| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of heterogeneity in consumer attitudes based on the Intuitive Eating Scale-2
|
Szakály, Zoltán
|
|
|
38 |
C |
p.
|
artikel
|
| 2 |
Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”
|
Gomes de Oliveira, João Eduardo
|
|
|
38 |
C |
p.
|
artikel
|
| 3 |
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology
|
Mallesham, Pentala
|
|
|
38 |
C |
p.
|
artikel
|
| 4 |
Chickpea flour fermentation with kefir improves bread properties
|
Parmigiani, Micaela
|
|
|
38 |
C |
p.
|
artikel
|
| 5 |
Comparison of preferences among older adults using rapid sensory methods: A case study on chicken porridges
|
Jung, Seyoung
|
|
|
38 |
C |
p.
|
artikel
|
| 6 |
Comprehensive analysis of bacterial succession and flavor components in Xiguajiang with different watermelon juice supplementation during fermentation
|
Tian, Zhiyuan
|
|
|
38 |
C |
p.
|
artikel
|
| 7 |
Cultural context shapes the carbon footprints of recipes
|
Goel, Mansi
|
|
|
38 |
C |
p.
|
artikel
|
| 8 |
Delicious and nutritious: Employing multi-actor food co-design to define recipe specifications for community-dwelling older adults
|
Domingie, Sarah
|
|
|
38 |
C |
p.
|
artikel
|
| 9 |
Dried shrimp in Bahian food culture: An ancestral ingredient and a culinary identity
|
Boa Morte, Elba Santos da
|
|
|
38 |
C |
p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
|
38 |
C |
p.
|
artikel
|
| 11 |
Effect of bioactive compounds from culinary herbs against cholesterol thermo-oxidation in omelets during home cooking processes
|
Sales de Oliveira, Vanessa
|
|
|
38 |
C |
p.
|
artikel
|
| 12 |
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis
|
Karaman, Elif Esma
|
|
|
38 |
C |
p.
|
artikel
|
| 13 |
Effect of masticatory behavior on the characteristics of biscuit bolus with different amounts of chia seed powder without compromising taste
|
Liu, Xiaoya
|
|
|
38 |
C |
p.
|
artikel
|
| 14 |
Effect of stepwise cooking on the water-retention capacity and protein denaturation degree of chicken breast
|
Li, Zihang
|
|
|
38 |
C |
p.
|
artikel
|
| 15 |
Effects of aging methods combined with enzyme treatments on the quality parameters of beef striploins
|
Akkaya, Esra
|
|
|
38 |
C |
p.
|
artikel
|
| 16 |
Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat
|
Wang, Jipan
|
|
|
38 |
C |
p.
|
artikel
|
| 17 |
Enhancing local gastronomy: Innovative preparations with coró Fish (Pomadasys corvinaeformis) on the coast of Northeast Brazil
|
Costa, Fládia Carneiro da
|
|
|
38 |
C |
p.
|
artikel
|
| 18 |
Ethnic meat products- A review on Indian Gastronomy
|
Vasanthi, C.
|
|
|
38 |
C |
p.
|
artikel
|
| 19 |
Evaluating culinary skill transfer: A deep learning approach to comparing student and chef dishes using image analysis
|
Castillo-Ortiz, Ismael
|
|
|
38 |
C |
p.
|
artikel
|
| 20 |
Exploring the grain quality of the pigmented rice from Mizoram, India for its use as foods, food products and in breeding programs
|
Malsawmthanga,
|
|
|
38 |
C |
p.
|
artikel
|
| 21 |
Exploring the marination of colonial cheese into wine and vinegar through ripening: Physicochemical characteristics, sensorial attributes and emotions evoked
|
Azevedo, Gabriela Diersmann
|
|
|
38 |
C |
p.
|
artikel
|
| 22 |
Factors influencing third wave coffee customers' satisfaction and revisit intentions
|
Aydın, Aysucan
|
|
|
38 |
C |
p.
|
artikel
|
| 23 |
Forests, woods and saké: Analysis of constructing premium with terroir
|
Sato, Jun
|
|
|
38 |
C |
p.
|
artikel
|
| 24 |
From Niche to Noteworthy: A multi-country study on consumer views towards neglected and underutilized crops
|
Bayudan, Simoun
|
|
|
38 |
C |
p.
|
artikel
|
| 25 |
Gastronomic ethnobiology of smelt, Osmerus eperlanus (L., 1758), a culturally significant but vanishing food item in Sweden
|
Svanberg, Ingvar
|
|
|
38 |
C |
p.
|
artikel
|
| 26 |
Gastronomy as a diplomatic tool: A systematic literature review
|
Cabral, Óscar
|
|
|
38 |
C |
p.
|
artikel
|
| 27 |
Haute cuisine: A mixed-methods approach to assess gastronomic offer nutritional adequacy and importance given by chefs to food and nutrition guidelines
|
Pereira, M.
|
|
|
38 |
C |
p.
|
artikel
|
| 28 |
How does food neophobia affect local food preferences?
|
Bölükbaş, Rabia
|
|
|
38 |
C |
p.
|
artikel
|
| 29 |
Impact of thermal processing methods on physicochemical properties and flavor-related compounds of Pearl gentian grouper with waterless preservation
|
Gao, Zhiquan
|
|
|
38 |
C |
p.
|
artikel
|
| 30 |
Improving qualities of Kocho fermentation using Mandillo [Crassocephalum macropappum (Sch.Bip. ex. A.Rich.) S.Moore] as a starter culture ingredient
|
Robi, Alemu Gonfa
|
|
|
38 |
C |
p.
|
artikel
|
| 31 |
Innovative blends with probiotic potential: Processing optimization, bioactive compounds and sensory evaluation of yellow mombin (Spondias mombin) and Talinum triangulare beverages
|
Alves, Denusia Maria de Moraes
|
|
|
38 |
C |
p.
