| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
All you have to do is ask: A nudge strategy for reducing sweetness in beverages
|
Mahasuweerachai, Phumsith
|
|
|
34 |
C |
p.
|
artikel
|
| 2 |
An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants
|
Labisi, Titilola
|
|
|
34 |
C |
p.
|
artikel
|
| 3 |
Application of smellscapes and affective-cognitive analysis in memorable cheese-based tourism experiences
|
Moreno-Lobato, Ana
|
|
|
34 |
C |
p.
|
artikel
|
| 4 |
A qualitative investigation on Indian vegan food service providers' perspective of trends, challenges and the future of vegan consumption
|
Kotebagilu, Namratha Pai
|
|
|
34 |
C |
p.
|
artikel
|
| 5 |
Are chefs happiness providers? Exploring the impact of organisational support, intrapreneurship and interactional justice from the perspective of happiness management
|
Ravina-Ripoll, Rafael
|
|
|
34 |
C |
p.
|
artikel
|
| 6 |
Comfort plant-based food: What do consumers want? - A focus group study with different consumers group
|
Batista, Laís Fernanda
|
|
|
34 |
C |
p.
|
artikel
|
| 7 |
Consumer perception of a new non-dairy functional beverage optimized made from lactic acid bacteria fermented date fruit extract
|
Messadi, Nesrine
|
|
|
34 |
C |
p.
|
artikel
|
| 8 |
Creating a spontaneously fermented ‘tonic water’ using Belgian endive root
|
Wejendorp, Kim
|
|
|
34 |
C |
p.
|
artikel
|
| 9 |
Development of 3D printed dark chocolate sweetened with carob extract
|
Cikrikci Erunsal, Sevil
|
|
|
34 |
C |
p.
|
artikel
|
| 10 |
Development of kombucha-like beverage using butterfly pea flower extract with the addition of tender coconut water
|
Aksornsri, Tanwarat
|
|
|
34 |
C |
p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
|
34 |
C |
p.
|
artikel
|
| 12 |
Effects of restaurant expenses on enhanced profitability: Do Michelin-starred restaurants perform differently?
|
Moreno-Gené, Jordi
|
|
|
34 |
C |
p.
|
artikel
|
| 13 |
Enrichment of gamma-aminobutyric acid (GABA) content using germinated parboiled rice in Thai layered dessert (kanom chan) products
|
Michaitrakun, Sasithorn
|
|
|
34 |
C |
p.
|
artikel
|
| 14 |
Exploring the cultural anthropology of gastronomic tourism: Supply-side stakeholders' perspectives and experiences of Suzhou-style cakes
|
Cheng, Denian
|
|
|
34 |
C |
p.
|
artikel
|
| 15 |
From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia
|
Maini Rekdal, Vayu
|
|
|
34 |
C |
p.
|
artikel
|
| 16 |
Influence of the cooking system, chemical composition, and α-amylase activity on the sensory profile of chestnut cultivars - longal and judia - and their consequence on consumer's acceptability
|
Santos, Maria João
|
|
|
34 |
C |
p.
|
artikel
|
| 17 |
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”
|
Paul, Charushila
|
|
|
34 |
C |
p.
|
artikel
|
| 18 |
Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics
|
Mendonça, Gislane Romano
|
|
|
34 |
C |
p.
|
artikel
|
| 19 |
Local gastronomy as a destination tourist attraction: The case of the ‘Chiringuitos’ on the Costa del Sol (Spain)
|
Pérez-Priego, Manuel Adolfo
|
|
|
34 |
C |
p.
|
artikel
|
| 20 |
Looking to the future, by studying the history of edible flowers
|
Rodrigues, Heber
|
|
|
34 |
C |
p.
|
artikel
|
| 21 |
Mutual dependance of Jean Anthelme Brillat-Savarin (1755–1826), author-gourmand and Anthelme Richerand (1779-1840), surgeon-physiologist, in early 19th century Paris: A speculative relationship of contrasting personalities
|
Fine, Leon G.
|
|
|
34 |
C |
p.
|
artikel
|
| 22 |
Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis
|
Yao, Jingyu
|
|
|
34 |
C |
p.
|
artikel
|
| 23 |
Prediction and optimization of frying conditions of air fried pork rind using a direct linking model
|
Chan, Der-Sheng
|
|
|
34 |
C |
p.
|
artikel
|
| 24 |
Quality characteristics of sardine (Sardina pilchardus) fish sauce produced using five kinds of material
|
Zhang, Yixin
|
|
|
34 |
C |
p.
|
artikel
|
| 25 |
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium
|
Fabricio, Mariana Fensterseifer
|
|
|
34 |
C |
p.
|
artikel
|
| 26 |
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation
|
Surya, Reggie
|
|
|
34 |
C |
p.
|
artikel
|
| 27 |
Saffron: The colourful spice
|
Spence, Charles
|
|
|
34 |
C |
p.
|
artikel
|
| 28 |
“Sea rice”: From traditional culinary customs to sustainable crop for high-end gastronomy?
|
Pérez-Lloréns, José Lucas
|
|
|
34 |
C |
p.
|
artikel
|
| 29 |
Showcasing Spanish gastronomy through Iberian ham tourist routes
|
Sánchez-Cubo, Francisco
|
|
|
34 |
C |
p.
|
artikel
|
| 30 |
Survival of Listeria monocytogenes in Gravlax Salmon (Salmo salar) recipe
|
Lopes, Stefani Machado
|
|
|
34 |
C |
p.
|
artikel
|
| 31 |
Sustainability and culinary traditions? Understand the role of historical markets in the development of agri-food and local gastronomy from the perspective of behavioral economics
|
Sgroi, Filippo
|
|
|
34 |
C |
p.
|
artikel
|
| 32 |
Sustainability for stakeholders and the environment? Understanding the role of geographical indications in sustaining agri-food production
|
Cheng, Denian
|
|
|
34 |
C |
p.
|
artikel
|
| 33 |
The transference of cuisine and michelin rated Chinese restaurants: A Chef's perspective of chineseness in Hong Kong
|
Baldwin, Watson
|
|
|
34 |
C |
p.
|
artikel
|
| 34 |
To what extent does consumers’ perceived health consciousness regarding organic food influence their dining choices at organic restaurants? An empirical investigation
|
Azlie, Wan Edie
|
|
|
34 |
C |
p.
|
artikel
|
| 35 |
Umami-enhancing effect of mushroom stocks on Japanese fish stock based on the equivalent umami concentration (EUC) value
|
Kido, Shuhei
|
|
|
34 |
C |
p.
|
artikel
|
| 36 |
Unraveling the Mediterranean cuisine. What ingredients drive the flavor of the gastronomies included in the Mediterranean diet?
|
Boronat, Ò.
|
|
|
34 |
C |
p.
|
artikel
|
| 37 |
Use of monosodium glutamate as alternative to reduce sodium in cooking affects the physicochemical, phytochemical, and sensory attributes of pigmented and non-pigmented rice
|
De Leon, Maria Antônia Fagundes
|
|
|
34 |
C |
p.
|
artikel
|
| 38 |
Vegan brownie enriched with phenolic compounds obtained from a chia (Salvia hipanica L.) coproduct: Nutritional, technological, and functional characteristics and sensory acceptance
|
Moreira, Mariele Rodrigues
|
|
|
34 |
C |
p.
|
artikel
|
| 39 |
Wine tasters’ sensory response to delicate and robust flower arrangements
|
Rodrigues, Heber
|
|
|
34 |
C |
p.
|
artikel
|
Tijdschrift beschrijving