| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acceptability of beer produced with dandelion, nettle, and sage
|
Hayward, Lydia
|
|
|
18 |
C |
p.
|
artikel
|
| 2 |
Consumers’ perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association
|
Roascio-Albistur, Antonella
|
|
|
18 |
C |
p.
|
artikel
|
| 3 |
Editorial Board
|
|
|
|
18 |
C |
p.
|
artikel
|
| 4 |
Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)
|
Wan, Jiangli
|
|
|
18 |
C |
p.
|
artikel
|
| 5 |
Gastronomic experience as a factor of motivation in the tourist movements
|
Berbel-Pineda, Juan M.
|
|
|
18 |
C |
p.
|
artikel
|
| 6 |
Mindful eating: Differences of generations and relationship of mindful eating with BMI
|
Durukan, Arzu
|
|
|
18 |
C |
p.
|
artikel
|
| 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.
|
artikel
|
| 8 |
Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil
|
Sacchi, Raffaele
|
|
|
18 |
C |
p.
|
artikel
|
| 9 |
Synaesthesia: The multisensory dining experience
|
Spence, Charles
|
|
|
18 |
C |
p.
|
artikel
|
| 10 |
The texture and preference of “mentsuyu (Japanese noodle soup base) caviar” prepared from sodium alginate and calcium lactate
|
Yuasa, Masahiro
|
|
|
18 |
C |
p.
|
artikel
|
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