Markus Stieger
Overview
Explore the profile of Markus Stieger including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
60
Citations
395
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Renzetti S, van den Hoek I, Stieger M, van der Sman R
Food Res Int
. 2025 Mar;
203:115815.
PMID: 40022342
Reducing sugars and fats in cakes often compromises sensory properties, limiting consumer acceptance. This study proposes that the textural changes from 30% fat replacement (using dietary fibres) can be balanced...
2.
Heuven L, van Bruinessen M, Tang C, Stieger M, Lasschuijt M, Forde C
Br J Nutr
. 2024 Sep;
:1-12.
PMID: 39279635
Foods consumed at lower eating rates (ER) lead to reductions in energy intake. Previous research has shown that texture-based differences in eating rateER can reduce meal size. The effect size...
3.
Gonzalez-Estanol K, Pedrotti M, Fontova-Cerda M, Khomenko I, Biasioli F, Stieger M
J Agric Food Chem
. 2024 Mar;
72(12):6723-6734.
PMID: 38478988
This study investigated the effects of chewing rate and food composition on aroma release and perception of composite foods. Bread or sponge cake paired with varying sugar content and viscosity...
4.
Chen Y, Capuano E, Stieger M
Food Res Int
. 2024 Feb;
179:114051.
PMID: 38342550
The aim of this study was to investigate the effects of carrot shape (cube vs. julienne) and oral processing behaviour, specifically chewing time, on bolus properties and bioaccessibility of β-carotene...
5.
Mu S, Stieger M, Boesveldt S
Chem Senses
. 2024 Jan;
49.
PMID: 38175732
Although studies have shown that olfaction may contribute to the perception of tastant, literature is scarce or circumstantial, especially in humans. This study aims to (i) explore whether humans can...
6.
Sturtewagen L, van Mil H, Devezeaux de Lavergne M, Stieger M, Linden E, Odijk T
J Texture Stud
. 2023 Dec;
PMID: 38049369
We have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout...
7.
Mu S, Ni N, Zhu Y, Boesveldt S, Stieger M
Food Res Int
. 2023 Nov;
174(Pt 1):113637.
PMID: 37986482
Foods differing in fat content can be distinguished through olfaction alone. The mechanisms underlying the ability of humans to discriminate between foods differing in fat content through olfaction are underexplored....
8.
Chen Y, Stieger M, Tonies F, Tielens A, Capuano E
Food Funct
. 2023 Oct;
14(21):9792-9802.
PMID: 37843821
Lipids in almonds are naturally encapsulated by cell walls which may reduce the actual metabolizable energy content of almonds. Oral processing increases the accessibility of lipids to digestive enzymes by...
9.
Lyu C, Vonk M, Hayes J, Chen J, Forde C, Stieger M
Curr Res Food Sci
. 2023 Oct;
7:100597.
PMID: 37840696
Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried...
10.
Gonzalez-Estanol K, Khomenko I, Cliceri D, Biasioli F, Stieger M
Food Res Int
. 2023 Apr;
167:112726.
PMID: 37087281
In vivo aroma release and perception of complex food matrices have been underexplored. The aims of this study were to investigate the effects of (i) fat and sugar content of...