| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Consumer perception of a non-traditional market on sous-vide dishes
|
Roascio - Albistur, Antonella
|
|
2018
|
11 |
C |
p. 20-24
|
article
|
| 2 |
Consumers with high education levels belonging to the millennial generation from Denmark, Greece, Indonesia and Taiwan differ in the level of knowledge on food waste
|
Fοx, Daniel
|
|
2018
|
11 |
C |
p. 49-54
|
article
|
| 3 |
Evaluation of chemical composition and sensory profile in Jerusalem artichoke (Helianthus tuberosus L) tubers: The effect of clones and cooking conditions
|
De Santis, Diana
|
|
2018
|
11 |
C |
p. 25-30
|
article
|
| 4 |
Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review
|
Giordano, Simona
|
|
2018
|
11 |
C |
p. 1-19
|
article
|
| 5 |
High-status food is changing: New gastronomic perspectives
|
Otero, J.
|
|
2018
|
11 |
C |
p. 35-40
|
article
|
| 6 |
“Mirror, mirror on the wall”: Can visual illusions be used to ‘trick’ people into eating less?
|
Spence, Charles
|
|
2018
|
11 |
C |
p. 31-34
|
article
|
| 7 |
Plating influences diner perception of culinary creativity
|
Roque, Jérémy
|
|
2018
|
11 |
C |
p. 55-62
|
article
|
| 8 |
The psychology of condiments: A review
|
Spence, Charles
|
|
2018
|
11 |
C |
p. 41-48
|
article
|
| 9 |
The role of typeface curvilinearity on taste expectations and perception
|
Velasco, Carlos
|
|
2018
|
11 |
C |
p. 63-74
|
article
|
Journal description