المؤلفون: van Eck, Arianne, van Stratum, Anouk, Achlada, Dimitra, Goldschmidt, Benoît, Scholten, Elke, Fogliano, Vincenzo, Stieger, Markus, Bolhuis, Dieuwerke

المصدر: British Journal of Nutrition; 11/14/2020, Vol. 124 Issue 9, p988-997, 10p

مصطلحات موضوعية: CHEESE, CROSSOVER trials, FOOD habits, FOOD preferences, INGESTION, STATISTICAL sampling, SATISFACTION, SNACK foods, RANDOMIZED controlled trials

المؤلفون: Newman, Lisa P., Bolhuis, Dieuwerke P., Torres, Susan J., Keast, Russell S.J.

المصدر: Obesity, 24(2), 328-334
Obesity (Silver Spring, Md.)
Obesity 24 (2016) 2

مصطلحات موضوعية: Adult, Male, Taste Perception, Original Articles, Feeding Behavior, Middle Aged, Overweight, Food Preferences, Taste, Humans, Life Science, Original Article, Female, Nutritional Physiological Phenomena, Obesity, Clinical Trials and Investigations, Diet, Fat-Restricted

وصف الملف: application/octet-stream; text/html

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::18ed381784d70e8b24b88f6a81e69b84Test
https://research.wur.nl/en/publications/dietary-fat-restriction-increases-fat-taste-sensitivity-in-peopleTest

المؤلفون: Bolhuis, Dieuwerke P.¹, Costanzo, Andrew¹, Keast, Russell S.J.¹ russell.keast@deakin.edu.au

المصدر: Food Quality & Preference. Mar2018, Vol. 64, p131-137. 7p.

مصطلحات موضوعية: *FOOD chemistry, *FOOD preferences, *OBESITY, *HEDONISTIC consumption, *FAT content of food, *SALT content of food

المؤلفون: Bolhuis, Dieuwerke P.¹, Gijsbers, Lieke^1,2, de Jager, Ilse¹, Geleijnse, Johanna M.^1,2, de Graaf, Kees^1,2 kees.degraaf@wur.nl

المصدر: Food Quality & Preference. Dec2015, Vol. 46, p58-65. 8p.

مصطلحات موضوعية: *MICROENCAPSULATION, *SODIUM content of food, *DIETARY supplements, *SALT content of food, *FOOD preferences, *POTASSIUM content of food

المؤلفون: Newman, Lisa P.¹, Torres, Susan J.², Bolhuis, Dieuwerke P.¹, Keast, Russell S.J.¹ russell.keast@deakin.edu.au

المصدر: Appetite. Jun2016, Vol. 101, p199-204. 6p.

مصطلحات موضوعية: *HIGH-fat diet, *TASTE perception, *THRESHOLD (Perception), *OVERWEIGHT persons, *FOOD preferences, *BODY weight, *BREAKFASTS, *COMPARATIVE studies, *CROSSOVER trials, *DIET, *CARBOHYDRATE content of food, *FAT content of food, *INGESTION, *LOW-fat diet, *RESEARCH methodology, *MEDICAL cooperation, *DIETARY proteins, *RESEARCH, *TASTE, *UNSATURATED fatty acids, *EVALUATION research, *BODY mass index, *RANDOMIZED controlled trials