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                             66 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Analysis of the microbial community in Yongchuan douchi and the screening and application of core fermentation strains Guo, Xiaoyun

40 C p.
artikel
2 An innovative approach of 3D printed functional foods: Grasshoppers based cookies Su, Sena

40 C p.
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3 Balancing culinary excellence with ethical responsibility: A scientific perspective on animal welfare in gastronomy Argüello, Anastasio

40 C p.
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4 Beyond the cup: Unpacking how Brazilians pair coffee with food Santana Neves, Anna Luiza

40 C p.
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5 Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis Sun, Huijuan

40 C p.
artikel
6 Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques Mu, Zhonghui

40 C p.
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7 Comparative investigation of the nutritional composition and flavor characteristics of pre-breeding diploid and triploid oysters (Crassostrea gigas) after steaming Lu, Cunxi

40 C p.
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8 Comparison of antioxidant properties of dried and fresh daylily flowers and their impact on lipid and protein oxidation during cooking and in vitro digestion of mutton Wu, Yucan

40 C p.
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9 Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue Yang, Chunfang

40 C p.
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10 Consumer preferences for dry-cured ham in Spain and Italy: Impact of marbling, sex and castration methods of pigs Álvarez-Rodríguez, Javier

40 C p.
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11 Consumer segmentation and participation drivers in community-supported agriculture: A choice experiment and partial least squares structural equation modelling approach Takagi, Sota

40 C p.
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12 Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population Sandri, Elena

40 C p.
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13 Defining social gastronomy: Multidisciplinary perspectives and a new paradigm for positive social impact through food and culinary practices Romanova do Nascimento Costa, Paola

40 C p.
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14 Destination choice intentions based on attitudes toward local cuisine: The empirical study from an emerging country Bui, Thi-Phuoc

40 C p.
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15 Determining the correlations between intention to reuse food waste, food waste behaviour and the culinary creativity level Onur, Merve

40 C p.
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16 Development of vegan ice cream made from Brazilian regional fruits Candido, Athos Buregio

40 C p.
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17 Do chefs get lost in the sauce? The chefs’ perceptions of the tensions and paradoxes between tradition and modernity in cooking with meat Lamy, Arnaud

40 C p.
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18 3D-printability of culinary foams prepared with aquafaba powder İşleyici, İlkcan

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19 Editorial Board
40 C p.
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20 Effect of stir-frying temperature on volatile aroma compounds in Pixian broad bean paste Chen, Lilan

40 C p.
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21 Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce Gao, Xing

40 C p.
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22 Ethnoracism & White palatability: The erasure of Black African gastronomies in the global media Fofie, Adwoa A.

40 C p.
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23 Evolution of key flavor compounds in sonit sheep lamb during grilling process using HS-GC-IMS, E-nose, E-tongue, and physicochemical techniques Wu, Huiying

40 C p.
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24 Exploring the effects of fermentation time and the addition of paraprobiotic strain K-1 on the physicochemical, chemical, and antioxidant properties of black and green tea kombuchas sweetened with different sugars Lau, Yee Lin

40 C p.
artikel
25 Exploring visitors’ coastal gastronomy experiences through the lens of the theory of consumption value An, Soyoung

40 C p.
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26 “Fermenting is not about the cooking”. The social practice of fermenting foods at home. Blanchet, Maxence

40 C p.
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27 Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy Roccatello, Rosalba

40 C p.
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28 Formulation and characterization of pitaya-based sauces: Quality, acceptability, and microbial stability Mejía-Garibay, Beatriz

40 C p.
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29 From Mexico to the world: at least sixty different types of artisanal Mexican cheeses Reyes-Díaz, Ricardo

40 C p.
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30 From restriction to Openness: Reproduction and innovation in vegan eating practices Aguilera Bornand, Isabel M.

