| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acca sellowiana: Physical-chemical-sensorial characterization and gastronomic potentialities
|
Amaral, Fabiana Mortimer
|
|
2019
|
17 |
C |
p.
|
article
|
| 2 |
Assessing the aesthetic oblique effect in painting and plating
|
Spence, Charles
|
|
2019
|
17 |
C |
p.
|
article
|
| 3 |
A study to reduce the allergen contamination in food-contact surfaces at canteen kitchens
|
Galan-Malo, Patricia
|
|
2019
|
17 |
C |
p.
|
article
|
| 4 |
Bluefin tuna and Cádiz: A pinch of history and gastronomy
|
Pérez-Lloréns, José Lucas
|
|
2019
|
17 |
C |
p.
|
article
|
| 5 |
Chefs meet scientists: GASTRO-SCIENCE-CHEF 2018
|
Mouritsen, Ole G.
|
|
2019
|
17 |
C |
p.
|
article
|
| 6 |
Editorial Board
|
|
|
2019
|
17 |
C |
p.
|
article
|
| 7 |
Exploring innovation in a traditional sweet pastry: Pastel de Nata
|
Oliveira, Sónia
|
|
2019
|
17 |
C |
p.
|
article
|
| 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.
|
article
|
| 9 |
High cooking skills do not lead to healthy mediterranean eating habits. Focus on catering students
|
Altavilla, Cesare
|
|
2019
|
17 |
C |
p.
|
article
|
| 10 |
Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure
|
Lavilla, Maria
|
|
2019
|
17 |
C |
p.
|
article
|
| 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.
|
article
|
| 12 |
On the changing colour of food & drink
|
Spence, Charles
|
|
2019
|
17 |
C |
p.
|
article
|
| 13 |
Personalized rock: A nostalgic fairground revival confection
|
Spence, Charles
|
|
2019
|
17 |
C |
p.
|
article
|
| 14 |
Physiochemical changes in sous-vide and conventionally cooked meat
|
Ayub, Haris
|
|
2019
|
17 |
C |
p.
|
article
|
| 15 |
Sauces: An undiscovered healthy complement in Mexican cuisine
|
Cárdenas-Castro, Alicia Paulina
|
|
2019
|
17 |
C |
p.
|
article
|
| 16 |
The changing role of the chef: A dialogue
|
McBride, Anne E.
|
|
2019
|
17 |
C |
p.
|
article
|
| 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.
|
article
|
Journal description