Markus Stieger

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 11

Top Topics

Gas Chromatography Mass Spectrometry

Top Venues

Journal of agricultural and food chemistry

Chemical senses

Food & function

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. Journal of agricultural and food chemistry 72 (12) (2024)
Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. Journal of agricultural and food chemistry 72 (12) (2024)
Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. Journal of agricultural and food chemistry (2024)
Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. Journal of agricultural and food chemistry 72 (12) (2024)
Shuo Mu, Markus Stieger, Sanne Boesveldt
Can humans smell tastants? Chemical senses 49 (2024)
Shuo Mu, Markus Stieger, Sanne Boesveldt
Can humans smell tastants? Chemical senses 49 (2024)
Shuo Mu, Markus Stieger, Sanne Boesveldt
Can humans smell tastants? Chemical senses 49 (2024)
Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. Journal of agricultural and food chemistry 72 (12) (2024)
Karina Gonzalez-Estanol, Marieke van Bruinessen, Franco Biasioli, Markus Stieger
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods. Journal of food science (2023)
Karina Gonzalez-Estanol, Maddalena Libardi, Franco Biasioli, Markus Stieger
Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity. Food & function 13 (9) (2022)
Arianne van Eck, Michele Pedrotti, Rutger Brouwer, Arpavee Supapong, Vincenzo Fogliano, Elke Scholten, Franco Biasioli, Markus Stieger
In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods. Journal of agricultural and food chemistry 69 (35) (2021)