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Astrid W B van Langeveld

Biographic Data

ID6260864
NAMEAstrid W B van Langeveld
GIVEN NAMESAstrid W B
FAMILY NAMEvan Langeveld
SIGNATUREVAN LANGEVELD A W B
AFFILIATIONSWageningen University & Research
ORCID0000-0002-2747-1510
VERIFIEDYes
TOTAL WORKS4
TOTAL CITATIONS9
AUTHOR COUNT4
EDITOR COUNT0
FIRST PUBLICATION YEAR2016
LATEST PUBLICATION YEAR2018
H-INDEX1
  • Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods

    Open Access•Pey Sze Teo, Astrid W B van Langeveld et al.•ARTICLE•Appetite•2018•Cited by: 9•References: 23

  • A comparison of dietary taste patterns between Malaysia and The Netherlands

    Open Access•Pey Sze Teo, Astrid W B van Langeveld et al.•ARTICLE•Appetite•2018

  • Taste intake patterns according to gender and weight status in the Netherlands

    Open Access•Astrid W B van Langeveld, Pey Sze Teo et al.•ARTICLE•Appetite•2018

  • The relationship between taste and nutrient content in commercially available foods from the United States

    Open Access•Astrid W B van Langeveld, Shannon Gibbons et al.•ARTICLE•Appetite•2016

  • Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods

    Open Access•Pey Sze Teo, Astrid W B van Langeveld et al.•ARTICLE•Appetite•2018•Cited by: 9•References: 23

  • The relationship between taste and nutrient content in commercially available foods from the United States

    Open Access•Astrid W B van Langeveld, Shannon Gibbons et al.•ARTICLE•Appetite•2016

  • Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods

    Open Access•Pey Sze Teo, Astrid W B van Langeveld et al.•ARTICLE•Appetite•2018•Cited by: 9•References: 23

  • A comparison of dietary taste patterns between Malaysia and The Netherlands

    Open Access•Pey Sze Teo, Astrid W B van Langeveld et al.•ARTICLE•Appetite•2018

  • Taste intake patterns according to gender and weight status in the Netherlands

    Open Access•Astrid W B van Langeveld, Pey Sze Teo et al.•ARTICLE•Appetite•2018

Psychology (4 works) · Taste (4 works) · Food Science (3 works) · Chemistry (2 works) · Culinary Culture and Tourism (2 works) · Advanced Chemical Sensor Technologies (1 works) · Biochemical Analysis and Sensing Techniques (1 works) · Biology (1 works) · Demography (1 works) · Developmental psychology (1 works)

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