IBL Tool - Digital Library

Digital Library

Journal description

All volumes of the corresponding journal

All issues of the corresponding volume

All articles of the corresponding issues

50 results found

no	title	author	magazine	year	volume	issue	page(s)	type
1	A nightmare glocal discussion. What are the ingredients of Paella Valenciana?	Vidal-González, P.			27	C	p.	article
2	Assessment of dry-aged beef from commercial aging locations across the United States	Lancaster, Jessica M.			27	C	p.	article
3	Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers	Breda, Cristiana			27	C	p.	article
4	Characterizing the properties of hybrid meat burgers made with pulses and chicken	Chandler, Sarah L.			27	C	p.	article
5	Comparison of microbiological quality of various sushi types from sushi kiosks, restaurants and retail	Hulankova, R.			27	C	p.	article
6	Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults	Liu, Jing			27	C	p.	article
7	Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	Méndez Lagunas, Lilia L.			27	C	p.	article
8	Determination of quality parameters and gluten free macaron production from carob fruit and sorghum	Bissar, Sarra			27	C	p.	article
9	Determining the effective factors on restaurant customers’ plate waste	Cerrah, Sinecan			27	C	p.	article
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.	article
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.	article
12	Development of Taband restaurant rating scale utilizing mixed methods	Sezgin, Erkan			27	C	p.	article
13	Development of the coffee Taster’s emotion wheel for the coffee drinking experience	Souza, Clarisse Machado de			27	C	p.	article
14	Does local cuisine influence the image of a World Heritage destination and subsequent loyalty to that destination?	Huete-Alcocer, Nuria			27	C	p.	article
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.	article
16	Edible films to improve quality and shelf life of fresh tortillas	Serrano, Carmo			27	C	p.	article
17	Editorial Board				27	C	p.	article
18	Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	Vinauskienė, Rimantė			27	C	p.	article
19	Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate	Bölek, Sibel			27	C	p.	article
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.	article
21	Evaluating olive oil tourism experiences based on the segmentation of demand	Pulido-Fernández, Juan Ignacio			27	C	p.	article
22	Experimental social entrepreneurship model in gastronomy: The case of Ebru Baybara Demir as a social gastronomy entrepreneur	Eris, Engin Deniz			27	C	p.	article
23	Food thickening agents: Sources, chemistry, properties and applications - A review	Himashree, P			27	C	p.	article
24	From waste to a new sustainable ingredient in the kitchen: Red king crab abdominal flap (Paralithodes camtschaticus)	Rodríguez Valerón, Nabila			27	C	p.	article
25	Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	Cirlincione, Fortunato			27	C	p.	article
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.	article
27	Gastrophysics: Getting creative with pairing flavours	Spence, Charles			27	C	p.	article
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.	article
29	How to define gastronomic identity from Cultural Studies: The Peruvian case	Del Pozo Arana, Carlos			27	C	p.	article
30	Impact to culinary chefs' individual innovativeness levels on service innovation performance	Tugay, Onur			27	C	p.	article
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.	article
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.	article
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.	article
34	Nutritional content of the street food purchased in Chișinău, Moldova: Opportunity for policy action	Sousa, Sofia			27	C	p.	article
35	On the use of ambient odours to influence the multisensory experience of dining	Spence, Charles			27	C	p.	article
36	Pairing beer and food in social media: Is it an image worth more than a thousand words?	Arellano-Covarrubias, Araceli			27	C	p.	article
37	Preparation and characterization of churro dough with malt bagasse flour	de Oliveira Silva, Mariana			27	C	p.	article
38	Public meals as a platform for culinary action? Tweens’ and teens’ acceptance of a new plant-based food	Westling, Magnus			27	C	p.	article
39	Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes	Moro, Thaisa de Menezes Alves			27	C	p.	article
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.	article
41	Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes	Ben Farhat, Mouna			27	C	p.	article
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.	article
43	Street food in Palermo: Traditions and market perspectives	Sgroi, Filippo			27	C	p.	article
44	Sustainable solid waste management in restaurants: The case of the Ecozinha Institute, Brazil	Kfouri, Tanes			27	C	p.	article
45	Team profiles and roles in Social Gastronomy: A qualitative study in Spain	Navarro-Dols, Jorge			27	C	p.	article
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.	article
47	Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu	Türker, Nuray			27	C	p.	article
48	Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic	Zannou, Oscar			27	C	p.	article
49	Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis	Plata, Alejandro			27	C	p.	article
50	Why do men choose and adhere to a meatless diet?	Banyte, Akvile			27	C	p.	article

50 results found

Koninklijke Bibliotheek - National Library of the Netherlands