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Habituation and adaptation to odors in humans

Physiology & behavior, 2017-08, Vol.177, p.13-19

2017

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Food perception and emotion measured over time in-lab and in-home

Food quality and preference, 2019-07, Vol.75, p.170-178

2019

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effect of viscosity on ad libitum food intake

International Journal of Obesity, 2008-04, Vol.32 (4), p.676-683

2008

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The effects of food viscosity on bite size, bite effort and food intake

Physiology & behavior, 2008-10, Vol.95 (3), p.527-532

2008

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Load dependency of the coefficient of friction of oral mucosa

Food hydrocolloids, 2007, Vol.21 (3), p.402-408

2007

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Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests

Food hydrocolloids, 2006, Vol.20 (1), p.24-34

2006

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Can food choice be influenced by priming with food odours?

Food quality and preference, 2018-06, Vol.66, p.148-152

2018

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Learning to (dis)like: The effect of evaluative conditioning with tastes and faces on odor valence assessed by implicit and explicit measurements

Physiology & behavior, 2015-11, Vol.151, p.478-484

2015

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Influence of Stimulus Properties and Sensory Task Instructions on Oral Processing Behavior of Liquid Stimuli

Journal of texture studies, 2016-02, Vol.47 (1), p.49-57

2016

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In vitro simulation of the oral processing of semi-solid foods

Food hydrocolloids, 2007, Vol.21 (3), p.397-401

2007

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Sushi at the beach: Effects of congruent and incongruent immersive contexts on food evaluations

Food quality and preference, 2021-07, Vol.91, p.104193, Article 104193

2021

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Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

Food quality and preference, 2005-03, Vol.16 (2), p.163-170

2005

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Matrix properties affect the sensory perception of emulsion-filled gels

Food hydrocolloids, 2008, Vol.22 (3), p.353-363

2008

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Perceived creaminess of semi-solid foods

Trends in food science & technology, 2006-01, Vol.17 (8), p.412-422

2006

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Sensory correlation of glucose levels in a starch-based semi-solid model system before and after α-amylase breakdown

Archives of oral biology, 2007-02, Vol.52 (2), p.168-172

2007

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The emotional influence of flowers on social perception and memory: An exploratory study

Food quality and preference, 2016-10, Vol.53, p.143-150

2016

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Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

Food quality and preference, 2007-06, Vol.18 (4), p.641-650

2007

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The role of emotions in food choice and liking

Food research international, 2015-10, Vol.76 (2), p.216-223

2015

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What reported food-evoked emotions may add: A model to predict consumer food choice

Food quality and preference, 2015-10, Vol.45, p.140-148

2015

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Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods

Archives of oral biology, 2006-12, Vol.51 (12), p.1071-1079

2006

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Effect of bite size and oral processing time of a semisolid food on satiation

The American journal of clinical nutrition, 2009-08, Vol.90 (2), p.269-275

2009

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Investigating the effect of texture differences in 3 pairs of solid foods on satiation

Appetite, 2010-08, Vol.55 (1), p.169-170

2010

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ANS responses and facial expressions differentiate between the taste of commercial breakfast drinks

PloS one, 2014-04, Vol.9 (4), p.e93823-e93823

2014

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Implementing immersive technologies in consumer testing: Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café

Food quality and preference, 2020-09, Vol.84, p.103934, Article 103934

2020

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The relation between continuous and discrete emotional responses to food odors with facial expressions and non-verbal reports

Food quality and preference, 2016-03, Vol.48, p.130-137

2016

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Habituation and adaptation to odors in humans

Food perception and emotion measured over time in-lab and in-home

effect of viscosity on ad libitum food intake

The effects of food viscosity on bite size, bite effort and food intake

Load dependency of the coefficient of friction of oral mucosa

Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests

Can food choice be influenced by priming with food odours?

Learning to (dis)like: The effect of evaluative conditioning with tastes and faces on odor valence assessed by implicit and explicit measurements

Influence of Stimulus Properties and Sensory Task Instructions on Oral Processing Behavior of Liquid Stimuli

In vitro simulation of the oral processing of semi-solid foods

Sushi at the beach: Effects of congruent and incongruent immersive contexts on food evaluations

Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

Matrix properties affect the sensory perception of emulsion-filled gels

Perceived creaminess of semi-solid foods

Sensory correlation of glucose levels in a starch-based semi-solid model system before and after α-amylase breakdown

The emotional influence of flowers on social perception and memory: An exploratory study

Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

The role of emotions in food choice and liking

What reported food-evoked emotions may add: A model to predict consumer food choice

Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods

Effect of bite size and oral processing time of a semisolid food on satiation

Investigating the effect of texture differences in 3 pairs of solid foods on satiation

ANS responses and facial expressions differentiate between the taste of commercial breakfast drinks

Implementing immersive technologies in consumer testing: Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café

The relation between continuous and discrete emotional responses to food odors with facial expressions and non-verbal reports

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