| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Application of flavor network principle of food pairing to Assamese cuisine from North East India
|
Makinei, L.V.
|
|
|
26 |
C |
p.
|
article
|
| 2 |
Cultural dimensions associated with food choice: A survey based multi-country study
|
Djekic, Ilija
|
|
|
26 |
C |
p.
|
article
|
| 3 |
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs
|
Baião, Luís F.
|
|
|
26 |
C |
p.
|
article
|
| 4 |
Editorial Board
|
|
|
|
26 |
C |
p.
|
article
|
| 5 |
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
|
Mena García, Marta
|
|
|
26 |
C |
p.
|
article
|
| 6 |
Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying
|
Tokur, Bahar
|
|
|
26 |
C |
p.
|
article
|
| 7 |
Food products, gastronomy and religious tourism: The resilience of food landscapes
|
Sgroi, Filippo
|
|
|
26 |
C |
p.
|
article
|
| 8 |
Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)
|
Huarte, Estíbaliz
|
|
|
26 |
C |
p.
|
article
|
| 9 |
Impacts of COVID-19 on changing patterns of household food consumption: An intercultural study of three countries
|
Kartari, Asker
|
|
|
26 |
C |
p.
|
article
|
| 10 |
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
|
Aslan, Mine
|
|
|
26 |
C |
p.
|
article
|
| 11 |
Mise en place for gastronomy geography through food: Flavor regions in Turkey
|
Yayla, Önder
|
|
|
26 |
C |
p.
|
article
|
| 12 |
Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes
|
Santos, Kamila L.
|
|
|
26 |
C |
p.
|
article
|
| 13 |
Observations on the formation and textural properties of “tapiocas”, a traditional cassava-based food from the Northeast of Brazil
|
Landim Parente, Gisleânia Dourado
|
|
|
26 |
C |
p.
|
article
|
| 14 |
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability
|
Uribe-Wandurraga, Zaida Natalia
|
|
|
26 |
C |
p.
|
article
|
| 15 |
Practices of deep-frying processes among food handlers in social food services in Navarra, Spain
|
Garayoa, Roncesvalles
|
|
|
26 |
C |
p.
|
article
|
| 16 |
Prediction of the optimum heating duration for potatoes in steam convection ovens
|
Yoshida, Rio
|
|
|
26 |
C |
p.
|
article
|
| 17 |
Seafood in Mediterranean countries: A culinary journey through history
|
Pérez-Lloréns, José Lucas
|
|
|
26 |
C |
p.
|
article
|
| 18 |
Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
|
Noguer-Juncà, Ester
|
|
|
26 |
C |
p.
|
article
|
| 19 |
Some physicochemical and functional properties of the rich fibrous fraction of hardened beans (Phaseolus vulgaris L.) and its addition in the formulation of beverages
|
Sandoval-Peraza, Mukthar
|
|
|
26 |
C |
p.
|
article
|
| 20 |
Tasting ancient Greek modes: Does culinary arts education make a difference?
|
Ozilgen, Sibel
|
|
|
26 |
C |
p.
|
article
|
| 21 |
Tempe: A traditional fermented food of Indonesia and its health benefits
|
Romulo, Andreas
|
|
|
26 |
C |
p.
|
article
|
| 22 |
The effect of bread-making methods on functional and quality characteristics of oat bran blended bread
|
Saka, M.
|
|
|
26 |
C |
p.
|
article
|
| 23 |
The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour
|
Santos, Fernanda G.
|
|
|
26 |
C |
p.
|
article
|
| 24 |
Understanding consumer, consumption, and regional products: A case study on traditional colonial-type cheese from Brazil
|
Steinbach, Juliana
|
|
|
26 |
C |
p.
|
article
|
| 25 |
Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream
|
Velotto, Salvatore
|
|
|
26 |
C |
p.
|
article
|
| 26 |
Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties
|
Chemache, Loucif
|
|
|
26 |
C |
p.
|
article
|
Journal description