6 results
To investigate whether the rate of gastric emptying differs between a low viscosity milk product and an iso-caloric high viscosity milk product.
With the current study we aim to assess early brain responses to different food cues (odours and pictures) and we want to determine how these responses are affected by ad libitum intake of product with a specific flavor (sweet/savoury). We expect to…
To determine appetite responses to different odors (signalling different food products), measured by appetite questionnaires, a food preference task, saliva production and food intake
To investigate responses of the autonomic nervous system (ANS) and facial expressions to sensory-specific satiety.
To determine differences in food cue reactivity between lean individuals and individuals with overweight. We will study behavioural (food choice, food intake, mood ratings) as well as physiological parameters (heart rate, skin conductance, saliva…
The primary objective of this study is to determine whether, oral, or gastric feedback is most important for meal termination (satiation). As a secondary objective we aim to understand how cognitive factors modulate the oral and gastric signals and…