| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A cross-sectional study on consumer approaches towards seaweed value-added food products from Bangladesh
|
Sobuj, Mohammad Khairul Alam
|
|
|
39 |
C |
p.
|
artikel
|
| 2 |
A metabolomic approach of AI-driven enzymatic digestion of pumpkin seed flour for producing umami metabolites
|
de la Hoz, Ander
|
|
|
39 |
C |
p.
|
artikel
|
| 3 |
Analysis of the influence of different cuts of pork on the quality and flavor characteristics of Bazi Pork
|
Bi, Jicai
|
|
|
39 |
C |
p.
|
artikel
|
| 4 |
An ethnographic insight into the Laz cuisine culture in Artvin (Turkey)
|
Oğan, Yener
|
|
|
39 |
C |
p.
|
artikel
|
| 5 |
Artichoke leaf extract powder: Sustainable production and potential culinary applications
|
Karaduman, Umut
|
|
|
39 |
C |
p.
|
artikel
|
| 6 |
A topological analysis of the space of recipes
|
Escolar, Emerson G.
|
|
|
39 |
C |
p.
|
artikel
|
| 7 |
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition
|
Ucuk, Ceyhun
|
|
|
39 |
C |
p.
|
artikel
|
| 8 |
Characterization of cakes produced with different legume aquafaba
|
Konal, Gözde
|
|
|
39 |
C |
p.
|
artikel
|
| 9 |
Circular economy practices in wine tourism: Environmental policies and strategies for the development of wine routes in Spain
|
Mora, David
|
|
|
39 |
C |
p.
|
artikel
|
| 10 |
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles
|
Zhang, Sijie
|
|
|
39 |
C |
p.
|
artikel
|
| 11 |
Could local gastronomy attract tourists to a territory? Analysis of Manabí – Ecuador
|
Alcívar-Vera, Isidro Ignacio
|
|
|
39 |
C |
p.
|
artikel
|
| 12 |
Craving and colour: How do individual characteristics, food and tableware colours interact to influence food craving?
|
Songur Bozdag, Ayse Nur
|
|
|
39 |
C |
p.
|
artikel
|
| 13 |
Culinary cure? Improved subjective and measured sense of smell after a cooking rehabilitation program for patients with smell loss
|
Fjaeldstad, Alexander Wieck
|
|
|
39 |
C |
p.
|
artikel
|
| 14 |
Dear chef, know thyself
|
Carmer, Adam
|
|
|
39 |
C |
p.
|
artikel
|
| 15 |
Digital gastronomy 2.0: A 15-year transformative journey in culinary-tech evolution and interaction
|
Zoran, Amit Raphael
|
|
|
39 |
C |
p.
|
artikel
|
| 16 |
Does cooking and food skills of gastronomy and culinary arts department students correlate with diet quality and eating habits?
|
Ozkan, Nilufer
|
|
|
39 |
C |
p.
|
artikel
|
| 17 |
Driving pro-environmental practice change and food waste reduction in (and around) professional kitchens: Connecting materiality and meaning
|
Chawla, Gaurav
|
|
|
39 |
C |
p.
|
artikel
|
| 18 |
Eating the city: Socio-spatial analysis of the foodification process in the city of Naples (Italy)
|
Freire Varela, Antón
|
|
|
39 |
C |
p.
|
artikel
|
| 19 |
Edible vegetable flowers: Next generation sustainable super foods, therapeutic role, processing and improvement approaches
|
Kumar, Satish
|
|
|
39 |
C |
p.
|
artikel
|
| 20 |
Editorial Board
|
|
|
|
39 |
C |
p.
|
artikel
|
| 21 |
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce
|
Zhang, Xiujie
|
|
|
39 |
C |
p.
|
artikel
|
| 22 |
Effect of street food vendors' food safety knowledge, attitudes, and practices on the microbiological quality of street foods
|
Ay, Murat
|
|
|
39 |
C |
p.
|
artikel
|
| 23 |
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir
|
Savaş, Burcunur Demir
|
|
|
39 |
C |
p.
|
artikel
|
| 24 |
Effects of cooking on glutathione, cysteine, beta-carotene, ascorbic acid concentrations and antioxidant activity of red bell peppers (Capsicum annum L.)
|
Cerit, İnci
|
|
|
39 |
C |
p.
|
artikel
|
| 25 |
Effects of specially designed meal boxes on plant-forward dietary choice
|
Daverkosen, Svend
|
|
|
39 |
C |
p.
|
artikel
|
| 26 |
Emotions shape taste perception in a real restaurant environment
|
Kaya, Sandra Sinem
|
|
|
39 |
C |
p.
|
artikel
|
| 27 |
Evaluation of street food consumption patterns, vendor practices, and Salmonella enterica contamination in street tacos
|
Valeria, López- García
|
|
|
39 |
C |
p.
|
artikel
|
| 28 |
Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying
|
Tan, Hongyuan
|
|
|
39 |
C |
p.
|
artikel
|
| 29 |
From post to table: The social media marketing of food tourism
|
Fusté-Forné, Francesc
|
|
|
39 |
C |
p.
|
artikel
|
| 30 |
Gastronomy and beyond: A collaborative initiative for rethinking food's role in society, sustainability, and territory
|
Balderas-Cejudo, Adela
|
|
|
39 |
C |
p.
