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 |