Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Eva C. Ketel"'
Publikováno v:
Food Research International, 152
Food Research International 152 (2022)
Food Research International 152 (2022)
Sensitivity of the somatosensory system may be influenced by multiple physiological parameters. Variations in oral physiology can arise from cross-cultural differences which may potentially affect sensory sensitivity. The aim of this case study was t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2af0bb975162d7dd96df4e6ef4facb7
https://doi.org/10.1016/j.foodres.2020.109890
https://doi.org/10.1016/j.foodres.2020.109890
Autor:
René A. de Wijk, Cees de Graaf, Monica G. Aguayo-Mendoza, Eva C. Ketel, Betina Piqueras-Fiszman, Markus Stieger
Publikováno v:
Food Research International 119 (2019)
Food Research International, 119, 143-151
Food Research International, 119, 143-151
Food oral processing depends on food properties and consumer characteristics. The aim of this study was to determine the effect of age, gender, ethnicity and eating capability on oral processing behaviour of liquid, semi-solid and solid foods. Oral p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28e403d551d5debfe6d03b2c4b8ccdf2
https://doi.org/10.1016/j.foodres.2019.01.048
https://doi.org/10.1016/j.foodres.2019.01.048
Autor:
Eva C. Ketel, Yifan Zhang, Xinmiao Wang, Jingke Jia, Jianshe Chen, Markus Stieger, René A. de Wijk
Publikováno v:
Physiology and Behavior 232 (2021)
Physiology and Behavior, 232
Physiology and Behavior, 232
The aims of the study were (1) to compare oral physiology, anatomy and food oral processing behavior of consumers by age (Chinese young adults vs Chinese older adults) and by ethnicity (Chinese (Asian) vs. Dutch (Caucasian)) and (2) to explore relati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9650aab5a9fbfca14b01a6d609737f84
https://research.wur.nl/en/publications/comparison-of-and-relationships-between-oral-physiology-anatomy-a
https://research.wur.nl/en/publications/comparison-of-and-relationships-between-oral-physiology-anatomy-a
Publikováno v:
Physiology and Behavior 215 (2020)
Physiology and Behavior, 215
Physiology and Behavior, 215
The aim of this study was to link parameters describing oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior. Three groups of healthy consumers were compared: Dutch, Caucasian adults (18–30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3b30f84c28c441e022d5bc6e31daa1b
https://doi.org/10.1016/j.physbeh.2019.112766
https://doi.org/10.1016/j.physbeh.2019.112766
Autor:
Marlies E. van Bochove, Dennis J.L.G. Schutter, Joost Wegman, W. Pieter Medendorp, Benjamin de Jonge, Esther Aarts, Eva C. Ketel, Miles Wischnewski
Publikováno v:
International Journal of Psychophysiology, 110, pp. 40-46
International Journal of Psychophysiology, 110, 40-46
International Journal of Psychophysiology, 110, 40-46
Contains fulltext : 160556.pdf (Publisher’s version ) (Closed access) Research on the hedonic value of food has been important in understanding the motivational and emotional correlates of normal and abnormal eating behaviour. The aim of the presen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db9a5dc50ace0b5bd4d46fcddd36cfd7
https://doi.org/10.1016/j.ijpsycho.2016.10.006
https://doi.org/10.1016/j.ijpsycho.2016.10.006
Autor:
Eva C. Ketel, Betina Piqueras-Fiszman, Monica G. Aguayo-Mendoza, Ciarán G. Forde, Erik van der Linden, Markus Stieger
Publikováno v:
Food Quality and Preference 71 (2019)
Food Quality and Preference, 71, 87-95
Food Quality and Preference, 71, 87-95
Food oral processing plays a key role in sensory perception, consumer acceptance and food intake. However, little is known about the influence of physical food properties on oral processing of different type of food products. The primary objective of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da745d7a70efcaf5cdda0b735960aebe
https://research.wur.nl/en/publications/oral-processing-behavior-of-drinkable-spoonable-and-chewable-food
https://research.wur.nl/en/publications/oral-processing-behavior-of-drinkable-spoonable-and-chewable-food
Autor:
R.A. de Wijk, K. De Graaf, Eva C. Ketel, Betina Piqueras-Fiszman, E. van der Linden, Markus Stieger, Monica G. Aguayo-Mendoza
Publikováno v:
Appetite. 123:452
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7afbcdb0ff6a22971b864eff7625ffb7
https://doi.org/10.1016/j.appet.2017.11.019
https://doi.org/10.1016/j.appet.2017.11.019
Publikováno v:
Food Quality and Preference, 41, 189-200
Food Quality and Preference 41 (2015)
Food Quality and Preference 41 (2015)
Texture perception of foods has been demonstrated to be influenced by age, dental health and oral processing behaviour. Eating duration is a significant factor contributing to and determining food oral processing behaviour. The influence of eating du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cccdbe7cc475a23f18286488f60beb48
https://research.wur.nl/en/publications/eating-behaviour-explains-differences-between-individuals-in-dyna
https://research.wur.nl/en/publications/eating-behaviour-explains-differences-between-individuals-in-dyna