Permeation of probe molecules into alginate microbeads: Effect of salt and processing

Autor: van Leusden, P., den Hartog, G.J.M., Bast, A., Postema, M., van der Linden, E., Sagis, L.M.C.

Publikováno v: In Food Hydrocolloids December 2017 73:255-261

Validation of the MS-IADL-Q to measure cognitive functioning in daily life: an update

Autor: van Dam, M., Sikkes, S. A. M., Postema, M. C., Schokker, M. G. M., Geurts, J. J. G., Uitdehaag, B. M. J., Hulst, H. E.

Publikováno v: van Dam, M, Sikkes, S A M, Postema, M C, Schokker, M G M, Geurts, J J G, Uitdehaag, B M J & Hulst, H E 2022, ' Validation of the MS-IADL-Q to measure cognitive functioning in daily life: an update ', Multiple Sclerosis Journal, vol. 28, no. 2_SUPPL, pp. 18-19 .
Multiple Sclerosis Journal, 28(2_SUPPL), 18-19. SAGE Publications Ltd

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::415aeafbfc08d61659c02ea07142a59f
https://hdl.handle.net/1871.1/1b2c1423-81b0-4f77-8def-41faba2f0653

Left-right asymmetry of the human brain: associations with neurodevelopmental disorders and genetic factors

Autor: Postema, M.

Publikováno v: Postema, MC 2021, ' Left-right asymmetry of the human brain: associations with neurodevelopmental disorders and genetic factors ' .
MPI Series in Psycholinguistics ; 172
MPI series in psycholinguistics

Contains fulltext : 234946.pdf (Publisher’s version ) (Open Access) Radboud University, 07 juli 2021 Promotor : Fisher, S.E. Co-promotor : Francks, C. 542 p.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f4c78bb1c90e6ee8b8d2618747ca862a
https://research.vumc.nl/en/publications/1d573945-9b46-4208-9e5c-f71e9d0f6f85

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Micro-computed tomography shows silent bubbles in squeaky mozzarella

Autor: Nurkkala Elina, Hannula Markus, Carlson Craig S., Hopia Anu, Hyttinen Jari, Postema Michiel

Publikováno v: Current Directions in Biomedical Engineering, Vol 9, Iss 1, Pp 5-8 (2023)

The sound of food is of influence on how its flavour is perceived. Although rarely studied in psychoacoustics, cheese may have a resonating internal structure in the audible spectrum. It has been speculated that this structure or small bubbles that a

Externí odkaz: https://doaj.org/article/2b6bff69d1534f30a993c9023b7b7f35