Digitale Bibliotheek
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                             344 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Acca sellowiana: Physical-chemical-sensorial characterization and gastronomic potentialities Amaral, Fabiana Mortimer
2019
5-6 C p.
artikel
2 Acceptability of beer produced with dandelion, nettle, and sage Hayward, Lydia

5-6 C p.
artikel
3 Acceptability of insect ingredients by innovative student chefs: An exploratory study Dion-Poulin, Alexandra

5-6 C p.
artikel
4 Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems de Figueiredo Melo Villas Boas, Gabriella

5-6 C p.
artikel
5 A comparison of sensory properties of artisanal style and industrially processed gluten free breads Muggah, Elizabeth M.
2016
5-6 C p. 38-46
9 p.
artikel
6 A conceptual study of the strategic role of gastronomy in tourism destinations Seyitoğlu, Faruk

5-6 C p.
artikel
7 Acquiring competence: Sommeliers on ‘good’ food and beverage combinations Scander, Henrik

5-6 C p.
artikel
8 A cross-cultural comparison of the attitudes of employees towards the presence of traditional foods in business menus Kocaman, Emel Memis
2018
5-6 C p. 10-15
artikel
9 Aesthetic plating and motivation in context Velasco, Carlos

5-6 C p.
artikel
10 affron®eye, a natural extract of saffron (Crocus sativus L.) with colorant properties as novel replacer of saffron stigmas in culinary and food applications Almodóvar, P.
2018
5-6 C p. 1-5
artikel
11 A fuzzy segmentation study of gastronomical experience Martín, Juan Carlos

5-6 C p.
artikel
12 Alwana oil: The traditional Amazigh olive oil of the Pre Rif (Northern Morocco) Guillaume, D.
2018
5-6 C p. 90-94
artikel
13 Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion Igual, Marta

5-6 C p.
artikel
14 Analysis of food waste and sustainability behavior in Turkish television cooking shows Bölükbaş, Rabia

5-6 C p.
artikel
15 A new trend in gastronomy: Culinary medicine chef Mutlu, Hayrettin

5-6 C p.
artikel
16 Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition Cordeiro, Tânia

5-6 C p.
artikel
17 Anxiety, disgust and negative emotions influence food intake in humans Randler, Christoph
2017
5-6 C p. 11-15
5 p.
artikel
18 Applying food enzymes in the kitchen Collados, Ana

5-6 C p.
artikel
19 A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes Fabbri, Adriana D.T.
2016
5-6 C p. 2-11
10 p.
artikel
20 Are you looking for special menu? An examination of variety seeking behavior for Promotional Menu (VaPM) Model Kim, Young Hoon

5-6 C p.
artikel
21 A smooth wine? Haptic influences on wine evaluation Wang, Qian Janice
2018
5-6 C p. 9-13
artikel
22 Assessing the aesthetic oblique effect in painting and plating Spence, Charles
2019
5-6 C p.
artikel
23 Assessing the long-term impact of the molecular gastronomy movement on haute cuisine Spence, Charles
2018
5-6 C p. 35-44
artikel
24 Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey Ozturk, Sinem Bilgin

5-6 C p.
artikel
25 A study to reduce the allergen contamination in food-contact surfaces at canteen kitchens Galan-Malo, Patricia
2019
5-6 C p.
artikel
26 Attributes of the service that influence and predict satisfaction in typical gastronomy Carvache-Franco, Mauricio

5-6 C p.
artikel
27 Avocado jelly: Formulation and optimization of an avocado gel using hydrocolloids López-Ramírez, Alicia Marisol

5-6 C p.
artikel
28 Barley bread with improved sensory and antioxidant properties Robles-Ramírez, María del Carmen

5-6 C p.
artikel
29 Bluefin tuna and Cádiz: A pinch of history and gastronomy Pérez-Lloréns, José Lucas
2019
5-6 C p.
artikel
30 Breakfast: The most important meal of the day? Spence, Charles
2017
5-6 C p. 1-6
6 p.
artikel
31 Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training Herdenstam, Anders P.F.

5-6 C p.
artikel
32 Capturing diversity and cultural drivers of food choice in eastern India Samaddar, Arindam

5-6 C p.
artikel
33 Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times Palacios-Pola, Gabriela

5-6 C p.
artikel
34 Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch Milde, Laura Beatríz

5-6 C p.
artikel
35 Characteristics associated with cooking frequency among college students Soldavini, Jessica

5-6 C p.
artikel
36 Characteristics of some beverages adjusted with stevia extract, and persistence of steviol glycosides in the mouth after consumption Yildiz, Melis

5-6 C p.
artikel
37 Characterization and volatile profile of passion fruit spirit Oliveira, Patrícia Natielly

5-6 C p.
artikel
38 Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts Barbosa, Mariana Luciene Santos

5-6 C p.
artikel
39 Characterization of flavor component in Japanese instant soup stocks ‘dashi’ Yuasa, Masahiro
2017
5-6 C p. 55-61
7 p.
artikel
40 Characterization of taste and micronutrient content of rock oysters (Crassostrea nippona) and Pacific oysters (Crassostrea gigas) in Japan Yuasa, Masahiro
2018
5-6 C p. 52-57
artikel
41 Characterization of the gastronomy of the city of Córdoba: Demographic influence Moreno-Rojas, Rafael

