Markus Stieger

9PUBLICATIONS
13CO-AUTHORS
Food properties (incl. characteristics and health benefits)Gene expression (incl. microarray and other genome-wide approaches)Horticultural crop improvement (incl. selection and breeding)Beverage chemistry and beverage sensory scienceSensory systems
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Publications (9)

|Sep 24, 2026
Satiety responsiveness following dietary exposure to ultra-processed foods differing in texture-derived eating rate: a secondary analysis of a randomized controlled crossover diet intervention.

|Jul 03, 2026
Influence of natural variations in eating rate and bolus properties on postprandial glucose and insulin responses in healthy adults.

|Apr 03, 2025
Influence of Juiciness on In Vivo Aroma Release and Perception of Plant-Based Meat Analogue and Beef Patties.

Rutger Brouwer, Yifan Zhang, Elke Scholten

|Mar 13, 2024
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods.

Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà

|Jan 04, 2024
Can humans smell tastants?

Shuo Mu, Markus Stieger, Sanne Boesveldt

|Jan 06, 2023
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods.

Karina Gonzalez-Estanol, Marieke van Bruinessen, Franco Biasioli

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Frequent Collaborators

3 joint publications

Karina Gonzalez-Estanol

2 joint publications

Vincenzo Fogliano

2 joint publications

Ciarán G Forde

2 joint publications

Marlou P Lasschuijt