Stieger M - Search Results

1

Is it still still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters.

Puleo S, Castillo MT, Di Monaco R, Stieger M. Puleo S, et al. Among authors: stieger m. Food Res Int. 2021 Sep;147:110584. doi: 10.1016/j.foodres.2021.110584. Epub 2021 Jul 2. Food Res Int. 2021. PMID: 34399552

2

Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus).

Bongoni R, Stieger M, Dekker M, Steenbekkers B, Verkerk R. Bongoni R, et al. Among authors: stieger m. Int J Food Sci Nutr. 2014 Nov;65(7):809-15. doi: 10.3109/09637486.2014.931360. Epub 2014 Jun 25. Int J Food Sci Nutr. 2014. PMID: 24964285

3

How will better products improve the sensory-liking and willingness to buy insect-based foods?

Tan HS, Verbaan YT, Stieger M. Tan HS, et al. Among authors: stieger m. Food Res Int. 2017 Feb;92:95-105. doi: 10.1016/j.foodres.2016.12.021. Epub 2016 Dec 28. Food Res Int. 2017. PMID: 28290303

4

Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently.

Ketel EC, Aguayo-Mendoza MG, de Wijk RA, de Graaf C, Piqueras-Fiszman B, Stieger M. Ketel EC, et al. Among authors: stieger m. Food Res Int. 2019 May;119:143-151. doi: 10.1016/j.foodres.2019.01.048. Epub 2019 Jan 22. Food Res Int. 2019. PMID: 30884642

5

Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength.

Fuhrmann PL, Sala G, Stieger M, Scholten E. Fuhrmann PL, et al. Among authors: stieger m. Food Res Int. 2019 Aug;122:537-547. doi: 10.1016/j.foodres.2019.04.027. Epub 2019 Apr 16. Food Res Int. 2019. PMID: 31229109 Free article.

6

How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age.

Aguayo-Mendoza M, Santagiuliana M, Ong X, Piqueras-Fiszman B, Scholten E, Stieger M. Aguayo-Mendoza M, et al. Among authors: stieger m. Food Res Int. 2020 Aug;134:109213. doi: 10.1016/j.foodres.2020.109213. Epub 2020 Apr 6. Food Res Int. 2020. PMID: 32517909 Free article.

7

The effect of a bread matrix on mastication of hazelnuts.

Capuano E, Pellegrini N, van Bommel R, Stieger M. Capuano E, et al. Among authors: stieger m. Food Res Int. 2020 Nov;137:109692. doi: 10.1016/j.foodres.2020.109692. Epub 2020 Sep 16. Food Res Int. 2020. PMID: 33233266 Free article.

8

Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intake.

Lyu C, Schijvens D, Hayes JE, Stieger M. Lyu C, et al. Among authors: stieger m. Food Res Int. 2021 Nov;149:110702. doi: 10.1016/j.foodres.2021.110702. Epub 2021 Sep 15. Food Res Int. 2021. PMID: 34600694 Free article.

9

Effect of cross-cultural differences on thickness, firmness and sweetness sensitivity.

Ketel EC, de Wijk RA, de Graaf C, Stieger M. Ketel EC, et al. Among authors: stieger m. Food Res Int. 2022 Feb;152:109890. doi: 10.1016/j.foodres.2020.109890. Epub 2020 Nov 10. Food Res Int. 2022. PMID: 35181103 Free article.

10

In vivo aroma release and perception of composite foods using nose space PTR-ToF-MS analysis with Temporal-Check-All-That-Apply.

Gonzalez-Estanol K, Khomenko I, Cliceri D, Biasioli F, Stieger M. Gonzalez-Estanol K, et al. Among authors: stieger m. Food Res Int. 2023 May;167:112726. doi: 10.1016/j.foodres.2023.112726. Epub 2023 Mar 21. Food Res Int. 2023. PMID: 37087281 Free article.

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