| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant of cooked Lipu taro
|
Zhou, Xiatao
|
|
|
37 |
C |
p.
|
artikel
|
| 2 |
An ethnographic study on the traces of Georgian culture in the cuisine of Ordu (Türkiye)
|
Kabacik, Mehmet
|
|
|
37 |
C |
p.
|
artikel
|
| 3 |
An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour
|
Doğan, Murat
|
|
|
37 |
C |
p.
|
artikel
|
| 4 |
Application of anthocyanins from blue pea flower in yoghurt and fermented milk: An alternate natural blue colour to spirulina
|
Vidana Gamage, Gayan Chandrajith
|
|
|
37 |
C |
p.
|
artikel
|
| 5 |
A study on Mamak Ravak Yogurt, a gastronomic product
|
Sezgin, Aybuke Ceyhun
|
|
|
37 |
C |
p.
|
artikel
|
| 6 |
Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads
|
López, M.S.
|
|
|
37 |
C |
p.
|
artikel
|
| 7 |
Cassava (Manihot esculenta Crantz) and maize (Zea mays L.) flour mixtures for the development of healthy snacks
|
Euan-Pech, Emmanuel
|
|
|
37 |
C |
p.
|
artikel
|
| 8 |
Challenges in the popularization of wild food plants in Brazil: An examination from the perspectives of consumer science
|
Santos, Élida Monique da Costa
|
|
|
37 |
C |
p.
|
artikel
|
| 9 |
Chefs in academia: When "Fuck It" becomes a philosophy for new culinary knowledge creation
|
Lynch, Timothy
|
|
|
37 |
C |
p.
|
artikel
|
| 10 |
Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu
|
Florença, Sofia G.
|
|
|
37 |
C |
p.
|
artikel
|
| 11 |
Chocolates enriched with seaweed: Emotional data and its combination with sensory data for products profiling and consumer segmentation
|
Salgado, Abigail
|
|
|
37 |
C |
p.
|
artikel
|
| 12 |
Computer vision solution for uniform adherence in gastronomy schools: An artificial intelligence case study
|
Castillo-Ortiz, Ismael
|
|
|
37 |
C |
p.
|
artikel
|
| 13 |
Contributing factors for textural characteristics of Serrano Artisanal Cheese: An instrumental approach
|
Paiva, Ana Raisa
|
|
|
37 |
C |
p.
|
artikel
|
| 14 |
Culinary evolution of cultured Takifugu Flavidus head soup: Nutrient dynamics and flavor profiles across cooking durations
|
Chen, Xiaoting
|
|
|
37 |
C |
p.
|
artikel
|
| 15 |
Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults
|
Bertoldo, Tatiane
|
|
|
37 |
C |
p.
|
artikel
|
| 16 |
Developing the indicators of culinary innovation from the sustainable development goals
|
Wang, Hsin-Ling
|
|
|
37 |
C |
p.
|
artikel
|
| 17 |
Development of food and gastronomy in the sub-Antarctic end of the world
|
Aguilera, José Miguel
|
|
|
37 |
C |
p.
|
artikel
|
| 18 |
3D food printing: Technological advances, personalization and future challenges in the food industry
|
Dancausa Millán, María Genoveva
|
|
|
37 |
C |
p.
|
artikel
|
| 19 |
Differences in the microbiome composition of the traditional fermented rice beverage Miki from Amami Island
|
Ogura, Hikaru
|
|
|
37 |
C |
p.
|
artikel
|
| 20 |
Discover the secrets of salty taste in Manila clam (Ruditapes philippinarum): MALDI-TOF MS and flavor fingerprint
|
Sun, Chaonan
|
|
|
37 |
C |
p.
|
artikel
|
| 21 |
Editorial Board
|
|
|
|
37 |
C |
p.
|
artikel
|
| 22 |
Engineering plant-based protein-rich soft and bite-sized 3D printed dysphagia food
|
Satheeshkanth, SSM
|
|
|
37 |
C |
p.
|
artikel
|
| 23 |
Enriched local convenience foods with two different small pelagic fish species increases the nutritional value without compromising taste
|
Atter, Amy
|
|
|
37 |
C |
p.
|
artikel
|
| 24 |
Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas
|
Medeiros, Cristine da Silva
|
|
|
37 |
C |
p.
|
artikel
|
| 25 |
Exploring the influence of multisensory experiences on consumer evaluation of cold tea
|
Galiñanes Plaza, Adriana
|
|
|
37 |
C |
p.
|
artikel
|
| 26 |
Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize
|
Vázquez-Carrillo, Gricelda
|
|
|
37 |
C |
p.
|
artikel
|
| 27 |
Factors influencing the willingness to purchase and consume microalgae-based foods: An exploratory consumer study
|
Franco Lucas, Bárbara
|
|
|
37 |
C |
p.
|
artikel
|
| 28 |
From tradition to technology: A comprehensive review of contemporary food design
|
XIA, Bo
|
|
|
37 |
C |
p.
|
artikel
|
| 29 |
Gastronomic revaluation of vegetable discards generated in the culinary transformation of products
|
Rocha Ruiz, Catalina
|
|
|
37 |
C |
p.
