| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A gastronomic product in Turkish culinary culture: A research on Yozgat Çanak cheese
|
Oğan, Yener
|
|
|
31 |
C |
p.
|
artikel
|
| 2 |
Analyzing gastronomic image by the content analysis of online reviews: An application to the gastronomy of Málaga (Spain)
|
Ros Ruiz, Salvador
|
|
|
31 |
C |
p.
|
artikel
|
| 3 |
A recipe for culinary creativity: Defining characteristics of creative chefs and their process
|
Ekincek, Sema
|
|
|
31 |
C |
p.
|
artikel
|
| 4 |
Are pineapples really delicious? The history of the pineapple's taste/flavour and the role of varietal and terroir
|
Spence, Charles
|
|
|
31 |
C |
p.
|
artikel
|
| 5 |
Are tourists neophobic against offal meals?
|
Akin, Aliye
|
|
|
31 |
C |
p.
|
artikel
|
| 6 |
A review of the traditional cereal based foods and beverages of north-east India
|
Deka, Pinky
|
|
|
31 |
C |
p.
|
artikel
|
| 7 |
Assessing the influence of packaging design symmetry, curvature, and mark on the perception of brand premiumness
|
Romeo-Arroyo, Elena
|
|
|
31 |
C |
p.
|
artikel
|
| 8 |
Associations of cooking practices and healthy eating habits among young Korean adults in their 20s
|
Kim, So-Young
|
|
|
31 |
C |
p.
|
artikel
|
| 9 |
AVACARD – Menu evaluation index: Construction and validation
|
Lima, Lívia Bacharini
|
|
|
31 |
C |
p.
|
artikel
|
| 10 |
Bioluminescence experience in the holistic cuisine: Making contact through living light and sound
|
Espinosa Rodríguez, Giordano
|
|
|
31 |
C |
p.
|
artikel
|
| 11 |
Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels
|
Deba-Rementeria, Shuyana
|
|
|
31 |
C |
p.
|
artikel
|
| 12 |
Design thinking for food: Remote association as a creative tool in the context of the ideation of new rice-based meals
|
Castanho, Ana
|
|
|
31 |
C |
p.
|
artikel
|
| 13 |
Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization
|
Chakraborty, Sayantan
|
|
|
31 |
C |
p.
|
artikel
|
| 14 |
Development of added-value culinary ingredients from fish waste: Fish bones and fish scales
|
Boronat, Òscar
|
|
|
31 |
C |
p.
|
artikel
|
| 15 |
Digital gastronomy testcase: A complete pipeline of robotic induced dish variations
|
Bezaleli Mizrahi, Ariel
|
|
|
31 |
C |
p.
|
artikel
|
| 16 |
Editorial Board
|
|
|
|
31 |
C |
p.
|
artikel
|
| 17 |
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread
|
Canelo-Álvarez, Fátima
|
|
|
31 |
C |
p.
|
artikel
|
| 18 |
Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish
|
Li, Jianying
|
|
|
31 |
C |
p.
|
artikel
|
| 19 |
Effects of dietary and lifestyle management on type 2 diabetes development among ethnic minority adults living in the UK: A generational shift
|
Ahmed, Arif
|
|
|
31 |
C |
p.
|
artikel
|
| 20 |
Effects of different cooking methods on volatile flavor compounds in garlic
|
Bi, Jicai
|
|
|
31 |
C |
p.
|
artikel
|
| 21 |
Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi
|
Surya, Reggie
|
|
|
31 |
C |
p.
|
artikel
|
| 22 |
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
|
Castro-López, Rafael
|
|
|
31 |
C |
p.
|
artikel
|
| 23 |
Evaluation of the qualitative properties and consumer perception of marinated sardine Sardina pilchardus: The effect of fucoxanthin addition
|
Boutheina, Bessadok
|
|
|
31 |
C |
p.
|
artikel
|
| 24 |
Exploration of Indian Traditional recipe “Tarvaani” from the drained rice gruel for nutritional and probiotic potential
|
Chowdhury, Anwesha
|
|
|
31 |
C |
p.
|
artikel
|
| 25 |
Exploring tasty fluidics for designing food as computational artifact
|
Deng, Jialin
|
|
|
31 |
C |
p.
|
artikel
|
| 26 |
Extruded finger millet improves rheology and quality of composite maize flatbread
|
Kumar, Pankaj
|
|
|
31 |
C |
p.
|
artikel
|
| 27 |
Fermented food products in the Himalayan belt (North East India) and their health benefits
|
Pohsnem, Jubanlak Mary
|
|
|
31 |
C |
p.
|
artikel
|
| 28 |
Food portion adequacy and its carbon footprint: Case study from a traditional Portuguese restaurant
|
Costa, Vânia
|
|
|
31 |
C |
p.
|
artikel
|
| 29 |
From maize to tlayuda, a traditional big-flat leathery tortilla. Effect of two nixtamalization processes on some physicochemical and nutraceutical properties
|
Vázquez-Carrillo, María Gricelda
|
|
|
31 |
C |
p.
|
artikel
|
| 30 |
From stigma to haute cuisine: Strategies, agents, and discourses in the revalorisation of Carob as a gourmet product
|
Pedret-Massanet, Cecilia
|
|
|
31 |
C |
p.
