nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Application of molecular gastronomy principles to the development of a powdered olive oil and market study aiming at its commercialization
|
Guiné, Raquel P.F. |
|
2012 |
|
2 |
p. 101-106 6 p. |
artikel |
2 |
Consumer perception of food–beverage pairings: The influence of unity in variety and balance
|
Paulsen, Morten T. |
|
2015 |
|
2 |
p. 83-92 10 p. |
artikel |
3 |
Decoupling the effects of heating and flaming on chemical and sensory changes during flambé cooking
|
Hansen, Christine E. |
|
2012 |
|
2 |
p. 90-95 6 p. |
artikel |
4 |
Development and characterization of a new sweet egg-based dessert formulation
|
García, Vanesa |
|
2015 |
|
2 |
p. 72-82 11 p. |
artikel |
5 |
Discourse as driver of innovation in contemporary haute cuisine: The case of elBulli restaurant
|
Pilar Opazo, M. |
|
2012 |
|
2 |
p. 82-89 8 p. |
artikel |
6 |
Editorial Board
|
|
|
2015 |
|
2 |
p. IFC- 1 p. |
artikel |
7 |
Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate
|
Lee, P. |
|
2012 |
|
2 |
p. 96-100 5 p. |
artikel |
8 |
Foreword from the editors
|
Andrés, José |
|
2015 |
|
2 |
p. 61-62 2 p. |
artikel |
9 |
Foreword from the editors
|
|
|
2012 |
|
2 |
p. 81- 1 p. |
artikel |
10 |
Generating, entrapping and transferring natural aromas to the dish and selected environments
|
Trebolazabala, Josu |
|
2012 |
|
2 |
p. 107-110 4 p. |
artikel |
11 |
Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant
|
Krigas, Nikos |
|
2015 |
|
2 |
p. 112-118 7 p. |
artikel |
12 |
Microbiota distribution in sourdough: Influence of high sucrose resistant strains
|
García Vilanova, María |
|
2015 |
|
2 |
p. 98-102 5 p. |
artikel |
13 |
New concept of desserts with no added sugar
|
Alija, Josean |
|
2012 |
|
2 |
p. 116-122 7 p. |
artikel |
14 |
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta
|
Miceli, Alessandro |
|
2015 |
|
2 |
p. 93-97 5 p. |
artikel |
15 |
The Mediterranean Diet between traditional foods and human health: The culinary example of Puglia (Southern Italy)
|
Renna, Massimiliano |
|
2015 |
|
2 |
p. 63-71 9 p. |
artikel |
16 |
The use of the sea fennel as a new spice-colorant in culinary preparations
|
Renna, Massimiliano |
|
2012 |
|
2 |
p. 111-115 5 p. |
artikel |
17 |
Uses of Rhizopus oryzae in the kitchen
|
Cantabrana, Igor |
|
2015 |
|
2 |
p. 103-111 9 p. |
artikel |