Jos Mojet

Wageningen University & Research — Netherlands

Neuroscience · Life Sciences

15h-index1.2kcitations26works0.02yr avg
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Research Topics

Olfactory and Sensory Function Studies(14), Sensory Analysis and Statistical Methods(12), Biochemical Analysis and Sensing Techniques(9), Advanced Chemical Sensor Technologies(5), Multisensory perception and integration(5)

Publications26 total

List of contributors
Elsevier eBooks·2022
Familiarity, monotony or variety
Elsevier eBooks·2022
Complexity of Consumer Perception
Elsevier eBooks·2018· 16 cited
List of Contributors
Elsevier eBooks·2018
The Dynamics of Liking
2017· 1 cited
Sensory Memory
2017· 1 cited
List of contributors
Elsevier eBooks·2016
Flavor Memory
Elsevier eBooks·2016· 4 cited
Effects of starting weaning exclusively with vegetables on vegetable intake at the age of 12 and 23 months
Appetite·2014· 46 cited
Selecting food. The contribution of memory, liking, and action
Appetite·2014· 5 cited
Chemosensory Performance Questionnaire--Adapted
PsycTESTS Dataset·2014
Effects of repeated exposure to either vegetables or fruits on infant’s vegetable and fruit acceptance at the beginning of weaning
Food Quality and Preference·2013· 106 cited
Same–Different Reaction Times to Odors: Some Unexpected Findings
Chemosensory Perception·2012· 16 cited
The role of novelty detection in food memory
Acta Psychologica·2011· 49 citedOpen Access
The influence of information about organic production and fair trade on preferences for and perception of pineapple
Food Quality and Preference·2007· 127 citedOpen Access
Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink
Appetite·2006· 54 cited
Workshop summary: The role of memory in food choice and liking
Food Quality and Preference·2006· 8 citedOpen Access
Electro-olfactograms are present when odorous stimuli have not been perceived
Neuroscience Letters·2006· 27 citedOpen Access
Differences in perception of sweet and savoury waffles between elderly and young subjects
Food Quality and Preference·2005· 63 citedOpen Access
A new sensory vocabulary for crisp and crunchy dry model foods
Food Quality and Preference·2005· 119 cited
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Frequent Co-authors

E.P. Köster(8), Egon Peter Köster(5), Garmt Dijksterhuis(3), Stefanie Kremer(3), Jan H.A. Kroeze(3), Per Møller(3), A.A.M. Poelman(2), René de Wijk(2), C. Barends(2), J.H.M. de Vries(2), Cees de Graaf(2), Sylvie Issanchou(2), Claire Sulmont‐Rossé(2), Thomas Hummel(2), Sijmen de Jong(2), Valentina Parma(2), Umberto Castiello(2), John Prescott(2), Richard J. Stevenson(2), David M.H. Thomson(2)