| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A cross-cultural comparison of the attitudes of employees towards the presence of traditional foods in business menus
|
Kocaman, Emel Memis
|
|
2018
|
13 |
C |
p. 10-15
|
artikel
|
| 2 |
Alwana oil: The traditional Amazigh olive oil of the Pre Rif (Northern Morocco)
|
Guillaume, D.
|
|
2018
|
13 |
C |
p. 90-94
|
artikel
|
| 3 |
Characterization of taste and micronutrient content of rock oysters (Crassostrea nippona) and Pacific oysters (Crassostrea gigas) in Japan
|
Yuasa, Masahiro
|
|
2018
|
13 |
C |
p. 52-57
|
artikel
|
| 4 |
Chef's sabbatical: An analysis of chef's gastronomic research through culinary tourism
|
Baldwin, Watson
|
|
2018
|
13 |
C |
p. 65-72
|
artikel
|
| 5 |
Contemporary fusion foods: How are they to be defined, and when do they succeed/fail?
|
Spence, Charles
|
|
2018
|
13 |
C |
p. 101-107
|
artikel
|
| 6 |
Foundations for an analysis of the gastronomic experience: From product to process
|
Martínez de Albeniz, Iñaki
|
|
2018
|
13 |
C |
p. 108-116
|
artikel
|
| 7 |
“Jastrow's Bistable Bite”: What happens when visual Bistable illusion meets the culinary arts?
|
Youssef, Jozef
|
|
2018
|
13 |
C |
p. 16-24
|
artikel
|
| 8 |
Mental representation of domestic cooking operations among Japanese consumers
|
Minami, Yuko
|
|
2018
|
13 |
C |
p. 38-46
|
artikel
|
| 9 |
Predicting bacterial behaviour in sous vide food
|
Stringer, Sandra Caroline
|
|
2018
|
13 |
C |
p. 117-128
|
artikel
|
| 10 |
Seafood safety at home: Knowledge and practices
|
Mol, Sühendan
|
|
2018
|
13 |
C |
p. 95-100
|
artikel
|
| 11 |
Sensory analysis and observational study in an experimental restaurant: Pilot study
|
Iborra-Bernad, C.
|
|
2018
|
13 |
C |
p. 47-51
|
artikel
|
| 12 |
Sommelier training – Dialogue seminars and repertory grid method in combination as a pedagogical tool
|
Herdenstam, Anders P.F.
|
|
2018
|
13 |
C |
p. 78-89
|
artikel
|
| 13 |
Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods
|
Cabrera-Trujillo, María Alejandra
|
|
2018
|
13 |
C |
p. 58-64
|
artikel
|
| 14 |
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
|
Lafarga, Tomás
|
|
2018
|
13 |
C |
p. 134-139
|
artikel
|
| 15 |
The quest for umami: Can sous vide contribute?
|
Clausen, Mathias P.
|
|
2018
|
13 |
C |
p. 129-133
|
artikel
|
| 16 |
Traditional preparation of Achu, a cultural keystone dish in western Cameroon
|
Grimaldi, Ilaria Maria
|
|
2018
|
13 |
C |
p. 25-28
|
artikel
|
| 17 |
Understanding the structure of ganache: Link between composition and texture
|
Saglio, Aurelie
|
|
2018
|
13 |
C |
p. 29-37
|
artikel
|
| 18 |
Vegan foods: Mimic meat products in the Italian market
|
Bedin, Elisa
|
|
2018
|
13 |
C |
p. 1-9
|
artikel
|
| 19 |
Why are animate dishes so disturbing?
|
Spence, Charles
|
|
2018
|
13 |
C |
p. 73-77
|
artikel
|
Tijdschrift beschrijving