Texture, not flavor, determines expected satiation of dairy products
Authors:
- Annette StafleuASAnnette Stafleu
- Monica MarsMMMonica Mars
- Jeffrey M. BrunstromJBJeffrey M. Brunstrom
- Cees de GraafCGCees de Graaf
Abstract
No abstract availableKeywords
This publication has 37 references indexed in Scilit:
- ‘Expected satiety’ changes hunger and fullness in the inter-meal intervalAppetite, 2011
- Food liking, familiarity and expected satiation selectively influence portion size estimation of snacks and caloric beverages in menAppetite, 2010
- Effect of Salt Intensity on Ad Libitum Intake of Tomato Soup Similar in Palatability and on Salt Preference after ConsumptionChemical Senses, 2010
- Perceived volume, expected satiation, and the energy content of self-selected mealsAppetite, 2010
- Appetite control: methodological aspects of the evaluation of foodsObesity Reviews, 2010
- How Many Calories Are on Our Plate? Expected Fullness, Not Liking, Determines Meal‐size SelectionObesity, 2009
- Measuring ‘expected satiety’ in a range of common foods using a method of constant stimuliAppetite, 2008
- Liquid calories and the failure of satiety: how good is the evidence?Obesity Reviews, 2003
- EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITYJournal of Sensory Studies, 1992
- ACQUIRED SENSORY CONTROL OF SATIATION IN MANBritish Journal of Psychology, 1976