المؤلفون: Renzetti, Stefano, van den Hoek, Irene, Stieger, Markus, van der Sman, Ruud

المساهمون: Wageningen University & Research

المصدر: Food Research International ; volume 203, page 115815 ; ISSN 0963-9969

الاتاحة: https://doi.org/10.1016/j.foodres.2025.115815
https://api.elsevier.com/content/article/PII:S0963996925001528?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0963996925001528?httpAccept=text/plain

المؤلفون: Liu, Dan, van Esbroeck, Thiemo, Janssen, Anja E.M., Scholten, Elke, Smeets, Paul A.M., Stieger, Markus

المساهمون: China Scholarship Council

المصدر: Food Hydrocolloids ; volume 162, page 111011 ; ISSN 0268-005X

الاتاحة: https://doi.org/10.1016/j.foodhyd.2024.111011
https://api.elsevier.com/content/article/PII:S0268005X24012852?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0268005X24012852?httpAccept=text/plain

المؤلفون: Zhang, Yifan, Sala, Guido, Scholten, Elke, Stieger, Markus

المساهمون: Topsector Agri & Food

المصدر: Food Hydrocolloids ; volume 157, page 110450 ; ISSN 0268-005X

الاتاحة: https://doi.org/10.1016/j.foodhyd.2024.110450
https://api.elsevier.com/content/article/PII:S0268005X24007240?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0268005X24007240?httpAccept=text/plain

المؤلفون: Heuven, Lise A.J., van Bruinessen, Marieke, Tang, Claudia S., Stieger, Markus, Lasschuijt, Marlou P., Forde, Ciarán G.

المصدر: British Journal of Nutrition 132 (2024) 4 ; ISSN: 0007-1145

مصطلحات موضوعية: Eating rate, Food intake, Meal texture, Ultra-processed

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/676088

الاتاحة: https://research.wur.nl/en/publications/consistent-effect-of-eating-rate-on-food-and-energy-intake-across
https://doi.org/10.1017/S0007114524001478

المؤلفون: Liu, Dan, Janssen, Anja E.M., Smeets, Paul A.M., Stieger, Markus

المصدر: Food Hydrocolloids 159 (2024) ; ISSN: 0268-005X

مصطلحات موضوعية: Life Science

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/673086

الاتاحة: https://research.wur.nl/en/publications/impact-of-microstructure-of-whey-protein-gels-on-in-vitro-gastric
https://doi.org/10.1016/j.foodhyd.2024.110619

المؤلفون: Gonzalez-Estanol, Karina, Pedrotti, Michele, Fontova-Cerdà, Mònica, Khomenko, Iuliia, Biasioli, Franco, Stieger, Markus

المصدر: Journal of Agricultural and Food Chemistry 72 (2024) 12 ; ISSN: 0021-8561

مصطلحات موضوعية: Life Science

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/652763

الاتاحة: https://research.wur.nl/en/publications/influence-of-chewing-rate-and-food-composition-on-in-vivo-aroma-r
https://doi.org/10.1021/acs.jafc.3c09346

المؤلفون: Liu, Dan, Janssen, Anja, Smeets, Paul, Stieger, Markus

المصدر: Food Hydrocolloids 147 (2024) Part A ; ISSN: 0268-005X

مصطلحات موضوعية: Life Science

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/639592

الاتاحة: https://research.wur.nl/en/publications/interplay-between-microstructure-mechanical-properties-macrostruc
https://doi.org/10.1016/j.foodhyd.2023.109352

المؤلفون: Sturtewagen, Luka, van Mil, Harald, de Lavergne, Marine Devezeaux, Stieger, Markus, van der Linden, Erik, Odijk, Theo

المصدر: Journal of Texture Studies 55 (2024) 1 ; ISSN: 0022-4901

مصطلحات موضوعية: Life Science

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/643668

الاتاحة: https://research.wur.nl/en/publications/a-quantitative-information-measure-applied-to-texture-perception-
https://doi.org/10.1111/jtxs.12816

المؤلفون: van Esbroeck, Thiemo, Sala, Guido, Stieger, Markus, Scholten, Elke

المصدر: Food Hydrocolloids 149 (2024) ; ISSN: 0268-005X

مصطلحات موضوعية: Meat analogues, Microstructure, Plant protein, Porosity, Texture, X-ray microtomography

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/644194

الاتاحة: https://research.wur.nl/en/publications/effect-of-structural-characteristics-on-functional-properties-of-
https://doi.org/10.1016/j.foodhyd.2023.109529

المؤلفون: Mu, Shuo, Stieger, Markus, Boesveldt, Sanne

المصدر: Chemical Senses 49 (2024) ; ISSN: 0379-864X

مصطلحات موضوعية: ITEX-GC-MS, fatty acid, odor, olfactory discrimination, tastant

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/649025

الاتاحة: https://research.wur.nl/en/publications/can-humans-smell-tastants
https://doi.org/10.1093/chemse/bjad054

المؤلفون: Chen, Yao, Capuano, Edoardo, Stieger, Markus

المصدر: Food Research International 179 (2024) ; ISSN: 0963-9969

مصطلحات موضوعية: Bolus property, Carrot cube, Carrot julienne, Chewing time, Extractable β-carotene

