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 |