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Publications - DP (Dieuwerke) Bolhuis PhD MSc

Core Publications

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  Al dente or well done? How the eating rate of a pasta dish can be predicted by the eating rate of its components

  Heuven L, de Graaf C, Forde CG, Bolhuis DP (2023) Food Quality and Preference
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  Application of food texture to moderate oral processing behaviors and energy intake

  Bolhuis DP, Forde CG (2020) Trends in Food Science and Technology
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  Salt promotes passive overconsumption of dietary fat in humans.

  Bolhuis DP, Costanzo A, Newman LP, Keast RSJ. (2016) Journal of Nutrition
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  Consumption with large bite sizes increases food intake and leads to underestimation of the amount consumed.

  Bolhuis DP, Lakemond CMM, de Wijk RA, Luning PA, de Graaf C. (2013) PLoS ONE
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  A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings.

  Bolhuis DP, Temme EH, Koeman F, Noort MWJ, Kremer S, Janssen AM. (2011) Journal of Nutrition

Other publications

ORCID