Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Dieuwerke, Bolhuis"'
Autor:
Matjaž, Pirc a, Lieke, Joosten a, Karleen, Pietersma a, Cors, Hageman b, Dieuwerke, Bolhuis b, Sanne, Boesveldt a, ⁎
Publikováno v:
In Appetite 1 February 2025 206
Autor:
Marija Ljubičić, Marijana Matek Sarić, Ivo Klarin, Ivana Rumbak, Irena Colić Barić, Jasmina Ranilović, Boris Dželalija, Ana Sarić, Dario Nakić, Ilija Djekic, Małgorzata Korzeniowska, Elena Bartkiene, Maria Papageorgiou, Monica Tarcea, Maša Černelič-Bizjak, Dace Klava, Viktória Szűcs, Elena Vittadini, Dieuwerke Bolhuis, Raquel P. F. Guiné
Publikováno v:
Foods, Vol 12, Iss 4, p 872 (2023)
Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations be
Externí odkaz:
https://doaj.org/article/53910d31f89147fb86adbd7c09ae22c2
Autor:
Ciaran Forde, Dieuwerke Bolhuis
Publikováno v:
Current Nutrition Reports, 11(2), 124-132
Current Nutrition Reports 11 (2022) 2
Current Nutrition Reports 11 (2022) 2
Purpose of Review Nutrition often focuses on food composition, yet differences in food form, texture, and matrix influence energy intake and metabolism. This review outlines how these attributes of food impact oral processing, energy intake, and meta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::120a5395f9afeb02ab0e12f97c7bbf5f
https://research.wur.nl/en/publications/interrelations-between-food-form-texture-and-matrix-influence-ene
https://research.wur.nl/en/publications/interrelations-between-food-form-texture-and-matrix-influence-ene
Publikováno v:
Nutrients 14 (2022) 20
Nutrients, 14(20)
Nutrients; Volume 14; Issue 20; Pages: 4438
Nutrients, 14(20)
Nutrients; Volume 14; Issue 20; Pages: 4438
Consumption of ultraprocessed foods (UPFs) has been associated with lower diet quality, obesity, and adverse health effects. Not much is known about how consumers evaluate the degree of processing of a food product and how they relate this to healthi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7afee1a21777e729d1b444661fad2e45
https://doi.org/10.3390/nu14204438
https://doi.org/10.3390/nu14204438
Autor:
Arianne, van Eck, Anouk, van Stratum, Dimitra, Achlada, Benoît, Goldschmidt, Elke, Scholten, Vincenzo, Fogliano, Markus, Stieger, Dieuwerke, Bolhuis
Publikováno v:
The British journal of nutrition. 124(9)
Food and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::effb0a62e48a19f4f78f7b67c5d69804
https://pubmed.ncbi.nlm.nih.gov/32513317
https://pubmed.ncbi.nlm.nih.gov/32513317
PRISMA-P 2015 checklist. (PDF 110 kb)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e1a661da02d85f5c77f76981bbc3869
Autor:
Matjaž P; Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands., Lieke J; Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands., Karleen P; Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands., Cors H; Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands., Dieuwerke B; Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands., Sanne B; Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands. Electronic address: sanne.boesveldt@wur.nl.
Publikováno v:
Appetite [Appetite] 2024 Dec 22; Vol. 206, pp. 107832. Date of Electronic Publication: 2024 Dec 22.