Jos Mojet - Concepedia

Author

Jos Mojet

Wageningen University & Research

Also Known As

J. Mojet, JOS MOJET, Jos Mojet, Mojet, Jos

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Wageningen University & Research University of Copenhagen Utrecht University Unilever (Netherlands)

About

Jos Mojet is an author at Wageningen University & Research specializing in food quality, social sciences, and cognitive science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	380
2	Public Health	4	4	260
3	Medicine	3	3	378
4	Business	2	2	163
5	Management	1	1	36

Jos Mojet

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Taste Perception with Age: Generic or Specific Losses in Supra-threshold Intensities of Five Taste Qualities? Jos Mojet Chemical Senses NutritionAgingIntensity DiscriminationSensory ScienceSupra-threshold Intensity Perception	2003	226
Taste perception with age: pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities Jos Mojet, E. Christ-Hazelhof, Johannes Heidema Food Quality and Preference Threshold SensitivityCognitive ScienceBehavioral NeuroscienceTaste QualitiesSensory Science	2004	173
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, Food Quality and Preference Food ChoiceOrganic ProductionEconomicsFood MarketingConsumer Choice	2007	127
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
Effects of repeated exposure to either vegetables or fruits on infant’s vegetable and fruit acceptance at the beginning of weaning C. Barends, J.H.M. de Vries, Jos Mojet, Food Quality and Preference Food ChoiceNutritionDietary ExposureInfant ’ SEarly Life Exposure	2013	106
Differences in perception of sweet and savoury waffles between elderly and young subjects Stefanie Kremer, Jos Mojet, Jan H.A. Kroeze Food Quality and Preference Savoury WafflesCognitive ScienceGeriatricsYoung SubjectsSocial Sciences	2005	63
Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink Stefanie Kremer, Johannes H.F. Bult, Jos Mojet, Appetite Food ChoiceNutritionFood ChemistryBehavioral SciencesAge-associated Chemosensory Losses	2006	54
PERCEPTION OF TEXTURE AND FLAVOR IN SOUPS BY ELDERLY AND YOUNG SUBJECTS Stefanie Kremer, Jos Mojet, Jan H.A. Kroeze Journal of Texture Studies NutritionFlavoromicsFood AppreciationSensory Science (Early Childhood Education)Sensory Science	2005	54
The role of novelty detection in food memory Léri Morin-Audebrand, Jos Mojet, Claire Chabanet, Acta Psychologica Cognitive ScienceCognitive NeuroscienceNovelty DetectionMemoryCognition	2011	49
Effects of starting weaning exclusively with vegetables on vegetable intake at the age of 12 and 23 months C. Barends, J.H.M. de Vries, Jos Mojet, Appetite NutritionVegetable IntakeInfant NutritionNutrition DevelopmentAgricultural Economics	2014	46

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