Navigation
  • Nutritional psychology
    • Home
    • What is Nutritional Psychology
    • About CNP
    • Our Mission
    • Meet the Team
    • Methods
    • FAQ
  • Education
    • Programs
    • Certificates
    • Courses
      • Overview
      • NP 110
      • NP 120
        • NP 120 Part I
        • NP 120 Part II
      • NP 150
        • NP 150 Part I
        • NP 150 Part II
      • NP 300
        • NP 310
        • NP 320
    • Micro-Degree
    • Course Scholarships
    • Students Login
  • RESEARCH LIBRARY (NPRL)
    • Introduction
    • Membership
    • Adult Population
    • Youth Population
      • Child and Adolescent
      • Neurodevelopmental
      • Maternal
      • Cooking
  • Resources
    • CNP Resources
      • Events
      • CNP News
      • Videos
      • Books
      • Reports
    • Encyclopedia
    • CNP Articles
    • Related Resources
    • Newsletter
  • Get Involved
    • Donate
    • Advocate
      • Introduction
      • Students
      • Professionals
      • Educators
      • Organization Advocacy
      • General
    • Be a Contributor
    • Faces of Nutritional Psychology
      • Faces Home
      • Personal Stories
      • Submission Guidelines
    • Newsletter
    • Research Announcement
  • Membership
    • Introduction
    • LOGIN
  • Contact
  • MEMBER LOGIN
  • STUDENT LOGIN
  • Nutritional psychology
    • Home
    • What is Nutritional Psychology
    • About CNP
    • Our Mission
    • Meet the Team
    • Methods
    • FAQ
  • Education
    • Programs
    • Certificates
    • Courses
      • Overview
      • NP 110
      • NP 120
        • NP 120 Part I
        • NP 120 Part II
      • NP 150
        • NP 150 Part I
        • NP 150 Part II
      • NP 300
        • NP 310
        • NP 320
    • Micro-Degree
    • Course Scholarships
    • Students Login
  • RESEARCH LIBRARY (NPRL)
    • Introduction
    • Membership
    • Adult Population
    • Youth Population
      • Child and Adolescent
      • Neurodevelopmental
      • Maternal
      • Cooking
  • Resources
    • CNP Resources
      • Events
      • CNP News
      • Videos
      • Books
      • Reports
    • Encyclopedia
    • CNP Articles
    • Related Resources
    • Newsletter
  • Get Involved
    • Donate
    • Advocate
      • Introduction
      • Students
      • Professionals
      • Educators
      • Organization Advocacy
      • General
    • Be a Contributor
    • Faces of Nutritional Psychology
      • Faces Home
      • Personal Stories
      • Submission Guidelines
    • Newsletter
    • Research Announcement
  • Membership
    • Introduction
    • LOGIN
  • Contact
Login
MEMBER LOGIN STUDENT LOGIN
Diet and Sensory-Perception

Diet and Sensory-Perception (Adult Population)

The CNP Diet and Sensory-Perception Research Category consolidates research exploring the interconnected relationship between dietary intake and sensory-perception. To view each original study on the open internet, click “Original.” To view the CNP-written abstract summary, click “CNP Summary.” While only some of the CNP-written abstract summaries are available below for free, all abstract summaries are available to CNP members through the CNP Library Membership.

Perceptual salience influences food choices independently of health and taste preferences

  • Karim Maghraby, M.B.B.Ch, M.Sc, Director
  • 21 October 2020
  • Reviewed By CNP STAFF
Logo

This CNP Research Summary is protected. Become a CNP Library Member to access it.

Share this post:

Related Studies

Effect of bite size and oral processing time of a semisolid food on satiation

  • Karim Maghraby, M.B.B.Ch, M.Sc, Director
  • 21 October 2020
  • Reviewed By CNP STAFF

While Zijlstra et al. (2009) has observed the impact of food viscosity on food consumption, the team wants to test whether bite size and oral processing time (OPT) also affect people’s intake when food is readily available for eating. There were 7 test conditions in total, including small (about 5g) or large (~15g) bite sizes. […]

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: A preliminary study with 98 ready-to-eat foods

  • Karim Maghraby, M.B.B.Ch, M.Sc, Director
  • 21 October 2020
  • Reviewed By CNP STAFF

This 2016 study tested the relationship between the level of food processing involved in making a product and people’s glycemic and satiety responses. The food served varied in terms of processing based on the international NOVA classification, which were: raw and minimally processed foods; processed foods; and ultra-processed foods (industrial products made from substances extracted/derived […]

Recent Articles

  • Study Finds Daily Changes in Gut Microbiota Influence Our Stress Response

    Study Finds Daily Changes in Gut...

    September 28 2025
  • Study Finds Added Sugar Linked to Poor Sleep in Young People

    Study Finds Added Sugar Linked to...

    September 13 2025
  • How Expectations Change Our Body’s Response to Food, Study Finds

    How Expectations Change Our Body’s Response...

    August 30 2025

SUPPORT THE FIELD

CNP is a non-profit that relies on our small team of staff and our many dedicated volunteers.

If you find nutritional psychology meaningful, please consider supporting our mission in one of the following ways:

Donate Advocate

We would also love to connect with you on social media!

  • Home
  • Our Mission
  • NP Libraries
  • Advocate
  • FAQ
  • Donate
  • Terms of Use
  • Privacy Policy
Copyright © 2025 The Center for Nutritional Psychology. A registered 501(c)(3) non-profit organization.
By using this website, you accept and agree to our Terms of Use and Privacy Policy. The reproduction and/or use of logos, diagrams, or
written content found on this site without explicit permission from the CNP Board of Directors is strictly prohibited.
avatar

Stay Informed

Subscribe to our monthly NEWSLETTER for the latest information on nutritional psychology courses and developments within CNP.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.