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R A de Wijk

Showing results (1-10 of 12) with videos related to

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Archives of Oral Biology|November 14, 2006
Sensory correlation of glucose levels in a starch-based semi-solid model system before and after alpha-amylase breakdownJ F Prinz, R A de Wijk
Human Factors|March 1, 1994
Odor identification by name and by edibility: life-span development and safetyR A De Wijk, W S Cain
Perception & Psychophysics|July 1, 1994
Odor quality: discrimination versus free and cued identificationR A de Wijk, W S Cain
Archives of Oral Biology|October 19, 2006
Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foodsJ F Prinz, L Huntjens, R A de Wijk
Physiology & Behavior|April 15, 2017
Habituation and adaptation to odors in humansR Pellegrino, C Sinding, R A de Wijk, et al.
Chemical Senses|February 1, 1994
Olfactory-evoked potentials: assessment of young and elderly, and comparison to psychophysical thresholdC Murphy, S Nordin, R A de Wijk, et al.
Chemical Senses|December 1, 1995
Comparison of models of odor interactionW S Cain, F T Schiet, M J Olsson, et al.
Physiology & Behavior|August 30, 2008
The effects of food viscosity on bite size, bite effort and food intakeR A de Wijk, N Zijlstra, M Mars, et al.
Indoor Air|November 5, 2005
Odor and chemesthesis from brief exposures to TXIBW S Cain, R A de Wijk, A A Jalowayski, et al.
International Journal of Obesity (2005)|December 12, 2007
The effect of viscosity on ad libitum food intakeN Zijlstra, M Mars, R A de Wijk, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
Archives of Oral Biology|November 14, 2006
Sensory correlation of glucose levels in a starch-based semi-solid model system before and after alpha-amylase breakdownJ F Prinz, R A de Wijk
Human Factors|March 1, 1994
Odor identification by name and by edibility: life-span development and safetyR A De Wijk, W S Cain
Perception & Psychophysics|July 1, 1994
Odor quality: discrimination versus free and cued identificationR A de Wijk, W S Cain
Archives of Oral Biology|October 19, 2006
Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foodsJ F Prinz, L Huntjens, R A de Wijk
Physiology & Behavior|April 15, 2017
Habituation and adaptation to odors in humansR Pellegrino, C Sinding, R A de Wijk, et al.
Chemical Senses|February 1, 1994
Olfactory-evoked potentials: assessment of young and elderly, and comparison to psychophysical thresholdC Murphy, S Nordin, R A de Wijk, et al.
Chemical Senses|December 1, 1995
Comparison of models of odor interactionW S Cain, F T Schiet, M J Olsson, et al.
Physiology & Behavior|August 30, 2008
The effects of food viscosity on bite size, bite effort and food intakeR A de Wijk, N Zijlstra, M Mars, et al.
Indoor Air|November 5, 2005
Odor and chemesthesis from brief exposures to TXIBW S Cain, R A de Wijk, A A Jalowayski, et al.
International Journal of Obesity (2005)|December 12, 2007
The effect of viscosity on ad libitum food intakeN Zijlstra, M Mars, R A de Wijk, et al.
Pageof 2