| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages
|
Çelebi, Utku
|
|
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36 |
C |
p.
|
artikel
|
| 2 |
Animations and food science: A new and effective approach to communicate cheese processing safety
|
Adam, Farida
|
|
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36 |
C |
p.
|
artikel
|
| 3 |
Applying huaimi (flos sophorae immaturus) as a brewing adjunct and its impact on sensory properties of beer
|
Zhang, Yongxin
|
|
|
36 |
C |
p.
|
artikel
|
| 4 |
Art of food: Systematic literature review of culinary creativity
|
Öztürk, Betül
|
|
|
36 |
C |
p.
|
artikel
|
| 5 |
Calling all wine snobs, shut up and drink the wine!
|
Lee, Kai-Sean
|
|
|
36 |
C |
p.
|
artikel
|
| 6 |
Can a dish be my PhD? A response to Bucher and Lee
|
Woodhouse, Adrian
|
|
|
36 |
C |
p.
|
artikel
|
| 7 |
Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking
|
Wang, Nan
|
|
|
36 |
C |
p.
|
artikel
|
| 8 |
Changing food preferences and choices – A framework for analyzing households food purchases over time
|
Damari, Yuval
|
|
|
36 |
C |
p.
|
artikel
|
| 9 |
Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China
|
Zheng, Yan
|
|
|
36 |
C |
p.
|
artikel
|
| 10 |
Consumer attitude research regarding food hypersensitivity
|
Soós, Gabriella
|
|
|
36 |
C |
p.
|
artikel
|
| 11 |
Consumer attitudes, motivations and barriers towards sheep and goat dairy products
|
Mandolesi, Serena
|
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36 |
C |
p.
|
artikel
|
| 12 |
Cooking beyond flavors: Exploring the chemical reactions in the preparation of duck in Tucupi of Pará - Brazil
|
do Amaral, Cássia Santos
|
|
|
36 |
C |
p.
|
artikel
|
| 13 |
Corrigendum to “Associations of cooking practices and healthy eating habits among young Korean adults in their 20s” [Int. J. Gastron. Food Sci. 31 (2023) 100644]
|
Kim, So-Young
|
|
|
36 |
C |
p.
|
artikel
|
| 14 |
Crying over food: An extraordinary response to a multisensory eating experience
|
Rottigni, Federico
|
|
|
36 |
C |
p.
|
artikel
|
| 15 |
Culinary destination enchantment: The strategic interplay of local gastronomy in regional tourism development
|
Recuero-Virto, Nuria
|
|
|
36 |
C |
p.
|
artikel
|
| 16 |
Description of virgin olive oil: Descriptive evaluation by trained assessors vs flash profile using panels with diverse degrees of training
|
Ellis, Ana Claudia
|
|
|
36 |
C |
p.
|
artikel
|
| 17 |
Determining the appropriate location for consuming Korean rice wine (makgeolli) in New Zealand
|
Wong, Barry
|
|
|
36 |
C |
p.
|
artikel
|
| 18 |
Eaten beauty needs replenishing: The impact of beautiful plate patterns on plate waste
|
Zhang, Siyue
|
|
|
36 |
C |
p.
|
artikel
|
| 19 |
Editorial Board
|
|
|
|
36 |
C |
p.
|
artikel
|
| 20 |
Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas)
|
Cai, Haotian
|
|
|
36 |
C |
p.
|
artikel
|
| 21 |
Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying
|
Kaan, Işıl
|
|
|
36 |
C |
p.
|
artikel
|
| 22 |
Effect of multiple freeze-thaw (F-T) cycles on the quality and protein oxidation of traditional Chinese sauce marinated beef
|
Xu, Jing
|
|
|
36 |
C |
p.
|
artikel
|
| 23 |
Effects of rice wine on the quality and flavor characteristics of yogurt
|
Miao, Jiacheng
|
|
|
36 |
C |
p.
|
artikel
|
| 24 |
Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization
|
Bi, Jicai
|
|
|
36 |
C |
p.
|
artikel
|
| 25 |
Exploring the consumer perception of seafood: A look at Brazilians
|
Martins, Thayrine Rodrigues
|
|
|
36 |
C |
p.
|
artikel
|
| 26 |
Exploring the influence of user-friendly cutlery on the food consumption levels
|
Shibuya, Kenichi
|
|
|
36 |
C |
p.
