المؤلفون: Bolhuis, Dieuwerke P., Dekker, Matthijs, Renzetti, Stefano

المصدر: Food and Function 15 (2024) ; ISSN: 2042-6496

مصطلحات موضوعية: Life Science

وصف الملف: text/html

العلاقة: https://edepot.wur.nl/654560Test; https://research.wur.nl/en/publications/spread-it-on-thick-relative-effects-of-condiment-addition-and-sliTest

الإتاحة: https://doi.org/10.1039/d3fo05686dTest
https://research.wur.nl/en/publications/spread-it-on-thick-relative-effects-of-condiment-addition-and-sliTest

المؤلفون: Bolhuis, Dieuwerke P., Wouters, Aaron, Heuven, Lise A.J.

المصدر: Food Quality and Preference 115 (2024) ; ISSN: 0950-3293

مصطلحات موضوعية: Bread, Composite food, Food intake, Food shape, Texture

وصف الملف: application/pdf

العلاقة: https://edepot.wur.nl/649643Test; https://research.wur.nl/en/publications/bread-buns-or-slices-variations-of-bread-shape-modifies-ad-libituTest

الإتاحة: https://doi.org/10.1016/j.foodqual.2024.105127Test
https://research.wur.nl/en/publications/bread-buns-or-slices-variations-of-bread-shape-modifies-ad-libituTest

المؤلفون: Ljubičić, Marija, Matek Sarić, Marijana, Klarin, Ivo, Rumbak, Ivana, Colić Barić, Irena, Ranilović, Jasmina, Dželalija, Boris, Sarić, Ana, Nakić, Dario, Djekic, Ilija, Korzeniowska, Małgorzata, Bartkiene, Elena, Papageorgiou, Maria, Tarcea, Monica, Černelič-Bizjak, Maša, Klava, Dace, Szűcs, Viktória, Vittadini, Elena, Bolhuis, Dieuwerke, Guiné, Raquel P F

المساهمون: Ljubičić, Marija, Matek Sarić, Marijana, Klarin, Ivo, Rumbak, Ivana, Colić Barić, Irena, Ranilović, Jasmina, Dželalija, Bori, Sarić, Ana, Nakić, Dario, Djekic, Ilija, Korzeniowska, Małgorzata, Bartkiene, Elena, Papageorgiou, Maria, Tarcea, Monica, Černelič-Bizjak, Maša, Klava, Dace, Szűcs, Viktória, Vittadini, Elena, Bolhuis, Dieuwerke, Guiné, Raquel P F

العلاقة: info:eu-repo/semantics/altIdentifier/pmid/36832947; info:eu-repo/semantics/altIdentifier/wos/WOS:000939310000001; volume:12; issue:4; firstpage:1; lastpage:23; numberofpages:23; journal:FOODS; https://hdl.handle.net/11581/473243Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85148908503; https://www.mdpi.com/2304-8158/12/4/872Test

الإتاحة: https://doi.org/10.3390/foods12040872Test
https://hdl.handle.net/11581/473243Test
https://www.mdpi.com/2304-8158/12/4/872Test

المؤلفون: Blok, Annelies E., Bolhuis, Dieuwerke P., Arnaudov, Luben N., Velikov, Krassimir P., Stieger, Markus

المصدر: Food Hydrocolloids 136 (2023) ; ISSN: 0268-005X

مصطلحات موضوعية: Mayonnaise, Microfibrillated cellulose, Rheology, Sensory, Starch, Xanthan gum

وصف الملف: application/pdf

العلاقة: https://edepot.wur.nl/580756Test; https://research.wur.nl/en/publications/influence-of-thickeners-microfibrillated-cellulose-starch-xanthanTest

الإتاحة: https://doi.org/10.1016/j.foodhyd.2022.108242Test
https://research.wur.nl/en/publications/influence-of-thickeners-microfibrillated-cellulose-starch-xanthanTest

المؤلفون: Heuven, Lise A.J., de Graaf, Kees, Forde, Ciarán G., Bolhuis, Dieuwerke P.

