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                             39 results found
no title author magazine year volume issue page(s) type
1 A fuzzy segmentation study of gastronomical experience Martín, Juan Carlos
22 C p.
 article
2 Barley bread with improved sensory and antioxidant properties Robles-Ramírez, María del Carmen
22 C p.
 article
3 Capturing diversity and cultural drivers of food choice in eastern India Samaddar, Arindam
22 C p.
 article
4 Contemporary foods – Can they become new comfort foods or simply mimic them? Rodrigues Arruda Pinto, Vinícius
22 C p.
 article
5 Creative Cities of Gastronomy: Towards relationship between city and countryside Forleo, Maria Bonaventura
22 C p.
 article
6 Current uses of Andean Roots and Tuber Crops in South American gourmet restaurants Luziatelli, Gaia
22 C p.
 article
7 Demystifying thickener classes food additives though molecular gastronomy Gomes, Lígia Rebelo
22 C p.
 article
8 Development of gluten-free corn bread enriched with anchovy flour using TOPSIS multi-criteria decision method Yılmaz, Volkan Arif
22 C p.
 article
9 3D food printing of as the new way of preparing food: A review Mantihal, Sylvester
22 C p.
 article
10 Diffusion of elBulli’s innovation: Rate of adoption in Allrecipes and Epicurious Jimenez-Mavillard, Antonio
22 C p.
 article
11 Editorial Board
22 C p.
 article
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.
 article
13 Effects of different cooking techniques on bioactive contents of leafy vegetables Mehmood, Arif
22 C p.
 article
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.
 article
15 Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis Okamoto, Yoko
22 C p.
 article
16 Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK Erhard, Ainslee L.
22 C p.
 article
17 Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant Clodoveo, Maria Lisa
22 C p.
 article
18 How the sustainability of your recipes? Chiang, Chin-I.
22 C p.
 article
19 Indigenous crops and cultural dynamics in the markets of Nakuru County, Kenya Fontefrancesco, Michele Filippo
22 C p.
 article
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.
 article
21 Kombucha: Review Coelho, Raquel Macedo Dantas
22 C p.
 article
22 Meal identity as practice - Towards an understanding of business travellers’ meal practices Sundqvist, Joachim
22 C p.
 article
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.
 article
24 Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat Babikova, Julia
22 C p.
 article
25 Overcoming the food neophobia towards science-based cooked food: The supplier perspective Cifci, Ibrahim
22 C p.
 article
26 Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods Ashaolu, Tolulope J.
22 C p.
 article
27 Physicochemical characteristics of protein isolates from native and germinated chickpea cultivars and their noodle quality Sofi, Sajad Ahmad
22 C p.
 article
28 Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers da Silva, Lorena Aguiar
22 C p.
 article
29 Quality, sensorial and textural properties of einkorn and durum bulgur produced with several methods Arif Yılmaz, Volkan
22 C p.
 article
30 Reasons for eating insects? Responses and reflections among Swedish consumers Nyberg, M.
22 C p.
 article
31 Safeguarding Grandma's fermented beverage recipes for food security: Food safety challenges Kavsara, Hasan Kaan
22 C p.
 article
32 Say Gouda, say cheese: Travel narratives of a food identity Fusté-Forné, Francesc
22 C p.
 article
33 Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study Wendin, K.
22 C p.
 article
34 Spices used in Mevlevi cuisine and their functional features Sormaz, Ümit
22 C p.
 article
35 Teaching mise-en-place: Student perceptions of the cooking pro forma process Fisher, Hennie
22 C p.
 article
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.
 article
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.
 article
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.
 article
39 Umami potential of Nordic squid (Loligo forbesii) Schmidt, Charlotte Vinther
22 C p.
 article
                             39 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands