Digital Library
Close Browse articles from a journal
     Journal description
       All volumes of the corresponding journal
         All issues of the corresponding volume
                                       All articles of the corresponding issues
 
                             10 results found
no title author magazine year volume issue page(s) type
1 Acceptability of beer produced with dandelion, nettle, and sage Hayward, Lydia

18 C p.
article
2 Consumers’ perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association Roascio-Albistur, Antonella

18 C p.
article
3 Editorial Board
18 C p.
article
4 Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides) Wan, Jiangli

18 C p.
article
5 Gastronomic experience as a factor of motivation in the tourist movements Berbel-Pineda, Juan M.

18 C p.
article
6 Mindful eating: Differences of generations and relationship of mindful eating with BMI Durukan, Arzu

18 C p.
article
7 Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology Lafarga, Tomás

18 C p.
article
8 Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil Sacchi, Raffaele

18 C p.
article
9 Synaesthesia: The multisensory dining experience Spence, Charles

18 C p.
article
10 The texture and preference of “mentsuyu (Japanese noodle soup base) caviar” prepared from sodium alginate and calcium lactate Yuasa, Masahiro

18 C p.
article
                             10 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands