Sanne Boesveldt
Biographic Data
| ID | 5470535 |
|---|---|
| NAME | Sanne Boesveldt |
| GIVEN NAMES | Sanne |
| FAMILY NAME | Boesveldt |
| SIGNATURE | BOESVELDT S |
| AFFILIATIONS | Wageningen University & Research |
| ORCID | 0000-0002-9560-6093 |
| VERIFIED | Yes |
| TOTAL WORKS | 20 |
| TOTAL CITATIONS | 5 |
| AUTHOR COUNT | 20 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2012 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 2 |
Smell-e technology: Bridging the gap between virtual and real-life food responses using an immersive multisensory VR food environment
Immersive Virtual Reality (VR) technologies such as virtual supermarkets arean emerging medium to model individuals’ eating behaviour. However, existing VR environments elicit weaker responses to food (i.e., craving and salivation) than in real-life, limiting their validity as research tools. We developed an immersive multisensory VR food environment – with both visual and olfactory (smell) cues – and investigated whether it could bridge this gap…
Reduced vaping and smoking prevalence among people using e-cigarettes after implementation of an e-cigarette flavour ban in the Netherlands
The e-cigarette flavour ban effectively reduced e-cigarette use among pre-ban users, potentially benefiting public health. To enhance policy impact, we recommend international adoption of similar measures or other strategies to restrict cross-border purchasing
The impact of persistent Covid-19-related chemosensory dysfunction on quality of life, appetite and hunger: The COVORTS study
Knowledge of how persistent COVID-19-related chemosensory dysfunction affects quality of life and eating behaviour over time is lacking. The COVORTS cohort included 76 patients with recent ( 1 month). For one year, patients completed monthly questionnaires on quality of life impairment, appetite and hunger ratings, as well as self-reported and self-assessed chemosensory dysfunction. Psychophysical testing of olfactory and gustatory functioning wa…
Addition of retronasal milk fat odour during milk consumption increased liking without affecting intake
Reduction of food fat content often comes at the cost of sensory appeal. Given that odours can enhance various fat-related sensory characteristics, their use as fat substitutes seems promising. This cross-over study investigated whether sensory characteristics of a low-fat product (dairy milk) can be enhanced by the addition of a fat-related aroma (cream) and whether this influences subsequent eating behaviour within an ecologically valid scenari…
Impact of olfactory priming on mental representations of food concepts and subsequent food choice
Does odour priming influence snack choice? – An eye-tracking study to understand food choice processes
Awareness of food sensory cues in our surroundings may influence our eating behaviour in different ways. For example, exposure to non-consciously perceived odours may influence food choice but not appetite. Moreover, this type of exposure may mainly influence the food choice of starters or desserts but not of main courses. This infers that odour priming may influence impulsive or rewarding food choice but may not overrule our habits concerning th…
A longitudinal evaluation of smell and taste dysfunction after Covid-19 infection: The COVORTS study
Foraging minds in modern environments: High-calorie and savory-taste biases in human food spatial memory
Human memory may show sensitivity to content that carried fitness-relevance throughout evolutionary history. We investigated whether biases in human food spatial memory exist and influence the eating behavior of individuals within the modern food environment. In two lab studies with distinct samples of 88 participants, individuals had to re-locate foods on a map in a computer-based spatial memory task using visual (Study 1) or olfactory (Study 2)…
E-Liquid Flavor Preferences and Individual Factors Related to Vaping: A Survey among Dutch Never-Users, Smokers, Dual Users, and Exclusive Vapers
Appealing product characteristics, such as flavors, may stimulate e-cigarette use. While switching to e-cigarettes may reduce harm for smokers, concerns exist about e-cigarette use among never-smokers. The role of flavors in the decision to switch to or refrain from vaping is unclear. This study used a bottom-up approach to investigate the relation between flavor preferences and individual factors related to vaping between various user groups. A …
Impact of food odors signaling specific taste qualities and macronutrient content on saliva secretion and composition
Sensory analysis of characterising flavours: Evaluating tobacco product odours using an expert panel
An expert panel was successfully trained to assess characterising odours in cigarettes and roll-your-own tobacco. This method could be applied to other product types such as e-cigarettes. Regulatory decisions on the choice of reference products and significance level are needed which directly influences the products being assessed as having a characterising odour
Evolutionary tendencies: The potential role of a high-calorie bias in food-specific spatial memory on eating behaviour
Evaluative conditioning, an interesting and intricate learning mechanism
Behavioral and physiological responses to sensory-specific satiety
Reported changes in sensory perception, appetite and hunger feelings during chemotherapy in breast cancer patients
Metabolic Influences on Odor Sensitivity
Brain reward response to the sight and smell of food
Eating behaviour of healthy, independent living Dutch seniors. An exploratory study
Effect of protein status on brain reward responses to food cues
Behavioural and physiological responses to two food odours
Foraging minds in modern environments: High-calorie and savory-taste biases in human food spatial memory
