Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert von Bult, Johannes H.F., de Wijk, Rene A., Hummel, Thomas

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Aroma exposure time and aroma concentration in relation to satiation von Ramaekers, Mariëlle G., Luning, Pieternel A., Ruijschop, Rianne M. A. J., Lakemond, Catriona M. M., Bult, Johannes H. F., Gort, Gerrit, van Boekel, Martinus A. J. S.

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Food Perception with Age and Its Relationship to Pleasantness von Kremer, Stefanie, Bult, Johannes H.F., Mojet, Jos, Kroeze, Jan H.A.

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Vasodilator efficacy of nitric oxide depends on mechanisms of intracellular calcium mobilization in mouse aortic smooth muscle cells von Van Hove, CE, Van der Donckt, C, Herman, AG, Bult, H, Fransen, P

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Oral texture influences the neural processing of ortho- and retronasal odors in humans von Iannilli, Emilia, Bult, Johannes H.F, Roudnitzky, Natacha, Gerber, Johannes, de Wijk, Rene A, Hummel, Thomas

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Interactions between cell death induced by statins and 7‐ketocholesterol in rabbit aorta smooth muscle cells von Martinet, W, Schrijvers, D M, Timmermans, J‐P, Bult, H

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Effect of gel texture and sucrose spatial distribution on sweetness perception von Mosca, Ana Carolina, van de Velde, Fred, Bult, Johannes H.F., van Boekel, Martinus A.J.S., Stieger, Markus

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Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose von Mosca, Ana Carolina, Velde, Fred van de, Bult, Johannes H.F., van Boekel, Martinus A.J.S., Stieger, Markus

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Investigation of interactions between texture and ortho- and retronasal olfactory stimuli using psychophysical and electrophysiological approaches von Roudnitzky, Natacha, Bult, Johannes H.F., de Wijk, Rene A., Reden, Jens, Schuster, Benno, Hummel, Thomas

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Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride von Noort, Martijn W.J., Bult, Johannes H.F., Stieger, Markus, Hamer, Rob J.

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Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements von de Wijk, René A, Polet, Ilse A, Bult, Johannes H.F, Prinz, Jon F

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Saltiness enhancement by taste contrast in bread prepared with encapsulated salt von Noort, Martijn W.J., Bult, Johannes H.F., Stieger, Markus

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Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink von Kremer, Stefanie, Bult, Johannes H.F., Mojet, Jos, Kroeze, Jan H.A.

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Paraoxonase 1 gene transfer lowers vascular oxidative stress and improves vasomotor function in apolipoprotein E‐deficient mice with pre‐existing atherosclerosis von Guns, P‐J, Assche, T, Verreth, W, Fransen, P, Mackness, B, Mackness, M, Holvoet, P, Bult, H

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Effects of Different Tastants on Parotid Saliva Flow and Composition von Neyraud, E, Heinzerling, C.I, Bult, J.H.F, Mesmin, C, Dransfield, E

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Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity von Mosca, Ana Carolina, van de Velde, Fred, Bult, Johannes H.F., van Boekel, Martinus A.J.S., Stieger, Markus

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Altered Ca2+ handling of smooth muscle cells in aorta of apolipoprotein E-deficient mice before development of atherosclerotic lesions von Van Assche, T, Fransen, P, Guns, P.-J, Herman, A.G, Bult, H

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Nitric oxide as an inhibitory non-adrenergic non-cholinergic neurotransmitter von Bult, H, Boeckxstaens, G. E, Pelckmans, P. A, Jordaens, F. H, Maercke, Y. M. Van, Herman, A. G

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Effect of NaCl and sucrose tastants on protein composition of oral fluid analysed by SELDI-TOF-MS von Silletti, E, Bult, J.H.F, Stieger, M

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Continuous analysis of parotid saliva during resting and short-duration simulated chewing von Neyraud, E, Bult, J.H.F, Dransfield, E

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