A.A.M. Poelman

Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

Saara Laiho, Roderick Williams, A.A.M. Poelman et al. · Food Hydrocolloids · 2017 · 149 citations

Phase Volume, Fat-free Stirred Yoghurts, Rheology +7

The influence of information about organic production and fair trade on preferences for and perception of pineapple

A.A.M. Poelman, Jos Mojet, David H. Lyon et al. · Food Quality and Preference · 2007 · 127 citations · Full text

Food Choice, Organic Production, Economics +13

A Sensory-Diet database: A tool to characterise the sensory qualities of diets

Haidee J. Lease, Gilly A. Hendrie, A.A.M. Poelman et al. · Food Quality and Preference · 2015 · 99 citations

Nutrition, Body Composition, Sensory-diet Database +10

Vegetables and other core food groups: A comparison of key flavour and texture properties

A.A.M. Poelman, Conor M. Delahunty, Cees de Graaf · Food Quality and Preference · 2016 · 76 citations

Food Chemistry, Nutrition, Novel Food +9

The effect of preparation method and typicality of colour on children’s acceptance for vegetables

A.A.M. Poelman, C.M. Delahunty · Food Quality and Preference · 2011 · 69 citations

Food Choice, Nutrition, Preparation Method +10