Garmt Dijksterhuis - Concepedia

Author

Garmt Dijksterhuis

Also Known As

Dijksterhuis, G., Dijksterhuis, G.B., FBR Consumer Science & Health, G. B. Dijksterhuis, G. Dijksterhuis, G.B Dijksterhuis, G.B. DIJKSTERHUIS, G.B. Dijksterhuis, GARMT B. DIJKSTERHUIS, GARMT DIJKSTERHUIS

139

Publications

4.1K

Citations

H-Index

141

Concepts

All Affiliations

Wageningen University & Research Royal Agricultural University University of Copenhagen Unilever (Netherlands)Leiden University

About

Garmt Dijksterhuis is an author at Wageningen University & Research specializing in social sciences, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	14	1.1K
2	Engineering	11	12	607
3	Management	9	9	447
4	Education	1	1	15
5	Language Studies	1	1	72

Garmt Dijksterhuis

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
From food structure to texture Clare L. Wilkinson, Garmt Dijksterhuis, Mans Minekus Trends in Food Science & Technology BiologyNutritionFood StructureFood MicrostructureFood Texture	2000	324
Dynamic methods of sensory analysis Garmt Dijksterhuis, John Piggott Trends in Food Science & Technology Computational NeuroscienceSensometricsSensory ScienceDynamic MethodsSensory Systems	2000	190
Effect of background noise on food perception Andy Woods, Ellen Poliakoff, Donna M. Lloyd, Food Quality and Preference Food ChoiceCognitive ScienceNoiseSensory ScienceFood Perception	2010	187
The interpretation of Generalized Procrustes Analysis and allied methods Garmt Dijksterhuis, J. C. Gower Food Quality and Preference Geometric ModelingNumerical AnalysisEngineeringNatural SciencesDeformation Reconstruction	1991	135
New product failure: Five potential sources discussed Garmt Dijksterhuis Trends in Food Science & Technology ReliabilityReliability EngineeringTechnologyEngineeringNew Product Failure	2016	126
Sensory perception of fat in milk Michael Bom Frøst, Garmt Dijksterhuis, Magni Martens Food Quality and Preference NutritionAnimal NutritionSensory PerceptionFood TextureSensory Science	2001	120
A new sensory vocabulary for crisp and crunchy dry model foods Garmt Dijksterhuis, H. Luyten, René de Wijk, Food Quality and Preference NutritionNovel FoodFood StructureFood EngineeringSensometrics	2005	119
An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of sorting carcasses on the slaughter line, main conclusions and recommendations M. Bonneau, P. Walstra, C. Claudi-Magnussen, Meat Science Consumer DissatisfactionAdvertisingAnimal ScienceAgricultural EconomicsManagement	2000	90
An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countries Garmt Dijksterhuis, B. Engel, P. Walstra, Meat Science Animal PhysiologyAnimal TestingCaprineAnimal StudyAnimal Science	2000	90
Assessing panel consonance Garmt Dijksterhuis Food Quality and Preference ManagementEconometricsEconomic AnalysisImpact AssessmentPanel Consonance	1995	90

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