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Items: 48

1.

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.

Food Res Int. 2019 May;119:143-151. doi: 10.1016/j.foodres.2019.01.048. Epub 2019 Jan 22.

PMID:
30884642
2.

Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel.

Krüsemann EJZ, Lasschuijt MP, de Graaf C, de Wijk RA, Punter PH, van Tiel L, Cremers JWJM, van de Nobelen S, Boesveldt S, Talhout R.

Tob Control. 2019 Mar;28(2):152-160. doi: 10.1136/tobaccocontrol-2017-054152. Epub 2018 May 23.

3.

The effect of a default-based nudge on the choice of whole wheat bread.

van Kleef E, Seijdell K, Vingerhoeds MH, de Wijk RA, van Trijp HCM.

Appetite. 2018 Feb 1;121:179-185. doi: 10.1016/j.appet.2017.11.091. Epub 2017 Nov 21.

PMID:
29155046
4.

Habituation and adaptation to odors in humans.

Pellegrino R, Sinding C, de Wijk RA, Hummel T.

Physiol Behav. 2017 Aug 1;177:13-19. doi: 10.1016/j.physbeh.2017.04.006. Epub 2017 Apr 10. Review.

PMID:
28408237
5.

Sensory-specific satiety: Added insights from autonomic nervous system responses and facial expressions.

He W, Boesveldt S, Delplanque S, de Graaf C, de Wijk RA.

Physiol Behav. 2017 Mar 1;170:12-18. doi: 10.1016/j.physbeh.2016.12.012. Epub 2016 Dec 14.

PMID:
27988247
6.

Implicit and Explicit Measurements of Affective Responses to Food Odors.

He W, de Wijk RA, de Graaf C, Boesveldt S.

Chem Senses. 2016 Oct;41(8):661-8. doi: 10.1093/chemse/bjw068. Epub 2016 Jun 23.

PMID:
27340136
7.

An In-Store Experiment on the Effect of Accessibility on Sales of Wholegrain and White Bread in Supermarkets.

de Wijk RA, Maaskant AJ, Polet IA, Holthuysen NT, van Kleef E, Vingerhoeds MH.

PLoS One. 2016 Mar 24;11(3):e0151915. doi: 10.1371/journal.pone.0151915. eCollection 2016.

8.

Using a verbal prompt to increase protein consumption in a hospital setting: a field study.

van der Zanden LD, van Essen H, van Kleef E, de Wijk RA, van Trijp HC.

Int J Behav Nutr Phys Act. 2015 Sep 17;12:110. doi: 10.1186/s12966-015-0271-8.

9.

Learning to (dis)like: The effect of evaluative conditioning with tastes and faces on odor valence assessed by implicit and explicit measurements.

van den Bosch I, van Delft JM, de Wijk RA, de Graaf C, Boesveldt S.

Physiol Behav. 2015 Nov 1;151:478-84. doi: 10.1016/j.physbeh.2015.08.017. Epub 2015 Aug 20.

PMID:
26300468
10.

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption.

van Kleef E, Vrijhof M, Polet IA, Vingerhoeds MH, de Wijk RA.

BMC Public Health. 2014 Sep 2;14:906. doi: 10.1186/1471-2458-14-906.

11.

Oral texture influences the neural processing of ortho- and retronasal odors in humans.

Iannilli E, Bult JH, Roudnitzky N, Gerber J, de Wijk RA, Hummel T.

Brain Res. 2014 Oct 31;1587:77-87. doi: 10.1016/j.brainres.2014.08.063. Epub 2014 Aug 29.

PMID:
25175838
12.

Understanding heterogeneity among elderly consumers: an evaluation of segmentation approaches in the functional food market.

van der Zanden LD, van Kleef E, de Wijk RA, van Trijp HC.

Nutr Res Rev. 2014 Jun;27(1):159-71. doi: 10.1017/S0954422414000092. Epub 2014 Jun 13.

PMID:
24924413
13.

Food preference and intake in response to ambient odours in overweight and normal-weight females.

Zoon HF, He W, de Wijk RA, de Graaf C, Boesveldt S.

Physiol Behav. 2014 Jun 22;133:190-6. doi: 10.1016/j.physbeh.2014.05.026. Epub 2014 May 29.

PMID:
24880099
14.

Knowledge, perceptions and preferences of elderly regarding protein-enriched functional food.

van der Zanden LD, van Kleef E, de Wijk RA, van Trijp HC.

Appetite. 2014 Sep;80:16-22. doi: 10.1016/j.appet.2014.04.025. Epub 2014 May 4.

PMID:
24798761
15.

