| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Long Night of Sciences: Explore your senses - Color, shape and flavors
|
Ohlhausen, Pascal
|
|
|
33 |
C |
p.
|
artikel
|
| 2 |
A study into chefs’ smoking behavior and the effect thereof on the amount of salt in restaurant dishes
|
Hanssen, Nadja S.J.
|
|
|
33 |
C |
p.
|
artikel
|
| 3 |
Changing crops, changing diets: Consumers’ purchase intention of Sicilian tropical fruits
|
Sgroi, Filippo
|
|
|
33 |
C |
p.
|
artikel
|
| 4 |
Chocolates enriched with seaweed: Sensory profiling and consumer segmentation
|
Salgado, Abigail
|
|
|
33 |
C |
p.
|
artikel
|
| 5 |
Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine
|
Doğan, Murat
|
|
|
33 |
C |
p.
|
artikel
|
| 6 |
Coriander (cilantro): A most divisive herb
|
Spence, Charles
|
|
|
33 |
C |
p.
|
artikel
|
| 7 |
Dear chef, do you really want a PhD?
|
Bucher, Shawn
|
|
|
33 |
C |
p.
|
artikel
|
| 8 |
Desnobberizing good eating and drinking: (Re)defining gastronomy and culinary arts
|
Lee, Kai-Sean
|
|
|
33 |
C |
p.
|
artikel
|
| 9 |
Dry cured low-fat rabbit sausage: A much healthier disruptive food that enhances rabbit meat consumption
|
Honrado, Adrián
|
|
|
33 |
C |
p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
|
33 |
C |
p.
|
artikel
|
| 11 |
Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations
|
Akasapu, Kumudhini
|
|
|
33 |
C |
p.
|
artikel
|
| 12 |
Evaluation of phenolic compounds, antioxidant activity and pigment content in emerging and traditional plant-based oils in Mediterranean gastronomy
|
Rodilla, Sol Diez
|
|
|
33 |
C |
p.
|
artikel
|
| 13 |
Flavour enhancement strategy for herbal beverages and kinetic modelling of their antioxidant and sensory properties in accelerated storage conditions
|
Bala, Esha
|
|
|
33 |
C |
p.
|
artikel
|
| 14 |
Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves
|
Zulu, Ayanda B.
|
|
|
33 |
C |
p.
|
artikel
|
| 15 |
Food waste environmental impact assessment as leverage to better guide restaurants toward improving their sustainability
|
Lévesque, Jade
|
|
|
33 |
C |
p.
|
artikel
|
| 16 |
Gastronomy and the development of new food products: Technological prospection
|
de Souza, Kaico Damacena
|
|
|
33 |
C |
p.
|
artikel
|
| 17 |
Ginger: The pungent spice
|
Spence, Charles
|
|
|
33 |
C |
p.
|
artikel
|
| 18 |
Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact
|
Sun, Yi-Ting
|
|
|
33 |
C |
p.
|
artikel
|
| 19 |
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time
|
Stormo, Svein Kristian
|
|
|
33 |
C |
p.
|
artikel
|
| 20 |
Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food
|
Andreani, Giulia
|
|
|
33 |
C |
p.
|
artikel
|
| 21 |
Influence of heat treatments on Salmonella survival in eggnog drink
|
da Silva, Danielle Carmo
|
|
|
33 |
C |
p.
|
artikel
|
| 22 |
Investigating the possibility of producing bread enriched with activated carbon and brown sugar and its physical, chemical and sensory properties
|
Haghighat, M. Lotfi
|
|
|
33 |
C |
p.
|
artikel
|
| 23 |
Investigation of quality parameters of common carp (Cyprinus carpio) meat marinated with traditional method used in Anatolia during storage at −18 °C
|
Öz, Mustafa
|
|
|
33 |
C |
p.
|
artikel
|
| 24 |
Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.)
|
Araujo Filho, Antonio Augusto Lima
|
|
|
33 |
C |
p.
|
artikel
|
| 25 |
Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters
|
Dartora, Bruna
|
|
|
33 |
C |
p.
|
artikel
|
| 26 |
Lovage: A neglected culinary herb
|
Spence, Charles
|
|
|
33 |
C |
p.