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/649578

الاتاحة: https://research.wur.nl/en/publications/the-effects-of-carrot-shape-and-oral-processing-behaviour-on-bolu
https://doi.org/10.1016/j.foodres.2024.114051

المؤلفون: Lyu, Cong, Forde, Ciarán G., Stieger, Markus

المصدر: Food Quality and Preference 115 (2024) ; ISSN: 0950-3293

مصطلحات موضوعية: Capsaicin, Chili pepper, Cross-modal interactions, Temporal Check-All-That-Apply (TCATA), Time-Intensity (TI)

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/651170

الاتاحة: https://research.wur.nl/en/publications/effect-of-oral-burn-on-dynamic-taste-flavor-and-mouthfeel-percept
https://doi.org/10.1016/j.foodqual.2024.105109

المؤلفون: Brouwer, Rutger, Tessa, Bouwkamp, Scholten, Elke, Forde, Ciaran G., Stieger, Markus

المصدر: Food Quality and Preference 119 (2024) ; ISSN: 0950-3293

مصطلحات موضوعية: Cross-modal interactions, Koku enhancement, Kokumi, Taste enhancers, Temporal-Check-All-That-Apply, Yeast extract

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/660383

الاتاحة: https://research.wur.nl/en/publications/the-effect-of-viscosity-on-flavour-mouthfeel-and-koku-enhancement
https://doi.org/10.1016/j.foodqual.2024.105235

المؤلفون: Zhang, Yifan, Brouwer, Rutger, Sala, Guido, Scholten, Elke, Stieger, Markus

المصدر: Food Hydrocolloids ; volume 147, page 109443 ; ISSN 0268-005X

الاتاحة: http://dx.doi.org/10.1016/j.foodhyd.2023.109443
https://api.elsevier.com/content/article/PII:S0268005X2300989X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0268005X2300989X?httpAccept=text/plain

المؤلفون: Sturtewagen, Leen, van Mil, Harald, de Lavergne, Marine Devezeaux, Stieger, Markus, van der Linden, Erik, Odijk, Theo

مصطلحات موضوعية: Electrical Engineering and Systems Science - Signal Processing

URL الوصول: http://arxiv.org/abs/1807.09585

المؤلفون: Blok, Annelies E., Bolhuis, Dieuwerke P., Arnaudov, Luben N., Velikov, Krassimir P., Stieger, Markus

المصدر: Food Hydrocolloids 136 (2023) ; ISSN: 0268-005X

مصطلحات موضوعية: Mayonnaise, Microfibrillated cellulose, Rheology, Sensory, Starch, Xanthan gum

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/580756

الاتاحة: https://research.wur.nl/en/publications/influence-of-thickeners-microfibrillated-cellulose-starch-xanthan
https://doi.org/10.1016/j.foodhyd.2022.108242

المؤلفون: Lyu, Cong, Hendriks, Anne, Geary, Lauren N., Forde, Ciarán G., Stieger, Markus

المصدر: Journal of Food Science 88 (2023) S1 ; ISSN: 0022-1147

مصطلحات موضوعية: RATA analysis, chili pepper powder, cross-modal interactions, food matrices, mouth-feel perception, taste/flavor attributes

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/584619

الاتاحة: https://research.wur.nl/en/publications/getting-hot-effect-of-chili-pepper-addition-on-sensory-perception
https://doi.org/10.1111/1750-3841.16425

المؤلفون: Gonzalez-Estanol, Karina, van Bruinessen, Marieke, Biasioli, Franco, Stieger, Markus

المصدر: Journal of Food Science 88 (2023) S1 ; ISSN: 0022-1147

مصطلحات موضوعية: TDS, composite foods, eating speed, oral processing behavior, sensory perception

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/585563

الاتاحة: https://research.wur.nl/en/publications/differences-in-habitual-eating-speed-lead-to-small-differences-in
https://doi.org/10.1111/1750-3841.16427

المؤلفون: Pirc, Matjaž, Mu, Shuo, Frissen, Gino, Stieger, Markus, Boesveldt, Sanne

المصدر: Food Quality and Preference 107 (2023) ; ISSN: 0950-3293

مصطلحات موضوعية: Fat perception, Olfaction, Orthonasal, Retronasal, Systematic scoping review

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/591051

الاتاحة: https://research.wur.nl/en/publications/smells-like-fat-a-systematic-scoping-review-on-the-contribution-o
https://doi.org/10.1016/j.foodqual.2023.104847

المؤلفون: Gonzalez-Estanol, Karina, Khomenko, Iuliia, Cliceri, Danny, Biasioli, Franco, Stieger, Markus

المصدر: Food Research International 167 (2023) ; ISSN: 0963-9969

مصطلحات موضوعية: Aroma perception, Aroma release, Composite foods, Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR-ToF-MS), Temporal-Check-All-That-Apply (TCATA)

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/628724

الاتاحة: https://research.wur.nl/en/publications/in-vivo-aroma-release-and-perception-of-composite-foods-using-nos
https://doi.org/10.1016/j.foodres.2023.112726