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. |
artikel |
3 |
Balancing culinary excellence with ethical responsibility: A scientific perspective on animal welfare in gastronomy
|
Argüello, Anastasio |
|
|
40 |
C |
p. |
artikel |
4 |
Beyond the cup: Unpacking how Brazilians pair coffee with food
|
Santana Neves, Anna Luiza |
|
|
40 |
C |
p. |
artikel |
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. |
artikel |
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. |
artikel |
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. |
artikel |
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. |
artikel |
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. |
artikel |
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. |
artikel |
12 |
Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population
|
Sandri, Elena |
|
|
40 |
C |
p. |
artikel |
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. |
artikel |
14 |
Destination choice intentions based on attitudes toward local cuisine: The empirical study from an emerging country
|
Bui, Thi-Phuoc |
|
|
40 |
C |
p. |
artikel |
15 |
Determining the correlations between intention to reuse food waste, food waste behaviour and the culinary creativity level
|
Onur, Merve |
|
|
40 |
C |
p. |
artikel |
16 |
Development of vegan ice cream made from Brazilian regional fruits
|
Candido, Athos Buregio |
|
|
40 |
C |
p. |
artikel |
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. |
artikel |
18 |
3D-printability of culinary foams prepared with aquafaba powder
|
İşleyici, İlkcan |
|
|
40 |
C |
p. |
artikel |
19 |
Editorial Board
|
|
|
|
40 |
C |
p. |
artikel |
20 |
Effect of stir-frying temperature on volatile aroma compounds in Pixian broad bean paste
|
Chen, Lilan |
|
|
40 |
C |
p. |
artikel |
21 |
Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce
|
Gao, Xing |
|
|
40 |
C |
p. |
artikel |
22 |
Ethnoracism & White palatability: The erasure of Black African gastronomies in the global media
|
Fofie, Adwoa A. |
|
|
40 |
C |
p. |
artikel |
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. |
artikel |
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. |
artikel |
26 |
“Fermenting is not about the cooking”. The social practice of fermenting foods at home.
|
Blanchet, Maxence |
|
|
40 |
C |
p. |
artikel |
27 |
Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy
|
Roccatello, Rosalba |
|
|
40 |
C |
p. |
artikel |
28 |
Formulation and characterization of pitaya-based sauces: Quality, acceptability, and microbial stability
|
Mejía-Garibay, Beatriz |
|
|
40 |
C |
p. |
artikel |
29 |
From Mexico to the world: at least sixty different types of artisanal Mexican cheeses
|
Reyes-Díaz, Ricardo |
|
|
40 |
C |
p. |
artikel |
30 |
From restriction to Openness: Reproduction and innovation in vegan eating practices
|
Aguilera Bornand, Isabel M. |
|
|
40 |
C |
p. |
artikel |
31 |
From traditional knowledge to gastronomic heritage: Analysis of the cultural value and chemical properties of Jaji cheese
|
Çetin, Kadir |
|
|
40 |
C |
p. |
artikel |
32 |
Gastronomic treasures of southern Italy: The role of wooden equipment and heritage cheeses
|
Busetta, Gabriele |
|
|
40 |
C |
p. |
artikel |
33 |
“Gastrovandalism” trend or destruction?
|
Keskin, Hilal |
|
|
40 |
C |
p. |
artikel |
34 |
Gelatin Cotton Candy: A model study to create functional fiber foods
|
Kokubo, Miho |
|
|
40 |
C |
p. |
artikel |
35 |
Grains of wisdom: Insights into the minds of top chefs—A synthesis of expert interviews and literature
|
Gonyea, Angeline |
|
|
40 |
C |
p. |
artikel |
36 |
Historical grains in modern gastronomy: A case study of artisan breads
|
Jönsson, Madeleine |
|
|
40 |
C |
p. |
artikel |
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. |
artikel |
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. |
artikel |
39 |
Improvement in texture and flavor of prepared meat patties with natural marination ingredients
|
Xu, Xingrui |
|
|
40 |
C |
p. |
artikel |
40 |
Influencing factors towards consumer acceptance of millet as a food source
|
Lacey, Jodie |
|
|
40 |
C |
p. |
artikel |
41 |
Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes
|
You, Min |
|
|
40 |
C |
p. |
artikel |
42 |
Investigating the incorporation of plant-based meat alternative in Asian culinary practices
|
Safdar, Bushra |
|
|
40 |
C |
p. |
artikel |
43 |
Investigation of potential of Vitex agnus-castus powder as an innovative bread ingredient
|
Bölek, Sibel |
|
|
40 |
C |
p. |
artikel |
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. |
artikel |
45 |
New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector
|
Sundqvist, Joachim |
|
|
40 |
C |
p. |
artikel |
46 |
Nursing home meals as social practices: Room for improvement
|
Justesen, Lise |
|
|
40 |
C |
p. |
artikel |
47 |
Portuguese smoked meats and sausages as a gastrodiplomacy resource: An incompatibility between gastronomic promotion and public health?
|
Cabral, Óscar |
|
|
40 |
C |
p. |
artikel |
48 |
Production and characterization of a natural cultural drink - ginger ale
|
de Oliveira Tolentino, Luiza Cardoso |
|
|
40 |
C |
p. |
artikel |
49 |
Psychometric properties of the gratitude for food scale among Turkish adults: A validity and reliability study
|
Yücel, Ümüş Özbey |
|
|
40 |
C |
p. |
artikel |
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 |
|
|
40 |
C |
p. |
artikel |
51 |
Seaweed kombucha: Exploring innovation in marine resources in Iceland
|
Jones, Martyn |
|
|
40 |
C |
p. |
artikel |
52 |
Spirulina as a food supplement in the 3D printing of meat analogs
|
Lopes, Larissa Chivanski |
|
|
40 |
C |
p. |
artikel |
53 |
Starting route: Istanbul street food
|
Güvenç, Nihan Yarmacı |
|
|
40 |
C |
p. |
artikel |
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. |
artikel |
55 |
Taste profiles of steviol glycoside blends and their application in ice cream
|
Moazzem, Md Shakir |
|
|
40 |
C |
p. |
artikel |
56 |
Teaching chefs how to determine chloride ions quickly and efficiently: Integrating knowledge and action for effective salt reduction
|
Huang, Junsheng |
|
|
40 |
C |
p. |
artikel |
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. |
artikel |
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. |
artikel |
59 |
The impact of olive oil tourism on multisensory experiences and tourist loyalty
|
Lin, Min-Pei |
|
|
40 |
C |
p. |
artikel |
60 |
The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs
|
Geng, Yue |
|
|
40 |
C |
p. |
artikel |
61 |
The rise of dark kitchens: Characteristics and operational challenges
|
Laheri, Zainab |
|
|
40 |
C |
p. |
artikel |
62 |
The role of local people in the tourism of local cuisine culture: The case of Zonguldak province
|
Özdemir, Sibel |
|
|
40 |
C |
p. |
artikel |
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. |
artikel |
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. |
artikel |
65 |
Unveiling Port wine vinegar: A comprehensive study on chemical and sensory profile
|
Marques, Catarina |
|
|
40 |
C |
p. |
artikel |
66 |
Valorizing underutilized fish through adaptable gastronomy: Insight from Japan
|
Tiku, Oscar |
|
|
40 |
C |
p. |
artikel |