David J Mela
Biographic Data
| ID | 5478641 |
|---|---|
| NAME | David J Mela |
| GIVEN NAMES | David J |
| FAMILY NAME | Mela |
| SIGNATURE | MELA D J |
| AFFILIATIONS | Unilever (Netherlands) |
| ORCID | 0000-0003-1824-4305 |
| VERIFIED | Yes |
| TOTAL WORKS | 28 |
| TOTAL CITATIONS | 175 |
| AUTHOR COUNT | 28 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1988 |
| LATEST PUBLICATION YEAR | 2020 |
| H-INDEX | 6 |
Acute glycemic and insulinemic effects of low-energy sweeteners: A systematic review and meta-analysis of randomized controlled trials
Recommendations for characterization and reporting of dietary fibers in nutrition research
Sustained satiety induced by food foams is independent of energy content, in healthy adults
The effect of two weeks ingestion of a bitter tastant mixture on energy intake in overweight females
The relationship between appetite scores and subsequent energy intake: An analysis based on 23 randomized controlled studies
When hunger matters. An analysis of eating motivations and food intake from 23 studies
Consumer understanding, interpretation and perceived levels of personal responsibility in relation to satiety-related claims
Measuring satiety with pictures compared to visual analogue scales. An exploratory study
A quantitative method for estimating and comparing the duration of human satiety responses: Statistical modeling and application to liquid meal replacers
Consumer understanding, interpretation and perceived levels of personal responsibility in relation to satiety-related claims
No appetite or food intake functionality of FabulessTM (OlibraTM) in processed food products
Satiety claims on foods: Can we get a consensus
Appetite control: Methodological aspects of the evaluation of foods
This report describes a set of scientific procedures used to assess the impact of foods and food ingredients on the expression of appetite (psychological and behavioural). An overarching priority has been to enable potential evaluators of health claims about foods to identify justified claims and to exclude claims that are not supported by scientific evidence for the effect cited. This priority follows precisely from the principles set down in th…
Functional’ food ingredients for appetite control: Current status and issues
Comparing satiety profiles of different foods: The example of meal replacement drinks
Eating for pleasure or just wanting to eat? Reconsidering sensory hedonic responses as a driver of obesity
Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: A cross-national validation of the Health and Taste Attitude Scales (HTAS)
The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes
Objective To examine the influences of nutritional information and consumer characteristics on meal quality expectations, food selection and subsequent macronutrient intakes of consumers offered a reduced-fat option in a restaurant. Design A target, full-fat (FF) main restaurant meal option was developed in a version substantially reduced in fat and energy (RF). Restaurant patrons were randomly placed into one of four treatment groups varying in …
Short- and long-term effects of changes in pleasantness on food intake
UK consumer attitudes, beliefs and barriers to increasing fruit and vegetable consumption
Objective: To assess attitudes, predictors of intention, and identify perceived barriers to increasing fruit and vegetable (F&V) intakes. Design: UK nationwide postal survey utilizing the theory of planned behaviour. Subjects: Stratified (by social class and region) random sample of 2020 UK adults providing a modest response rate of 37% ( n = 741). Results: Belief measures (e.g. health, cost, taste, etc.) were strongly associated with overall att…
Perceptions of Starchy Food Dishes: Application of the Repertory Grid Method
From the Lab to the Living Room: Consumer Studies of Ingestive Behavior
Nutritional Implications of Reduced-Fat Food Use by Free-Living Consumers
Sensory Assessment of Fat Content: Effect of Emulsion and Subject Characteristics
The Influences of Attitudes, Beliefs and Label Information on Perceptions of Reduced-fat Spread
Eating for pleasure or just wanting to eat? Reconsidering sensory hedonic responses as a driver of obesity
Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: A cross-national validation of the Health and Taste Attitude Scales (HTAS)
The relationship between appetite scores and subsequent energy intake: An analysis based on 23 randomized controlled studies
The Influences of Attitudes, Beliefs and Label Information on Perceptions of Reduced-fat Spread
Sensory assessment of fat content in fluid dairy products
Short- and long-term effects of changes in pleasantness on food intake
