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                             8 results found
no title author magazine year volume issue page(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
 1 2 p. 101-106
6 p.
 article
2 Decoupling the effects of heating and flaming on chemical and sensory changes during flambé cooking Hansen, Christine E.
 2012
 1 2 p. 90-95
6 p.
 article
3 Discourse as driver of innovation in contemporary haute cuisine: The case of elBulli restaurant Pilar Opazo, M.
 2012
 1 2 p. 82-89
8 p.
 article
4 Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate Lee, P.
 2012
 1 2 p. 96-100
5 p.
 article
5 Foreword from the editors 2012
 1 2 p. 81-
1 p.
 article
6 Generating, entrapping and transferring natural aromas to the dish and selected environments Trebolazabala, Josu
 2012
 1 2 p. 107-110
4 p.
 article
7 New concept of desserts with no added sugar Alija, Josean
 2012
 1 2 p. 116-122
7 p.
 article
8 The use of the sea fennel as a new spice-colorant in culinary preparations Renna, Massimiliano
 2012
 1 2 p. 111-115
5 p.
 article
                             8 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands