| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A conceptual study of the strategic role of gastronomy in tourism destinations
|
Seyitoğlu, Faruk
|
|
|
21 |
C |
p.
|
article
|
| 2 |
Applying food enzymes in the kitchen
|
Collados, Ana
|
|
|
21 |
C |
p.
|
article
|
| 3 |
Avocado jelly: Formulation and optimization of an avocado gel using hydrocolloids
|
López-Ramírez, Alicia Marisol
|
|
|
21 |
C |
p.
|
article
|
| 4 |
Characterization and volatile profile of passion fruit spirit
|
Oliveira, Patrícia Natielly
|
|
|
21 |
C |
p.
|
article
|
| 5 |
Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts
|
Barbosa, Mariana Luciene Santos
|
|
|
21 |
C |
p.
|
article
|
| 6 |
Charcoal bread: Physicochemical and textural properties, in vitro digestibility, and dough rheology
|
Gonzalez, Manolo
|
|
|
21 |
C |
p.
|
article
|
| 7 |
Consumer behavior in confinement times: Food choice and cooking attitudes in Spain
|
Romeo-Arroyo, E.
|
|
|
21 |
C |
p.
|
article
|
| 8 |
Editorial Board
|
|
|
|
21 |
C |
p.
|
article
|
| 9 |
Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation
|
Aviles, M. Victoria
|
|
|
21 |
C |
p.
|
article
|
| 10 |
Effect of process modifications and binding materials on textural properties of rice noodles
|
Kasunmala, I.G.G.
|
|
|
21 |
C |
p.
|
article
|
| 11 |
Gastronomic tourism in Greece and beyond: A thorough review
|
Pavlidis, George
|
|
|
21 |
C |
p.
|
article
|
| 12 |
Gastronomy as a real agent of social change
|
Navarro-Dols, Jorge
|
|
|
21 |
C |
p.
|
article
|
| 13 |
How does it taste? Appreciation of insect-based snacks and its determinants
|
Cicatiello, Clara
|
|
|
21 |
C |
p.
|
article
|
| 14 |
Impact of restaurants in the development of gastronomic tourism
|
Bertan, Serkan
|
|
|
21 |
C |
p.
|
article
|
| 15 |
Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study
|
Mora, María
|
|
|
21 |
C |
p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 18 |
Mexican edible flowers: Cultural background, traditional culinary uses, and potential health benefits
|
Mulík, Stanislav
|
|
|
21 |
C |
p.
|
article
|
| 19 |
Microalgae: From staple foodstuff to avant-garde cuisine
|
Pérez-Lloréns, José Lucas
|
|
|
21 |
C |
p.
|
article
|
| 20 |
Modern Malaysian Cuisine: Identity, culture, or modern-day fad?
|
Zainal Abidin, Muhammad Rezza
|
|
|
21 |
C |
p.
|
article
|
| 21 |
Profiling young consumers’ perceptions of GMO products: A case study on Italian undergraduate students
|
Palmieri, Nadia
|
|
|
21 |
C |
p.
|
article
|
| 22 |
Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes
|
Okamoto, Yoko
|
|
|
21 |
C |
p.
|
article
|
| 23 |
The “art” of creative food experiences: A dimension-based typology
|
Viljoen, Adam
|
|
|
21 |
C |
p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
Journal description