nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Antioxidant Activities and Total Phenolics of Pickles Produced from the Edible Mushroom, Agaricus bisporous
|
Ganguli, Abhijit |
|
2007 |
|
2-3 |
p. 131-142 |
artikel |
2 |
Applying Problem-Based Learning to Theoretical Science Course of Culinary Art Education
|
Chang, Ming Hsu |
|
2007 |
|
2-3 |
p. 59-72 |
artikel |
3 |
Body Mass Index (BMI), Perceptions of Portion Size and Knowledge of Energy Intake and Expenditure
|
Edwards, John S. A. |
|
2007 |
|
2-3 |
p. 39-57 |
artikel |
4 |
Body Mass Index (BMI), Perceptions of Portion Size, and Knowledge of Energy Intake and Expenditure—A Pilot Study
|
Edwards, John S. A. |
|
2008 |
|
2-3 |
p. 151-169 |
artikel |
5 |
BOOK REVIEW
|
|
|
2006 |
|
2-3 |
p. 153-157 |
artikel |
6 |
Culinary Education Web Sites
|
Frash, Robert E. |
|
2006 |
|
2-3 |
p. 109-111 |
artikel |
7 |
Culinary Science and Technology-Designed to Meet the Needs of Graduates Seeking Careers as Foodservice Specialists, Caterers, and/or Restaurateurs?
|
Joseph, Hegarty A. |
|
2006 |
|
2-3 |
p. 1-5 |
artikel |
8 |
Culinary Science, Arts, and Technology in the Global Age
|
Hegarty, Joseph A. |
|
2007 |
|
2-3 |
p. 1-3 |
artikel |
9 |
CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS
|
|
|
2006 |
|
2-3 |
p. 57-62 |
artikel |
10 |
CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS
|
|
|
2007 |
|
2-3 |
p. 73-80 |
artikel |
11 |
Defining Gastronomic Identity
|
Harrington, Robert J. |
|
2006 |
|
2-3 |
p. 129-152 |
artikel |
12 |
Deriving Strategic Advantages from Extended Shelf-Life Foods in the Hospitality Sector
|
Rodgers, Svetlana |
|
2007 |
|
2-3 |
p. 111-129 |
artikel |
13 |
Developing an Improved Home-Level Technology for the Production of a Protein-Enriched Nigerian Local Snack, Tofu Pie
|
Omueti, O. |
|
2007 |
|
2-3 |
p. 81-92 |
artikel |
14 |
Editorial Comments
|
|
|
2008 |
|
2-3 |
p. 77-81 |
artikel |
15 |
Effect of Far-Infrared Oven on the Qualities of Bakery Products
|
Shyu, Yung Shin |
|
2008 |
|
2-3 |
p. 105-118 |
artikel |
16 |
Factors Affecting the Choices Young People Make When Selecting Healthy Food: A Conceptual Model
|
Sloan, Philip |
|
2008 |
|
2-3 |
p. 206-220 |
artikel |
17 |
Food Service Employee Satisfaction and Motivation and the Relationship with Learning Food Safety
|
Salazar, John |
|
2006 |
|
2-3 |
p. 93-108 |
artikel |
18 |
Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception
|
Ko, Wen-Hwa |
|
2008 |
|
2-3 |
p. 82-104 |
artikel |
19 |
Gastronomy Tourism
|
Kivela, Jaksa |
|
2006 |
|
2-3 |
p. 39-55 |
artikel |
20 |
Influence of Previous Experiences on Consumers' Reading and Useof Nutritional Information on Food Packages. A Questionnaire StudyInvolving Structural Equation Modeling
|
Svederberg, Eva |
|
2008 |
|
2-3 |
p. 192-205 |
artikel |
21 |
Internet Sites of Current Interest to Culinarians and Culinary Instructors
|
|
|
2007 |
|
2-3 |
p. 109-110 |
artikel |
22 |
Marketing of Dutch Culinary Restaurants
|
Gehrels, Sjoerd A. |
|
2007 |
|
2-3 |
p. 23-37 |
artikel |
23 |
Restaurant Managers' Knowledge of Food Allergies
|
Mandabach, Keith H. |
|
2006 |
|
2-3 |
p. 63-77 |
artikel |
24 |
Studies in Immigrant Restaurants I: Culinary Concepts of Turkish Restaurants in the Netherlands
|
Schulp, Jan Arend |
|
2008 |
|
2-3 |
p. 119-150 |
artikel |
25 |
Technological Developments and the Need for Technical Competencies in Food Services
|
Rodgers, Svetlana |
|
2006 |
|
2-3 |
p. 113-127 |
artikel |
26 |
The Comparative Study of the Culinary Curriculum Between Taiwan and USA
|
Hu, Meng-Lei Monica |
|
2007 |
|
2-3 |
p. 93-107 |
artikel |
27 |
The Development of the Kitchen in the English Country House
|
Scanlon, Nancy |
|
2006 |
|
2-3 |
p. 79-92 |
artikel |
28 |
The Potential Role of Latest Technological Developments Including Industrial Gastronomy in Functional Meal Design
|
Rodgers, Svetlana |
|
2008 |
|
2-3 |
p. 170-187 |
artikel |
29 |
Transfer of Training Efficacy in U.S. Food Safety Accreditation
|
Frash, Robert |
|
2006 |
|
2-3 |
p. 7-38 |
artikel |
30 |
Web Sites of Interest to Culinarians and Culinary Teachers
|
Ruetzler, Tanya |
|
2008 |
|
2-3 |
p. 188-191 |
artikel |
31 |
What Does It Take to Be a Creative Culinary Artist?
|
Lee, Horng Yi-Chun |
|
2007 |
|
2-3 |
p. 5-22 |
artikel |