfibrillated-cellulose-dispersions-and-xanthan-gum-solutions(2e57ff02-ad01-43ed-a5b9-e04ede717c4b).html
https://doi.org/10.1016/j.foodhyd.2021.107052
https://hdl.handle.net/11245.1/2e57ff02-ad01-43ed-a5b9-e04ede717c4b
https://pure.uva.nl/ws/files/63632225/1_s2.0_S0268005X21004689_main.pdf
http://www.scopus.com/inward/record.url?scp=85112010352&partnerID=8YFLogxK