| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Assessment of instrumental and sensory quality characteristics of the bread products enriched with Kombucha tea
|
Kaya, Zehra
|
|
|
29 |
C |
p.
|
artikel
|
| 2 |
Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage
|
Song, Yu
|
|
|
29 |
C |
p.
|
artikel
|
| 3 |
Changes in eating quality of Chinese braised beef produced from three different muscles
|
Zhang, Zihan
|
|
|
29 |
C |
p.
|
artikel
|
| 4 |
Characterization of Cordoba's perol: Food patrimony and demographic influence on current customs
|
Velasco-Ruiz, María Isabel
|
|
|
29 |
C |
p.
|
artikel
|
| 5 |
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency
|
Andersen, Nicoline Rosenvold
|
|
|
29 |
C |
p.
|
artikel
|
| 6 |
Creativity in gastronomic activities
|
Bessi, Vânia Gisele
|
|
|
29 |
C |
p.
|
artikel
|
| 7 |
Early-life reflections of Grimod de La Reyniere, founder of French gastronomic writing: Excerpts of Reflexions Philosophique sur le Plaisir (1783) and Lorgnette Philosophique (1785)
|
Fine, Leon G.
|
|
|
29 |
C |
p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
|
29 |
C |
p.
|
artikel
|
| 9 |
Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method
|
Polat, Atilla
|
|
|
29 |
C |
p.
|
artikel
|
| 10 |
Effect of malate starch on cooking, texture and digestion characteristics in vitro of medium glycemic noodles
|
Tian, Shuangqi
|
|
|
29 |
C |
p.
|
artikel
|
| 11 |
Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat
|
Zhang, Man
|
|
|
29 |
C |
p.
|
artikel
|
| 12 |
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
|
Yıkmış, Seydi
|
|
|
29 |
C |
p.
|
artikel
|
| 13 |
Examining effective means to reduce food waste behaviour in buffet restaurants
|
Yi-Chi Chang, Yevvon
|
|
|
29 |
C |
p.
|
artikel
|
| 14 |
Gastronomy competition and restaurant practice: Sommeliers’ understanding of the game of social craft
|
Scander, Henrik
|
|
|
29 |
C |
p.
|
artikel
|
| 15 |
Gastronomy knowledge in the socio-cultural context of transformations
|
Koerich, Guilherme Henrique
|
|
|
29 |
C |
p.
|
artikel
|
| 16 |
Golden culinary landscapes: A legacy of the palatial female vision in the face of hunger
|
Orduna Portús, Pablo M.
|
|
|
29 |
C |
p.
|
artikel
|
| 17 |
Hancornia speciosa: An overview focused on phytochemical properties, recent achievements, applications, and future perspectives
|
Chaves Almeida, Francisco Lucas
|
|
|
29 |
C |
p.
|
artikel
|
| 18 |
How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries
|
Perez-Cueto, Federico J.A.
|
|
|
29 |
C |
p.
|
artikel
|
| 19 |
How to start a Focus Group: Using cartoons in adult focus groups to discuss consumers feedback expectations in food service settings
|
Myrnes-Hansen, Kai Victor
|
|
|
29 |
C |
p.
|
artikel
|
| 20 |
Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies
|
Barragán-Martínez, L.P.
|
|
|
29 |
C |
p.
|
artikel
|
| 21 |
Improving deer meat palatability by treatment with ginger and fermented foods: A deer meat heating study
|
Hiemori-Kondo, Miki
|
|
|
29 |
C |
p.
|
artikel
|
| 22 |
Japanese soup stocks (katsuo-dashi and kombu-dashi) modulate food factor sensing-related gene expression in mice
|
Murata, Motoki
|
|
|
29 |
C |
p.
|
artikel
|
| 23 |
Lipid quality of fried and scrambled eggs prepared in different frying medium
|
Sâmia, Rafaella Ribeiro
|
|
|
29 |
C |
p.
|
artikel
|
| 24 |
Low-cost production and healthy preservation of malt drink using Melkassa-7 and Moringa oleifera leaf extract
|
Abera, Tsigie
|
|
|
29 |
C |
p.
|
artikel
|
| 25 |
Milk- and cereal-based Kyrgyz ethnic foods
|
Smanalieva, Jamila
|
|
|
29 |
C |
p.
|
artikel
|
| 26 |
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
|
Babaoğlu, Ali Samet
|
|
|
29 |
C |
p.
|
artikel
|
| 27 |
Nature versus machine: A pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress
|
Herdenstam, Anders P.F.
|
|
|
29 |
C |
p.
|
artikel
|
| 28 |
Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought
|
Ventanas, Sonia
|
|
|
29 |
C |
p.
|
artikel
|
| 29 |
New wave of flavours – On new ways of developing and processing seaweed flavours
|
Jensen, Sophie
|
|
|
29 |
C |
p.
|
artikel
|
| 30 |
Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus)
|
Bas, Aysen
|
|
|
29 |
C |
p.
|
artikel
|
| 31 |
Olive oil as a gourmet ingredient in contemporary cuisine. A gastronomic tourism proposal
|
Dancausa-Millan, Genoveva
|
|
|
29 |
C |
p.
|
artikel
|
| 32 |
Pieris rapae (cabbage butterfly), from invasive species to new culinary ingredient.
|
Rodríguez Valerón, Nabila
|
|
|
29 |
C |
p.
|
artikel
|
| 33 |
Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs
|
Constantino, Leonel Vinicius
|
|
|
29 |
C |
p.
|
artikel
|
| 34 |
Quality properties and bioactive compounds of reduced-fat cookies with bee pollen
|
Sokmen, Ozen
|
|
|
29 |
C |
p.
|
artikel
|
| 35 |
Sous-vide cooking: Effects on seafood quality and combination with other hurdles
|
Coşansu, Serap
|
|
|
29 |
C |
p.
|
artikel
|
| 36 |
The addition of soy milk to pineapple chellies as a complementary alternative to nutritious snacks for children
|
Afifah, Diana Nur
|
|
|
29 |
C |
p.
|
artikel
|
| 37 |
The effect of pungency perception and personality traits on consumer's preferences from various regions of Türkiye for cig kofte, a traditional Turkish food
|
Boran, O.S.
|
|
|
29 |
C |
p.
|
artikel
|
| 38 |
The use of cheese from Alentejo in Portuguese gastronomy: A travel through history
|
Dias, João
|
|
|
29 |
C |
p.
|
artikel
|
| 39 |
Using ethnobotanical plants in food preparation: Cuckoo pint (Arum maculatum L.)
|
Ceylan, Firuze
|
|
|
29 |
C |
p.
|
artikel
|
Tijdschrift beschrijving