ANS responses and facial expressions differentiate between the taste of commercial breakfast drinks.

de Wijk RA, He W, Mensink MG, Verhoeven RH, de Graaf C.

PLoS One. 2014 Apr 8;9(4):e93823. doi: 10.1371/journal.pone.0093823. eCollection 2014.

16.

Dealing with consumer differences in liking during repeated exposure to food; typical dynamics in rating behavior.

Dalenberg JR, Nanetti L, Renken RJ, de Wijk RA, Ter Horst GJ.

PLoS One. 2014 Mar 25;9(3):e93350. doi: 10.1371/journal.pone.0093350. eCollection 2014.

17.

Dynamics of autonomic nervous system responses and facial expressions to odors.

He W, Boesveldt S, de Graaf C, de Wijk RA.

Front Psychol. 2014 Feb 13;5:110. doi: 10.3389/fpsyg.2014.00110. eCollection 2014.

18.

Consumption with large sip sizes increases food intake and leads to underestimation of the amount consumed.

Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C.

PLoS One. 2013;8(1):e53288. doi: 10.1371/journal.pone.0053288. Epub 2013 Jan 23.

19.

Both longer oral sensory exposure to and higher intensity of saltiness decrease ad libitum food intake in healthy normal-weight men.

Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, Graaf Cd.

J Nutr. 2011 Dec;141(12):2242-8. doi: 10.3945/jn.111.143867. Epub 2011 Nov 2.

PMID:
22049294
20.

Effect of salt intensity in soup on ad libitum intake and on subsequent food choice.

Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C.

Appetite. 2012 Feb;58(1):48-55. doi: 10.1016/j.appet.2011.09.001. Epub 2011 Sep 29.

PMID:
21986190
21.

Oral movements and the perception of semi-solid foods.

de Wijk RA, Janssen AM, Prinz JF.

Physiol Behav. 2011 Sep 1;104(3):423-8. doi: 10.1016/j.physbeh.2011.04.037. Epub 2011 May 3. Review.

PMID:
21570419
22.

Effect of salt intensity on ad libitum intake of tomato soup similar in palatability and on salt preference after consumption.

Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C.

Chem Senses. 2010 Nov;35(9):789-99. doi: 10.1093/chemse/bjq077. Epub 2010 Aug 12.

PMID:
20705808
23.

Investigation of interactions between texture and ortho- and retronasal olfactory stimuli using psychophysical and electrophysiological approaches.

Roudnitzky N, Bult JH, de Wijk RA, Reden J, Schuster B, Hummel T.

Behav Brain Res. 2011 Jan 1;216(1):109-15. doi: 10.1016/j.bbr.2010.07.019. Epub 2010 Jul 22.

PMID:
20655335
24.

Effect of bite size and oral processing time of a semisolid food on satiation.

Zijlstra N, de Wijk RA, Mars M, Stafleu A, de Graaf C.

Am J Clin Nutr. 2009 Aug;90(2):269-75. doi: 10.3945/ajcn.2009.27694. Epub 2009 Jun 10.

PMID:
19515731
25.

Effect of viscosity on appetite and gastro-intestinal hormones.

Zijlstra N, Mars M, de Wijk RA, Westerterp-Plantenga MS, Holst JJ, de Graaf C.

Physiol Behav. 2009 Apr 20;97(1):68-75. doi: 10.1016/j.physbeh.2009.02.001. Epub 2009 Feb 8.

PMID:
19419670
26.

Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements.

de Wijk RA, Polet IA, Bult JH, Prinz JF.

Physiol Behav. 2008 Oct 20;95(3):521-6. doi: 10.1016/j.physbeh.2008.07.028. Epub 2008 Aug 8.

PMID:
18727932
27.

The effects of food viscosity on bite size, bite effort and food intake.

de Wijk RA, Zijlstra N, Mars M, de Graaf C, Prinz JF.

Physiol Behav. 2008 Oct 20;95(3):527-32. doi: 10.1016/j.physbeh.2008.07.026. Epub 2008 Aug 5.

PMID:
18721823
28.

The effect of viscosity on ad libitum food intake.

Zijlstra N, Mars M, de Wijk RA, Westerterp-Plantenga MS, de Graaf C.

Int J Obes (Lond). 2008 Apr;32(4):676-83. Epub 2007 Dec 11.

PMID:
18071342
29.

Is fat perception a thermal effect?

Prinz JF, de Wijk RA, Huntjens LA, Engelen L, Polet IA.

Percept Mot Skills. 2007 Apr;104(2):381-6.

PMID:
17566427
30.

