| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Cooking-Science-Communication (CSC): The ideal trident to enjoy the dining experience
|
Pérez-Lloréns, José Lucas
|
|
2019
|
16 |
C |
p.
|
article
|
| 2 |
Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes
|
Snitkjær, Pia
|
|
2019
|
16 |
C |
p.
|
article
|
| 3 |
Cotton candy: A gastrophysical investigation
|
Spence, Charles
|
|
2019
|
16 |
C |
p.
|
article
|
| 4 |
Editorial Board
|
|
|
2019
|
16 |
C |
p.
|
article
|
| 5 |
Gastronomic tourism— A way of supplementing tourism in the Andaman & Nicobar Islands
|
Mehul Krishna Kumar, G.
|
|
2019
|
16 |
C |
p.
|
article
|
| 6 |
How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab
|
Frøst, Michael Bom
|
|
2019
|
16 |
C |
p.
|
article
|
| 7 |
Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics
|
Wendin, K.
|
|
2019
|
16 |
C |
p.
|
article
|
| 8 |
Making sustainable foods (such as jellyfish) delicious
|
Youssef, Jozef
|
|
2019
|
16 |
C |
p.
|
article
|
| 9 |
MasterChef recipes and takeaway foods: How do they compare?
|
Coffey, Jaclyn
|
|
2019
|
16 |
C |
p.
|
article
|
| 10 |
Mise-en-place: Learning across disciplines
|
Schlegel, Claudia
|
|
2019
|
16 |
C |
p.
|
article
|
| 11 |
Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi
|
Burgos, Verónica Elizabeth
|
|
2019
|
16 |
C |
p.
|
article
|
| 12 |
Reading the plate
|
Spence, Charles
|
|
2019
|
16 |
C |
p.
|
article
|
| 13 |
Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core
|
de Farias, Yuri Buratto
|
|
2019
|
16 |
C |
p.
|
article
|
| 14 |
Senior Foodies:A developing niche market in gastronomic tourism
|
Balderas-Cejudo, A.
|
|
2019
|
16 |
C |
p.
|
article
|
| 15 |
Soft matter physics meets the culinary arts: From polymers to jellyfish
|
Pedersen, Mie T.
|
|
2019
|
16 |
C |
p.
|
article
|
| 16 |
Sous-vide cooking of meat: A Maillarized approach
|
Ruiz-Carrascal, Jorge
|
|
2019
|
16 |
C |
p.
|
article
|
| 17 |
Study the lactic acid bacteria content in traditional fermented Indian drink: Kanji
|
Lamba, Joshita
|
|
2019
|
16 |
C |
p.
|
article
|
| 18 |
Tamales texture properties as a function of corn endosperm type
|
Cruz-Vazquez, Celia
|
|
2019
|
16 |
C |
p.
|
article
|
| 19 |
Teaching science to chefs: The benefits, challenges and opportunities
|
Christensen, Morten
|
|
2019
|
16 |
C |
p.
|
article
|
| 20 |
The importance of the visual aesthetics of colours in food at a workday lunch
|
Paakki, M.
|
|
2019
|
16 |
C |
p.
|
article
|
| 21 |
The sensory acceptance and profile of Indonesian sambal-terasi: Impact of terasi type and concentration
|
Damanik Ambarita, Mery Tambaria
|
|
2019
|
16 |
C |
p.
|
article
|
| 22 |
Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly
|
Spence, Charles
|
|
2019
|
16 |
C |
p.
|
article
|
Journal description