|
artikel
|
| 32 |
Innovative process for improving functional and sensory quality of black garlic
|
Choupdar, Ganesh Kumar
|
|
|
38 |
C |
p.
|
artikel
|
| 33 |
Learning-to-thrive in the dark kitchen environment: An organisational learning theory perspective
|
Vu, Oanh Thi Kim
|
|
|
38 |
C |
p.
|
artikel
|
| 34 |
Menu fatigue: Exploring an obscure concept with problem-centred expert interviews
|
Aybek, Gürkan
|
|
|
38 |
C |
p.
|
artikel
|
| 35 |
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism
|
Cheng, Denian
|
|
|
38 |
C |
p.
|
artikel
|
| 36 |
New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond
|
Burke, Róisín M.
|
|
|
38 |
C |
p.
|
artikel
|
| 37 |
Novel infusions from underutilized exotic fruits: Sensory analysis and consumer acceptance
|
Jaumbocus, Warda Bibi
|
|
|
38 |
C |
p.
|
artikel
|
| 38 |
Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations
|
Sviech, Fernanda
|
|
|
38 |
C |
p.
|
artikel
|
| 39 |
Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity
|
Mafe, Alice Njolke
|
|
|
38 |
C |
p.
|
artikel
|
| 40 |
Perceived utilitarian and hedonic values: Understanding Chinese consumers' street food purchase intentions
|
Bai, Li
|
|
|
38 |
C |
p.
|
artikel
|
| 41 |
Perceptions of cheese authenticity: A comparative analysis of value chain actors in Mexico
|
Fernández-Sánchez, Héctor Yair
|
|
|
38 |
C |
p.
|
artikel
|
| 42 |
Plastic wine glass mimic improves the perception of quality and aroma of white wines
|
Wise, Kimber
|
|
|
38 |
C |
p.
|
artikel
|
| 43 |
Processing of banana mangará: Microbiological evaluation and development of preserves and appetizers with a focus on sensory qualities and gastronomic applications
|
da Silva Neto, Pedro Abreu
|
|
|
38 |
C |
p.
|
artikel
|
| 44 |
Promoting insects as a food delicacy - A qualitative study from the perspectives of consumers and producers in Italy
|
Pianella, L.
|
|
|
38 |
C |
p.
|
artikel
|
| 45 |
Quality and authenticity of saffron and sensory aspects
|
Semeniuc, Cristina Anamaria
|
|
|
38 |
C |
p.
|
artikel
|
| 46 |
Quality changes and spoilage microbial community succession of steamed cold noodles (Liangpi) at different temperatures
|
Fan, Shijia
|
|
|
38 |
C |
p.
|
artikel
|
| 47 |
Sensory dimensions of typicality and association with affective-related responses: A study on local multifloral honey
|
Cliceri, D.
|
|
|
38 |
C |
p.
|
artikel
|
| 48 |
Sensory profile of beverages produced from fermented coffee under different time and temperature conditions
|
Tolentino Vaz, Carlos Johnantan
|
|
|
38 |
C |
p.
|
artikel
|
| 49 |
Shiitake mushroom (Lentinula edodes) extract has chloride-activated glutaminase activity that efficiently increases glutamic acid in foods with sodium chloride
|
Takegami, Kana
|
|
|
38 |
C |
p.
|
artikel
|
| 50 |
Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: Aroma profile, volatile compounds, and consumer acceptance
|
Valerón, Nabila Rodríguez
|
|
|
38 |
C |
p.
|
artikel
|
| 51 |
Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)
|
Li, Shanshan
|
|
|
38 |
C |
p.
|
artikel
|
| 52 |
Sustainability in street food: Elaboration likelihood model (ELM) and image theory perspective
|
Bayraktar, Yusuf
|
|
|
38 |
C |
p.
|
artikel
|
| 53 |
Sustainability of traditional meat dishes with fruit
|
Yilmaz, Emircan
|
|
|
38 |
C |
p.
|
artikel
|
| 54 |
The decision-making process to consume sustainable food
|
Lee, Soomin
|
|
|
38 |
C |
p.
|
artikel
|
| 55 |
The impact of adding different levels of spirulina on the characteristics of halloumi cheese
|
Karimy, Mohammad Faiz
|
|
|
38 |
C |
p.
|
artikel
|
| 56 |
The impact of cooking methods on the physical, sensory, and nutritional quality of fish
|
Chew, Sook Chin
|
|
|
38 |
C |
p.
|
artikel
|
| 57 |
The multisensory science and aesthetics of teaware
|
Spence, Charles
|
|
|
38 |
C |
p.
|
artikel
|
| 58 |
Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation
|
Shi, Ke
|
|
|
38 |
C |
p.
|
artikel
|
| 59 |
Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement
|
Kita, A.
|
|
|
38 |
C |
p.
|
artikel
|
| 60 |
Unfolding humanistic wine tasting, based on wine professionals’ biographical expressions
|
Östergren, Daniel
|
|
|
38 |
C |
p.
|
artikel
|
| 61 |
Use of Neopyropia yezoensis in enriching vegan kefir from oat milk
|
Özlü, Zeynep Cemile
|
|
|
38 |
C |
p.
|
artikel
|
| 62 |
Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations
|
Proetto, Ilaria
|
|
|
38 |
C |
p.
|
artikel
|
| 63 |
Viability of 3D printing of andean tubers and tuberous root puree
|
Acurio, Liliana
|
|
|
38 |
C |
p.
|
artikel
|
| 64 |
What can ethnography offer the gastronomic sciences?
|
Hamada, Taeko
|
|
|
38 |
C |
p.
|
artikel
|
Tijdschrift beschrijving