|
artikel
|
| 31 |
Harmonising flavours: How arousing music and sound influence food perception and emotional responses
|
Lin, Yi Hsuan Tiffany
|
|
|
39 |
C |
p.
|
artikel
|
| 32 |
Holistic advisory tool to evaluate and enhance sustainable food procurement practices in professional kitchens
|
Schafer, Luke J.
|
|
|
39 |
C |
p.
|
artikel
|
| 33 |
How foodies support sustainable diets and food systems: A comparative study of motivations, practices and behaviors across four countries
|
Pickering, Gary J.
|
|
|
39 |
C |
p.
|
artikel
|
| 34 |
Impact of adding dehydrated acerola (Malpighia emarginata DC) on the microbiological, colorimetric, and sensory characteristics of acerola ice cream
|
Alves da Paz, Maria Eduarda
|
|
|
39 |
C |
p.
|
artikel
|
| 35 |
Impact of various tea infusions on the cooking, texture, and microstructure of fresh white salted noodles
|
Tan, Hui-Ling
|
|
|
39 |
C |
p.
|
artikel
|
| 36 |
Influence of Jerusalem artichoke on microbial and chemical characteristics of water kefir production
|
Onat, Büşra
|
|
|
39 |
C |
p.
|
artikel
|
| 37 |
Intangible cultural heritage on export: How is Swedish fika portrayed in international press?
|
Öberg, Christina
|
|
|
39 |
C |
p.
|
artikel
|
| 38 |
Investigating food pairing hypothesis based on deep learning: Case of Algerian cuisine
|
Bacha, Siham
|
|
|
39 |
C |
p.
|
artikel
|
| 39 |
Main factors influencing consumer willingness to pay for sustainable wine
|
Modica, Federico
|
|
|
39 |
C |
p.
|
artikel
|
| 40 |
‘Meating’ consumer expectations: More work required to improve acceptability of plant-based meat alternative products
|
Flint, Megan
|
|
|
39 |
C |
p.
|
artikel
|
| 41 |
Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization
|
Singh, Awanish
|
|
|
39 |
C |
p.
|
artikel
|
| 42 |
Ottoman inspirations in Palestinian Cuisine
|
Özdemir, Özden
|
|
|
39 |
C |
p.
|
artikel
|
| 43 |
Predictors of food neophobia among Turkish university students and its association with food choices from online Turkish restaurant menu
|
Bellikci-Koyu, Ezgi
|
|
|
39 |
C |
p.
|
artikel
|
| 44 |
Public preferences and attitudes toward organic vegetables: The case of Iranian consumers
|
Javanmardi, Jamal
|
|
|
39 |
C |
p.
|
artikel
|
| 45 |
Review: Rhizopus sp. beyond tempeh. An Occidental approach to mold-based fermentations
|
Martín-Miguélez, José María
|
|
|
39 |
C |
p.
|
artikel
|
| 46 |
Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study
|
Almansouri, Mohammad
|
|
|
39 |
C |
p.
|
artikel
|
| 47 |
Sensory characterization of conifer-based extracts for culinary uses
|
Boumail, Afia
|
|
|
39 |
C |
p.
|
artikel
|
| 48 |
The effect of familiarity with Turkish culture from a crosscultural perspective on the intention to awareness and experience with the Turkish cuisine
|
Şahin, Elanur
|
|
|
39 |
C |
p.
|
artikel
|
| 49 |
The history of chocolate consumption in Portugal: A blend of tradition and innovation
|
Dias, J.
|
|
|
39 |
C |
p.
|
artikel
|
| 50 |
The nutritional quality and flavor profiles of Sandiao soup made by the traditional refinement process
|
Zhu, Wenzheng
|
|
|
39 |
C |
p.
|
artikel
|
| 51 |
The role of social media in tourists’ conformity and irrational food consumption: Implications for food waste
|
Zhang, Yuqi
|
|
|
39 |
C |
p.
|
artikel
|
| 52 |
The ‘social heroes’ approach as a methodology for valorising the primary sector and promoting local products. A pilot study in lanzarote, Canary Islands
|
González, José A.
|
|
|
39 |
C |
p.
|
artikel
|
| 53 |
Time-course analysis of kobujime curing of Japanese flounder (Paralichthys olivaceus): Biochemical insights into dehydration processing of fish meat with kombu
|
Kominami, Yuri
|
|
|
39 |
C |
p.
|
artikel
|
| 54 |
Total replacement of egg white by aquafaba and commercial substitute in meringue formulation: Effect on physico-chemical properties and hedonic appreciation
|
Sebii, Haifa
|
|
|
39 |
C |
p.
|
artikel
|
| 55 |
Trend in the consumption of traditional dishes of colima, Mexico: Demographic characteristics and preferences
|
Palacios-Fonseca, Alin Jael
|
|
|
39 |
C |
p.
|
artikel
|
| 56 |
Volatile compounds and aroma descriptions in overfermented tempe (tempe bosok) with different packaging and blanching treatment
|
Pamekas, Tata Trapsila Larasati
|
|
|
39 |
C |
p.
|
artikel
|
| 57 |
Young professionals' attitudes toward food waste: A global study on awareness, behavior, and regional differences
|
Martin-Rios, Carlos
|
|
|
39 |
C |
p.
|
artikel
|
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