| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study
|
Gayoso, L.
|
|
|
32 |
C |
p.
|
artikel
|
| 2 |
Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components
|
Drigon, Valentin
|
|
|
32 |
C |
p.
|
artikel
|
| 3 |
Attributes of insect food acceptance: Identifying key factors with consumer market segmentation
|
Lee, Jinha
|
|
|
32 |
C |
p.
|
artikel
|
| 4 |
Awareness and perceptions of ethnic restaurant managers towards authenticity and sensory strategies – A case study of Persian ethnic restaurants in London
|
Sattarzadeh, Neda
|
|
|
32 |
C |
p.
|
artikel
|
| 5 |
Characterization of the physicochemical, sensory and microbiological properties of bonito gravlax during storage
|
Vurat, Melike
|
|
|
32 |
C |
p.
|
artikel
|
| 6 |
Cooking changes agave flower properties, including the bioaccessibility of bioactive compounds
|
Castañeda-Rodríguez, Rey
|
|
|
32 |
C |
p.
|
artikel
|
| 7 |
Copioba and common cassava flour know-how: Establishing similarities and distinctions in São Felipe, Brazil
|
Brito e Silva, Sarita
|
|
|
32 |
C |
p.
|
artikel
|
| 8 |
Development of a fermented dairy dressing made of chili peppers with the addition of Antioquian “quesito” whey
|
Gaviria, Laura Jaramillo
|
|
|
32 |
C |
p.
|
artikel
|
| 9 |
Digitally enhancing tasting experiences
|
Spence, Charles
|
|
|
32 |
C |
p.
|
artikel
|
| 10 |
Disentangling the production of the panis quadratus from Pompeii: A new interdisciplinary perspective
|
Cardenas, Marc
|
|
|
32 |
C |
p.
|
artikel
|
| 11 |
Dried apples replacing sugar in pound cakes: Physicochemical composition and sensory analysis
|
Beraldo, Igor Macedo
|
|
|
32 |
C |
p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
|
32 |
C |
p.
|
artikel
|
| 13 |
Editorial: The future of human-food interaction
|
Velasco, Carlos
|
|
|
32 |
C |
p.
|
artikel
|
| 14 |
Effect of alcoholic marinades on the Salmonella survival in whole raw cured chicken egg yolk
|
Lopes, Stefani Machado
|
|
|
32 |
C |
p.
|
artikel
|
| 15 |
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken
|
Zhang, Jie
|
|
|
32 |
C |
p.
|
artikel
|
| 16 |
Effect of sourdough prepared with the combination of chickpea and carob on bread properties
|
Eraslan, Hatice
|
|
|
32 |
C |
p.
|
artikel
|
| 17 |
Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck
|
Doležalová, Jana
|
|
|
32 |
C |
p.
|
artikel
|
| 18 |
Enhancement of nutritional quality and antioxidant properties of Lepidium sativum L. sprouts by salt treatment and domestic cooking
|
Ben Farhat, Mouna
|
|
|
32 |
C |
p.
|
artikel
|
| 19 |
From traditional to continental to inter-continental and back in search of the roots: A culinary journey of the typical Malayalee
|
Thampi, Anupama D.
|
|
|
32 |
C |
p.
|
artikel
|
| 20 |
Heating effect on nutritional value from two morphotypes (palmate and semi-palmate leaves) of Hibiscus sabdariffa
|
Sambou, Antoine
|
|
|
32 |
C |
p.
|
artikel
|
| 21 |
Heat transfer analysis of traditional Balinese satay grilling process
|
Adhiwirawan, Eurico
|
|
|
32 |
C |
p.
|
artikel
|
| 22 |
How can gastronomy impact the social change of a vulnerable population assisted by social programs? The case of Brazilian social gastronomy
|
Damasceno, Regiane Rabelo
|
|
|
32 |
C |
p.
|
artikel
|
| 23 |
Ice cream supplemented with roasted and grilled corn powders: Physical properties, rheology, antioxidant activity, color, sensory evaluation, and production cost
|
Abdeldaiem, Ahmed Mohamed
|
|
|
32 |
C |
p.
|
artikel
|
| 24 |
Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts
|
Gámbaro, Adriana
|
|
|
32 |
C |
p.
|
artikel
|
| 25 |
Insects as food – The impact of information on consumer attitudes
|
Bengtsson, Julia
|
|
|
32 |
C |
p.
|
artikel
|
| 26 |
Instrumental classification of beer based on mouthfeel
|
Agorastos, G.
|
|
|
32 |
C |
p.
|
artikel
|
| 27 |
Intermediate meals and the place of consumption - Which relationship?
|
Lima, J.
|
|
|
32 |
C |
p.
|
artikel
|
| 28 |
Let’s talk about chefs, baby: Comparing three types of home cooks on recipe use before and during COVID-19
|
Cuykx, I.
|
|
|
32 |
C |
p.
|
artikel
|
| 29 |
Market orientation and cuisine innovation as a driven sensory methodology to develop a sweet potato snack as an added-value food product
|
Licea-Dominguez, Samantha
|
|
|
32 |
C |
p.
|
artikel
|
| 30 |
Mining of kokumi peptides in chicken broth with peptidomics
|
Li, Yang
|
|
|
32 |
C |
p.
|
artikel
|
| 31 |
Novel Oaxaca cheese-based food products prepared by molecular cooking techniques: An insight into attributes, emotions, memories, and liking
|
Ramírez-Rivera, Emmanuel de Jesús
|
|
|
32 |
C |
p.