|
artikel
|
| 31 |
From the economic crisis to the COVID-19 pandemic in Spain: The challenges for healthy eating in times of crisis
|
Díaz-Méndez, Cecilia
|
|
|
31 |
C |
p.
|
artikel
|
| 32 |
Galician shellfish: Sustenance in poverty and a delicacy in affluence
|
Freire-Paz, Elena
|
|
|
31 |
C |
p.
|
artikel
|
| 33 |
Gastromotive dining: Using experiential multisensory dining to engage customers
|
Youssef, Jozef
|
|
|
31 |
C |
p.
|
artikel
|
| 34 |
Gastronomic diversity of wild edible mushrooms in the Mexican cuisine
|
Molina-Castillo, Stefany
|
|
|
31 |
C |
p.
|
artikel
|
| 35 |
Gastronomic experiences: Motives, activities, and teleology
|
Sundqvist, Joachim
|
|
|
31 |
C |
p.
|
artikel
|
| 36 |
Heath, nutrition and sustainability are in the core heart of Brazilian consumers’ perception of whole foods utilization
|
Maschio, Gabriel
|
|
|
31 |
C |
p.
|
artikel
|
| 37 |
Impact of oxalate on the physicochemical properties of potato starch: An insight closely associated with Indian cuisine
|
Kumar, Kunal
|
|
|
31 |
C |
p.
|
artikel
|
| 38 |
Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product
|
Ozmen, Duygu
|
|
|
31 |
C |
p.
|
artikel
|
| 39 |
Leftward biases in poke bowl plating aesthetics
|
Poon, Lisa J.O.
|
|
|
31 |
C |
p.
|
artikel
|
| 40 |
Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs
|
Lamy, Arnaud
|
|
|
31 |
C |
p.
|
artikel
|
| 41 |
Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods
|
Saulais, Laure
|
|
|
31 |
C |
p.
|
artikel
|
| 42 |
On the importance of saliva in mouthfeel sensations
|
Agorastos, Georgios
|
|
|
31 |
C |
p.
|
artikel
|
| 43 |
Physicochemical, microbial and sensory properties of wild carob bar: A shelf-life study
|
Caliskan, Aziz
|
|
|
31 |
C |
p.
|
artikel
|
| 44 |
Proximate chemical, functional, and texture characterization of papaya seed flour (Carica papaya) for the preparation of bread
|
Mérida Lira, Elizabeth
|
|
|
31 |
C |
p.
|
artikel
|
| 45 |
Quality of wholemeal pasta made with pigmented and ancient wheats
|
Suo, Xinying
|
|
|
31 |
C |
p.
|
artikel
|
| 46 |
Safeguarding food heritage through social media? Between heritagization and commercialization
|
Zheng, Shanshan
|
|
|
31 |
C |
p.
|
artikel
|
| 47 |
Sketching the future of human-food interaction: Emerging directions for future practice
|
Deng, Jialin
|
|
|
31 |
C |
p.
|
artikel
|
| 48 |
The characteristics of Michelin-starred restaurants in Mainland China, Hong Kong, Macau, and Taiwan
|
Huang, Yuying
|
|
|
31 |
C |
p.
|
artikel
|
| 49 |
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets
|
Ateş, Esra
|
|
|
31 |
C |
p.
|
artikel
|
| 50 |
The hidden treasure of wedang uwuh, an ethnic traditional drink from Java, Indonesia: Its benefits and innovations
|
Setyowati, Nuning
|
|
|
31 |
C |
p.
|
artikel
|
| 51 |
The influence of music on the perception of taste
|
Campinho, Joana
|
|
|
31 |
C |
p.
|
artikel
|
| 52 |
The role of technology use in food practices during the COVID-19 pandemic
|
Weber, Philip
|
|
|
31 |
C |
p.
|
artikel
|
| 53 |
Tradition, upward social mobility, and sophistication: An ethnographic appraisal of the patatera
|
Conde Caballero, David
|
|
|
31 |
C |
p.
|
artikel
|
| 54 |
Understanding food sustainability from a consumer perspective: A cross cultural exploration
|
Torán-Pereg, P.
|
|
|
31 |
C |
p.
|
artikel
|
| 55 |
Untargeted metabolomics based on UHPLC-Q-Exactive-MS reveals metabolite and taste quality differences between Koshihikari rice from China and Japan
|
Cheng, Bo
|
|
|
31 |
C |
p.
|
artikel
|
| 56 |
Use and meaning of colours, dyes and colorants in the 18th and 19th centuries Mexican culinary
|
Peralta de Legarreta, Alberto
|
|
|
31 |
C |
p.
|
artikel
|
| 57 |
Use of a rice industry by-product as a meat replacer in a hybrid chicken patty: Technological and sensory impact
|
Aviles, María Victoria
|
|
|
31 |
C |
p.
|
artikel
|
| 58 |
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation
|
Todaro, Aldo
|
|
|
31 |
C |
p.
|
artikel
|
| 59 |
Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
|
Chan, Sherry Stephanie
|
|
|
31 |
C |
p.
|
artikel
|
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