Thomas Thaler

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BACKGROUND Previous studies with model foods have shown that softer textures lead to higher eating rates and higher ad libitum food intake and higher intensity of salt taste has been shown to result in a lower ad libitum food intake. These observations have yet to be replicated in the context of realistic solid hot meal components. AIM The objective of(More)
BACKGROUND The modern food supply is often dominated by a large variety of energy dense, softly textured foods that can be eaten quickly. Previous studies suggest that particular oral processing characteristics such as large bite size and lack of chewing activity contribute to the low satiating efficiency of these foods. To better design meals that promote(More)
Membrane crystals of the light-harvesting chlorophyll a/b protein complex from pea chloroplasts were investigated using electron microscopy and image analysis. The membrane crystals formed upon precipitation of the detergent-solubilized complex with mono- and divalent cations in the presence of small amounts of Triton X-100. The crystalline fraction(More)
The failure in the past to acknowledge the limits of water supply and to decouple economic development from water demand has resulted in a water dependent growth model currently threatened by increasing scarcity and droughts. Consequently, there is now an urgent need to use sparse water resources in a more sustainable and efficient way. This demands a(More)
A coevolutionary perspective is adopted to understand the dynamics of exposure to mountain hazards in the European Alps. A spatially explicit, object-based temporal assessment of elements at risk to mountain hazards (river floods, torrential floods, and debris flows) in Austria and Switzerland is presented for the period from 1919 to 2012. The assessment is(More)
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