Monica Mars
Biographic Data
| ID | 5468378 |
|---|---|
| NAME | Monica Mars |
| GIVEN NAMES | Monica |
| FAMILY NAME | Mars |
| SIGNATURE | MARS M |
| AFFILIATIONS | Wageningen University & Research |
| ORCID | 0000-0003-2010-1039 |
| VERIFIED | Yes |
| TOTAL WORKS | 48 |
| TOTAL CITATIONS | 85 |
| AUTHOR COUNT | 48 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2004 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 5 |
Sowing the seeds of taste? The impact of early sweet exposure on children’s dietary taste patterns from 12 to 36 months
Associations between attitudes towards and reported intakes of sugars, low/no-calorie sweeteners, and sweet-tasting foods in a UK sample
Study protocol of the sweet tooth study, randomized controlled trial with partial food provision on the effect of low, regular and high dietary sweetness exposure on sweetness preferences in Dutch adu…
The study protocol has been registered on ClinicalTrials.gov (ID no. NCT04497974, Registered 4 August 2020, https://clinicaltrials.gov/ct2/show/NCT04497974 ) and approved by Wageningen's Medical Ethical Committee (ABR no. NL72134)
Associations between attitudes towards and intakes of sweet-tasting foods, sugar, and sweeteners in the United Kingdom
When is it too sweet? Measuring sweetness preferences in foods amongst Dutch consumers
Sweet thoughts – attitudes towards sugar, sweeteners and sweet-tasting foods in the UK
Spot the pattern
Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy intake from Processed Foods
BigO
Establishing consensus on key public health indicators for the monitoring and evaluating childhood obesity interventions
Forty-five potential indicators were identified, pertaining primarily to the dietary environment, built environment and health inequalities. These results have important implications more widely for evaluating interventions aimed at childhood obesity reduction and prevention
Just add water
Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods
A comparison of dietary taste patterns between Malaysia and The Netherlands
Taste intake patterns according to gender and weight status in the Netherlands
Effect of oro-sensory exposure on cephalic phase responses and satiation
The effect of real-time vibrotactile feedback delivered through an augmented fork on eating rate, satiation, and food intake
The relationship between taste and nutrient content in commercially available foods from the United States
Splendid
Preventing obesity and eating disorders through behavioural modifications
Take it slow! Using an augmented fork to reduce eating speed
Relationship between reported fullness and actual gastric content
Modeling of eating style and its effect on intake
Fast eaters have higher BMI, waist circumference and body fat
Eating with others. Do we adapt our eating behaviour to the people we eat with
Short term effect of chicory root fibre on appetite ratings and energy intake
Measuring food reward and the transfer effect of sensory specific satiety
Texture, not flavor, determines expected satiation of dairy products
Sweet preferences and sugar consumption of 4- and 5-year-old children
Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods
Repeated consumption of a large volume of liquid and semi-solid foods increases ad libitum intake, but does not change expected satiety
The effect of texture differences on satiation in 3 pairs of solid foods
Taste of a 24-h diet and its effect on subsequent food preferences and satiety
Just add water
The effect of real-time vibrotactile feedback delivered through an augmented fork on eating rate, satiation, and food intake
Liquid foods result in higher ad libitum food intake than semi-solid foods because of a higher eating rate
Effect of bite size and oral processing time of food on satiation
Sweet preferences and sugar consumption of 4- and 5-year-old children
The effect of viscosity on ad libitum food intake and satiety hormones
The effect of viscosity on learned satiation
The effect of viscosity on learned satiation
Liquid foods result in higher ad libitum food intake than semi-solid foods because of a higher eating rate
Effect of bite size and oral processing time of food on satiation
Investigating the effect of texture differences in 3 pairs of solid foods on satiation
Measuring food reward and the transfer effect of sensory specific satiety
Eating rate and viscosity in learned satiation
The effect of texture differences on satiation in 3 pairs of solid foods
The effect of protein content and taste on satiety and food choice
Measuring food reward and the transfer effect of sensory specific satiety
Changes in expected satiation after repeated consumption of a low- or high-energy-dense soup
Effects of oral exposure duration and gastric filling volume on satiety
Investigating eating behavior and retro-nasal aroma release in normal weight and overweight subjects
Use of satiety peptides in assessing the satiating capacity of foods
Changes in expected satiation after repeated consumption of a low or high-energy-dense soup
Repeated consumption of iso-caloric liquid and semi-solid custards. Does the satiating capacity change
Measuring food reward and the transfer effect of sensory specific satiety
Protein status modulates food intake and preferences
Texture, not flavor, determines expected satiation of dairy products
Repeated consumption of a large volume of liquid and semi-solid foods increases ad libitum intake, but does not change expected satiety
Taste of a 24-h diet and its effect on subsequent food preferences and satiety
Eating with others. Do we adapt our eating behaviour to the people we eat with
Short term effect of chicory root fibre on appetite ratings and energy intake
Psychology (38 works) · Food Science (31 works) · Medicine (24 works) · Chemistry (19 works) · Biology (16 works) · Internal Medicine (13 works) · Taste (12 works) · Eating Disorders and Behaviors (10 works) · Sensory Analysis and Statistical Methods (10 works) · Culinary Culture and Tourism (9 works)