Cees de Graaf - Concepedia

Author

Cees de Graaf

Also Known As

C De Graaf, C de Graaf, C. (Kees) de Graaf, C. DE GRAAF, C. De Graaf, C. Graaf, C. d. Graaf, C. de Graaf, C.D. Graaf, CEES DE GRAAF

489

Publications

22K

Citations

H-Index

199

Concepts

All Affiliations

Wageningen University & Research Graduate School Experimental Plant Sciences University Medical Center Utrecht TiFN Unilever (Netherlands)

About

Cees de Graaf is an author at Wageningen University & Research specializing in nutrition, public health, and food choice.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	43	69	5.5K
2	Engineering	4	4	348
3	Education	3	3	188
4	Business	2	2	203
5	Arts	1	1	23

Cees de Graaf

241

Publications

17.3K

Citations

H-Index

Page 1

	Year	Citations
Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance Annet C. Hoek, Pieternel A. Luning, P.L.G. Weijzen, Appetite Food ChoiceCustomer SatisfactionFood MarketingHealth SciencesConsumer Acceptance	2011	710
Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers Annet C. Hoek, Pieternel A. Luning, Annette Stafleu, Appetite Food ChoiceHealth AttitudesNutritionFood MarketingFood Consumption	2004	307
Effect of family style mealtimes on quality of life, physical performance, and body weight of nursing home residents: cluster randomised controlled trial K. Nijs, Cees de Graaf, Frans J. Kok, BMJ	2006	266
Flavor Enhancement of Food Improves Dietary Intake and Nutritional Status of Elderly Nursing Home Residents M.F.A.M. Mathey, Els Siebelink, Cees de Graaf, The Journals of Gerontology Series A	2001	261
The role of emotions in food choice and liking S. Gutjar, Cees de Graaf, Valesca Kooijman, Food Research International Food ChoiceBehavioral SciencesBehavioral Decision MakingAffective VariableAffective Neuroscience	2014	249
Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: a cross-national validation of the Health and Taste Attitude Scales (HTAS) Katariina Roininen, Hely Tuorila, E.H. Zandstra, Appetite MarketingFood ChoiceCustomer SatisfactionTaste Attitude ScalesConsumer Study	2001	245
The effect of viscosity on ad libitum food intake N. Zijlstra, Monica Mars, René A. de Wijk, International Journal of Obesity Experimental NutritionNutritionPhysiologyIngestion	2007	242
Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation Ciarán G. Forde, N. van Kuijk, T. Thaler, Appetite NutritionSensory AttributesFood CompositionFood AnalysisFood Texture	2012	242
Effect of bite size and oral processing time of a semisolid food on satiation N. Zijlstra, René de Wijk, Monica Mars, American Journal of Clinical Nutrition AppetiteNutritionBite SizeFood TexturePublic Health	2009	233
Food Choice and Fat Intake of Adolescents and Adults: Associations of Intakes within Social Networks G.I.J. Feunekes, Cees de Graaf, S. Meyboom, Preventive Medicine ObesityNutritionFood ChoiceFat IntakeSocial Networks	1998	222

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