Janssen A - Search Results

1

Food waste in time of COVID-19: The heterogeneous effects on consumer groups in Italy and the Netherlands.

Masotti M, van der Haar S, Janssen A, Iori E, Zeinstra G, Bos-Brouwers H, Vittuari M. Masotti M, et al. Among authors: janssen a. Appetite. 2023 Jan 1;180:106313. doi: 10.1016/j.appet.2022.106313. Epub 2022 Sep 17. Appetite. 2023. PMID: 36122622 Free PMC article.

2

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. Engelen L, et al. Among authors: janssen am. Appetite. 2003 Dec;41(3):273-81. doi: 10.1016/s0195-6663(03)00105-3. Appetite. 2003. PMID: 14637326

3

Fresh, frozen, or ambient food equivalents and their impact on food waste generation in Dutch households.

Janssen AM, Nijenhuis-de Vries MA, Boer EPJ, Kremer S. Janssen AM, et al. Waste Manag. 2017 Sep;67:298-307. doi: 10.1016/j.wasman.2017.05.010. Epub 2017 May 13. Waste Manag. 2017. PMID: 28511926

4

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. Engelen L, et al. Among authors: janssen am. Eur J Oral Sci. 2002 Dec;110(6):412-6. doi: 10.1034/j.1600-0722.2002.21364.x. Eur J Oral Sci. 2002. PMID: 12507213

5

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. Engelen L, et al. Among authors: janssen am. Physiol Behav. 2003 Apr;78(4-5):805-11. doi: 10.1016/s0031-9384(03)00083-0. Physiol Behav. 2003. PMID: 12782238

6

Relating particles and texture perception.

Engelen L, de Wijk RA, van der Bilt A, Prinz JF, Janssen AM, Bosman F. Engelen L, et al. Among authors: janssen am. Physiol Behav. 2005 Sep 15;86(1-2):111-7. doi: 10.1016/j.physbeh.2005.06.022. Physiol Behav. 2005. PMID: 16112152

7

Oral movements and the perception of semi-solid foods.

de Wijk RA, Janssen AM, Prinz JF. de Wijk RA, et al. Among authors: janssen am. Physiol Behav. 2011 Sep 1;104(3):423-8. doi: 10.1016/j.physbeh.2011.04.037. Epub 2011 May 3. Physiol Behav. 2011. PMID: 21570419 Review.

8

A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings.

Bolhuis DP, Temme EH, Koeman FT, Noort MW, Kremer S, Janssen AM. Bolhuis DP, et al. J Nutr. 2011 Dec;141(12):2249-55. doi: 10.3945/jn.111.141366. Epub 2011 Nov 2. J Nutr. 2011. PMID: 22049293 Free article.

9

Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial.

Janssen AM, Kremer S, van Stipriaan WL, Noort MW, de Vries JH, Temme EH. Janssen AM, et al. J Acad Nutr Diet. 2015 Oct;115(10):1614-25. doi: 10.1016/j.jand.2015.01.008. Epub 2015 Mar 11. J Acad Nutr Diet. 2015. PMID: 25769746 Clinical Trial.

10

Exploring imperfect squeezing flow measurements in a Teflon geometry for semisolid foods.

Terpstra ME, Janssen AM, Linden Ev. Terpstra ME, et al. Among authors: janssen am. J Food Sci. 2007 Nov;72(9):E492-502. doi: 10.1111/j.1750-3841.2007.00537.x. J Food Sci. 2007. PMID: 18034718

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