Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Maurits J. M. Burgering"'
Autor:
Michiel Kleerebezem, Johannes Snel, Bart Smit, Albert Tangerman, Wouter M. Noordman, Maurits J. M. Burgering, Edwin Winkel
Publikováno v:
Archives of Oral Biology, 56(1), 29-34. PERGAMON-ELSEVIER SCIENCE LTD
Archives of Oral Biology, 56(1), 29-34
Archives of Oral Biology, 56, 29-34
Archives of Oral Biology 56 (2011) 1
Archives of Oral Biology, 56, pp. 29-34
Archives of Oral Biology, 56(1), 29-34
Archives of Oral Biology, 56, 29-34
Archives of Oral Biology 56 (2011) 1
Archives of Oral Biology, 56, pp. 29-34
Objective: Morning breath contains elevated concentrations of volatile sulphur components (VSCs). Therefore, morning breath is recognised as a surrogate target for interventions on breath quality. Nevertheless, factors influencing morning breath are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ea6aa36ce359a91c1d103126a7f3f54
https://doi.org/10.1016/j.archoralbio.2010.08.016
https://doi.org/10.1016/j.archoralbio.2010.08.016
Autor:
Cees de Graaf, Rianne M.A.J. Ruijschop, Alexandra E. M. Boelrijk, N. Zijlstra, Margriet S. Westerterp-Plantenga, Maurits J. M. Burgering, Annereinou Dijkstra
Publikováno v:
British Journal of Nutrition, 105(2), 307-315
British Journal of Nutrition 105 (2011) 2
British Journal of Nutrition, 105(2), 307-315. Cambridge University Press
British Journal of Nutrition 105 (2011) 2
British Journal of Nutrition, 105(2), 307-315. Cambridge University Press
The brain response to a retro-nasally sensed food odour signals the perception of food and it is suggested to be related to satiation. It is hypothesised that consuming food either in multiple small bite sizes or with a longer durations of oral proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::310a18a8850cd882c21846c4d100b3f3
https://doi.org/10.1017/s000711451000320x
https://doi.org/10.1017/s000711451000320x
Autor:
Cees de Graaf, Alexandra E. M. Boelrijk, Margriet S. Westerterp-Plantenga, Rianne M.A.J. Ruijschop, Maurits J. M. Burgering
Publikováno v:
Chemical Senses, 35(2), 91-100
Chemical Senses, 35(2), 91-100. Oxford University Press
Chemical Senses 35 (2010) 2
Chemical Senses, 35(2), 91-100. Oxford University Press
Chemical Senses 35 (2010) 2
The acute effect of complexity in aroma composition on perceived satiation and food intake was investigated in 41 young, healthy, and normal weight subjects. Subjects consumed 2 different strawberry-aromatized sweetened yogurt products (i.e., test an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc49e01086bca65d3d6ae9b7808432a5
https://doi.org/10.1093/chemse/bjp086
https://doi.org/10.1093/chemse/bjp086
Autor:
Fred van de Velde, Maurits J. M. Burgering, Arno C. Alting, Marja W. Kanning, Arjen Sein, Leo Mulleners, Piet Buwalda
Publikováno v:
Food Hydrocolloids. 23:980-987
Amylomaltase-treated starch (ATS) is an excellent creaminess enhancer in yoghurt. Small amounts of ATS raised the creaminess perception of low-fat yoghurt (1.5%) to that of full-fat yoghurt (5%). In this way, a reduction in fat-related energy value c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0d911359cc07b49aec655a6d7a3c63f
https://doi.org/10.1016/j.foodhyd.2008.07.011
https://doi.org/10.1016/j.foodhyd.2008.07.011
Publikováno v:
Chemical Senses, 34(5), 395-403. Oxford University Press
Ruijschop, R M, Burgering, M J, Jacobs, M A J M & Boelrijk, A E 2009, ' Retro-nasal aroma release depends on both subject and product differences: a link to food intake regulation? ', Chemical Senses, vol. 34, no. 5, pp. 395-403 . https://doi.org/10.1093/chemse/bjp011
Ruijschop, R M, Burgering, M J, Jacobs, M A J M & Boelrijk, A E 2009, ' Retro-nasal aroma release depends on both subject and product differences: a link to food intake regulation? ', Chemical Senses, vol. 34, no. 5, pp. 395-403 . https://doi.org/10.1093/chemse/bjp011
