Rene A de Wijk
Biographic Data
| ID | 6255863 |
|---|---|
| NAME | Rene A de Wijk |
| GIVEN NAMES | Rene A |
| FAMILY NAME | de Wijk |
| SIGNATURE | DE WIJK R A |
| AFFILIATIONS | Wageningen University & Research |
| VERIFIED | No |
| TOTAL WORKS | 15 |
| TOTAL CITATIONS | 27 |
| AUTHOR COUNT | 15 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2003 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 3 |
Exploring impact on eating behaviour, exercise and well-being during Covid-19 restrictions in the Netherlands
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
The effect of a default-based nudge on the choice of whole wheat bread
Behavioral and physiological responses to sensory-specific satiety
Nudging children towards whole wheat bread: A field experiment on the influence of fun bread roll shape on breakfast consumption
Overall, presenting whole wheat bread in fun shapes may be helpful in increasing consumption of whole wheat bread in children. Future research could examine how improving the visual appeal of healthy foods may lead to sustained behaviour changes
Knowledge, perceptions and preferences of elderly regarding protein-enriched functional food
Effect of salt intensity in soup on ad libitum intake and on subsequent food choice
Behavioural and physiological responses to two food odours
Effect of salt intensity on ad libitum intake of tomato soup and on sweet vs. savoury food choice afterwards
Investigating the effect of texture differences in 3 pairs of solid foods on satiation
Salt intensity does not affect ad libitum intake of similar pleasant tomato soup
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
The effect of viscosity on ad libitum food intake and satiety hormones
The role of intra-oral manipulation in the perception of sensory attributes
Effect of salt intensity in soup on ad libitum intake and on subsequent food choice
Knowledge, perceptions and preferences of elderly regarding protein-enriched functional food
The effect of a default-based nudge on the choice of whole wheat bread
The role of intra-oral manipulation in the perception of sensory attributes
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
The role of intra-oral manipulation in the perception of sensory attributes
The effect of viscosity on ad libitum food intake and satiety hormones
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
Salt intensity does not affect ad libitum intake of similar pleasant tomato soup
Effect of salt intensity on ad libitum intake of tomato soup and on sweet vs. savoury food choice afterwards
Effect of salt intensity in soup on ad libitum intake and on subsequent food choice
Behavioural and physiological responses to two food odours
Nudging children towards whole wheat bread: A field experiment on the influence of fun bread roll shape on breakfast consumption
Overall, presenting whole wheat bread in fun shapes may be helpful in increasing consumption of whole wheat bread in children. Future research could examine how improving the visual appeal of healthy foods may lead to sustained behaviour changes
Knowledge, perceptions and preferences of elderly regarding protein-enriched functional food
Behavioral and physiological responses to sensory-specific satiety
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
The effect of a default-based nudge on the choice of whole wheat bread
Exploring impact on eating behaviour, exercise and well-being during Covid-19 restrictions in the Netherlands
Food Science (11 works) · Medicine (10 works) · Chemistry (8 works) · Sensory Analysis and Statistical Methods (8 works) · Biology (7 works) · Psychology (7 works) · Animal science (5 works) · Consumer Attitudes and Food Labeling (4 works) · Food intake (3 works) · Internal Medicine (3 works)