Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Dijksterhuis, G.B."'
Autor:
Cheung, T.T.L., Junghans, A.F., Dijksterhuis, G.B., Kroese, F., Johansson, P., Hall, L., De Ridder, D.T.D.
Publikováno v:
In Appetite 1 November 2016 106:2-12
Autor:
van Bergen, G., Ushiama, S., Kaneko, D., Dijksterhuis, G.B., de Wijk, R.A., Vingerhoeds, M.H.
Publikováno v:
Food Quality and Preference, 102
Food Quality and Preference 102 (2022)
Food Quality and Preference 102 (2022)
Some foods and flavours go better together than others, but the success of novel food combinations is difficult to predict. The current study investigated to what extent perceptual, conceptual and affective pairing principles influence consumer evalu
Autor:
Janssen, A.M., Dijksterhuis, G.B.
Publikováno v:
Bakery Europe (2021) Spring
Reducing sugar intake may help in maintaining a healthy body weight and reduce the risks of being overweight. To achieve this goal, reformulation of foods is considered a key option. One big challenge is maintaining end-product characteristics, such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9405::ceb697c405cb2989c6d118d3f0ea6f65
https://research.wur.nl/en/publications/sugarless-sweetness-perceptual-strategies-to-increase-sweetness-i
https://research.wur.nl/en/publications/sugarless-sweetness-perceptual-strategies-to-increase-sweetness-i
Autor:
Dijksterhuis, G.B.
Publikováno v:
The Art & Science of Foodpairing
The Art & Science of Foodpairing. Octopus Publishing Group
The Art & Science of Foodpairing. Octopus Publishing Group
Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::abe32bce500e6f25609fd86dcac12521
https://research.wur.nl/en/publications/flavour-associations-learning-to-like
https://research.wur.nl/en/publications/flavour-associations-learning-to-like
Autor:
Dijksterhuis, G.B.
Publikováno v:
The Art & Science of Foodpairing. Octopus Publishing Group
The Art & Science of Foodpairing
The Art & Science of Foodpairing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1912a8688f2a1d399be4018dbd2214f9
https://research.wur.nl/en/publications/food-pairing-a-way-out-of-the-omnivores-dilemma
https://research.wur.nl/en/publications/food-pairing-a-way-out-of-the-omnivores-dilemma
Autor:
Bouwman, Emily, Dijksterhuis, G.B., Hogenelst, Koen, Reinders, M.J., Taufik, D., de Wijk, R.A.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::99a2a3583e3946703aaff7f1261827a5
https://research.wur.nl/en/publications/consumer-preferences-for-different-formats-of-personalised-nutrit
https://research.wur.nl/en/publications/consumer-preferences-for-different-formats-of-personalised-nutrit
Akademický článek
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Autor:
FRANDSEN, L.W.1 (AUTHOR), DIJKSTERHUIS, G.B.1 (AUTHOR), MARTENS, H.1,2,3 (AUTHOR), MARTENS, M.1,2 (AUTHOR)
Publikováno v:
Journal of Sensory Studies. Dec2007, Vol. 22 Issue 6, p623-638. 16p. 1 Diagram, 4 Charts, 1 Graph.
Akademický článek
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