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Markus Stieger

Showing results (31-40 of 71) with videos related to

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Chemosensory Perception|December 31, 2011
Individually Modified Saliva Delivery Changes the Perceived Intensity of Saltiness and SournessCathrine Ingemarsdotter Heinzerling, Markus Stieger, Johannes Hendrikus Fransiscus Bult, et al.
Journal of Food Science|December 16, 2022
Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foodsCong Lyu, Anne Hendriks, Lauren N Geary, et al.
Journal of Food Science|September 5, 2018
Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green CapsicumVera L van Stokkom, Cees de Graaf, Olaf van Kooten, et al.
Food Research International (Ottawa, Ont.)|April 19, 2025
Impact of mechanical and bolus properties on static and dynamic in vitro gastric protein digestion of plant-based meat analoguesDan Liu, Anja E M Janssen, Paul A M Smeets, et al.
Food Chemistry|May 14, 2016
Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)Geraldine Avila Ruiz, Wukai Xiao, Martinus van Boekel, et al.
Physiology & Behavior|December 9, 2019
Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behaviorEva C Ketel, Rene A de Wijk, Cees de Graaf, et al.
Talanta|January 11, 2019
Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MSValentina Acierno, Ningjing Liu, Martin Alewijn, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Effect of cross-cultural differences on thickness, firmness and sweetness sensitivityEva C Ketel, René A de Wijk, Cees de Graaf, et al.
Food & Function|September 27, 2018
Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foodsMay Sui Mei Wee, Ai Ting Goh, Markus Stieger, et al.
Food Research International (Ottawa, Ont.)|March 1, 2025
Decoupling texture from nutritional composition in sugar and fat reduced pound cake: A physico-chemical approach to bakery formulationsStefano Renzetti, Irene van den Hoek, Markus Stieger, et al.
Pageof 8

Showing results (31-40 of 71) with videos related to

Sort By:
Pageof 8
Chemosensory Perception|December 31, 2011
Individually Modified Saliva Delivery Changes the Perceived Intensity of Saltiness and SournessCathrine Ingemarsdotter Heinzerling, Markus Stieger, Johannes Hendrikus Fransiscus Bult, et al.
Journal of Food Science|December 16, 2022
Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foodsCong Lyu, Anne Hendriks, Lauren N Geary, et al.
Journal of Food Science|September 5, 2018
Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green CapsicumVera L van Stokkom, Cees de Graaf, Olaf van Kooten, et al.
Food Research International (Ottawa, Ont.)|April 19, 2025
Impact of mechanical and bolus properties on static and dynamic in vitro gastric protein digestion of plant-based meat analoguesDan Liu, Anja E M Janssen, Paul A M Smeets, et al.
Food Chemistry|May 14, 2016
Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)Geraldine Avila Ruiz, Wukai Xiao, Martinus van Boekel, et al.
Physiology & Behavior|December 9, 2019
Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behaviorEva C Ketel, Rene A de Wijk, Cees de Graaf, et al.
Talanta|January 11, 2019
Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MSValentina Acierno, Ningjing Liu, Martin Alewijn, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Effect of cross-cultural differences on thickness, firmness and sweetness sensitivityEva C Ketel, René A de Wijk, Cees de Graaf, et al.
Food & Function|September 27, 2018
Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foodsMay Sui Mei Wee, Ai Ting Goh, Markus Stieger, et al.
Food Research International (Ottawa, Ont.)|March 1, 2025
Decoupling texture from nutritional composition in sugar and fat reduced pound cake: A physico-chemical approach to bakery formulationsStefano Renzetti, Irene van den Hoek, Markus Stieger, et al.
Pageof 8