Measuring satiety with pictures compared to visual analogue scales. An exploratory study
Nutritional Implications of Reduced-Fat Food Use by Free-Living Consumers
No effect of extended home use on liking for sensory characteristics of reduced-fat foods
A quantitative method for estimating and comparing the duration of human satiety responses: Statistical modeling and application to liquid meal replacers
Sensory Assessment of Fat Content: Effect of Emulsion and Subject Characteristics
Consumer understanding, interpretation and perceived levels of personal responsibility in relation to satiety-related claims
Comparing satiety profiles of different foods: The example of meal replacement drinks
Real people, real foods, real eating situations: Real problems and real advantages
Sensory assessment of fat content in fluid dairy products
Real people, real foods, real eating situations: Real problems and real advantages
No effect of extended home use on liking for sensory characteristics of reduced-fat foods
Sensory Assessment of Fat Content: Effect of Emulsion and Subject Characteristics
The Influences of Attitudes, Beliefs and Label Information on Perceptions of Reduced-fat Spread
Nutritional Implications of Reduced-Fat Food Use by Free-Living Consumers
From the Lab to the Living Room: Consumer Studies of Ingestive Behavior
Perceptions of Starchy Food Dishes: Application of the Repertory Grid Method
UK consumer attitudes, beliefs and barriers to increasing fruit and vegetable consumption
Objective: To assess attitudes, predictors of intention, and identify perceived barriers to increasing fruit and vegetable (F&V) intakes. Design: UK nationwide postal survey utilizing the theory of planned behaviour. Subjects: Stratified (by social class and region) random sample of 2020 UK adults providing a modest response rate of 37% ( n = 741). Results: Belief measures (e.g. health, cost, taste, etc.) were strongly associated with overall att…
The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes
Objective To examine the influences of nutritional information and consumer characteristics on meal quality expectations, food selection and subsequent macronutrient intakes of consumers offered a reduced-fat option in a restaurant. Design A target, full-fat (FF) main restaurant meal option was developed in a version substantially reduced in fat and energy (RF). Restaurant patrons were randomly placed into one of four treatment groups varying in …
Short- and long-term effects of changes in pleasantness on food intake
Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: A cross-national validation of the Health and Taste Attitude Scales (HTAS)
Eating for pleasure or just wanting to eat? Reconsidering sensory hedonic responses as a driver of obesity
Functional’ food ingredients for appetite control: Current status and issues
Comparing satiety profiles of different foods: The example of meal replacement drinks
Appetite control: Methodological aspects of the evaluation of foods
This report describes a set of scientific procedures used to assess the impact of foods and food ingredients on the expression of appetite (psychological and behavioural). An overarching priority has been to enable potential evaluators of health claims about foods to identify justified claims and to exclude claims that are not supported by scientific evidence for the effect cited. This priority follows precisely from the principles set down in th…
No appetite or food intake functionality of FabulessTM (OlibraTM) in processed food products
Satiety claims on foods: Can we get a consensus
Consumer understanding, interpretation and perceived levels of personal responsibility in relation to satiety-related claims
Measuring satiety with pictures compared to visual analogue scales. An exploratory study
A quantitative method for estimating and comparing the duration of human satiety responses: Statistical modeling and application to liquid meal replacers
Consumer understanding, interpretation and perceived levels of personal responsibility in relation to satiety-related claims
When hunger matters. An analysis of eating motivations and food intake from 23 studies
The relationship between appetite scores and subsequent energy intake: An analysis based on 23 randomized controlled studies
Sustained satiety induced by food foams is independent of energy content, in healthy adults
Medicine (18 works) · Psychology (17 works) · Food Science (13 works) · Obesity, Physical Activity, Diet (11 works) · Sensory Analysis and Statistical Methods (11 works) · Appetite (9 works) · Chemistry (9 works) · Consumer Attitudes and Food Labeling (9 works) · Eating Disorders and Behaviors (8 works) · Internal Medicine (8 works)