nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Acca sellowiana: Physical-chemical-sensorial characterization and gastronomic potentialities
|
Amaral, Fabiana Mortimer |
|
2019 |
17 |
C |
p. |
artikel |
2 |
Assessing the aesthetic oblique effect in painting and plating
|
Spence, Charles |
|
2019 |
17 |
C |
p. |
artikel |
3 |
A study to reduce the allergen contamination in food-contact surfaces at canteen kitchens
|
Galan-Malo, Patricia |
|
2019 |
17 |
C |
p. |
artikel |
4 |
Bluefin tuna and Cádiz: A pinch of history and gastronomy
|
Pérez-Lloréns, José Lucas |
|
2019 |
17 |
C |
p. |
artikel |
5 |
Chefs meet scientists: GASTRO-SCIENCE-CHEF 2018
|
Mouritsen, Ole G. |
|
2019 |
17 |
C |
p. |
artikel |
6 |
Editorial Board
|
|
|
2019 |
17 |
C |
p. |
artikel |
7 |
Exploring innovation in a traditional sweet pastry: Pastel de Nata
|
Oliveira, Sónia |
|
2019 |
17 |
C |
p. |
artikel |
8 |
From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer
|
Eschevins, A. |
|
2019 |
17 |
C |
p. |
artikel |
9 |
High cooking skills do not lead to healthy mediterranean eating habits. Focus on catering students
|
Altavilla, Cesare |
|
2019 |
17 |
C |
p. |
artikel |
10 |
Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure
|
Lavilla, Maria |
|
2019 |
17 |
C |
p. |
artikel |
11 |
Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour
|
Ángel-Rendón, Sara Victoria |
|
2019 |
17 |
C |
p. |
artikel |
12 |
On the changing colour of food & drink
|
Spence, Charles |
|
2019 |
17 |
C |
p. |
artikel |
13 |
Personalized rock: A nostalgic fairground revival confection
|
Spence, Charles |
|
2019 |
17 |
C |
p. |
artikel |
14 |
Physiochemical changes in sous-vide and conventionally cooked meat
|
Ayub, Haris |
|
2019 |
17 |
C |
p. |
artikel |
15 |
Sauces: An undiscovered healthy complement in Mexican cuisine
|
Cárdenas-Castro, Alicia Paulina |
|
2019 |
17 |
C |
p. |
artikel |
16 |
The changing role of the chef: A dialogue
|
McBride, Anne E. |
|
2019 |
17 |
C |
p. |
artikel |
17 |
Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures
|
Kobayashi, Rie |
|
2019 |
17 |
C |
p. |
artikel |