nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Cooking-Science-Communication (CSC): The ideal trident to enjoy the dining experience
|
Pérez-Lloréns, José Lucas |
|
2019 |
16 |
C |
p. |
artikel |
2 |
Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes
|
Snitkjær, Pia |
|
2019 |
16 |
C |
p. |
artikel |
3 |
Cotton candy: A gastrophysical investigation
|
Spence, Charles |
|
2019 |
16 |
C |
p. |
artikel |
4 |
Editorial Board
|
|
|
2019 |
16 |
C |
p. |
artikel |
5 |
Gastronomic tourism— A way of supplementing tourism in the Andaman & Nicobar Islands
|
Mehul Krishna Kumar, G. |
|
2019 |
16 |
C |
p. |
artikel |
6 |
How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab
|
Frøst, Michael Bom |
|
2019 |
16 |
C |
p. |
artikel |
7 |
Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics
|
Wendin, K. |
|
2019 |
16 |
C |
p. |
artikel |
8 |
Making sustainable foods (such as jellyfish) delicious
|
Youssef, Jozef |
|
2019 |
16 |
C |
p. |
artikel |
9 |
MasterChef recipes and takeaway foods: How do they compare?
|
Coffey, Jaclyn |
|
2019 |
16 |
C |
p. |
artikel |
10 |
Mise-en-place: Learning across disciplines
|
Schlegel, Claudia |
|
2019 |
16 |
C |
p. |
artikel |
11 |
Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi
|
Burgos, Verónica Elizabeth |
|
2019 |
16 |
C |
p. |
artikel |
12 |
Reading the plate
|
Spence, Charles |
|
2019 |
16 |
C |
p. |
artikel |
13 |
Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core
|
de Farias, Yuri Buratto |
|
2019 |
16 |
C |
p. |
artikel |
14 |
Senior Foodies:A developing niche market in gastronomic tourism
|
Balderas-Cejudo, A. |
|
2019 |
16 |
C |
p. |
artikel |
15 |
Soft matter physics meets the culinary arts: From polymers to jellyfish
|
Pedersen, Mie T. |
|
2019 |
16 |
C |
p. |
artikel |
16 |
Sous-vide cooking of meat: A Maillarized approach
|
Ruiz-Carrascal, Jorge |
|
2019 |
16 |
C |
p. |
artikel |
17 |
Study the lactic acid bacteria content in traditional fermented Indian drink: Kanji
|
Lamba, Joshita |
|
2019 |
16 |
C |
p. |
artikel |
18 |
Tamales texture properties as a function of corn endosperm type
|
Cruz-Vazquez, Celia |
|
2019 |
16 |
C |
p. |
artikel |
19 |
Teaching science to chefs: The benefits, challenges and opportunities
|
Christensen, Morten |
|
2019 |
16 |
C |
p. |
artikel |
20 |
The importance of the visual aesthetics of colours in food at a workday lunch
|
Paakki, M. |
|
2019 |
16 |
C |
p. |
artikel |
21 |
The sensory acceptance and profile of Indonesian sambal-terasi: Impact of terasi type and concentration
|
Damanik Ambarita, Mery Tambaria |
|
2019 |
16 |
C |
p. |
artikel |
22 |
Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly
|
Spence, Charles |
|
2019 |
16 |
C |
p. |
artikel |