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                             25 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A conceptual study of the strategic role of gastronomy in tourism destinations Seyitoğlu, Faruk

21 C p.
artikel
2 Applying food enzymes in the kitchen Collados, Ana

21 C p.
artikel
3 Avocado jelly: Formulation and optimization of an avocado gel using hydrocolloids López-Ramírez, Alicia Marisol

21 C p.
artikel
4 Characterization and volatile profile of passion fruit spirit Oliveira, Patrícia Natielly

21 C p.
artikel
5 Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts Barbosa, Mariana Luciene Santos

21 C p.
artikel
6 Charcoal bread: Physicochemical and textural properties, in vitro digestibility, and dough rheology Gonzalez, Manolo

21 C p.
artikel
7 Consumer behavior in confinement times: Food choice and cooking attitudes in Spain Romeo-Arroyo, E.

21 C p.
artikel
8 Editorial Board
21 C p.
artikel
9 Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation Aviles, M. Victoria

21 C p.
artikel
10 Effect of process modifications and binding materials on textural properties of rice noodles Kasunmala, I.G.G.

21 C p.
artikel
11 Gastronomic tourism in Greece and beyond: A thorough review Pavlidis, George

21 C p.
artikel
12 Gastronomy as a real agent of social change Navarro-Dols, Jorge

21 C p.
artikel
13 How does it taste? Appreciation of insect-based snacks and its determinants Cicatiello, Clara

21 C p.
artikel
14 Impact of restaurants in the development of gastronomic tourism Bertan, Serkan

21 C p.
artikel
15 Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study Mora, María

21 C p.
artikel
16 Is there a best technique to cook vegetables? – A study about physical and sensory aspects to stimulate their consumption Torres de Castro, Neide

21 C p.
artikel
17 Making a virtue of necessity: Food education and gastronomy in the Spanish Civil War and post-war period (1936–1952) Tormo-Santamaría, María

21 C p.
artikel
18 Mexican edible flowers: Cultural background, traditional culinary uses, and potential health benefits Mulík, Stanislav

21 C p.
artikel
19 Microalgae: From staple foodstuff to avant-garde cuisine Pérez-Lloréns, José Lucas

21 C p.
artikel
20 Modern Malaysian Cuisine: Identity, culture, or modern-day fad? Zainal Abidin, Muhammad Rezza

21 C p.
artikel
21 Profiling young consumers’ perceptions of GMO products: A case study on Italian undergraduate students Palmieri, Nadia

21 C p.
artikel
22 Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes Okamoto, Yoko

21 C p.
artikel
23 The “art” of creative food experiences: A dimension-based typology Viljoen, Adam

21 C p.
artikel
24 The impact of food neophobia and sensation seeking of foreign tourists on the purchase intention of traditional Turkish food Sivrikaya, Kadri Koray

21 C p.
artikel
25 The intangible heritage in the historical and current cuisine: Multidisciplinary didactic proposal for the teaching and learning of culinary ethnobotany Pascual, Virginia

21 C p.
artikel
                             25 gevonden resultaten
 
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