| Kernpublicaties |
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Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently
Eva C. Ketel, Monica G. Aguayo-Mendoza, René A. de Wijk, Cees de Graaf, Betina Piqueras-Fiszman, Markus Stieger (2019)
Food Research International
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Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
Monica G. Aguayo-Mendoza, Eva C. Ketel, Erik van der Linden, Ciaran G. Forde, Betina Piqueras-Fiszman, Markus Stieger (2019)
Food Quality & Preference
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Eating behaviour explains differences between individuals in dynamic texture perception of sausages
Marine Devezeaux de Lavergne, Judith A.M. Derks, Eva C.Ketel, Rene A. de Wijk, Markus Stieger (2015)
Food Quality & Preference
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Posterior resting state EEG asymmetries are associated with hedonic valuation of food
Marlies E. van Bochove, Eva C. Ketel, Miles Wischnewski, Joost Wegman Esther Aarts, Benjamin de Jonge, W. Pieter Medendorp, Dennis J.L.G. Schutter (2016)
International Journal of Psychophysiology
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