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Markus Stieger

Showing results (21-30 of 71) with videos related to

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Current Research in Food Science|July 26, 2021
Texture contrast: Ultrasonic characterization of stacked gels' deformation during compression on a biomimicking tongueRohit Srivastava, Markus Stieger, Elke Scholten, et al.
Journal of Dairy Science|December 31, 2018
Sensory characteristics of human milk: Association between mothers' diet and milk for bitter tasteDimitra Mastorakou, Angelica Ruark, Hugo Weenen, et al.
Journal of Food Science|January 6, 2023
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foodsKarina Gonzalez-Estanol, Marieke van Bruinessen, Franco Biasioli, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Is it still still water? Relationships between sparkling sensitivity and consumption frequency of carbonated watersSharon Puleo, Maria Teresa Castillo, Rossella Di Monaco, et al.
Journal of Agricultural and Food Chemistry|February 17, 2015
Properties of oil/water emulsions affecting the deposition, clearance, and after-feel sensory perception of oral coatingsSara Camacho, Elyn den Hollander, Fred van de Velde, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
In vivo aroma release and perception of composite foods using nose space PTR-ToF-MS analysis with Temporal-Check-All-That-ApplyKarina Gonzalez-Estanol, Iuliia Khomenko, Danny Cliceri, et al.
Journal of Agricultural and Food Chemistry|August 25, 2015
Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid StimuliSara Camacho, Arianne van Eck, Fred van de Velde, et al.
Food & Function|August 28, 2019
Shape up! How shape, size and addition of condiments influence eating behavior towards vegetablesArianne van Eck, Christien Wijne, Vincenzo Fogliano, et al.
Journal of Agricultural and Food Chemistry|April 3, 2025
Influence of Juiciness on <i>In Vivo</i> Aroma Release and Perception of Plant-Based Meat Analogue and Beef PattiesRutger Brouwer, Yifan Zhang, Elke Scholten, et al.
Food & Function|November 14, 2020
Modifying sensory perception of chocolate coated rice waffles through bite-to-bite contrast: an application case study using 3D inkjet printingSicong Zhu, Marieke Ribberink, Martin de Wit, et al.
Pageof 8

Showing results (21-30 of 71) with videos related to

Sort By:
Pageof 8
Current Research in Food Science|July 26, 2021
Texture contrast: Ultrasonic characterization of stacked gels' deformation during compression on a biomimicking tongueRohit Srivastava, Markus Stieger, Elke Scholten, et al.
Journal of Dairy Science|December 31, 2018
Sensory characteristics of human milk: Association between mothers' diet and milk for bitter tasteDimitra Mastorakou, Angelica Ruark, Hugo Weenen, et al.
Journal of Food Science|January 6, 2023
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foodsKarina Gonzalez-Estanol, Marieke van Bruinessen, Franco Biasioli, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Is it still still water? Relationships between sparkling sensitivity and consumption frequency of carbonated watersSharon Puleo, Maria Teresa Castillo, Rossella Di Monaco, et al.
Journal of Agricultural and Food Chemistry|February 17, 2015
Properties of oil/water emulsions affecting the deposition, clearance, and after-feel sensory perception of oral coatingsSara Camacho, Elyn den Hollander, Fred van de Velde, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
In vivo aroma release and perception of composite foods using nose space PTR-ToF-MS analysis with Temporal-Check-All-That-ApplyKarina Gonzalez-Estanol, Iuliia Khomenko, Danny Cliceri, et al.
Journal of Agricultural and Food Chemistry|August 25, 2015
Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid StimuliSara Camacho, Arianne van Eck, Fred van de Velde, et al.
Food & Function|August 28, 2019
Shape up! How shape, size and addition of condiments influence eating behavior towards vegetablesArianne van Eck, Christien Wijne, Vincenzo Fogliano, et al.
Journal of Agricultural and Food Chemistry|April 3, 2025
Influence of Juiciness on <i>In Vivo</i> Aroma Release and Perception of Plant-Based Meat Analogue and Beef PattiesRutger Brouwer, Yifan Zhang, Elke Scholten, et al.
Food & Function|November 14, 2020
Modifying sensory perception of chocolate coated rice waffles through bite-to-bite contrast: an application case study using 3D inkjet printingSicong Zhu, Marieke Ribberink, Martin de Wit, et al.
Pageof 8