| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of the nutritional quality of ready-to-cook meals and conventional home-cooked meals in Korea
|
Choi, Eunji
|
|
|
35 |
C |
p.
|
artikel
|
| 2 |
Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs
|
Akcan, Tolga
|
|
|
35 |
C |
p.
|
artikel
|
| 3 |
A gastronomical product in Bursa Cuisine; Orhangazi Gedelek pickles
|
Güleç, Hakan
|
|
|
35 |
C |
p.
|
artikel
|
| 4 |
An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture
|
Chen, Yuqin
|
|
|
35 |
C |
p.
|
artikel
|
| 5 |
A participant observation methodology to analyse social functions, gender, class, and gastronomic practices in food-centric organizations: From the Gastronomic Societies in San Sebastián to the world
|
Cabral, Óscar
|
|
|
35 |
C |
p.
|
artikel
|
| 6 |
Applying beet peels as a brewing adjunct and its impact on flavour formation
|
Correia-Lima, Lys
|
|
|
35 |
C |
p.
|
artikel
|
| 7 |
Artisanal food production in rural Argentina: Finding solace in cheese tourism?
|
Magri-Harsich, Gabriela
|
|
|
35 |
C |
p.
|
artikel
|
| 8 |
Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits
|
Östlund, Johanna
|
|
|
35 |
C |
p.
|
artikel
|
| 9 |
Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits
|
Day, Irma
|
|
|
35 |
C |
p.
|
artikel
|
| 10 |
Cassava, an illustrious (un)known: Consumption of recipes with the root and its derived products
|
Gonçalves, Letícia de Oliveira
|
|
|
35 |
C |
p.
|
artikel
|
| 11 |
Challenges in food education: Japanese and French experience
|
Poulain, Jean Pierre
|
|
|
35 |
C |
p.
|
artikel
|
| 12 |
Cinnamon: The historic spice, medicinal uses, and flavour chemistry
|
Spence, Charles
|
|
|
35 |
C |
p.
|
artikel
|
| 13 |
Citizen science approach for genetic species identification in a local French seafood speciality
|
Günther, Babett
|
|
|
35 |
C |
p.
|
artikel
|
| 14 |
Comparative study of volatile flavor compounds in green onion (Allium fistulosum L.) processed with different cooking methods
|
Bi, Jicai
|
|
|
35 |
C |
p.
|
artikel
|
| 15 |
Consumer expectation and perception of ready-to-eat hybrid chicken-vegetable patty
|
Aviles, M. Victoria
|
|
|
35 |
C |
p.
|
artikel
|
| 16 |
Cooking guidelines for planetary health: A gap between nutrition and sustainability
|
Domene, Semíramis Martins Álvares
|
|
|
35 |
C |
p.
|
artikel
|
| 17 |
Corrigendum to “Exploring the cultural anthropology of gastronomic tourism: Supply-side stakeholders' perspectives and experiences of Suzhou-style cakes” [Int. J. Gastron. Food Sci. (2023). 34 100-819]
|
Cheng, Denian
|
|
|
35 |
C |
p.
|
artikel
|
| 18 |
Country-of-Origin as bias inducer in experts’ wine judgments - A sensory experiment in a world wine fair
|
Depetris Chauvin, Nicolas
|
|
|
35 |
C |
p.
|
artikel
|
| 19 |
Culinary arts education: Unpacking and disrupting its master-apprentice pedagogy
|
Woodhouse, Adrian
|
|
|
35 |
C |
p.
|
artikel
|
| 20 |
Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
|
Daries, Natalia
|
|
|
35 |
C |
p.
|
artikel
|
| 21 |
Dark kitchens: Origin, definition, and perspectives of an emerging food sector
|
da Cunha, Diogo Thimoteo
|
|
|
35 |
C |
p.
|
artikel
|
| 22 |
Designer delectables; exploring the design practice of haute couture and haute cuisine
|
Neill, Lindsay
|
|
|
35 |
C |
p.