40 C p.
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31 From traditional knowledge to gastronomic heritage: Analysis of the cultural value and chemical properties of Jaji cheese Çetin, Kadir

40 C p.
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32 Gastronomic treasures of southern Italy: The role of wooden equipment and heritage cheeses Busetta, Gabriele

40 C p.
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33 “Gastrovandalism” trend or destruction? Keskin, Hilal

40 C p.
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34 Gelatin Cotton Candy: A model study to create functional fiber foods Kokubo, Miho

40 C p.
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35 Grains of wisdom: Insights into the minds of top chefs—A synthesis of expert interviews and literature Gonyea, Angeline

40 C p.
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36 Historical grains in modern gastronomy: A case study of artisan breads Jönsson, Madeleine

40 C p.
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37 Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded pork after reheating based on HS-GC-IMS and intelligent sensory evaluation Ping, Chunyuan

40 C p.
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38 Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating Cavalcante, Cecylyana Leite

40 C p.
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39 Improvement in texture and flavor of prepared meat patties with natural marination ingredients Xu, Xingrui

40 C p.
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40 Influencing factors towards consumer acceptance of millet as a food source Lacey, Jodie

40 C p.
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41 Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes You, Min

40 C p.
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42 Investigating the incorporation of plant-based meat alternative in Asian culinary practices Safdar, Bushra

40 C p.
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43 Investigation of potential of Vitex agnus-castus powder as an innovative bread ingredient Bölek, Sibel

40 C p.
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44 Microgreens as superfoods: How the inclusion of mustard, mung, and radish microgreens influences the nutritional, functional, and sensory properties of a selected salad dish Weerawardhana, W.P. Madara M.

40 C p.
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45 New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector Sundqvist, Joachim

40 C p.
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46 Nursing home meals as social practices: Room for improvement Justesen, Lise

40 C p.
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47 Portuguese smoked meats and sausages as a gastrodiplomacy resource: An incompatibility between gastronomic promotion and public health? Cabral, Óscar

40 C p.
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48 Production and characterization of a natural cultural drink - ginger ale de Oliveira Tolentino, Luiza Cardoso

40 C p.
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49 Psychometric properties of the gratitude for food scale among Turkish adults: A validity and reliability study Yücel, Ümüş Özbey

40 C p.
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50 Response of potential consumers of Coalho cheese marinated in red wine: A technology being tested to improve the acceptance of goat products Feitosa, Bruno Fonsêca

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51 Seaweed kombucha: Exploring innovation in marine resources in Iceland Jones, Martyn

40 C p.
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52 Spirulina as a food supplement in the 3D printing of meat analogs Lopes, Larissa Chivanski

40 C p.
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53 Starting route: Istanbul street food Güvenç, Nihan Yarmacı

40 C p.
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54 Symbiotic honey beverages: A matrix which tells a story of survival and protection of human health from a gastronomic and industrial perspective Pinto Neto, Walter de Paula

40 C p.
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55 Taste profiles of steviol glycoside blends and their application in ice cream Moazzem, Md Shakir

40 C p.
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56 Teaching chefs how to determine chloride ions quickly and efficiently: Integrating knowledge and action for effective salt reduction Huang, Junsheng

40 C p.
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57 The effect of combining various amounts of date palm seed powder (Phoenix dactylifera L.) on Moroccan sourdough bread's sensory, nutritional, and rheological characteristics: comparative study Hanoune, Elbatoul

40 C p.
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58 The effect of raw egg storage time on the quality, fatty acid composition and volatile organic compounds of salt-baked marinated eggs Lu, Yifeng

40 C p.
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59 The impact of olive oil tourism on multisensory experiences and tourist loyalty Lin, Min-Pei

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60 The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs Geng, Yue

40 C p.
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61 The rise of dark kitchens: Characteristics and operational challenges Laheri, Zainab

40 C p.
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62 The role of local people in the tourism of local cuisine culture: The case of Zonguldak province Özdemir, Sibel

40 C p.
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63 The role of má-là flavor in contributing desirable oral perceptions during wine drinking: The seeking of sensory harmony between grape wines and sichuan cuisines in a physiochemical perspective Li, Siyu

40 C p.
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64 Traditional gastronomy as factor in the experience of heritage culture: The experience of visiting the Royal Tombs of Sipan Museum of Lambayeque (Perú) Moreno Quispe, Luz Arelis

40 C p.
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65 Unveiling Port wine vinegar: A comprehensive study on chemical and sensory profile Marques, Catarina

40 C p.
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66 Valorizing underutilized fish through adaptable gastronomy: Insight from Japan Tiku, Oscar

40 C p.
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                             66 gevonden resultaten
 
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