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Wissenschaftliche Studien

Fromm Jo-Ann, Bubser Elena, Warschburger Petra, Maier-Nöth Andrea, Klingshirn, Astrid (2024): Ernährungskompetenz in Familien: Wissensstand, Bedarfe und Optimierungspotentiale. Hauswirtschaft und Wissenschaft (72) 2024, ISSN 2626-0913. https://haushalt-wissenschaft.de doi: 10.23782/HUW_02_2024

Maier-Nöth, Andrea (2023): The Development of Healthy Eating and Food Pleasure in Infancy. In: Rogacion JM (ed): Intersections of Nutrition: Retracing Yesterday, Redefining Tomorrow. 97th Nestlé Nutrition Institute Workshop, June 2022. Nestlé Nutr Inst Workshop Ser. Basel, Karger, 2023, vol 97, pp 62–71 (DOI: 10.1159/000529008).

Fromm, J-A., Winkler, G., Warschburger, P., Klingshirn, A., Maier-Nöth. A.S. (2023). Nudging in daycare catering. An overview of interventions to promote healthy eating. Ernährungs Umschau, 70, 94–101.

Maier-Nöth, Andrea (2022). Early Development of Food Preferences in Origins and modification of food preferences in infants. Book Chapter in: World Review of Nutrition and Dietetics, S. 126, Karger Book.

Knörle-Schiegg A., Maier-Nöth A.S. (2022). Immer der Nase nach. Der Geruchsinn, ein wichtiges Sinnesorgan zur Entwicklung von genussvollem und gesundem Essverhalten bei Kleinkindern. In: ASU Zeitschrift für medizinische Prävention, Ausgabe 57, 07, 417–418.

Maier-Nöth, Andrea (2019): Early Development of Food Preferences and Healthy Eating Habits in Infants and Young Children. In: C. J. Henry et al. (Hrsg.): Nurturing a healthy generation of children: research gaps and opportunities. Nestlé Nutrition Institute Workshop, 91. Basel, Freiburg: Karger 2019, S. 11–20.

Maier-Nöth, A., Schaal, B., Leathwood, P., Issanchou, S. (2016) The Lasting Influences of Early Food-Related Variety Experience: A Longitudinal Study of Vegetable Acceptance from 5 Months to 6 Years in Two Populations. PLoS ONE 11(3): e0151356. doi:10.1371/journal.pone.0151356.

Kruseman, M., Bucher Della Torre, S., Eyer, C., Maier, A.S. (2013). Alimentation en crèche: des menus équilibrés ne présagent pas d’apports nutritionnels adéquats. Cahiers de Nutrition et diététique,48, 240-247.

Maier, A.S., Leathwood, P.D., Pineau, N., Issanchou, S. (2011). Influence of early weaning practices on acceptance of vegetables in 15- and 36-month-old children. Alimentarium Booklet.

Maier, A.S., Leathwood, P.D., Schaal, B., Issanchou, S. (2010). Sensorialité et Diversification Alimentaire. Journal Médecine et Enfance, 30, 71-78.

Maier, A.S., Moskowitz, H., Beckley, J., Ashman, H. (2009). Using Mind-Set Information About Health, Pleasure and Function to Understand Consumer Choices in Bottled Water. The Open Food Science Journal, 3, 42-61.

Maier, A.S. (2009). Influences sur l’acceptation des aliments dans la petite enfance. Alimentarium Booklet. Moskowitz, H., Reisner, M., Maier, A.S. (2009). Creating food concepts to guide product development and marketing. In: An integrated approach to New Food Product Development, by Moskowitz, Saguy & Straus (Editor), CRC Press, New York, USA.

Maier, A.S. (2008). L’aillaitement et le mode de diversification alimentaire influence l’acceptation de flaveur. L’eveil du gout et son impact sur les conduites alimentaires. 16ème congres national de l’AFPA. Le Pediatre, XLIV: 227, 31-32.

Maier, A.S., Blossfeld, I., Leathwood, P.D. (2008). L’expérience précoce de la variété sensorielle et ses conséquences sur l’alimentation future. Enfance, 3, 231-240.

Maier, A.S., Chabanet C, Schaal B, Leathwood PD, Issanchou SN (2008). Breastfeeding and experience with variety early in weaning increase infants’ acceptance of new foods for up to two months. Clinical Nutrition, 27, 849-857.

Maier, A.S., Chabanet, C., Schaal, B., Issanchou, S., Leathwood, P. (2007). Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants. Food Quality and Preference, 18, 1023-1032.

Maier, A.S., Chabanet, C., Schaal, B., Leathwood, P., Issanchou, S. (2007). Food-related sensory experience from birth through weaning: Contrasted patterns in 2 nearby European regions. Appetite, 49, 429-440.

Maier, A.S., Vickers, Z., & Inman, J.J. (2007). Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors. Appetite, 49, 419–428.

Leathwood, P. & Maier, A.S (2005). Early influences on taste preferences. Feeding during Late Infancy and Early Childhood: Impact on Health. Nestlé Nutrition Workshop Series Paediatric Program. 56, pp. 127-141.

Bagnato, L., Sorci, M., Antonini, G., Baruffa, G., Maier, A.S., Leathwood, P, Thiran, J.-Ph. (2007). Robust infants face tracking using active appearance models: A mixed state condensation approach. Paper from the International Conference on Image Processing (ICIP), 2007.

Maier, A.S., Flores, L. (2005). Creating a Cyberspace Innovation Machine. In: Concept research in food product design and development. Moskowitz, Porretta & Silcher (Editor), Blackwell Publishing, Iowa, USA.

Maier, A.S., Flores, L., Moskowitz, H.R. (2005). Hearing the voice of the consumer and designing product and position concepts for a healthful salad dressing. Journal of Food Products Marketing.

Beckley, H.; Hollis, H., Maier, A.S., Moskowitz, H.R. (2004) What Features Drive Rated Burger Craveability – At The Concept Level? Journal of Sensory Studies, 19; 27-47.

Moskowitz, H.R., Maier, A.S., Beckley, J., Flores, L. (2004). Hispanic and non-Hispanic responses to concepts for four foods. Journal of Sensory Studies, 19, 459-485.

Maier, A.S., Flores, L., & Moskowitz, H.R. (2004). Accelerating product development by understanding weak signals and strong communications: The case of bottled water. Journal of Food Products Marketing (Haworth Press).

Maier, A.S. (2003). Sensory-Specific Satiety and switching pattern among flavors of potato chips, MSc Thesis, University of Minnesota, St Paul, USA.

Maier, A.S., Flores, L., Moskowitz, H.R. (2003). Accelerating development by understanding weak signals and strong communications: The case of a wholesome bread that delights consumers. Food Quality and Preference, 14, 327-339.