| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alternative raw materials in kombucha production
|
Freitas, Ana
|
|
|
30 |
C |
p.
|
artikel
|
| 2 |
Analysis of the impact of traditional gastronomy on loyalty to a world heritage destination
|
Hernández-Rojas, Ricardo David
|
|
|
30 |
C |
p.
|
artikel
|
| 3 |
An experimental food label applied to food served at a school (aged 11–18 years) in Greater London and its influence on adolescent food choices
|
Tucker, Joanne
|
|
|
30 |
C |
p.
|
artikel
|
| 4 |
Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir
|
Abadl, Muna Mahmood Taleb
|
|
|
30 |
C |
p.
|
artikel
|
| 5 |
Chemical and non-nutritional modification of faba bean (Vicia faba) due to the effect of roasting and boiling
|
Corzo-Ríos, L.J.
|
|
|
30 |
C |
p.
|
artikel
|
| 6 |
Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability
|
Nyberg, Maria
|
|
|
30 |
C |
p.
|
artikel
|
| 7 |
Comparison of the nutritional composition of raw, boiled, roasted Macadamia (F. Muell. Macadamieae) and its application as an elder-friendly food
|
Kim, Dah-Sol
|
|
|
30 |
C |
p.
|
artikel
|
| 8 |
Disciplinary interactions in gastronomy R&D teams
|
Mestre, Raquel
|
|
|
30 |
C |
p.
|
artikel
|
| 9 |
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions
|
Yasar, Bahar
|
|
|
30 |
C |
p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
|
30 |
C |
p.
|
artikel
|
| 11 |
Effect of different drying methods on the physical properties of pork jerky
|
Liu, Zishan
|
|
|
30 |
C |
p.
|
artikel
|
| 12 |
Evaluation of gastronomic objects in Renaissance painting
|
Doğan, Murat
|
|
|
30 |
C |
p.
|
artikel
|
| 13 |
Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages
|
Zakidou, Panagiota
|
|
|
30 |
C |
p.
|
artikel
|
| 14 |
Food waste in a hotel foodservice: A case study identifying hot spots and strategies to prioritize towards a reduction
|
Lévesque, Jade
|
|
|
30 |
C |
p.
|
artikel
|
| 15 |
Green banana by-products on the chemical, technological and sensory quality of meat products
|
Stragliotto, Leticia Kahler
|
|
|
30 |
C |
p.
|
artikel
|
| 16 |
How foreign cultural identity affects franchise business in overseas markets
|
Wang, Chao
|
|
|
30 |
C |
p.
|
artikel
|
| 17 |
Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product
|
Pachekrepapol, Ulisa
|
|
|
30 |
C |
p.
|
artikel
|
| 18 |
Interacting with food: Tasting with the hands
|
Spence, Charles
|
|
|
30 |
C |
p.
|
artikel
|
| 19 |
Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
|
Pekdogan Goztok, Serpil
|
|
|
30 |
C |
p.
|
artikel
|
| 20 |
Local-traditional foods of Bangladesh: A treasure to be preserved
|
Bhuiyan, Md. Hafizur Rahman
|
|
|
30 |
C |
p.
|
artikel
|
| 21 |
Nixtamalization process affect maize tortillas storage quality
|
Mariscal-Moreno, Rosa María
|
|
|
30 |
C |
p.
|
artikel
|
| 22 |
Nutritional, rheological, sensory characteristics and environmental impact of a yogurt-like dairy drink for children enriched with lupin flour
|
Vieira, Evla D.F.
|
|
|
30 |
C |
p.
|
artikel
|
| 23 |
On the rise of shocking food
|
Spence, Charles
|
|
|
30 |
C |
p.
|
artikel
|
| 24 |
Optimization of a green tea beverage enriched with honey and bee pollen
|
Yildiz, Rabia
|
|
|
30 |
C |
p.
|
artikel
|
| 25 |
Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking
|
Rune, Christina J. Birke
|
|
|
30 |
C |
p.
|
artikel
|
| 26 |
Plant-based gastronomic products based on freeze-dried cashew fiber
|
Maciel, Jéssica Bezerra
|
|
|
30 |
C |
p.
|
artikel
|
| 27 |
Plant-based mayonnaise: Trending ingredients for innovative products
|
Menezes, Rose Carla Ferreira de
|
|
|
30 |
C |
p.
|
artikel
|
| 28 |
Quality and shelf-life assessment of pesto prepared using herbs cultivated by hydroponics
|
Sowmya, R.S.
|
|
|
30 |
C |
p.
|
artikel
|
| 29 |
Substitution of wheat flour by jackfruit (Artocarpus heterophyllus lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis
|
Ortega-González, L.
|
|
|
30 |
C |
p.
|
artikel
|
| 30 |
Sustainable, carbonated, non-alcoholic beverages using leftover bread
|
Massa, Alessandra
|
|
|
30 |
C |
p.
|
artikel
|
| 31 |
Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours
|
Bedir, Yeşim
|
|
|
30 |
C |
p.
|
artikel
|
| 32 |
The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms
|
Davila, Mindy
|
|
|
30 |
C |
p.
|
artikel
|
| 33 |
The increasing visibility of women in gastronomy
|
García-Henche, Blanca
|
|
|
30 |
C |
p.
|
artikel
|
| 34 |
The metagenomic composition of water kefir microbiota
|
Yerlikaya, Oktay
|
|
|
30 |
C |
p.
|
artikel
|
| 35 |
Virtually tasty: An investigation of the effect of ambient lighting and 3D-shaped taste stimuli on taste perception in virtual reality
|
Cornelio, Patricia
|
|
|
30 |
C |
p.
|
artikel
|
| 36 |
Weight change of food after cooking: focus on the Italian Food Composition Tables appendix
|
Lisciani, Silvia
|
|
|
30 |
C |
p.
|
artikel
|
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