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Markus Stieger

Showing results (51-60 of 71) with videos related to

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Food & Function|January 18, 2019
As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and likingMarco Santagiuliana, Irene A F van den Hoek, Markus Stieger, et al.
Journal of Texture Studies|September 11, 2018
How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case studyAna Carolina Mosca, Markus Stieger, Eric Neyraud, et al.
Scientific Reports|December 4, 2025
Unveiling plant protein astringency perception through neural and cellular responsesBen Kew, Melanie Rose Burke, Markus Stieger, et al.
Journal of Agricultural and Food Chemistry|September 3, 2016
High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar SolutionsGeraldine Avila Ruiz, Bingyan Xi, Marcel Minor, et al.
Appetite|July 22, 2019
Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intakeAna Carolina Mosca, Armando Pohlenz Torres, Evalien Slob, et al.
Food & Function|August 10, 2019
Exploring variability in detection thresholds of microparticles through participant characteristicsMarco Santagiuliana, Inés Sampedro Marigómez, Layla Broers, et al.
Journal of Texture Studies|December 4, 2023
A quantitative information measure applied to texture perception attributes during masticationLuka Sturtewagen, Harald van Mil, Marine Devezeaux de Lavergne, et al.
European Journal of Nutrition|July 3, 2026
Influence of natural variations in eating rate and bolus properties on postprandial glucose and insulin responses in healthy adultsZhen Liu, Marieke van Bruinessen, Lise A J Heuven, et al.
Journal of Agricultural and Food Chemistry|August 26, 2021
<i>In Vivo</i> Aroma Release and Dynamic Sensory Perception of Composite FoodsArianne van Eck, Michele Pedrotti, Rutger Brouwer, et al.
Physiology & Behavior|December 14, 2020
Comparison of and relationships between oral physiology, anatomy and food oral processing behavior of Chinese (Asian) and Dutch (Caucasian) consumers differing in ageEva C Ketel, Yifan Zhang, Jingke Jia, et al.
Pageof 8

Showing results (51-60 of 71) with videos related to

Sort By:
Pageof 8
Food & Function|January 18, 2019
As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and likingMarco Santagiuliana, Irene A F van den Hoek, Markus Stieger, et al.
Journal of Texture Studies|September 11, 2018
How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case studyAna Carolina Mosca, Markus Stieger, Eric Neyraud, et al.
Scientific Reports|December 4, 2025
Unveiling plant protein astringency perception through neural and cellular responsesBen Kew, Melanie Rose Burke, Markus Stieger, et al.
Journal of Agricultural and Food Chemistry|September 3, 2016
High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar SolutionsGeraldine Avila Ruiz, Bingyan Xi, Marcel Minor, et al.
Appetite|July 22, 2019
Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intakeAna Carolina Mosca, Armando Pohlenz Torres, Evalien Slob, et al.
Food & Function|August 10, 2019
Exploring variability in detection thresholds of microparticles through participant characteristicsMarco Santagiuliana, Inés Sampedro Marigómez, Layla Broers, et al.
Journal of Texture Studies|December 4, 2023
A quantitative information measure applied to texture perception attributes during masticationLuka Sturtewagen, Harald van Mil, Marine Devezeaux de Lavergne, et al.
European Journal of Nutrition|July 3, 2026
Influence of natural variations in eating rate and bolus properties on postprandial glucose and insulin responses in healthy adultsZhen Liu, Marieke van Bruinessen, Lise A J Heuven, et al.
Journal of Agricultural and Food Chemistry|August 26, 2021
<i>In Vivo</i> Aroma Release and Dynamic Sensory Perception of Composite FoodsArianne van Eck, Michele Pedrotti, Rutger Brouwer, et al.
Physiology & Behavior|December 14, 2020
Comparison of and relationships between oral physiology, anatomy and food oral processing behavior of Chinese (Asian) and Dutch (Caucasian) consumers differing in ageEva C Ketel, Yifan Zhang, Jingke Jia, et al.
Pageof 8