Stefanie Kremer
Stefanie Kremer
FrieslandCampina
Geverifieerd e-mailadres voor frieslandcampina.com
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Salt reduction in foods using naturally brewed soy sauce
S Kremer, J Mojet, R Shimojo
Journal of Food Science 74 (6), S255-S262, 2009
1142009
Food perception with age and its relationship to pleasantness
S Kremer, JHF Bult, J Mojet, JHA Kroeze
Chemical senses 32 (6), 591-602, 2007
952007
A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings
DP Bolhuis, EHM Temme, FT Koeman, MWJ Noort, S Kremer, ...
The Journal of nutrition 141 (12), 2249-2255, 2011
832011
The silver sensory experience–A review of senior consumers’ food perception, liking and intake
EL Doets, S Kremer
Food Quality and Preference 48, 316-332, 2016
632016
Future and potential spending on health 2015–40: development assistance for health, and government, prepaid private, and out-of-pocket health spending in 184 countries
JL Dieleman, M Campbell, A Chapin, E Eldrenkamp, VY Fan, ...
The Lancet 389 (10083), 2005-2030, 2017
582017
Differences in perception of sweet and savoury waffles between elderly and young subjects
S Kremer, J Mojet, JHA Kroeze
Food Quality and Preference 18 (1), 106-116, 2007
572007
Health and quality of life in an aging population–Food and beyond
D Giacalone, K Wendin, S Kremer, MB Frřst, WLP Bredie, V Olsson, ...
Food quality and preference 47, 166-170, 2016
552016
Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink
S Kremer, JHF Bult, J Mojet, JHA Kroeze
Appetite 48 (1), 96-103, 2007
462007
It is not just a meal, it is an emotional experience–A segmentation of older persons based on the emotions that they associate with mealtimes
LC den Uijl, G Jager, C de Graaf, J Waddell, S Kremer
Appetite 83, 287-296, 2014
442014
The influence of olfactory impairment in vital, independently living older persons on their eating behaviour and food liking
S Kremer, N Holthuysen, S Boesveldt
Food Quality and Preference 38, 30-39, 2014
372014
Loss of olfactory function and nutritional status in vital older adults and geriatric patients
N Toussaint, M de Roon, JPCM van Campen, S Kremer, S Boesveldt
Chemical senses 40 (3), 197-203, 2015
312015
Perception of texture and flavor in soups by elderly and young subjects
S Kremer, JOS Mojet, JHA Kroeze
Journal of texture studies 36 (3), 255-272, 2005
302005
Consumer acceptance of salt-reduced “soy sauce” bread over repeated in home consumption
S Kremer, R Shimojo, N Holthuysen, EP Köster, J Mojet
Food quality and preference 28 (2), 484-491, 2013
272013
Fresh, frozen, or ambient food equivalents and their impact on food waste generation in Dutch households
AM Janssen, MA Nijenhuis-de Vries, EPJ Boer, S Kremer
Waste management 67, 298-307, 2017
252017
Consumer acceptance of salt-reduced “soy sauce” foods over rapidly repeated exposure
S Kremer, R Shimojo, N Holthuysen, EP Köster, J Mojet
Food Quality and Preference 27 (2), 179-190, 2013
242013
Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation
MH Vingerhoeds, MA Nijenhuis-de Vries, N Ruepert, H van der Laan, ...
Water research 94, 42-51, 2016
212016
Dutch nutrition and care professionals’ experiences with undernutrition awareness, monitoring, and treatment among community-dwelling older adults: a qualitative study
C Ziylan, A Haveman-Nies, EJI van Dongen, S Kremer, LC de Groot
BMC Nutrition 1 (1), 38, 2015
212015
Effects of the daily consumption of protein enriched bread and protein enriched drinking yoghurt on the total protein intake in older adults in a rehabilitation centre: A …
AJ Van Til, E Naumann, I Cox-Claessens, S Kremer, E Boelsma, ...
The journal of nutrition, health & aging 19 (5), 525-530, 2015
172015
“Welcome on board”: Overall liking and just‐about‐right ratings of airplane meals in three different consumption contexts—laboratory, re‐created airplane, and actual airplane
NTE Holthuysen, MN Vrijhof, RA de Wijk, S Kremer
Journal of Sensory Studies 32 (2), e12254, 2017
162017
Reduced-sodium lunches are well-accepted by uninformed consumers over a 3-week period and result in decreased daily dietary sodium intakes: a randomized controlled trial
AM Janssen, S Kremer, WL van Stipriaan, MWJ Noort, JHM de Vries, ...
Journal of the Academy of Nutrition and Dietetics 115 (10), 1614-1625, 2015
162015
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