This research investigates the consumer behaviour of different generations towardsplant-based drinks in the Netherlands and Canada, aiming to provide insights for moreeffective generational marketing targeting. The research identifies the motives behindpurchasing decisions and highlights notable differences …

This study analyzes the consumer behavior of different generations regarding plant-based drinks in the Netherlands and Canada. Dutch Millennials prefer pea-based milk, while Generation Z shows a broader preference; in Canada, generational differences are less pronounced. Purchase motives vary: social …

Communication between healthcare professionals and deaf patients has been particularly challenging during the COVID-19 pandemic. We have explored the possibility to automatically translate phrases that are frequently used in the diagnosis and treatment of hospital patients, in particular phrases related …

The following research project was designed to increase brand recognition and awareness for Lagerwal, a vibrant new beer garden and venue for cultural events located in Amsterdam North. Lagerwal wants to establish itself in Amsterdam's vibrant hospitality scene and aims to target millennials (23-35) …

INTRODUCTION: The characteristics and impact of mouthfeel, temperature, smell, and taste alterations in patients with COVID-19 at a long term are yet not well known. In this study, these characteristics and their impact on daily life and quality of life (QoL) were assessed, six to ten months after infection, …

The aim of this study was to evaluate the impact of the implementation of an Oral Care Program on home care nurses' attitudes and knowledge about oral health (care) and the impact on older people's oral health. A pre-post study, without a control group, was conducted. A preventive Oral Care Program (OCP) …

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells …

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells …

OBJECTIVE: The objective was to assess swallowing, mouth opening and speech function during the first year after radiation-based treatment (RT(+)) after introduction of a dedicated preventive rehabilitation program for stage III-IV oropharyngeal carcinoma (OPC). METHODS: Swallowing, mouth opening and …

Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10 free nucleotides by reversed phase and mixed-mode …