|
artikel
|
| 23 |
Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers
|
Maringka, Cherilyn Theophila
|
|
|
35 |
C |
p.
|
artikel
|
| 24 |
Disentangling cross-modality and affect in “sonic seasoning”: The effect of music associated with different degrees of sweetness and valence on food perception
|
Guedes, David
|
|
|
35 |
C |
p.
|
artikel
|
| 25 |
Editorial Board
|
|
|
|
35 |
C |
p.
|
artikel
|
| 26 |
Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines
|
Li, Xiaoman
|
|
|
35 |
C |
p.
|
artikel
|
| 27 |
Effect of cooking time and conditions on the textural properties of meat analogues developed for stew-based dishes
|
Muhialdin, Belal J.
|
|
|
35 |
C |
p.
|
artikel
|
| 28 |
Effect of cultural capital on creative culinary process: Mediating role of critical thinking disposition
|
Bulut, Samuray Hakan
|
|
|
35 |
C |
p.
|
artikel
|
| 29 |
Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations
|
Ricardo-Rodrigues, Sara
|
|
|
35 |
C |
p.
|
artikel
|
| 30 |
Evaluation of the organoleptic perception of a new saffron (Crocus sativus L.) powder as a flavoring substitute for saffron stigmas in culinary applications
|
Álvarez, Elena
|
|
|
35 |
C |
p.
|
artikel
|
| 31 |
Examining consumer experience in a gourmet food hall: Impacts on satisfaction and behavioural intentions
|
Orden-Mejía, Miguel
|
|
|
35 |
C |
p.
|
artikel
|
| 32 |
Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist
|
Yemsi-Paillissé, Anne-Claire
|
|
|
35 |
C |
p.
|
artikel
|
| 33 |
Food neophobia amongst young Korean adults in their 20s: Its association with preference, acceptance, and perceived intake of fruits and vegetables
|
Kim, So-Young
|
|
|
35 |
C |
p.
|
artikel
|
| 34 |
Garlic: Tracing its changing popularity in British cuisine
|
Spence, Charles
|
|
|
35 |
C |
p.
|
artikel
|
| 35 |
Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal
|
Juravle, Georgiana
|
|
|
35 |
C |
p.
|
artikel
|
| 36 |
Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study
|
Herawati, Dian
|
|
|
35 |
C |
p.
|
artikel
|
| 37 |
Influence of ingredients on the physical properties and taste of a new plant-based sweet confection being developed for individuals with food restrictions
|
Arii, Yasuhiro
|
|
|
35 |
C |
p.
|
artikel
|
| 38 |
Innovation and creativity in gastronomic tourism: A bibliometric analysis
|
Kuhn, Vitor Roslindo
|
|
|
35 |
C |
p.
|
artikel
|
| 39 |
Is the local origin of a food product a nexus to better taste or is just an information bias
|
Bytyçi, Pajtim
|
|
|
35 |
C |
p.
|
artikel
|
| 40 |
Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life
|
Kilmanoglu, Hilal
|
|
|
35 |
C |
p.
|
artikel
|
| 41 |
Liking and willingness to eat of landrace porridges: A comparison between consumer groups
|
Kristofers, Hannah Y.
|
|
|
35 |
C |
p.
|
artikel
|
| 42 |
Local gastronomy and wine geographical indications (GIs): Framework for identifying pairing potential
|
Jantsch, L.
|
|
|
35 |
C |
p.
|
artikel
|
| 43 |
Love the color, love its flavor: Preference transfer between visual and gustatory modalities
|
Jiang, Jingyi
|
|
|
35 |
C |
p.
|
artikel
|
| 44 |
Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability
|
Lemos, Mahara Cezar
|
|
|
35 |
C |
p.