|
artikel
|
| 27 |
Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde
|
González, José Antonio
|
|
|
36 |
C |
p.
|
artikel
|
| 28 |
From marine to fork: Effects of different cooking methods on the composition of sea lettuce
|
Sánchez-García, Fini
|
|
|
36 |
C |
p.
|
artikel
|
| 29 |
Gastro-educational intervention proposal in the classroom with family recipes: Prevention of cardiovascular risk in adolescent students
|
Zazo, Juan Manuel
|
|
|
36 |
C |
p.
|
artikel
|
| 30 |
Gastronomy tourism: A look at Benedictine monastic products in Europe
|
Beltrán Peralta, Natalia
|
|
|
36 |
C |
p.
|
artikel
|
| 31 |
Gluten-free baked products formulated with Jerusalem artichoke (Helianthus tuberosus) flour
|
Vega, Danna Mikaela
|
|
|
36 |
C |
p.
|
artikel
|
| 32 |
Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance
|
Fernando dos Santos, David
|
|
|
36 |
C |
p.
|
artikel
|
| 33 |
How to cook sweet basil (Ocimum basilicum L.) leaves to obtain the highest nutrient bioaccessibility and bioactive compounds?
|
Bakhtiar, Ziba
|
|
|
36 |
C |
p.
|
artikel
|
| 34 |
I'm a traditionalist, I Don't like pizza and street food: The relationship between cultural consumption habits and food preferences
|
Kaman, Gizem Sultan
|
|
|
36 |
C |
p.
|
artikel
|
| 35 |
Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir
|
Martín-Miguélez, José María
|
|
|
36 |
C |
p.
|
artikel
|
| 36 |
Music attributes and the perception of orange juice
|
Istiani, Noor Fajrina Farah
|
|
|
36 |
C |
p.
|
artikel
|
| 37 |
Nutmeg and mace: The sweet and savoury spices
|
Spence, Charles
|
|
|
36 |
C |
p.
|
artikel
|
| 38 |
Polyphenol contents in meal recommendations from the Brazilian dietary guidelines
|
Arruda, Giovana Eduarda
|
|
|
36 |
C |
p.
|
artikel
|
| 39 |
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods
|
Schmidt, Charlotte Vinther
|
|
|
36 |
C |
p.
|
artikel
|
| 40 |
Sensory profiles and market potential of burbot Lota lota maculosa- An emerging aquaculture species
|
Matuha, Moureen
|
|
|
36 |
C |
p.
|
artikel
|
| 41 |
Sensory profiling of dairy starch dessert creams enhanced with various types and concentrations of tahini
|
Dzhivoderova-Zarcheva, M.
|
|
|
36 |
C |
p.
|
artikel
|
| 42 |
Smoked meat and tradition: Popularity, notoriety, and quality perception
|
Lima, Wanessa Karine da Silva
|
|
|
36 |
C |
p.
|
artikel
|
| 43 |
So chef, does a PhD matter? A Malaysian perspective(s) on Bucher and Lee
|
Abidin, Muhammad Rezza Zainal
|
|
|
36 |
C |
p.
|
artikel
|
| 44 |
Sweet basil: An increasingly popular culinary herb
|
Spence, Charles
|
|
|
36 |
C |
p.
|
artikel
|
| 45 |
The effect of gastronomic experience on restaurant image, customer perceived value, customer satisfaction and customer loyalty
|
Cankül, Duran
|
|
|
36 |
C |
p.
|
artikel
|
| 46 |
The influence of cardamine hupingshanensis on the microbial community structure of jiuqu and the variation of flavor during the fermentation process of selenium-rich Chinese huangjiu
|
Geng, Jingzhang
|
|
|
36 |
C |
p.
|
artikel
|
| 47 |
The role of summer markets in promoting authenticity and social sustainability of the regions: The case of La Santa market (Catalonia, Spain)
|
Crespi-Vallbona, Montserrat
|
|
|
36 |
C |
p.
|
artikel
|
| 48 |
Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread (‘Pan Chapla’).
|
Martínez, Elena
|
|
|
36 |
C |
p.
|
artikel
|
| 49 |
Yes chef, I want my PhD: An extension of Bucher & Lee
|
Pittman ll, Jeffrey
|
|
|
36 |
C |
p.
|
artikel
|
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