| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acceptability of insect ingredients by innovative student chefs: An exploratory study
|
Dion-Poulin, Alexandra
|
|
|
24 |
C |
p.
|
article
|
| 2 |
Aesthetic plating and motivation in context
|
Velasco, Carlos
|
|
|
24 |
C |
p.
|
article
|
| 3 |
Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion
|
Igual, Marta
|
|
|
24 |
C |
p.
|
article
|
| 4 |
Analysis of food waste and sustainability behavior in Turkish television cooking shows
|
Bölükbaş, Rabia
|
|
|
24 |
C |
p.
|
article
|
| 5 |
A new trend in gastronomy: Culinary medicine chef
|
Mutlu, Hayrettin
|
|
|
24 |
C |
p.
|
article
|
| 6 |
Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition
|
Cordeiro, Tânia
|
|
|
24 |
C |
p.
|
article
|
| 7 |
Attributes of the service that influence and predict satisfaction in typical gastronomy
|
Carvache-Franco, Mauricio
|
|
|
24 |
C |
p.
|
article
|
| 8 |
Characteristics of some beverages adjusted with stevia extract, and persistence of steviol glycosides in the mouth after consumption
|
Yildiz, Melis
|
|
|
24 |
C |
p.
|
article
|
| 9 |
Chefs and artists in dialogue – about the use of food as a sensual and conceptual medium in contemporary art and cuisine
|
Bröcker, Felix
|
|
|
24 |
C |
p.
|
article
|
| 10 |
Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses
|
Santos, Kamila L.
|
|
|
24 |
C |
p.
|
article
|
| 11 |
Consumer and food changes in Mexican households during maximal contingency in the COVID-19 pandemic
|
Espinoza-Ortega, Angélica
|
|
|
24 |
C |
p.
|
article
|
| 12 |
Consumers’ knowledge, attitudes and willingness to pay for aquaponic products in Spain and Latin America
|
Suárez-Cáceres, Gina Patricia
|
|
|
24 |
C |
p.
|
article
|
| 13 |
Development of a no added sugar kombucha beverage based on germinated corn
|
Francisco, Álvarez Ron
|
|
|
24 |
C |
p.
|
article
|
| 14 |
Editorial Board
|
|
|
|
24 |
C |
p.
|
article
|
| 15 |
Effect of whey protein and mixed flours on the quality parameters of gluten-free breads
|
Komeroski, Marina R.
|
|
|
24 |
C |
p.
|
article
|
| 16 |
Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France
|
Baptista, Iuri
|
|
|
24 |
C |
p.
|
article
|
| 17 |
Explaining seasonal patterns of food consumption
|
Spence, Charles
|
|
|
24 |
C |
p.
|
article
|
| 18 |
Fatty acid in raw and heated coconut oil in eleven coconut oil food preparations analysed by gas chromatography
|
Azevedo, Emmanuela Prado de Paiva
|
|
|
24 |
C |
p.
|
article
|
| 19 |
Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey
|
Eren, Ramazan
|
|
|
24 |
C |
p.
|
article
|
| 20 |
Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
|
Atalar, Ilyas
|
|
|
24 |
C |
p.
|
article
|
| 21 |
Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)
|
Abenoza, María
|
|
|
24 |
C |
p.
|
article
|
| 22 |
Influence of raw/roasted terebinth (Pistacia Terebinthus L.) on the selected quality characteristics of sponge cakes
|
Köten, Mehmet
|
|
|
24 |
C |
p.
|
article
|
| 23 |
Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese
|
Pinheiro, Julia Silva
|
|
|
24 |
C |
p.
|
article
|
| 24 |
Innovation in online food delivery: Learnings from COVID-19
|
Gavilan, Diana
|
|
|
24 |
C |
p.
|
article
|
| 25 |
Manyisig: The culinary heritage significance of Sisig in Angeles City, Pampanga, Philippines
|
Cadiogan, Darren Jesley
|
|
|
24 |
C |
p.
|
article
|
| 26 |
Michelin stars shine brightly, but are they profitable?
|
Daries, Natalia
|
|
|
24 |
C |
p.
|
article
|
| 27 |
Motivation and preferences of Portuguese consumers' towards sea urchin roe
|
Lourenço, Sílvia
|
|
|
24 |
C |
p.
|
article
|
| 28 |
Neophobia and seaweed consumption: Effects on consumer attitude and willingness to consume seaweed
|
Losada-Lopez, Chema
|
|
|
24 |
C |
p.
|
article
|
| 29 |
Náttúra by Kitchen Theory: An immersive multisensory dining concept
|
Youssef, Jozef
|
|
|
24 |
C |
p.
|
article
|
| 30 |
Nudging plant-based meals through the menu
|
Perez-Cueto, Federico J.A.
|
|
|
24 |
C |
p.
|
article
|
| 31 |
Nutritional content of ready-to-eat meals sold in groceries in Hungary
|
AlOudat, Mohannad
|
|
|
24 |
C |
p.
|
article
|
| 32 |
Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents
|
Ribeiro dos Santos, Raquel Anne
|
|
|
24 |
C |
p.
|
article
|
| 33 |
Production of Monascus pigments by solid-state cultivation of wheat grains and application in bread formulations
|
Parmigiani Monteiro, Aline Bessa
|
|
|
24 |
C |
p.
|
article
|
| 34 |
Pâte à Choux, a Love Story: Expressions of a culinarian
|
Lee, Kai-Sean
|
|
|
24 |
C |
p.
|
article
|
| 35 |
Quality of the parenchymatous tissue of Opuntia and its use in the development of set yogurt
|
Bernardino-Nicanor, Aurea
|
|
|
24 |
C |
p.
|
article
|
| 36 |
Representations of food among vegetarians in Brazil: A psychosocial approach
|
Polli, Gislei Mocelin
|
|
|
24 |
C |
p.
|
article
|
| 37 |
Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking
|
Yoko, Sato
|
|
|
24 |
C |
p.
|
article
|
| 38 |
Street food in New York City: Perspectives from a holiday market
|
Fusté-Forné, Francesc
|
|
|
24 |
C |
p.
|
article
|
| 39 |
Temporal trends in food preferences and their association with overweight/obesity among children in China
|
Li, Lei
|
|
|
24 |
C |
p.
|
article
|
| 40 |
The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt
|
Cândido de Souza, Weysser Felipe
|
|
|
24 |
C |
p.
|
article
|
| 41 |
The contextual understandings of eating: A practice theoretical approach to Swedish business travellers’ meals
|
Sundqvist, Joachim
|
|
|
24 |
C |
p.
|
article
|
| 42 |
The current state and future trends of space nutrition from a perspective of astronauts' physiology
|
Bychkov, Aleksey
|
|
|
24 |
C |
p.
|
article
|
| 43 |
The more you know: The equivocal effects of prior knowledge on preferences for hunted vs. farmed wild boar meat
|
Demartini, Eugenio
|
|
|
24 |
C |
p.
|
article
|
| 44 |
Use of freeze-dried aromatic herbs with quality organoleptic characteristics in gastronomic products
|
Ramírez Monsalve, Juliana
|
|
|
24 |
C |
p.
|
article
|
| 45 |
When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants
|
Carrillo Ocampo, Julia C.
|
|
|
24 |
C |
p.
|
article
|
Journal description