|
artikel
|
| 45 |
“Milhos aferventados” from the Algarve (Portugal): An historical, culinary, and biochemical interdisciplinary approach on a regional dish
|
Cabral, Óscar
|
|
|
35 |
C |
p.
|
artikel
|
| 46 |
Nutritional composition and consumer acceptance of enriched biscuits valorizing Malagasy local resources: Orange-fleshed Ipomoea batatas, Moringa oleifera, Stevia rebaudiana
|
Ramaroson, Vonimihaingo
|
|
|
35 |
C |
p.
|
artikel
|
| 47 |
On the use of refractometers as a standard tool for stock density
|
Otero, Julián
|
|
|
35 |
C |
p.
|
artikel
|
| 48 |
Preparation and evaluation of liquorice (Glycyrrhiza uralensis) and ginger (Zingiber officinale) kombucha beverage based on antioxidant capacities, phenolic compounds and sensory qualities
|
Xiong, Ruo-Gu
|
|
|
35 |
C |
p.
|
artikel
|
| 49 |
Rheological and sensorial evaluation of fruit nectar with chia mucilage
|
Soares, André de Castro Caldeira
|
|
|
35 |
C |
p.
|
artikel
|
| 50 |
Sheep bone valorization: Enhancing gastronomic sustainability through hydroxyapatite-enriched potato wedges
|
Liaqat, Saba
|
|
|
35 |
C |
p.
|
artikel
|
| 51 |
Study of the volatile compounds present in the traditional ecuadorian beverage horchata: Chemical composition and biological activity
|
Valarezo, Eduardo
|
|
|
35 |
C |
p.
|
artikel
|
| 52 |
Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
|
Chen, Lihua
|
|
|
35 |
C |
p.
|
artikel
|
| 53 |
Study on the effect of different bitter masking inhibitors on the bitter masking of Zanthoxylum bungeanum Maxim
|
Ke, Jingxuan
|
|
|
35 |
C |
p.
|
artikel
|
| 54 |
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices
|
Paola Cáceres, R.
|
|
|
35 |
C |
p.
|
artikel
|
| 55 |
Tackling food waste management: Professional training in the public interest
|
Montesdeoca-Calderón, María-Gabriela
|
|
|
35 |
C |
p.
|
artikel
|
| 56 |
The art of production and microbial dynamics of Bukuri and Cabbage-Shameta: A traditional fermented beverage of Ethiopia
|
Chali, Biratu
|
|
|
35 |
C |
p.
|
artikel
|
| 57 |
The culture of wine in Mexican gastronomy: Historical background, current context, and perspectives for the future
|
Castro-Palafox, Jimena
|
|
|
35 |
C |
p.
|
artikel
|
| 58 |
The development, psychometric properties and refinement of a food literacy scale for specific and general application
|
Fisher, Hennie
|
|
|
35 |
C |
p.
|
artikel
|
| 59 |
The effect of different pulp powders incorporation on the instrumental texture and rheological properties of Turkish delight
|
Hanoğlu, Aslıhan
|
|
|
35 |
C |
p.
|
artikel
|
| 60 |
The king of spices: On pepper's pungent pleasure
|
Spence, Charles
|
|
|
35 |
C |
p.
|
artikel
|
| 61 |
The nonlinear responses of food intake to temperature
|
Xu, Yue
|
|
|
35 |
C |
p.
|
artikel
|
| 62 |
Understanding consumers’ emotional responses towards extreme foodporn contents in social media: Case of whole oven baked camel
|
Güler, Ozan
|
|
|
35 |
C |
p.
|
artikel
|
| 63 |
Western perceptions and the struggle of identity of lesser-known Southeast Asian cuisines
|
Sharma, Mohit A.
|
|
|
35 |
C |
p.
|
artikel
|
| 64 |
When blue is green: Seafoods for umamification of a sustainable plant-forward diet
|
Mouritsen, Ole G.
|
|
|
35 |
C |
p.
|
artikel
|
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