| 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
|
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