Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Hannelize van Zyl"'
Autor:
Kathryn Ambroze, Gastón Ares, Lisa Feldman Barrett, Lina Cárdenas Bayona, Moustafa Bensafi, Gary G. Berntson, Hélène Beuchat, Armand V. Cardello, I. Cayeux, D. Cereghetti, Rafah Chaudhry, Carolina Chaya, Yulia E. Chentsova Dutton, Toby Coates, Géraldine Coppin, S. Delplanque, Pieter M.A. Desmet, Hans De Steur, René A. de Wijk, John S.A. Edwards, Charis Eisen, Kelly Faig, C. Ferdenzi, Steven F. Fokkinga, Arnaud Fournel, N. Gaudreau, Allan Geliebter, Xavier Gellynck, Agnes Giboreau, Loris Grandjean, Daniel Grühn, Heather J. Hartwell, Hyisung C. Hwang, Keiko Ishii, Rubén Jacob-Dazarola, Sara R. Jaeger, Gerry Jager, Harry R. Kissileff, Rebecca R. Klatzkin, Kelly A. Knowles, Ueli Kramer, Stefanie Kremer, Samuel H. Lyons, Marylou Mantel, David Matsumoto, Saif M. Mohammad, Elizabeth Necka, Michelle Murphy Niedziela, Laurence J. Nolan, Lucas P.J.J. Noldus, Greg J. Norman, Anna Ogarkova, Bunmi O. Olatunji, Juan Carlos Ortíz Nicolás, Deger Ozkaramanli, Eva R. Pool, C. Porcherot, Catherine Rouby, David Sander, Joachim J. Schouteten, Neika Sharifian, Sara Spinelli, David M.H. Thomson, Louise den Uijl, Hannelize van Zyl, Ruut Veenhoven, Megan Viar-Paxton, Leticia Vidal, Christiana Westlin, JungKyoon Yoon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2dbbaf63fccaabe4fec09087976a76d
https://doi.org/10.1016/b978-0-12-821124-3.01002-4
https://doi.org/10.1016/b978-0-12-821124-3.01002-4
Autor:
Cees de Graaf, Hannelize van Zyl, Hans-Peter Voss, Gerry Jager, Ana Patricia Silva, Manuela Pintado, Tim Hogg
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Critical Reviews in Food Science and Nutrition 57 (2017) 7
Critical Reviews in Food Science and Nutrition, 57(7), 1340-1349
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Critical Reviews in Food Science and Nutrition 57 (2017) 7
Critical Reviews in Food Science and Nutrition, 57(7), 1340-1349
Wine and beer consumption are an integral part of European culture: Southern Europe is associated with wine and Northern Europe is associated with beer. When consumed in moderation, these alcoholic beverages can be part of a balanced and healthy diet
Autor:
Hannelize van Zyl, Cees de Graaf, Hans-Peter Voss, Ana Patricia Silva, Manuela Pintado, Tim Hogg, Gerry Jager
Publikováno v:
Food Quality and Preference, 55, 58-66
Food Quality and Preference 55 (2017)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Food Quality and Preference 55 (2017)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
This study concerns the expectations, liking and emotions related to the consumption of conventional beer and non-alcoholic beer (NAB), which are related but different products. These beverages are derived from the same raw materials and have undisti
Autor:
Cees de Graaf, Gerry Jager, Hans Peter Voss, Hannelize van Zyl, Tim Hogg, Ana Patricia Silva, Manuela Pintado
Publikováno v:
Food Quality and Preference, 75, 54-63
Food Quality and Preference 75 (2019)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Food Quality and Preference 75 (2019)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Individual sensory properties of food and beverages are not perceived independently during consumption and their interaction will determine what consumers perceive and prefer. Many dynamic processes are involved in flavour release during the consumpt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07d0c30549b7a8ee47b885be91ea9019
https://research.wur.nl/en/publications/effect-of-adding-hop-aroma-in-beer-analysed-by-temporal-dominance
https://research.wur.nl/en/publications/effect-of-adding-hop-aroma-in-beer-analysed-by-temporal-dominance
Autor:
Claire Sulmont-Rossé, Rafal Drabek, Martin Kern, Valerie Lengard Almli, Gastón Ares, Hannelize van Zyl, Ana Patricia Silva, Jean A. McEwan
Publikováno v:
Food Research International
Food Research International, Elsevier, 2019, 115, pp.292-301. ⟨10.1016/j.foodres.2018.12.012⟩
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Food Research International, Elsevier, 2019, 115, pp.292-301. ⟨10.1016/j.foodres.2018.12.012⟩
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
International audience; The aim of the present research was to explore consumers' conceptualization of feeling good in relation to food and beverages from a cross-cultural perspective. Participants from 14 countries across 5 continents and covering 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07d54a75abef3502143dfcdee9e0f2e9
https://hal.inrae.fr/hal-02628434
https://hal.inrae.fr/hal-02628434
Autor:
Gerry Jager, Tim Hogg, Roelien van Bommel, Manuela Pintado, Hannelize van Zyl, Cees de Graaf, Hans-Peter Voss, Ana Patricia Silva
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Food Quality and Preference 49 (2016)
Food Quality and Preference, 49, 54-65
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Food Quality and Preference 49 (2016)
Food Quality and Preference, 49, 54-65
Non-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption, however has little appeal to consumers. Conceptualisations, i.e. functional and emotional associations that consumers have with foods/beverages, were explored to un
Autor:
Ana Patricia Silva, Hannelize van Zyl, Manuela Pintado, Hans Peter Voss, Tim Hogg, Cees de Graaf, Gerry Jager
Publikováno v:
Journal of Sensory Studies, 33(5)
Journal of Sensory Studies 33 (2018) 5
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Journal of Sensory Studies 33 (2018) 5
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Eating and drinking are dynamic processes where both sensations and emotions might evolve or change over time during multiple bites/sips. However, most previous studies have measured food-evoked emotions statically, that is, at a fixed time point aft
Publikováno v:
Food Quality and Preference. 41:201-213
This study investigated the effect of culture and language on reported emotions. Cross cultural studies of language need to look both between different languages and within the same language as spoken in different countries. Starting with a list of e
Autor:
Valérie Almli, Rafal Drabek, Anne Hasted, Mary Jenner, Nathalie Martin, Ana Patricia Silva, Jean Mcewan, Hannelize van Zyl, Claire, Martin Kern, Gastón Ares
Publikováno v:
HAL
12. Pangborn sensory science symposium
12. Pangborn sensory science symposium, Aug 2017, Providence, Rhode Island, United States
12. Pangborn sensory science symposium
12. Pangborn sensory science symposium, Aug 2017, Providence, Rhode Island, United States
International audience; Interest in understanding how consumer goods contribute to perceived wellbeing has increased rapidly in recent years. This study investigates consumers' associations to feeling good (FG), as well as FG related to food, persona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::263cb917c779f1d4b3ec27344f5bf309
https://hal.inrae.fr/hal-02788552
https://hal.inrae.fr/hal-02788552