Dieuwerke P Bolhuis
Biographic Data
| ID | 6258281 |
|---|---|
| NAME | Dieuwerke P Bolhuis |
| GIVEN NAMES | Dieuwerke P |
| FAMILY NAME | Bolhuis |
| SIGNATURE | BOLHUIS D P |
| AFFILIATIONS | Wageningen University & Research |
| ORCID | 0000-0001-6734-5191 |
| VERIFIED | Yes |
| TOTAL WORKS | 8 |
| TOTAL CITATIONS | 14 |
| WORKS AS AUTHOR | 8 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2010 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 2 |
The impact of the eco-score and the co-presence of Nutri-Score on sustainable food identification by consumers
Eco-labelling is a way to transparently communicate a product's environmental impact. A universal Eco-Score is under debate, and it remains unclear which form of eco-labelling best supports consumers in identifying sustainable food products, especially in combination with the Nutri-Score. The effectiveness of the Eco-Score on sustainability identification was assessed in two online choice tests (n = 1201, n = 938), by assessing: 1) Eco-Score vs. …
Dutch consumers’ attitude towards industrial food processing
Industrial food processing and its possible adverse effects on health are widely debated in scientific literature and media. There is not much known about consumers' attitudes towards the processing of foods. Therefore, a questionnaire (n = 463) was distributed and interviews (n = 11) were conducted with Dutch consumers to evaluate the attitudes and associations towards industrial food processing and to assess opinions about communications on foo…
How the eating rate of a pasta meal is modified by the eating rate of its components
The influence of a high-fat meal on fat taste thresholds
Influence of meal texture on eating rate and food intake. Results from three ad-libitum trials
Effect of salt intensity in soup on ad libitum intake and on subsequent food choice
Effect of salt intensity on ad libitum intake of tomato soup and on sweet vs. savoury food choice afterwards
Salt intensity does not affect ad libitum intake of similar pleasant tomato soup
Effect of salt intensity in soup on ad libitum intake and on subsequent food choice
Influence of meal texture on eating rate and food intake. Results from three ad-libitum trials
Dutch consumers’ attitude towards industrial food processing
Industrial food processing and its possible adverse effects on health are widely debated in scientific literature and media. There is not much known about consumers' attitudes towards the processing of foods. Therefore, a questionnaire (n = 463) was distributed and interviews (n = 11) were conducted with Dutch consumers to evaluate the attitudes and associations towards industrial food processing and to assess opinions about communications on foo…
The influence of a high-fat meal on fat taste thresholds
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
Influence of meal texture on eating rate and food intake. Results from three ad-libitum trials
The influence of a high-fat meal on fat taste thresholds
How the eating rate of a pasta meal is modified by the eating rate of its components
Dutch consumers’ attitude towards industrial food processing
Industrial food processing and its possible adverse effects on health are widely debated in scientific literature and media. There is not much known about consumers' attitudes towards the processing of foods. Therefore, a questionnaire (n = 463) was distributed and interviews (n = 11) were conducted with Dutch consumers to evaluate the attitudes and associations towards industrial food processing and to assess opinions about communications on foo…
The impact of the eco-score and the co-presence of Nutri-Score on sustainable food identification by consumers
Eco-labelling is a way to transparently communicate a product's environmental impact. A universal Eco-Score is under debate, and it remains unclear which form of eco-labelling best supports consumers in identifying sustainable food products, especially in combination with the Nutri-Score. The effectiveness of the Eco-Score on sustainability identification was assessed in two online choice tests (n = 1201, n = 938), by assessing: 1) Eco-Score vs. …
Biology (8 works) · Food Science (8 works) · Animal science (6 works) · Chemistry (5 works) · Consumer Attitudes and Food Labeling (4 works) · Internal Medicine (4 works) · Meal (4 works) · Medicine (4 works) · Sensory Analysis and Statistical Methods (4 works) · Nutritional Studies and Diet (3 works)