|
artikel
|
| 30 |
Impact of Baking and Steaming of 3D printed Pearl millet - Banana pulp blends on physicochemical and sensory attributes
|
Santhoshkumar, P.
|
|
|
37 |
C |
p.
|
artikel
|
| 31 |
Influence of thermal processing on sensory profile of crayfish meat
|
Zhou, Mingzhu
|
|
|
37 |
C |
p.
|
artikel
|
| 32 |
In the interest of the nation: Swedish fika
|
Öberg, Christina
|
|
|
37 |
C |
p.
|
artikel
|
| 33 |
Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity
|
Huang, Yi-Bin
|
|
|
37 |
C |
p.
|
artikel
|
| 34 |
Mediterranean Diet gastronomic experiences using olive oil and goat cheese
|
Ratão, Isabel
|
|
|
37 |
C |
p.
|
artikel
|
| 35 |
Mexican native maize: Origin, races and impact on food and gastronomy
|
Pérez Ruiz, Rigoberto V.
|
|
|
37 |
C |
p.
|
artikel
|
| 36 |
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors
|
Zhong, Lina
|
|
|
37 |
C |
p.
|
artikel
|
| 37 |
Physical properties, palatability, and mastication of breads with different compositions of soy protein isolate and soybean soluble polysaccharide
|
Shimada, Ryoko
|
|
|
37 |
C |
p.
|
artikel
|
| 38 |
Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages
|
Bendaali, Yasmina
|
|
|
37 |
C |
p.
|
artikel
|
| 39 |
Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges
|
Wu, Jinyuan
|
|
|
37 |
C |
p.
|
artikel
|
| 40 |
Quality properties of salt-fermented mealworms (Tenebrio molitor larvae) with added millet
|
Kim, Yeonkwang
|
|
|
37 |
C |
p.
|
artikel
|
| 41 |
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
|
Zhu, Jiafei
|
|
|
37 |
C |
p.
|
artikel
|
| 42 |
Rice starch properties affect the retention of 2-acetyl-1-pyrroline in raw rice during cooking and the release of 2-acetyl-1-pyrroline from cooked rice after cooking
|
Xu, Dan
|
|
|
37 |
C |
p.
|
artikel
|
| 43 |
Role of score-deviation, hedonic and fuzzy logic sensory approaches for the development and identification of optimal vegetable mix soups
|
Akasapu, Kumudhini
|
|
|
37 |
C |
p.
|
artikel
|
| 44 |
Schools' green restaurant assessment (S-GRASS): From validating an instrument to identifying sustainable practices in schools food services
|
Santos, Emanuele Batistela dos
|
|
|
37 |
C |
p.
|
artikel
|
| 45 |
Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy)
|
Pérez-Lloréns, J. Lucas
|
|
|
37 |
C |
p.
|
artikel
|
| 46 |
“Sikil pa'ak”: A proposed food from the Mayan biocultural cuisine for the prevention of metabolic syndrome
|
Uuh Narvaez, Jonatan Jafet
|
|
|
37 |
C |
p.
|
artikel
|
| 47 |
Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors
|
Cemin, Paloma
|
|
|
37 |
C |
p.
|
artikel
|
| 48 |
The development of an emotion lexicon for spicy food flavor experience
|
Ren, Lina
|
|
|
37 |
C |
p.
|
artikel
|
| 49 |
The 3D food printing pyramid of gastronomy: A structured approach towards a future research agenda
|
Meijers, Maud G.J.
|
|
|
37 |
C |
p.
|
artikel
|
| 50 |
The relationship between supervisor autonomy support, creativity, and employee service performance: Evidence from Michelin restaurants
|
AKÇA, İbrahim
|
|
|
37 |
C |
p.
|
artikel
|
| 51 |
The role of women in maintaining the heritage value of gastronomy in Castilla-La Mancha
|
García-Henche, Blanca
|
|
|
37 |
C |
p.
|
artikel
|
| 52 |
The Swedish Fika culture as a touristic experience and value-creating resource
|
Blom, Thomas
|
|
|
37 |
C |
p.
|
artikel
|
| 53 |
Top-fermented beer enriched with Ceylon Gooseberry residue – The effect on bioactive compound content and sensorial profile
|
Lazzari, Anderson
|
|
|
37 |
C |
p.
|
artikel
|
| 54 |
Total phenolic content of microwaved, pan-heated and stewed, herbs and spices
|
Nixon, Jonathan
|
|
|
37 |
C |
p.
|
artikel
|
| 55 |
Traditional fermented foods from Côte d'Ivoire: Knowledge, consumption and production methods in five localities surveyed
|
Kouassi, Affoué Tatiana
|
|
|
37 |
C |
p.
|
artikel
|
| 56 |
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis
|
Sun, Jie
|
|
|
37 |
C |
p.
|
artikel
|
| 57 |
Would you trust an AI chef? Examining what people think when AI becomes creative with food
|
Califano, Giovanbattista
|
|
|
37 |
C |
p.
|
artikel
|
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