| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A smooth wine? Haptic influences on wine evaluation
|
Wang, Qian Janice
|
|
2018
|
14 |
C |
p. 9-13
|
article
|
| 2 |
Assessing the long-term impact of the molecular gastronomy movement on haute cuisine
|
Spence, Charles
|
|
2018
|
14 |
C |
p. 35-44
|
article
|
| 3 |
Food and beverage dinner combinations, patterns among Swedish adults
|
Scander, Henrik
|
|
2018
|
14 |
C |
p. 20-26
|
article
|
| 4 |
Food in journalistic narratives: A methodological design for the study of food-based contents in daily newspapers
|
Fusté-Forné, Francesc
|
|
2018
|
14 |
C |
p. 14-19
|
article
|
| 5 |
Protection of culinary knowledge generation in Michelin-Starred Restaurants. The Spanish case
|
Vargas-Sánchez, Alfonso
|
|
2018
|
14 |
C |
p. 27-34
|
article
|
| 6 |
Retained ethanol in fried batters prepared with alcoholic beverages
|
Snitkjær, Pia
|
|
2018
|
14 |
C |
p. 77-79
|
article
|
| 7 |
Squids of the North: Gastronomy and gastrophysics of Danish squid
|
Faxholm, Peter Lionet
|
|
2018
|
14 |
C |
p. 66-76
|
article
|
| 8 |
What does the term ‘complexity’ mean in the world of wine?
|
Spence, Charles
|
|
2018
|
14 |
C |
p. 45-54
|
article
|
| 9 |
What is so unappealing about blue food and drink?
|
Spence, Charles
|
|
2018
|
14 |
C |
p. 1-8
|
article
|
| 10 |
World cuisine of seaweeds: Science meets gastronomy
|
Mouritsen, Ole G.
|
|
2018
|
14 |
C |
p. 55-65
|
article
|
Journal description