| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A bibliometric overview of the International Journal of Gastronomy and Food Science: To where is gastronomy research evolving?
|
Şahi̇n, Esra
|
|
|
28 |
C |
p.
|
artikel
|
| 2 |
A fibre syrup for the sugar reduction in fruit filling for bakery application
|
Carcelli, Alessandro
|
|
|
28 |
C |
p.
|
artikel
|
| 3 |
Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity
|
López-Hernández, Abad Arturo
|
|
|
28 |
C |
p.
|
artikel
|
| 4 |
A qualitative framework for the assessment of culinary recipes’ healthiness
|
Camargo, Anice Milbratz de
|
|
|
28 |
C |
p.
|
artikel
|
| 5 |
Characterization and stability of a sweet confection made with alternative sweeteners
|
Campostrini, Florencia Graciela
|
|
|
28 |
C |
p.
|
artikel
|
| 6 |
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy
|
Sgroi, Filippo
|
|
|
28 |
C |
p.
|
artikel
|
| 7 |
Culinary uses of Mexican edible flowers: Recipe analysis
|
Mulík, Stanislav
|
|
|
28 |
C |
p.
|
artikel
|
| 8 |
Determinants of quality, specificity, and stability of emotional episodic memories in a fine-dining context
|
Muñoz, F.
|
|
|
28 |
C |
p.
|
artikel
|
| 9 |
Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk
|
Bekiroglu, Hatice
|
|
|
28 |
C |
p.
|
artikel
|
| 10 |
Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)
|
de Santana Silva, Cíntia
|
|
|
28 |
C |
p.
|
artikel
|
| 11 |
Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis
|
Patrignani, Mariela
|
|
|
28 |
C |
p.
|
artikel
|
| 12 |
Discovering silver market segments in cooking courses: The case of Basque Culinary Center
|
Balderas-Cejudo, Adela
|
|
|
28 |
C |
p.
|
artikel
|
| 13 |
Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?
|
Korkmaz, Koray
|
|
|
28 |
C |
p.
|
artikel
|
| 14 |
Editorial Board
|
|
|
|
28 |
C |
p.
|
artikel
|
| 15 |
Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate
|
Özbal, Buket
|
|
|
28 |
C |
p.
|
artikel
|
| 16 |
Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi
|
Araki, Moe
|
|
|
28 |
C |
p.
|
artikel
|
| 17 |
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle
|
Olcay, Nezahat
|
|
|
28 |
C |
p.
|
artikel
|
| 18 |
Elaboration and validation of an instrument for qualitative assessment of food preparations offered to workers
|
Dohms, Pietra Oselame da Silva
|
|
|
28 |
C |
p.
|
artikel
|
| 19 |
Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification
|
Sahingil, D.
|
|
|
28 |
C |
p.
|
artikel
|
| 20 |
Evaluation of gastronomy education quality in Turkey in terms of faculty members
|
Albayrak, Aslı
|
|
|
28 |
C |
p.
|
artikel
|
| 21 |
Explicating the culinary heritage significance of Filipino kakanin using bibliometrics (1934–2018)
|
De Villa, Bianca Denise M.
|
|
|
28 |
C |
p.
|
artikel
|
| 22 |
Food fears and risk of loss of food heritage: A little-explored effect of food modernity and times of pandemic
|
Quintero-Angel, Mauricio
|
|
|
28 |
C |
p.
|
artikel
|
| 23 |
Foods from banana inflorescences and their antioxidant properties: An exploratory case in Thailand
|
Panyayong, Chunkamol
|
|
|
28 |
C |
p.
|
artikel
|
| 24 |
Food waste in foodservice provided in educational settings: An exploratory study of institutions of early childhood education
|
Filimonau, Viachaslau
|
|
|
28 |
C |
p.
|
artikel
|
| 25 |
Functional probiotic yoghurt production with royal jelly fortification and determination of some properties
|
Kavas, Nazan
|
|
|
28 |
C |
p.
|
artikel
|
| 26 |
Grapefruit peel powder as a functional ingredient in cake production: Effect on the physicochemical properties, antioxidant activity and sensory acceptability of cakes during storage
|
Ukom, Anthony N.
|
|
|
28 |
C |
p.
|
artikel
|
| 27 |
Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood
|
Furey, A.E.
|
|
|
28 |
C |
p.
|
artikel
|
| 28 |
Investigating the microbial terroir of fermented foods produced in a professional kitchen
|
Peraza, Rei
|
|
|
28 |
C |
p.
|
artikel
|
| 29 |
Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul
|
Yi̇ği̇t, Serkan
|
|
|
28 |
C |
p.
|
artikel
|
| 30 |
Italians’ behavior when dining out: Main drivers for restaurant selection and customers segmentation
|
Iofrida, Nathalie
|
|
|
28 |
C |
p.
