| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A fuzzy segmentation study of gastronomical experience
|
Martín, Juan Carlos
|
|
|
22 |
C |
p.
|
artikel
|
| 2 |
Barley bread with improved sensory and antioxidant properties
|
Robles-Ramírez, María del Carmen
|
|
|
22 |
C |
p.
|
artikel
|
| 3 |
Capturing diversity and cultural drivers of food choice in eastern India
|
Samaddar, Arindam
|
|
|
22 |
C |
p.
|
artikel
|
| 4 |
Contemporary foods – Can they become new comfort foods or simply mimic them?
|
Rodrigues Arruda Pinto, Vinícius
|
|
|
22 |
C |
p.
|
artikel
|
| 5 |
Creative Cities of Gastronomy: Towards relationship between city and countryside
|
Forleo, Maria Bonaventura
|
|
|
22 |
C |
p.
|
artikel
|
| 6 |
Current uses of Andean Roots and Tuber Crops in South American gourmet restaurants
|
Luziatelli, Gaia
|
|
|
22 |
C |
p.
|
artikel
|
| 7 |
Demystifying thickener classes food additives though molecular gastronomy
|
Gomes, Lígia Rebelo
|
|
|
22 |
C |
p.
|
artikel
|
| 8 |
Development of gluten-free corn bread enriched with anchovy flour using TOPSIS multi-criteria decision method
|
Yılmaz, Volkan Arif
|
|
|
22 |
C |
p.
|
artikel
|
| 9 |
3D food printing of as the new way of preparing food: A review
|
Mantihal, Sylvester
|
|
|
22 |
C |
p.
|
artikel
|
| 10 |
Diffusion of elBulli’s innovation: Rate of adoption in Allrecipes and Epicurious
|
Jimenez-Mavillard, Antonio
|
|
|
22 |
C |
p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
|
22 |
C |
p.
|
artikel
|
| 12 |
Effect of Prosopis cineraria (L) druce pods and camel milk for nutritional enrichment in traditionally fermented minor millet's drink
|
Saraswat, Poornima
|
|
|
22 |
C |
p.
|
artikel
|
| 13 |
Effects of different cooking techniques on bioactive contents of leafy vegetables
|
Mehmood, Arif
|
|
|
22 |
C |
p.
|
artikel
|
| 14 |
Effects of moisture content and expansion method on the technological and sensory properties of white popcorn
|
Cañizares, Lázaro da Costa Corrêa
|
|
|
22 |
C |
p.
|
artikel
|
| 15 |
Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis
|
Okamoto, Yoko
|
|
|
22 |
C |
p.
|
artikel
|
| 16 |
Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK
|
Erhard, Ainslee L.
|
|
|
22 |
C |
p.
|
artikel
|
| 17 |
Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant
|
Clodoveo, Maria Lisa
|
|
|
22 |
C |
p.
|
artikel
|
| 18 |
How the sustainability of your recipes?
|
Chiang, Chin-I.
|
|
|
22 |
C |
p.
|
artikel
|
| 19 |
Indigenous crops and cultural dynamics in the markets of Nakuru County, Kenya
|
Fontefrancesco, Michele Filippo
|
|
|
22 |
C |
p.
|
artikel
|
| 20 |
Influence of the addition of chia seeds and germinated seeds and sprouts on the nutritional and beneficial properties of yogurt
|
Eker, Merve Eda
|
|
|
22 |
C |
p.
|
artikel
|
| 21 |
Kombucha: Review
|
Coelho, Raquel Macedo Dantas
|
|
|
22 |
C |
p.
|
artikel
|
| 22 |
Meal identity as practice - Towards an understanding of business travellers’ meal practices
|
Sundqvist, Joachim
|
|
|
22 |
C |
p.
|
artikel
|
| 23 |
Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties
|
Sánchez-Villa, Carlos Enrique
|
|
|
22 |
C |
p.
|
artikel
|
| 24 |
Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat
|
Babikova, Julia
|
|
|
22 |
C |
p.
|
artikel
|
| 25 |
Overcoming the food neophobia towards science-based cooked food: The supplier perspective
|
Cifci, Ibrahim
|
|
|
22 |
C |
p.
|
artikel
|
| 26 |
Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods
|
Ashaolu, Tolulope J.
|
|
|
22 |
C |
p.
|
artikel
|
| 27 |
Physicochemical characteristics of protein isolates from native and germinated chickpea cultivars and their noodle quality
|
Sofi, Sajad Ahmad
|
|
|
22 |
C |
p.
|
artikel
|
| 28 |
Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers
|
da Silva, Lorena Aguiar
|
|
|
22 |
C |
p.
|
artikel
|
| 29 |
Quality, sensorial and textural properties of einkorn and durum bulgur produced with several methods
|
Arif Yılmaz, Volkan
|
|
|
22 |
C |
p.
|
artikel
|
| 30 |
Reasons for eating insects? Responses and reflections among Swedish consumers
|
Nyberg, M.
|
|
|
22 |
C |
p.
|
artikel
|
| 31 |
Safeguarding Grandma's fermented beverage recipes for food security: Food safety challenges
|
Kavsara, Hasan Kaan
|
|
|
22 |
C |
p.
|
artikel
|
| 32 |
Say Gouda, say cheese: Travel narratives of a food identity
|
Fusté-Forné, Francesc
|
|
|
22 |
C |
p.
|
artikel
|
| 33 |
Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study
|
Wendin, K.
|
|
|
22 |
C |
p.
|
artikel
|
| 34 |
Spices used in Mevlevi cuisine and their functional features
|
Sormaz, Ümit
|
|
|
22 |
C |
p.
|
artikel
|
| 35 |
Teaching mise-en-place: Student perceptions of the cooking pro forma process
|
Fisher, Hennie
|
|
|
22 |
C |
p.
|
artikel
|
| 36 |
The effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkey
|
Sanli̇er, Nevin
|
|
|
22 |
C |
p.
|
artikel
|
| 37 |
The Fat Flip - Sensory profiles of four dishes in which butter was replaced with extra virgin olive oil
|
Guinard, Jean-Xavier
|
|
|
22 |
C |
p.
|
artikel
|
| 38 |
The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking
|
Oosone, Saki
|
|
|
22 |
C |
p.
|
artikel
|
| 39 |
Umami potential of Nordic squid (Loligo forbesii)
|
Schmidt, Charlotte Vinther
|
|
|
22 |
C |
p.
|
artikel
|
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