Human memory may show sensitivity to content that carried fitness-relevance throughout evolutionary history. We investigated whether biases in human food spatial memory exist and influence the eating behavior of individuals within the modern food environment. In two lab studies with distinct samples of 88 participants, individuals had to re-locate foods on a map in a computer-based spatial memory task using visual (Study 1) or olfactory (Study 2)…
Impact of food odors signaling specific taste qualities and macronutrient content on saliva secretion and composition
Eating behaviour of healthy, independent living Dutch seniors. An exploratory study
Behavioural and physiological responses to two food odours
Eating behaviour of healthy, independent living Dutch seniors. An exploratory study
Effect of protein status on brain reward responses to food cues
Metabolic Influences on Odor Sensitivity
Brain reward response to the sight and smell of food
Evaluative conditioning, an interesting and intricate learning mechanism
Behavioral and physiological responses to sensory-specific satiety
Reported changes in sensory perception, appetite and hunger feelings during chemotherapy in breast cancer patients
Sensory analysis of characterising flavours: Evaluating tobacco product odours using an expert panel
An expert panel was successfully trained to assess characterising odours in cigarettes and roll-your-own tobacco. This method could be applied to other product types such as e-cigarettes. Regulatory decisions on the choice of reference products and significance level are needed which directly influences the products being assessed as having a characterising odour
Evolutionary tendencies: The potential role of a high-calorie bias in food-specific spatial memory on eating behaviour
E-Liquid Flavor Preferences and Individual Factors Related to Vaping: A Survey among Dutch Never-Users, Smokers, Dual Users, and Exclusive Vapers
Appealing product characteristics, such as flavors, may stimulate e-cigarette use. While switching to e-cigarettes may reduce harm for smokers, concerns exist about e-cigarette use among never-smokers. The role of flavors in the decision to switch to or refrain from vaping is unclear. This study used a bottom-up approach to investigate the relation between flavor preferences and individual factors related to vaping between various user groups. A …
Impact of food odors signaling specific taste qualities and macronutrient content on saliva secretion and composition
Foraging minds in modern environments: High-calorie and savory-taste biases in human food spatial memory
Human memory may show sensitivity to content that carried fitness-relevance throughout evolutionary history. We investigated whether biases in human food spatial memory exist and influence the eating behavior of individuals within the modern food environment. In two lab studies with distinct samples of 88 participants, individuals had to re-locate foods on a map in a computer-based spatial memory task using visual (Study 1) or olfactory (Study 2)…
Does odour priming influence snack choice? – An eye-tracking study to understand food choice processes
Awareness of food sensory cues in our surroundings may influence our eating behaviour in different ways. For example, exposure to non-consciously perceived odours may influence food choice but not appetite. Moreover, this type of exposure may mainly influence the food choice of starters or desserts but not of main courses. This infers that odour priming may influence impulsive or rewarding food choice but may not overrule our habits concerning th…
A longitudinal evaluation of smell and taste dysfunction after Covid-19 infection: The COVORTS study
Impact of olfactory priming on mental representations of food concepts and subsequent food choice
Addition of retronasal milk fat odour during milk consumption increased liking without affecting intake
Reduction of food fat content often comes at the cost of sensory appeal. Given that odours can enhance various fat-related sensory characteristics, their use as fat substitutes seems promising. This cross-over study investigated whether sensory characteristics of a low-fat product (dairy milk) can be enhanced by the addition of a fat-related aroma (cream) and whether this influences subsequent eating behaviour within an ecologically valid scenari…
Smell-e technology: Bridging the gap between virtual and real-life food responses using an immersive multisensory VR food environment
Immersive Virtual Reality (VR) technologies such as virtual supermarkets arean emerging medium to model individuals’ eating behaviour. However, existing VR environments elicit weaker responses to food (i.e., craving and salivation) than in real-life, limiting their validity as research tools. We developed an immersive multisensory VR food environment – with both visual and olfactory (smell) cues – and investigated whether it could bridge this gap…
Reduced vaping and smoking prevalence among people using e-cigarettes after implementation of an e-cigarette flavour ban in the Netherlands
The e-cigarette flavour ban effectively reduced e-cigarette use among pre-ban users, potentially benefiting public health. To enhance policy impact, we recommend international adoption of similar measures or other strategies to restrict cross-border purchasing
The impact of persistent Covid-19-related chemosensory dysfunction on quality of life, appetite and hunger: The COVORTS study
Knowledge of how persistent COVID-19-related chemosensory dysfunction affects quality of life and eating behaviour over time is lacking. The COVORTS cohort included 76 patients with recent ( 1 month). For one year, patients completed monthly questionnaires on quality of life impairment, appetite and hunger ratings, as well as self-reported and self-assessed chemosensory dysfunction. Psychophysical testing of olfactory and gustatory functioning wa…
Olfactory and Sensory Function Studies (14 works) · Psychology (13 works) · Medicine (9 works) · Neuroscience (8 works) · Biology (7 works) · Cognitive psychology (7 works) · Food Science (7 works) · Biochemical Analysis and Sensing Techniques (5 works) · Olfaction (5 works) · Sensory Analysis and Statistical Methods (5 works)