Djin Gie Liem
Biographic Data
| ID | 6259436 |
|---|---|
| NAME | Djin Gie Liem |
| GIVEN NAMES | Djin Gie |
| FAMILY NAME | Liem |
| SIGNATURE | LIEM D G |
| AFFILIATIONS | Deakin University |
| ORCID | 0000-0002-6619-6101 |
| VERIFIED | Yes |
| TOTAL WORKS | 13 |
| TOTAL CITATIONS | 45 |
| WORKS AS AUTHOR | 13 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2004 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 4 |
The future of online or web-based research. Have you been Botted
Understanding the barriers to plant-based dietary change
Facilitating sustainable dietary transitions is crucial for addressing the climate crisis, yet changing individual eating behaviours - particularly in meat-centric food cultures - remains challenging. This study examines different psychological factors underlying plant-based eating, with a focus on meat-centric meal perception - the tendency to view meat as the essential component of a proper meal. Data were collected via an online questionnaire …
Encouraging online consumers into making better food choices
Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat
Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults ( n = 61, mean age…
Identifying opportunities for strengthening advice to enhance vegetable liking in the early years of life
Objective: To prioritise and refine a set of evidence-informed statements into advice messages to promote vegetable liking in early childhood, and to determine applicability for dissemination of advice to relevant audiences. Design: A nominal group technique (NGT) workshop and a Delphi survey were conducted to prioritise and achieve consensus (≥70 % agreement) on thirty evidence-informed maternal (perinatal and lactation stage), infant (complemen…
Parents’ food choice motives and their associations with children’s food preferences
Objective The objective was to investigate parents’ motives for selecting foods for their children and the associations between these motives and children’s food preferences. Design Cross-sectional survey. A modified version of the Food Choice Questionnaire was used to assess parents’ food choice motives. Parents also reported children’s liking/disliking of 176 food and beverage items on 5-point Likert scales. Patterns of food choice motives were…
Health labelling can influence taste perception and use of table salt for reduced-sodium products
Objective To investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups. Design Within-subject design. Setting Sensory laboratory. Subjects Participants ( n 50, mean age 34·8 ( sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sod…
Motivating instructions increases children's taste sensitivity
Prediction of children's flavour preferences. Effect of age and stability in reported preferences
Sensory specific satiety and intake
Fruit consumption of boys (8–11 years) is related to preferences for sour taste
Optimisation of difference testing with 9–12 year old children
Sweet preferences and sugar consumption of 4- and 5-year-old children
Sweet preferences and sugar consumption of 4- and 5-year-old children
Sensory specific satiety and intake
Fruit consumption of boys (8–11 years) is related to preferences for sour taste
The future of online or web-based research. Have you been Botted
Prediction of children's flavour preferences. Effect of age and stability in reported preferences
Understanding the barriers to plant-based dietary change
Facilitating sustainable dietary transitions is crucial for addressing the climate crisis, yet changing individual eating behaviours - particularly in meat-centric food cultures - remains challenging. This study examines different psychological factors underlying plant-based eating, with a focus on meat-centric meal perception - the tendency to view meat as the essential component of a proper meal. Data were collected via an online questionnaire …
Encouraging online consumers into making better food choices
Sweet preferences and sugar consumption of 4- and 5-year-old children
Fruit consumption of boys (8–11 years) is related to preferences for sour taste
Optimisation of difference testing with 9–12 year old children
Sensory specific satiety and intake
Prediction of children's flavour preferences. Effect of age and stability in reported preferences
Motivating instructions increases children's taste sensitivity
Health labelling can influence taste perception and use of table salt for reduced-sodium products
Objective To investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups. Design Within-subject design. Setting Sensory laboratory. Subjects Participants ( n 50, mean age 34·8 ( sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sod…
Parents’ food choice motives and their associations with children’s food preferences
Objective The objective was to investigate parents’ motives for selecting foods for their children and the associations between these motives and children’s food preferences. Design Cross-sectional survey. A modified version of the Food Choice Questionnaire was used to assess parents’ food choice motives. Parents also reported children’s liking/disliking of 176 food and beverage items on 5-point Likert scales. Patterns of food choice motives were…
Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat
Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults ( n = 61, mean age…
Identifying opportunities for strengthening advice to enhance vegetable liking in the early years of life
Objective: To prioritise and refine a set of evidence-informed statements into advice messages to promote vegetable liking in early childhood, and to determine applicability for dissemination of advice to relevant audiences. Design: A nominal group technique (NGT) workshop and a Delphi survey were conducted to prioritise and achieve consensus (≥70 % agreement) on thirty evidence-informed maternal (perinatal and lactation stage), infant (complemen…
Encouraging online consumers into making better food choices
The future of online or web-based research. Have you been Botted
Understanding the barriers to plant-based dietary change
Facilitating sustainable dietary transitions is crucial for addressing the climate crisis, yet changing individual eating behaviours - particularly in meat-centric food cultures - remains challenging. This study examines different psychological factors underlying plant-based eating, with a focus on meat-centric meal perception - the tendency to view meat as the essential component of a proper meal. Data were collected via an online questionnaire …
Psychology (12 works) · Food Science (9 works) · Medicine (7 works) · Chemistry (5 works) · Biochemical Analysis and Sensing Techniques (4 works) · Biology (4 works) · Taste (4 works) · Computer Science (3 works) · Consumer Attitudes and Food Labeling (3 works) · Developmental psychology (3 works)