|
artikel
|
| 31 |
Microbial survival in gourmet hamburger thermally processed by different degrees of doneness
|
Barbosa, Adriana Denisiuk
|
|
|
28 |
C |
p.
|
artikel
|
| 32 |
Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review
|
Ai, Yun
|
|
|
28 |
C |
p.
|
artikel
|
| 33 |
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients
|
Chaturvedi, Smriti
|
|
|
28 |
C |
p.
|
artikel
|
| 34 |
Pasteurised eggs - A food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs
|
Mihalache, Octavian Augustin
|
|
|
28 |
C |
p.
|
artikel
|
| 35 |
Physicochemical, textural, and sensory qualities of pectin/gelatin gummy jelly incorporated with Garcinia atroviridis and its consumer acceptability
|
Renaldi, Gerry
|
|
|
28 |
C |
p.
|
artikel
|
| 36 |
Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour
|
Silva, Lara Maria dos Santos Ferraz e
|
|
|
28 |
C |
p.
|
artikel
|
| 37 |
Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design
|
Forsberg, Sarah
|
|
|
28 |
C |
p.
|
artikel
|
| 38 |
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide
|
Ilic, Jovan
|
|
|
28 |
C |
p.
|
artikel
|
| 39 |
Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement
|
Sissons, Joanna
|
|
|
28 |
C |
p.
|
artikel
|
| 40 |
School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy
|
Donadini, Gianluca
|
|
|
28 |
C |
p.
|
artikel
|
| 41 |
Seaweeds in bakery and farinaceous foods: A mini-review
|
Quitral Ms, Vilma
|
|
|
28 |
C |
p.
|
artikel
|
| 42 |
Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink
|
Youssef, Jozef
|
|
|
28 |
C |
p.
|
artikel
|
| 43 |
Shelf life, physicochemical and antioxidant properties of red cactus pear pulque processed by ohmic heating and by conventional pasteurization
|
Alcántara-Zavala, Alejandra Elizabeth
|
|
|
28 |
C |
p.
|
artikel
|
| 44 |
Social representations of cooking and homemade meals
|
Gugliucci, Vanessa
|
|
|
28 |
C |
p.
|
artikel
|
| 45 |
Sodium content of foods sold in the Czech market
|
Rýdlová, Ladislava
|
|
|
28 |
C |
p.
|
artikel
|
| 46 |
Some physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design
|
Yuksel, Ferhat
|
|
|
28 |
C |
p.
|
artikel
|
| 47 |
Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes
|
Marboh, Vegonia
|
|
|
28 |
C |
p.
|
artikel
|
| 48 |
Substitution of chemically modified corn starch with heat-moisture treated cassava starch in Brazilian pão de queijo
|
Kazerski, Rosemeri Teresinha da Silva
|
|
|
28 |
C |
p.
|
artikel
|
| 49 |
The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread
|
Özcan, Mehmet Musa
|
|
|
28 |
C |
p.
|
artikel
|
| 50 |
The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy
|
Üngüren, Engin
|
|
|
28 |
C |
p.
|
artikel
|
| 51 |
The heritage food concept and its authenticity risk factors - Validation by culinary professionals
|
Almansouri, Mohammad
|
|
|
28 |
C |
p.
|
artikel
|
| 52 |
The Hittite cuisine’s role in the formation of Anatolian culinary culture: An ethnoarchaeological research
|
Aydin, Ayla
|
|
|
28 |
C |
p.
|
artikel
|
| 53 |
The mediating role of destination satisfaction between the perception of gastronomy tourism and consumer behavior during COVID-19
|
Durmaz, Yakup
|
|
|
28 |
C |
p.
|
artikel
|
| 54 |
Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties
|
Aviles, M. Victoria
|
|
|
28 |
C |
p.
|
artikel
|
| 55 |
The semiotics of wine. Analysis of wine-related cultural consensus in two Spanish wine-producing regions
|
Casadó-Marín, Lina
|
|
|
28 |
C |
p.
|
artikel
|
| 56 |
The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidium sativum)
|
Altan, Can Okan
|
|
|
28 |
C |
p.
|
artikel
|
| 57 |
Understanding tourists' perceived food consumption values: Do different cultures share similar food values?
|
Hsu, Fu Chieh
|
|
|
28 |
C |
p.
|
artikel
|
| 58 |
Vegetable finger foods - Preferences among older adults with motoric eating difficulties
|
Forsberg, Sarah
|
|
|
28 |
C |
p.
|
artikel
|
| 59 |
What really matters when dining out? Insights into the role of context from a qualitative study with French consumers
|
Galiñanes Plaza, A.
|
|
|
28 |
C |
p.
|
artikel
|
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