| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems
|
de Figueiredo Melo Villas Boas, Gabriella
|
|
|
23 |
C |
p.
|
artikel
|
| 2 |
Are you looking for special menu? An examination of variety seeking behavior for Promotional Menu (VaPM) Model
|
Kim, Young Hoon
|
|
|
23 |
C |
p.
|
artikel
|
| 3 |
Characteristics associated with cooking frequency among college students
|
Soldavini, Jessica
|
|
|
23 |
C |
p.
|
artikel
|
| 4 |
Comparison of a flavor enhancer made with locally available ingredients against commercially available Mono Sodium Glutamate
|
Wijayasekara, K.N.
|
|
|
23 |
C |
p.
|
artikel
|
| 5 |
Do metallic-coated cups affect the perception of specialty coffees? An exploratory study
|
Carvalho, Fabiana M.
|
|
|
23 |
C |
p.
|
artikel
|
| 6 |
Edible insects: A food alternative for the sustainable development of the planet
|
Ordoñez-Araque, Roberto
|
|
|
23 |
C |
p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
|
23 |
C |
p.
|
artikel
|
| 8 |
Effect of homogenisation in foam and emulsion mix beverage colloidal system: A case in Teh Tarik
|
Dong-Yan Goh, Wu
|
|
|
23 |
C |
p.
|
artikel
|
| 9 |
Elaboration and quality control of the piracui from trahira (Hoplias malabaricus) during storage
|
Maia Neta, Zélia
|
|
|
23 |
C |
p.
|
artikel
|
| 10 |
Elaboration of a mixed beverage from hibiscus and coconut water: An evaluation of bioactive and sensory properties
|
Carvalho de Castro, José Maria
|
|
|
23 |
C |
p.
|
artikel
|
| 11 |
Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties
|
Leal, Amanda Rodrigues
|
|
|
23 |
C |
p.
|
artikel
|
| 12 |
Ethnic food knowledge of highland pastoral communities in the Himalayas and prospects for its sustainability
|
Kala, Chandra Prakash
|
|
|
23 |
C |
p.
|
artikel
|
| 13 |
Expressionist view of culinary creativity: A culinary theory exercised with specialty coffee
|
Lee, Kai-Sean
|
|
|
23 |
C |
p.
|
artikel
|
| 14 |
Gastronomy in early 19th century Paris: Divergent views of food-writers Grimod de La Reynier and Jean-Anthelme Brillat-Savarin on “the first restaurateur”, Antoine Beauvilliers
|
Fine, Leon G.
|
|
|
23 |
C |
p.
|
artikel
|
| 15 |
Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves
|
Mashiane, Petunia
|
|
|
23 |
C |
p.
|
artikel
|
| 16 |
Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)
|
Ilic, Jovan
|
|
|
23 |
C |
p.
|
artikel
|
| 17 |
Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)
|
Hernandez-Rojas, Ricardo D.
|
|
|
23 |
C |
p.
|
artikel
|
| 18 |
In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour
|
Sharma, Rajan
|
|
|
23 |
C |
p.
|
artikel
|
| 19 |
Microbiological and sensory characterization of kombucha SCOBY for culinary applications
|
Torán-Pereg, Paula
|
|
|
23 |
C |
p.
|
artikel
|
| 20 |
Nomenclature proposal for agricultural food ingredients’ specificity based on place of production and cultivation properties as a tool for research and differentiation
|
Erik André, Schrei
|
|
|
23 |
C |
p.
|
artikel
|
| 21 |
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
|
Schmidt, Charlotte Vinther
|
|
|
23 |
C |
p.
|
artikel
|
| 22 |
Polyphenols and processing degree of food (NOVA system): Determining the association in a university menu
|
Conceição Santos, Dayane Franciely
|
|
|
23 |
C |
p.
|
artikel
|
| 23 |
Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract
|
Korkmaz, Irem Omurtag
|
|
|
23 |
C |
p.
|
artikel
|
| 24 |
Soft gels from bovine colostrum
|
Hege, Judith
|
|
|
23 |
C |
p.
|
artikel
|
| 25 |
Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls
|
Drub, Tainá Fernandes
|
|
|
23 |
C |
p.
|
artikel
|
| 26 |
Tempoyak: Fermented durian paste of Malay ethnic and its functional properties
|
Rajagukguk, Yolanda Victoria
|
|
|
23 |
C |
p.
|
artikel
|
| 27 |
The Pinaceae species, flavor attributes for new culinary spices
|
Valerón, Nabila Rodríguez
|
|
|
23 |
C |
p.
|
artikel
|
| 28 |
Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage
|
Rubio-Castillo, Ángel Eduardo
|
|
|
23 |
C |
p.
|
artikel
|
| 29 |
Umami taste in edible seaweeds: The current comprehension and perception
|
Milinovic, Jelena
|
|
|
23 |
C |
p.
|
artikel
|
| 30 |
Zahtar and its place in culinary culture: Sample of Hatay Cuisine
|
Iflazoglu, Nurhayat
|
|
|
23 |
C |
p.
|
artikel
|
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