Kees de Graaf
Biographic Data
| ID | 5480892 |
|---|---|
| NAME | Kees de Graaf |
| GIVEN NAMES | Kees |
| FAMILY NAME | de Graaf |
| SIGNATURE | DE GRAAF K |
| AFFILIATIONS | Wageningen University & Research |
| ORCID | 0000-0003-3056-4950 |
| VERIFIED | Yes |
| TOTAL WORKS | 23 |
| TOTAL CITATIONS | 12 |
| AUTHOR COUNT | 23 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2009 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 2 |
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)
When is it too sweet? Measuring sweetness preferences in foods amongst Dutch consumers
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…
How the eating rate of a pasta meal is modified by the eating rate of its components
Spot the pattern: Methods towards the characterisation of dietary taste patterns
Short and Long-Term Innovations on Dietary Behavior Assessment and Coaching: Present Efforts and Vision of the Pride and Prejudice Consortium
Overweight, obesity and cardiometabolic diseases are major global health concerns. Lifestyle factors, including diet, have been acknowledged to play a key role in the solution of these health risks. However, as shown by numerous studies, and in clinical practice, it is extremely challenging to quantify dietary behaviors as well as influencing them via dietary interventions. As shown by the limited success of 'one-size-fits-all' nutritional campai…
Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy intake from Processed Foods
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 …
Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake
Impact of food odors signaling specific taste qualities and macronutrient content on saliva secretion and composition
The what and how in complementary feeding: Design of a randomized controlled trial
Evolutionary tendencies: The potential role of a high-calorie bias in food-specific spatial memory on eating behaviour
Influence of yogurt texture on oral processing behaviour and satiation
Oral processing behaviour of consumers differing in age, ethnicity and eating capability
Effectiveness of Taste Lessons with and without additional experiential learning activities on children’s willingness to taste vegetables
Effectiveness of Taste Lessons with and without additional experiential learning activities on children’s psychosocial determinants of vegetables consumption
Repeated exposure more effective than flavour flavour learning as mechanism to increase vegetable consumption in pre-school children
Short term effect of chicory root fibre on appetite ratings and energy intake
Temporal dominance of sensory and emotional sensations for chocolate
Effects of repeated exposure to either fruits or vegetables during the first 18 days of weaning on infant's fruit and vegetable acceptance
Eating rate in relation to ad libitum food intake of different food products
Oral sensory stimulation with alcohol lowers serum free fatty acids in women
Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake
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
Effectiveness of Taste Lessons with and without additional experiential learning activities on children’s willingness to taste vegetables
Repeated exposure more effective than flavour flavour learning as mechanism to increase vegetable consumption in pre-school children
Oral sensory stimulation with alcohol lowers serum free fatty acids in women
Eating rate in relation to ad libitum food intake of different food products
Effects of repeated exposure to either fruits or vegetables during the first 18 days of weaning on infant's fruit and vegetable acceptance
Repeated exposure more effective than flavour flavour learning as mechanism to increase vegetable consumption in pre-school children
Short term effect of chicory root fibre on appetite ratings and energy intake
Temporal dominance of sensory and emotional sensations for chocolate
Effectiveness of Taste Lessons with and without additional experiential learning activities on children’s psychosocial determinants of vegetables consumption
Effectiveness of Taste Lessons with and without additional experiential learning activities on children’s willingness to taste vegetables
The what and how in complementary feeding: Design of a randomized controlled trial
Evolutionary tendencies: The potential role of a high-calorie bias in food-specific spatial memory on eating behaviour
Influence of yogurt texture on oral processing behaviour and satiation
Oral processing behaviour of consumers differing in age, ethnicity and eating capability
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 …
Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake
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)…
Short and Long-Term Innovations on Dietary Behavior Assessment and Coaching: Present Efforts and Vision of the Pride and Prejudice Consortium
Overweight, obesity and cardiometabolic diseases are major global health concerns. Lifestyle factors, including diet, have been acknowledged to play a key role in the solution of these health risks. However, as shown by numerous studies, and in clinical practice, it is extremely challenging to quantify dietary behaviors as well as influencing them via dietary interventions. As shown by the limited success of 'one-size-fits-all' nutritional campai…
Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy intake from Processed Foods
When is it too sweet? Measuring sweetness preferences in foods amongst Dutch consumers
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…
How the eating rate of a pasta meal is modified by the eating rate of its components
Spot the pattern: Methods towards the characterisation of dietary taste patterns
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)
Psychology (17 works) · Food Science (15 works) · Medicine (12 works) · Biology (11 works) · Chemistry (9 works) · Taste (7 works) · Animal science (6 works) · Consumer Attitudes and Food Labeling (6 works) · Biochemical Analysis and Sensing Techniques (5 works) · Developmental psychology (5 works)