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                             64 gevonden resultaten
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
                             64 gevonden resultaten
 
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