The effect of saliva composition on texture perception of semi-solids.

Engelen L, van den Keybus PA, de Wijk RA, Veerman EC, Amerongen AV, Bosman F, Prinz JF, van der Bilt A.

Arch Oral Biol. 2007 Jun;52(6):518-25. Epub 2006 Dec 18.

PMID:
17178098
31.

Investigations on multimodal sensory integration: texture, taste, and ortho- and retronasal olfactory stimuli in concert.

Bult JH, de Wijk RA, Hummel T.

Neurosci Lett. 2007 Jan 3;411(1):6-10. Epub 2006 Nov 15.

PMID:
17110032
32.

Sensory correlation of glucose levels in a starch-based semi-solid model system before and after alpha-amylase breakdown.

Prinz JF, de Wijk RA.

Arch Oral Biol. 2007 Feb;52(2):168-72. Epub 2006 Nov 13.

PMID:
17098209
33.

Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods.

Prinz JF, Huntjens L, de Wijk RA.

Arch Oral Biol. 2006 Dec;51(12):1071-9. Epub 2006 Oct 12.

PMID:
17045954
34.

Oral processing assessed by M-mode ultrasound imaging varies with food attribute.

de Wijk RA, Wulfert F, Prinz JF.

Physiol Behav. 2006 Aug 30;89(1):15-21. Epub 2006 Jul 3.

PMID:
16820180
35.

Effects of added fluids on the perception of solid food.

Pereira LJ, de Wijk RA, Gavião MB, van der Bilt A.

Physiol Behav. 2006 Jul 30;88(4-5):538-44. Epub 2006 Jun 16.

PMID:
16781739
36.

Odor and chemesthesis from brief exposures to TXIB.

Cain WS, de Wijk RA, Jalowayski AA, Pilla Caminha G, Schmidt R.

Indoor Air. 2005 Dec;15(6):445-57.

PMID:
16268834
37.

Relating particles and texture perception.

Engelen L, de Wijk RA, van der Bilt A, Prinz JF, Janssen AM, Bosman F.

Physiol Behav. 2005 Sep 15;86(1-2):111-7.

PMID:
16112152
38.

The role of alpha-amylase in the perception of oral texture and flavour in custards.

de Wijk RA, Prinz JF, Engelen L, Weenen H.

Physiol Behav. 2004 Oct 30;83(1):81-91.

PMID:
15501494
39.

Amount of ingested custard dessert as affected by its color, odor, and texture.

de Wijk RA, Polet IA, Engelen L, van Doorn RM, Prinz JF.

Physiol Behav. 2004 Sep 15;82(2-3):397-403.

PMID:
15276804
40.

The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids.

Engelen L, de Wijk RA, Prinz JF, Janssen AM, Weenen H, Bosman F.

Appetite. 2003 Dec;41(3):273-81.

PMID:
14637326
41.

A comparison of the effects of added saliva, alpha-amylase and water on texture perception in semisolids.

Engelen L, de Wijk RA, Prinz JF, Janssen AM, van der Bilt A, Weenen H, Bosman F.

Physiol Behav. 2003 Apr;78(4-5):805-11.

PMID:
12782238
42.

The role of intra-oral manipulation in the perception of sensory attributes.

de Wijk RA, Engelen L, Prinz JF.

Appetite. 2003 Feb;40(1):1-7.

PMID:
12631499
43.

The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts.

Engelen L, de Wijk RA, Prinz JF, van der Bilt A, Bosman F.

Physiol Behav. 2003 Jan;78(1):165-9.

PMID:
12536024
44.

The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth.

Engelen L, de Wijk RA, Prinz JF, van der Bilt A, Janssen AM, Bosman F.

Eur J Oral Sci. 2002 Dec;110(6):412-6.

PMID:
12507213
45.

Comparison of models of odor interaction.

Cain WS, Schiet FT, Olsson MJ, de Wijk RA.

Chem Senses. 1995 Dec;20(6):625-37.

PMID:
8788096
46.

Odor quality: discrimination versus free and cued identification.

de Wijk RA, Cain WS.

Percept Psychophys. 1994 Jul;56(1):12-8.

PMID:
8084728
47.

Odor identification by name and by edibility: life-span development and safety.

De Wijk RA, Cain WS.

Hum Factors. 1994 Mar;36(1):182-7.

PMID:
8026840
48.

Olfactory-evoked potentials: assessment of young and elderly, and comparison to psychophysical threshold.

Murphy C, Nordin S, de Wijk RA, Cain WS, Polich J.

Chem Senses. 1994 Feb;19(1):47-56.

PMID:
8055258

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