|
artikel
|
| 27 |
Meal mutability: Understanding how variations in meal concepts and recipe flexibility relate to food provisioning
|
Pickering, Jack
|
|
|
33 |
C |
p.
|
artikel
|
| 28 |
Multiple optimization of sensory attributes applied to malt drink formulation
|
Santos, Magno Fonseca
|
|
|
33 |
C |
p.
|
artikel
|
| 29 |
Non-conventional meat as a sustainable alternative for consumption: Case of Eunectes notaeus, physicochemical, microbiological and sensory characterization
|
Leiva, Pamela M.L.
|
|
|
33 |
C |
p.
|
artikel
|
| 30 |
Out of sight, out of mind: Effect of geographical environment on consumer’s representations
|
Nacef, M.
|
|
|
33 |
C |
p.
|
artikel
|
| 31 |
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods
|
Fong-in, Suwalee
|
|
|
33 |
C |
p.
|
artikel
|
| 32 |
Plating for health: A cross-cultural study of the influence of aesthetics characteristics on food evaluation
|
Liu, Mengying
|
|
|
33 |
C |
p.
|
artikel
|
| 33 |
Popular cuisines at foodie tables. Social class, distinction, and food transformation and incorporation in contemporary gastronomies
|
Mariano-Juárez, Lorenzo
|
|
|
33 |
C |
p.
|
artikel
|
| 34 |
Popular cuisines at foodie tables. Social class, distinction, and food transformation and incorporation in contemporary gastronomies
|
Mariano-Juárez, Lorenzo
|
|
|
33 |
C |
p.
|
artikel
|
| 35 |
Practice to change: Reflecting upon practice theory for food waste management in professional kitchens
|
Sezerel, Hakan
|
|
|
33 |
C |
p.
|
artikel
|
| 36 |
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)
|
Atik, İlker
|
|
|
33 |
C |
p.
|
artikel
|
| 37 |
Product vatapá type (plant-based) with cashew fiber: Market research, chemical characterization and sensorial profile
|
Portela, Diogo Henrique Maximo
|
|
|
33 |
C |
p.
|
artikel
|
| 38 |
Sensing seaweed settings: Making sense of a mixed-method design for sensory analysis
|
Fredriksson, Cecilia
|
|
|
33 |
C |
p.
|
artikel
|
| 39 |
Should frying oil actively be removed using paper towel immediately after frying? A preliminary study using deep fried chicken as a model
|
Brannan, Robert G.
|
|
|
33 |
C |
p.
|
artikel
|
| 40 |
Storage performance of non-waxy Japonica rice varieties preferred by Japanese consumers: Evaluation of physicochemical properties and in vitro starch digestibility
|
Tamura, Masatsugu
|
|
|
33 |
C |
p.
|
artikel
|
| 41 |
Structural, microstructural, and textural modifications of meringues induced by low-pressure baking process
|
Scolan, Jean-Baptiste
|
|
|
33 |
C |
p.
|
artikel
|
| 42 |
Taking a closer look at the Swedish coffee break, “fika”
|
Yngve, Agneta
|
|
|
33 |
C |
p.
|
artikel
|
| 43 |
The importance of identity in today's chefs: Mugaritz and popular culture
|
Santamarina, Andrea
|
|
|
33 |
C |
p.
|
artikel
|
| 44 |
The influence of food values on satisfaction and loyalty: Evidence obtained across restaurant types
|
Martinez-Ruiz, Maria Pilar
|
|
|
33 |
C |
p.
|
artikel
|
| 45 |
The sensory profiles and preferences of gluten-free cookies made from alternative flours sourced from Indonesia
|
Ervina, Ervina
|
|
|
33 |
C |
p.
|
artikel
|
| 46 |
Volatile profiles and aroma-active components of Northern Thai fermented soybean (thua nao) produced from controlled and uncontrolled fermentations
|
Mathatheeranan, Pakavit
|
|
|
33 |
C |
p.
|
artikel
|
| 47 |
‘Weeds from the yard’: A seasonal salad
|
Spence, Charles
|
|
|
33 |
C |
p.
|
artikel
|
| 48 |
Why cook with bay leaves?
|
Spence, Charles
|
|
|
33 |
C |
p.
|
artikel
|
Tijdschrift beschrijving