|
artikel
|
| 32 |
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management
|
Uuh Narvaez, Jonatan Jafet
|
|
|
32 |
C |
p.
|
artikel
|
| 33 |
Pastrami's gourmetisation in Jewish cuisine in Buenos Aires, Argentina
|
Peña Jiménez, Lorena
|
|
|
32 |
C |
p.
|
artikel
|
| 34 |
Perceived impact of quarantine period on food craving, power of food, and the Mediterranean Diet: The dark side of pandemic fear
|
Ejder, Zeynep Bengisu
|
|
|
32 |
C |
p.
|
artikel
|
| 35 |
Physicochemical properties and consumer acceptance of sodium-reduced condiment from fermented horse gram (Macrotyloma uniflorum)
|
Law, Garyi
|
|
|
32 |
C |
p.
|
artikel
|
| 36 |
Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application
|
Aidat, Omaima
|
|
|
32 |
C |
p.
|
artikel
|
| 37 |
Popular cuisines at tourist tables: Moroccan bissara and its rising path between heritage and commodification
|
Lucas, Joana
|
|
|
32 |
C |
p.
|
artikel
|
| 38 |
“Preducing” food waste in multiple cultural realms
|
Sezerel, Hakan
|
|
|
32 |
C |
p.
|
artikel
|
| 39 |
Primary exploration of mushroom protein hydrolysis and cooking impact on the protein amino acid profiles of Agaricus bisporus and Lentinula edodes mushrooms
|
Davila, Mindy
|
|
|
32 |
C |
p.
|
artikel
|
| 40 |
Robots in gastronomy: Psychological and financial considerations
|
Spence, Charles
|
|
|
32 |
C |
p.
|
artikel
|
| 41 |
Roe gastronomy
|
Mouritsen, Ole G.
|
|
|
32 |
C |
p.
|
artikel
|
| 42 |
Sensory and microbial analyses on naturally lacto-fermented cucumbers
|
Kao, Chien-Chia
|
|
|
32 |
C |
p.
|
artikel
|
| 43 |
‘Sounds salty!’ How a soundtrack affects the liking and perception of the salty balance in bread
|
Swahn, Johan
|
|
|
32 |
C |
p.
|
artikel
|
| 44 |
Strategies for maximizing the gastronomic value of the chinampero products from Xomichilco area in Mexico city. Experiences from a Higher Education Institution
|
Covarrubias, Marco A.
|
|
|
32 |
C |
p.
|
artikel
|
| 45 |
Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus
|
Alvarenga Nascimento, Manuela
|
|
|
32 |
C |
p.
|
artikel
|
| 46 |
The cultural revalorisation of the ceramics of Talavera: From folk culture to haute cuisine
|
Cipriano-Crespo, Carmen
|
|
|
32 |
C |
p.
|
artikel
|
| 47 |
The effect of carob, orange and carrot pulps on physical, chemical and microbiological properties of Turkish delight
|
Hanoğlu, Aslıhan
|
|
|
32 |
C |
p.
|
artikel
|
| 48 |
The impact of country and wine culture on ideal pairings of French white wine and cheese
|
Durrieu, François
|
|
|
32 |
C |
p.
|
artikel
|
| 49 |
The influence of halal awareness, halal certificate, subjective norms, perceived behavioral control, attitude and trust on purchase intention of culinary products among Muslim costumers in Turkey
|
Aslan, Hakiye
|
|
|
32 |
C |
p.
|
artikel
|
| 50 |
The number of women in the cooking profession is low: Is it just because of gender discrimination?
|
Temizkan, Rahman
|
|
|
32 |
C |
p.
|
artikel
|
| 51 |
The taste of cuteness: How claims and cute visuals affect consumers’ perception of insect-based foods
|
Marquis, Didier
|
|
|
32 |
C |
p.
|
artikel
|
| 52 |
The use of carob flour and stevia as sugar substitutes in sponge cake: Optimization for reducing sugar and wheat flour in cake formulation
|
Gökçe, Cüneyt
|
|
|
32 |
C |
p.
|
artikel
|
| 53 |
Tourism marketing of the Autonomous Communities of Spain to promote gastronomy as part of their destination branding
|
Jerez, Marta Rico
|
|
|
32 |
C |
p.
|
artikel
|
| 54 |
Towards “a sky full of Michelin Stars”
|
Castillo-Manzano, Jose I.
|
|
|
32 |
C |
p.
|
artikel
|
| 55 |
Traditional gastronomy in Alto Guadalquivir: Origin of contemporary recipes in cordovan cuisine
|
Muñoz-Benito, Rocío
|
|
|
32 |
C |
p.
|
artikel
|
| 56 |
Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market
|
Rizzo, Giuseppina
|
|
|
32 |
C |
p.
|
artikel
|
| 57 |
Usage of green pea aquafaba modified with ultrasonication in production of whipped cream
|
Kilicli, Mahmut
|
|
|
32 |
C |
p.
|
artikel
|
| 58 |
Use of multi-intake Temporal Dominance of Sensations (TDS) and Temporal Dominance of Emotions (TDE) protocols to evaluate the influence of different beverage pairings on chocolate
|
Isac-Torrente, Luis
|
|
|
32 |
C |
p.
|
artikel
|
| 59 |
What do chocolate consumers want? Exploring individual preferences and profiles, considering lifestyle, food habits and socio-demographic features
|
Massaglia, Stefano
|
|
|
32 |
C |
p.
|
artikel
|
| 60 |
What happens when fruit married with beer?
|
Zhao, Xinyi
|
|
|
32 |
C |
p.
|
artikel
|
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