Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Jan H.A. Kroeze"'
Publikováno v:
Chemical Senses. 31:E1-E104
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed498bd5e50d213f846af8e4285a6230
https://doi.org/10.1093/chemse/bjl029
https://doi.org/10.1093/chemse/bjl029
Publikováno v:
Food Quality and Preference. 17:489-496
The present study investigated temporal aspects of hedonic responses. The focus was on the hedonic response in itself and on the time-course of the hedonic response as compared to the intensity response. Analogously to time–intensity (TI) scaling,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a80ba00b02aba29a81ee0b12fb0c11e
https://doi.org/10.1016/j.foodqual.2005.07.004
https://doi.org/10.1016/j.foodqual.2005.07.004
Publikováno v:
International Archives of Occupational and Environmental Health 79 (2006) 4
International Archives of Occupational and Environmental Health, 79(4), 299-307
International Archives of Occupational and Environmental Health, 79(4), 299-307
Psychophysical methods from the field of experimental psychology are evaluated for their utility in the derivation of occupational exposure limits (OELs) for volatile chemicals based on acute sensory irritation in humans. The lateralization threshold
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0feb330017b96daab35078a45c664530
https://doi.org/10.1007/s00420-005-0053-8
https://doi.org/10.1007/s00420-005-0053-8
Publikováno v:
Journal of Texture Studies 36 (2005) 3
Journal of Texture Studies, 36(3), 255-272
Journal of Texture Studies, 36(3), 255-272
The perception of texture and flavor and their interaction effects in white cream soups were studied in 12 young subjects (1829 years) and 15 elderly subjects (6084 years). Eight soup samples (2 2 2 factorial design) were prepared with or without pot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1e438bb6ac97ac6740fa771a54e252b
https://doi.org/10.1111/j.1745-4603.2005.00015.x
https://doi.org/10.1111/j.1745-4603.2005.00015.x
Publikováno v:
Physiology and Behavior 84 (2005) 3
Physiology and Behavior, 84(3), 489-495
Physiology and Behavior, 84(3), 489-495
Response times of intensity and hedonic comparisons were determined in a within-subjects experimental design. Forced-choice paired comparisons of orange lemonades with various concentrations of added quinine sulfate were made by 48 subjects. Dependin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca2facfe29b3e8e39e00b5862b93e477
https://doi.org/10.1016/j.physbeh.2005.01.018
https://doi.org/10.1016/j.physbeh.2005.01.018
Autor:
Bram van Putten, Alphons G. J. Voragen, Jan H.A. Kroeze, Johannes H.F. Bult, Jacques P. Roozen, Hendrik N. J. Schifferatein
Publikováno v:
Perception and Psychophysics 66 (2004) 7
Perception and Psychophysics, 66(7), 1125-1146
Perception and Psychophysics, 66(7), 1125-1146
In continuous vigilance tasks, the number of coincident panel responses to stimuli provides an index of stimulus detectability. To determine whether this number is due to chance, panel noise levels have been approximated by the maximum coincidence le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fd769be571f72324b10e8dbe21ae4e1
https://doi.org/10.3758/bf03196841
https://doi.org/10.3758/bf03196841
Autor:
Jan H.A. Kroeze
Publikováno v:
Chemical Senses. 25:555-559
Neohesperidin dihydrochalcone (NHDC) is an intensive sweetener, obtained by alkaline hydrogenation of neohesperidin. In this investigation a supposed taste enhancing effect of this substance was tested. A three-step procedure was used. In the first e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99b8bc2ed1ae4ae4b1bcf413e250cc78
https://doi.org/10.1093/chemse/25.5.555
https://doi.org/10.1093/chemse/25.5.555
Publikováno v:
Perception & Psychophysics. 62:607-614
Although sensory adaptation, the gradual loss of sensation during prolonged stimulation, has been demonstrated in laboratory taste experiments, a comparable loss of taste intensity is not experienced in real-life eating situations. This discrepancy m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f509ea20bc4f0fcc52667b23cd0942e5
https://doi.org/10.3758/bf03212112
https://doi.org/10.3758/bf03212112
Publikováno v:
Meat Science, 54(4), 319-324
Meat Science, 54, 319-324
Meat Science 54 (2000) 4
Meat Science, 54, 319-324
Meat Science 54 (2000) 4
Much animal fat in the diet is contained in meat. As fat intake is considered too high in western societies, a more fat-conscious attitude may be desirable. One of the parties involved is the butcher, who sells fresh meat directly to the consumer. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0d3762c418fc9084074a6ae82930f87
https://doi.org/10.1016/s0309-1740(99)00096-0
https://doi.org/10.1016/s0309-1740(99)00096-0
Publikováno v:
Chemical Senses. 21:545-551
The degree of adaptation to five concentrations of sucrose was measured. Solutions were kept in the mouth for 25 s ; a sweetness judgement was given every 5 s. There were four conditions of mouth movements : no movement, slow, medium and fast mouth m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::453984b87272fbef40192a2e3cd8f057
https://doi.org/10.1093/chemse/21.5.545
https://doi.org/10.1093/chemse/21.5.545