المصدر: Food Quality and Preference 108 (2023) ; ISSN: 0950-3293

مصطلحات موضوعية: Dish, Eating rate, Food texture, Hardness, Meal, Oral processing behaviour

وصف الملف: application/pdf

العلاقة: https://edepot.wur.nl/632476Test; https://research.wur.nl/en/publications/al-dente-or-well-done-how-the-eating-rate-of-a-pasta-dish-can-beTest-

الإتاحة: https://doi.org/10.1016/j.foodqual.2023.104883Test
https://research.wur.nl/en/publications/al-dente-or-well-done-how-the-eating-rate-of-a-pasta-dish-can-beTest-

المؤلفون: Lasschuijt, Marlou, Camps, Guido, Mars, Monica, Siebelink, Els, de Graaf, Kees, Bolhuis, Dieuwerke

المصدر: European Journal of Nutrition 62 (2023) 7 ; ISSN: 1436-6207

مصطلحات موضوعية: Diet, Energy intake rate, Food intake, Food texture, Industrial processing, NOVA

وصف الملف: application/pdf

العلاقة: https://edepot.wur.nl/636747Test; https://research.wur.nl/en/publications/speed-limits-the-effects-of-industrial-food-processing-and-food-tTest

الإتاحة: https://doi.org/10.1007/s00394-023-03202-zTest
https://research.wur.nl/en/publications/speed-limits-the-effects-of-industrial-food-processing-and-food-tTest

المؤلفون: Blok, Annelies E., Bolhuis, Dieuwerke P., Velikov, Krassimir P., Stieger, Markus

المساهمون: Sub Soft Condensed Matter, Soft Condensed Matter and Biophysics

مصطلحات موضوعية: Creaminess, Maltodextrin, Microfibrillated cellulose, Spray-drying, Thickness, Food Science, General Chemistry, General Chemical Engineering

وصف الملف: application/pdf

العلاقة: https://dspace.library.uu.nl/handle/1874/428435Test

الإتاحة: https://dspace.library.uu.nl/handle/1874/428435Test

المؤلفون: Forde, Ciarán G., Bolhuis, Dieuwerke

المصدر: Current Nutrition Reports 11 (2022) 2 ; ISSN: 2161-3311

مصطلحات موضوعية: Eating rate, Energy intake, Food form, Matrix, Metabolic response, Texture

وصف الملف: application/pdf

العلاقة: https://edepot.wur.nl/569726Test; https://research.wur.nl/en/publications/interrelations-between-food-form-texture-and-matrix-influence-eneTest

الإتاحة: https://doi.org/10.1007/s13668-022-00413-4Test
https://research.wur.nl/en/publications/interrelations-between-food-form-texture-and-matrix-influence-eneTest

المؤلفون: Bolhuis, Dieuwerke, Mosca, Ana Carolina, Pellegrini, Nicoletta

المصدر: Nutrients 14 (2022) 20 ; ISSN: 2072-6643

مصطلحات موضوعية: NOVA classification, Nutri-Score, consumer awareness, healthiness perception, industrial food processing, ultraprocessed foods

وصف الملف: application/pdf

العلاقة: https://edepot.wur.nl/581047Test; https://research.wur.nl/en/publications/consumer-awareness-of-the-degree-of-industrial-food-processing-anTest

الإتاحة: https://doi.org/10.3390/nu14204438Test
https://research.wur.nl/en/publications/consumer-awareness-of-the-degree-of-industrial-food-processing-anTest

المؤلفون: Blok, Annelies E., Bolhuis, Dieuwerke P., Kibbelaar, Heleen V.M., Bonn, Daniel, Velikov, Krassimir P., Stieger, Markus

المصدر: Food Hydrocolloids 121 (2021) ; ISSN: 0268-005X

مصطلحات موضوعية: Microfibrillated cellulose, Rheology, Sensory, Tribology, Xanthan gum

وصف الملف: application/pdf

العلاقة: https://edepot.wur.nl/552633Test; https://research.wur.nl/en/publications/comparing-rheological-tribological-and-sensory-properties-of-micrTest

الإتاحة: https://doi.org/10.1016/j.foodhyd.2021.107052Test
https://research.wur.nl/en/publications/comparing-rheological-tribological-and-sensory-properties-of-micrTest