| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A nightmare glocal discussion. What are the ingredients of Paella Valenciana?
|
Vidal-González, P.
|
|
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27 |
C |
p.
|
artikel
|
| 2 |
Assessment of dry-aged beef from commercial aging locations across the United States
|
Lancaster, Jessica M.
|
|
|
27 |
C |
p.
|
artikel
|
| 3 |
Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers
|
Breda, Cristiana
|
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27 |
C |
p.
|
artikel
|
| 4 |
Characterizing the properties of hybrid meat burgers made with pulses and chicken
|
Chandler, Sarah L.
|
|
|
27 |
C |
p.
|
artikel
|
| 5 |
Comparison of microbiological quality of various sushi types from sushi kiosks, restaurants and retail
|
Hulankova, R.
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|
|
27 |
C |
p.
|
artikel
|
| 6 |
Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults
|
Liu, Jing
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|
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27 |
C |
p.
|
artikel
|
| 7 |
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization
|
Méndez Lagunas, Lilia L.
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|
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27 |
C |
p.
|
artikel
|
| 8 |
Determination of quality parameters and gluten free macaron production from carob fruit and sorghum
|
Bissar, Sarra
|
|
|
27 |
C |
p.
|
artikel
|
| 9 |
Determining the effective factors on restaurant customers’ plate waste
|
Cerrah, Sinecan
|
|
|
27 |
C |
p.
|
artikel
|
| 10 |
Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients
|
Chakraborty, Manali
|
|
|
27 |
C |
p.
|
artikel
|
| 11 |
Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin
|
da Silva Faresin, Larissa
|
|
|
27 |
C |
p.
|
artikel
|
| 12 |
Development of Taband restaurant rating scale utilizing mixed methods
|
Sezgin, Erkan
|
|
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27 |
C |
p.
|
artikel
|
| 13 |
Development of the coffee Taster’s emotion wheel for the coffee drinking experience
|
Souza, Clarisse Machado de
|
|
|
27 |
C |
p.
|
artikel
|
| 14 |
Does local cuisine influence the image of a World Heritage destination and subsequent loyalty to that destination?
|
Huete-Alcocer, Nuria
|
|
|
27 |
C |
p.
|
artikel
|
| 15 |
Drinking instead of eating as breakfast in South Korea: In which context do people place food with a beverage?
|
Park, Yeowoon
|
|
|
27 |
C |
p.
|
artikel
|
| 16 |
Edible films to improve quality and shelf life of fresh tortillas
|
Serrano, Carmo
|
|
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27 |
C |
p.
|
artikel
|
| 17 |
Editorial Board
|
|
|
|
27 |
C |
p.
|
artikel
|
| 18 |
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle
|
Vinauskienė, Rimantė
|
|
|
27 |
C |
p.
|
artikel
|
| 19 |
Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate
|
Bölek, Sibel
|
|
|
27 |
C |
p.
|
artikel
|
| 20 |
Effects of sonication on fatty acid chain length and emulsion stability in curry gravy: A potential approach for satiation perception enhancement
|
Lau, Chei-Wei
|
|
|
27 |
C |
p.
|
artikel
|
| 21 |
Evaluating olive oil tourism experiences based on the segmentation of demand
|
Pulido-Fernández, Juan Ignacio
|
|
|
27 |
C |
p.
|
artikel
|
| 22 |
Experimental social entrepreneurship model in gastronomy: The case of Ebru Baybara Demir as a social gastronomy entrepreneur
|
Eris, Engin Deniz
|
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27 |
C |
p.
|
artikel
|
| 23 |
Food thickening agents: Sources, chemistry, properties and applications - A review
|
Himashree, P
|
|
|
27 |
C |
p.
|
artikel
|
| 24 |
From waste to a new sustainable ingredient in the kitchen: Red king crab abdominal flap (Paralithodes camtschaticus)
|
Rodríguez Valerón, Nabila
|
|
|
27 |
C |
p.
|
artikel
|
| 25 |
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health
|
Cirlincione, Fortunato
|
|
|
27 |
C |
p.
