| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times
|
Palacios-Pola, Gabriela
|
|
|
25 |
C |
p.
|
article
|
| 2 |
Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch
|
Milde, Laura Beatríz
|
|
|
25 |
C |
p.
|
article
|
| 3 |
Chocolate culture: Preferences, emotional implications and awareness of Italian consumers
|
Merlino, Valentina Maria
|
|
|
25 |
C |
p.
|
article
|
| 4 |
Cooking techniques and nutritional quality of food: A comparison between traditional and innovative ways of cooking
|
Lobefaro, Sabrina
|
|
|
25 |
C |
p.
|
article
|
| 5 |
Culinary nutrition in gastronomic sciences. A review
|
de Tomas, Ignacio
|
|
|
25 |
C |
p.
|
article
|
| 6 |
Development of functional ice cream with egg white hydrolysates
|
López-Martínez, M.I.
|
|
|
25 |
C |
p.
|
article
|
| 7 |
Editorial Board
|
|
|
|
25 |
C |
p.
|
article
|
| 8 |
Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales
|
Celia, Cruz-Vazquez
|
|
|
25 |
C |
p.
|
article
|
| 9 |
Effect of germination on nutritional and bioactive properties of red rice grains and its application in cupcake production
|
Müller, Cibele Pinz
|
|
|
25 |
C |
p.
|
article
|
| 10 |
Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage
|
Yüceer, Muhammed
|
|
|
25 |
C |
p.
|
article
|
| 11 |
Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment
|
Ferigolo, Larissa Pires
|
|
|
25 |
C |
p.
|
article
|
| 12 |
Ethnic food: A microbiological evaluation of black shellfish ceviche that is sold in typical restaurants
|
Orden-Mejía, Miguel A.
|
|
|
25 |
C |
p.
|
article
|
| 13 |
Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients
|
Fernández, Carina L.
|
|
|
25 |
C |
p.
|
article
|
| 14 |
Food traditions and consumer preferences for cured meats: Role of information in geographical indications
|
Sgroi, Filippo
|
|
|
25 |
C |
p.
|
article
|
| 15 |
Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties
|
Pachekrepapol, Ulisa
|
|
|
25 |
C |
p.
|
article
|
| 16 |
Gastronomic experiences as a key element in the development of a tourist destination
|
Mora, David
|
|
|
25 |
C |
p.
|
article
|
| 17 |
G20 summit menus as a means of gastrodiplomacy: Messages to the world via menus
|
Demir, Mahmut
|
|
|
25 |
C |
p.
|
article
|
| 18 |
Improvement of functional couscous formulation using ancient wheat and pseudocereals
|
Cankurtaran, Tekmile
|
|
|
25 |
C |
p.
|
article
|
| 19 |
Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes
|
Domínguez-Fernández, Maite
|
|
|
25 |
C |
p.
|
article
|
| 20 |
Influence of service attributes of food delivery application on customers' satisfaction and their behavioural responses: The IPMA approach
|
Fakfare, Pipatpong
|
|
|
25 |
C |
p.
|
article
|
| 21 |
Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception
|
Ilic, Jovan
|
|
|
25 |
C |
p.
|
article
|
| 22 |
In praise of complexity: From gastronomy to gastrology
|
Martínez de Albeniz, Iñaki
|
|
|
25 |
C |
p.
|
article
|
| 23 |
Interest in food, food quality, satisfaction, and outcomes in a border context: Gender, country of residence and born moderation
|
Toudert, Djamel
|
|
|
25 |
C |
p.
|
article
|
| 24 |
Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects
|
Youssef, Jozef
|
|
|
25 |
C |
p.
|
article
|
| 25 |
Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses
|
Tabak, Tolgahan
|
|
|
25 |
C |
p.
|
article
|
| 26 |
Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production
|
Demir Özer, Ezgi
|
|
|
25 |
C |
p.
|
article
|
| 27 |
Meat cookery for the 18th century female household cook: An unrecognized influence of Menon's La Cuisiniere Bourgeoise (1746)
|
Fine, Leon G.
|
|
|
25 |
C |
p.
|
article
|
| 28 |
Nostalgia in food consumption: Exploratory study among generations in Mexico
|
Espinoza-Ortega, Angélica
|
|
|
25 |
C |
p.
|
article
|
| 29 |
Nutrition competencies in food preparation professionals’ education and training
|
Altavilla, Cesare
|
|
|
25 |
C |
p.
|
article
|
| 30 |
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
|
Frøst, Michael Bom
|
|
|
25 |
C |
p.
|
article
|
| 31 |
Operational effects of using restaurant management system: An assessment according to business features
|
Kocaman, Emel Memis
|
|
|
25 |
C |
p.
|
article
|
| 32 |
Passion fruit nectar sweetened with stevia and sucralose: Is perception affected by the regular consumption of sweeteners or diabetes?
|
Honorio, Alice Raissa
|
|
|
25 |
C |
p.
|
article
|
| 33 |
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment
|
Barbieri, Sara
|
|
|
25 |
C |
p.
|
article
|
| 34 |
Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes
|
Yaruro Cáceres, Nelly Camila
|
|
|
25 |
C |
p.
|
article
|
| 35 |
Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks
|
Bento, Juliana Aparecida Correia
|
|
|
25 |
C |
p.
|
article
|
| 36 |
Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights
|
Gómez-Limia, L.
|
|
|
25 |
C |
p.
|
article
|
| 37 |
Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk
|
OZDEMİR, Yuksel
|
|
|
25 |
C |
p.
|
article
|
| 38 |
Quality evaluation through sensory and image analysis of sponge cake crumb with three thermal egg pre-treatments
|
Teresa Gladys, Cerón-Carrillo
|
|
|
25 |
C |
p.
|
article
|
| 39 |
Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks
|
Keskin, Berkay
|
|
|
25 |
C |
p.
|
article
|
| 40 |
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
|
Peñaranda, Jerson Duvan
|
|
|
25 |
C |
p.
|
article
|
| 41 |
“Stay at home with bakery products” can be public motto of quarantine days in the early period of COVID-19 outbreak: A nutritional infodemiology study
|
Günalan, Elif
|
|
|
25 |
C |
p.
|
article
|
| 42 |
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content
|
Carcelli, Alessandro
|
|
|
25 |
C |
p.
|
article
|
| 43 |
Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces
|
da Silva, Mauriane M.
|
|
|
25 |
C |
p.
|
article
|
| 44 |
The philosophy of taste education: Reading Jacques Puisais as a contemporary humanist-gastronome
|
Ueda, Haruka
|
|
|
25 |
C |
p.
|
article
|
| 45 |
What does the olive oil tourist value at the destination? A criterion for olive oil tourism segmentation
|
Murgado-Armenteros, Eva María
|
|
|
25 |
C |
p.
|
article
|
| 46 |
What is gastronomy for the French? An empirical study on the representation and eating model in contemporary France
|
Ueda, Haruka
|
|
|
25 |
C |
p.
|
article
|
Journal description