It is hypothesized that differences in the extent of retro-nasal aroma release during consumption may be 1 of the reasons that people vary in their satiation characteristics. Using real-time atmospheric pressure chemical ionization mass spectrometry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb6aae49952758c7946d309b9d340e6d
https://doi.org/10.1093/chemse/bjp011
https://doi.org/10.1093/chemse/bjp011
Autor:
Maurits J. M. Burgering, Rianne M.A.J. Ruijschop, Fanny Weinbreck, Lucien F. Harthoorn, Carina T. Ponne, Johannes H.F. Bult, René A. de Wijk
Publikováno v:
Food Quality and Preference 19 (2008) 7
Food Quality and Preference, 19(7), 644-650
Food Quality and Preference, 19(7), 644-650
Food intake regulation comprises numerous components from peripheral and central pathways, including sensory and cognitive elements. This study investigated if congruency in different aroma–texture combinations within a dairy product influences sat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f8dd421fa8e0abec083158e4a5184d5
https://doi.org/10.1016/j.foodqual.2008.05.004
https://doi.org/10.1016/j.foodqual.2008.05.004
Autor:
Aagje Legger, Henk C. van Deventer, Alphons G. J. Voragen, Maurits J. M. Burgering, Bas L. van Drooge, Jozef P. H. Linssen, Ruud M. H. Heijmans, Wil A. M. van Loon
Publikováno v:
European Food Research and Technology 221 (2005) 6
European Food Research and Technology, 221(6), 779-786
European Food Research and Technology, 221(6), 779-786
A new, energy efficient production process for French fries was developed and evaluated. Superheated steam (SHS) was used for evaporation of water instead of pre-drying with air and par-frying with oil. The product was frozen by vacuum cooling. Unfor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2420f93bbdc178880f9c44affe40d8f
https://doi.org/10.1007/s00217-005-0115-x
https://doi.org/10.1007/s00217-005-0115-x
Autor:
Jozef P. H. Linssen, Wil A. M. van Loon, Alphons G. J. Voragen, Alexandra E. M. Boelrijk, Maurits J. M. Burgering
Publikováno v:
Journal of Agricultural and Food Chemistry, 53(16), 6438-6442
Journal of Agricultural and Food Chemistry 53 (2005) 16
Journal of Agricultural and Food Chemistry 53 (2005) 16
Flavor release from French fries was measured with atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) using both assessors (in vivo) and a mouth model system (in vitro). Several volatiles measured with APCI were identified with MS-M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::850a2d1be5155f9a9ad381033be9c087
https://doi.org/10.1021/jf050439g
https://doi.org/10.1021/jf050439g
Autor:
Maurits J. M. Burgering, Peter D. J. Grootenhuis, L. P. M. Orbons, John W. M. Mulders, Milton T. Stubbs, A. Van Der Doelen, Robert Huber, Henri J.M. Theunissen, Wolfram Bode
Publikováno v:
Journal of Molecular Biology. 269:395-407
Tissue Factor Pathway Inhibitor (TFPI) is a 36 kDa glycoprotein that helps maintain haemostasis by inhibiting Factor Xa and the Factor VIIa/Tissue Factor (TF) complex. TFPI contains three tandemly linked Kunitz inhibitor domains, of which the second
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a9ec25548d144415f2f1e258b01c557
https://doi.org/10.1006/jmbi.1997.1029
https://doi.org/10.1006/jmbi.1997.1029
Publikováno v:
Biopolymers. 35:217-226
The hydrogen exchange rates of the backbone amide and labile side-chain protons of the dimeric Arc repressor have been measured. For the slowly exchanging amides in the α-helical regions, these rates show a concentration dependence. To account for t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb34fbd7277c48ad2b6786ba1b498345
https://doi.org/10.1002/bip.360350210
https://doi.org/10.1002/bip.360350210