|
artikel
|
| 26 |
Gastronomic preparations based on pineapple identified in the municipality of Lebrija, Santander, Colombia, and deconstruction of a traditional recipe
|
López-Mejía, Natali
|
|
|
27 |
C |
p.
|
artikel
|
| 27 |
Gastrophysics: Getting creative with pairing flavours
|
Spence, Charles
|
|
|
27 |
C |
p.
|
artikel
|
| 28 |
Hospitality through negotiations: The performing of everyday meal activities among nursing staff and meal hosts. A qualitative study
|
Jonsson, Ann-Sofie
|
|
|
27 |
C |
p.
|
artikel
|
| 29 |
How to define gastronomic identity from Cultural Studies: The Peruvian case
|
Del Pozo Arana, Carlos
|
|
|
27 |
C |
p.
|
artikel
|
| 30 |
Impact to culinary chefs' individual innovativeness levels on service innovation performance
|
Tugay, Onur
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|
27 |
C |
p.
|
artikel
|
| 31 |
Influence of aqueous yam extract and goat milk casein powder on the characteristics of goat Greek-style yogurt
|
Santos, Ramon Araújo dos
|
|
|
27 |
C |
p.
|
artikel
|
| 32 |
Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques
|
Göksel Saraç, Meryem
|
|
|
27 |
C |
p.
|
artikel
|
| 33 |
Localized agri-food systems: The case of Pecorino Siciliano PDO a food product of the tradition of Mediterranean gastronomy
|
Sgroi, Filippo
|
|
|
27 |
C |
p.
|
artikel
|
| 34 |
Nutritional content of the street food purchased in Chișinău, Moldova: Opportunity for policy action
|
Sousa, Sofia
|
|
|
27 |
C |
p.
|
artikel
|
| 35 |
On the use of ambient odours to influence the multisensory experience of dining
|
Spence, Charles
|
|
|
27 |
C |
p.
|
artikel
|
| 36 |
Pairing beer and food in social media: Is it an image worth more than a thousand words?
|
Arellano-Covarrubias, Araceli
|
|
|
27 |
C |
p.
|
artikel
|
| 37 |
Preparation and characterization of churro dough with malt bagasse flour
|
de Oliveira Silva, Mariana
|
|
|
27 |
C |
p.
|
artikel
|
| 38 |
Public meals as a platform for culinary action? Tweens’ and teens’ acceptance of a new plant-based food
|
Westling, Magnus
|
|
|
27 |
C |
p.
|
artikel
|
| 39 |
Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes
|
Moro, Thaisa de Menezes Alves
|
|
|
27 |
C |
p.
|
artikel
|
| 40 |
Revisiting the “porridge feud” in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices
|
Fooladi, Erik C.
|
|
|
27 |
C |
p.
|
artikel
|
| 41 |
Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes
|
Ben Farhat, Mouna
|
|
|
27 |
C |
p.
|
artikel
|
| 42 |
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality
|
Marco, Estefanía Rodriguez de
|
|
|
27 |
C |
p.
|
artikel
|
| 43 |
Street food in Palermo: Traditions and market perspectives
|
Sgroi, Filippo
|
|
|
27 |
C |
p.
|
artikel
|
| 44 |
Sustainable solid waste management in restaurants: The case of the Ecozinha Institute, Brazil
|
Kfouri, Tanes
|
|
|
27 |
C |
p.
|
artikel
|
| 45 |
Team profiles and roles in Social Gastronomy: A qualitative study in Spain
|
Navarro-Dols, Jorge
|
|
|
27 |
C |
p.
|
artikel
|
| 46 |
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils
|
Ghafoor, Kashif
|
|
|
27 |
C |
p.
|
artikel
|
| 47 |
Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu
|
Türker, Nuray
|
|
|
27 |
C |
p.
|
artikel
|
| 48 |
Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic
|
Zannou, Oscar
|
|
|
27 |
C |
p.
|
artikel
|
| 49 |
Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis
|
Plata, Alejandro
|
|
|
27 |
C |
p.
|
artikel
|
| 50 |
Why do men choose and adhere to a meatless diet?
|
Banyte, Akvile
|
|
|
27 |
C |
p.
|
artikel
|
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