5-6 C p.
artikel
42 Charcoal bread: Physicochemical and textural properties, in vitro digestibility, and dough rheology Gonzalez, Manolo

5-6 C p.
artikel
43 Chefs and artists in dialogue – about the use of food as a sensual and conceptual medium in contemporary art and cuisine Bröcker, Felix

5-6 C p.
artikel
44 Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences Fooladi, Erik
2019
5-6 C p. 6-14
artikel
45 Chefs meet scientists: GASTRO-SCIENCE-CHEF 2018 Mouritsen, Ole G.
2019
5-6 C p.
artikel
46 Chef's sabbatical: An analysis of chef's gastronomic research through culinary tourism Baldwin, Watson
2018
5-6 C p. 65-72
artikel
47 Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses Santos, Kamila L.

5-6 C p.
artikel
48 Chocolate culture: Preferences, emotional implications and awareness of Italian consumers Merlino, Valentina Maria

5-6 C p.
artikel
49 Citrus aurantium L.: Cultivar impact on sensory profile De Santis, Diana

5-6 C p.
artikel
50 Comfort food: A review Spence, Charles
2017
5-6 C p. 105-109
5 p.
artikel
51 Comparison of a flavor enhancer made with locally available ingredients against commercially available Mono Sodium Glutamate Wijayasekara, K.N.

5-6 C p.
artikel
52 Consumer and food changes in Mexican households during maximal contingency in the COVID-19 pandemic Espinoza-Ortega, Angélica

5-6 C p.
artikel
53 Consumer behavior in confinement times: Food choice and cooking attitudes in Spain Romeo-Arroyo, E.

5-6 C p.
artikel
54 Consumer perception of a non-traditional market on sous-vide dishes Roascio - Albistur, Antonella
2018
5-6 C p. 20-24
artikel
55 Consumers’ knowledge, attitudes and willingness to pay for aquaponic products in Spain and Latin America Suárez-Cáceres, Gina Patricia

5-6 C p.
artikel
56 Consumers’ perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association Roascio-Albistur, Antonella

5-6 C p.
artikel
57 Consumers with high education levels belonging to the millennial generation from Denmark, Greece, Indonesia and Taiwan differ in the level of knowledge on food waste Fοx, Daniel
2018
5-6 C p. 49-54
artikel
58 Consumption of fruits and vegetables among university students in Denmark dos Santos, Quenia
2017
5-6 C p. 1-6
6 p.
artikel
59 Contemporary foods – Can they become new comfort foods or simply mimic them? Rodrigues Arruda Pinto, Vinícius

5-6 C p.
artikel
60 Contemporary fusion foods: How are they to be defined, and when do they succeed/fail? Spence, Charles
2018
5-6 C p. 101-107
artikel
61 Cooking-Science-Communication (CSC): The ideal trident to enjoy the dining experience Pérez-Lloréns, José Lucas
2019
5-6 C p.
artikel
62 Cooking techniques and nutritional quality of food: A comparison between traditional and innovative ways of cooking Lobefaro, Sabrina

5-6 C p.
artikel
63 Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes Snitkjær, Pia
2019
5-6 C p.
artikel
64 Cooking with beer: How much alcohol is left? Ryapushkina, Julia
2016
5-6 C p. 17-26
10 p.
artikel
65 Cotton candy: A gastrophysical investigation Spence, Charles
2019
5-6 C p.
artikel
66 Creative Cities of Gastronomy: Towards relationship between city and countryside Forleo, Maria Bonaventura

5-6 C p.
artikel
67 Culinary nutrition in gastronomic sciences. A review de Tomas, Ignacio

5-6 C p.
artikel
68 Current uses of Andean Roots and Tuber Crops in South American gourmet restaurants Luziatelli, Gaia

5-6 C p.
artikel
69 Danish adolescents like their vegetables fresh rather than frozen or canned Perez-Cueto, Federico J.A.
2017
5-6 C p. 29-33
5 p.
artikel
70 Demystifying thickener classes food additives though molecular gastronomy Gomes, Lígia Rebelo

5-6 C p.
artikel
71 Descriptive analysis of a new proso millet product Sanderson, Elise
2017
5-6 C p. 14-18
5 p.
artikel
72 Developing a framework of gastronomic systems research to unravel drivers of food choice Cuevas, Rosa Paula
2017
5-6 C p. 88-99
12 p.
artikel
73 Development of a no added sugar kombucha beverage based on germinated corn Francisco, Álvarez Ron

5-6 C p.
artikel
74 Development of functional ice cream with egg white hydrolysates López-Martínez, M.I.

5-6 C p.
artikel
75 Development of gluten-free corn bread enriched with anchovy flour using TOPSIS multi-criteria decision method Yılmaz, Volkan Arif

5-6 C p.
artikel
76 3D food printing of as the new way of preparing food: A review Mantihal, Sylvester

5-6 C p.
artikel
77 Diffusion of elBulli’s innovation: Rate of adoption in Allrecipes and Epicurious Jimenez-Mavillard, Antonio

5-6 C p.
artikel
78 Do metallic-coated cups affect the perception of specialty coffees? An exploratory study Carvalho, Fabiana M.

5-6 C p.
artikel
79 Edible insects: A food alternative for the sustainable development of the planet Ordoñez-Araque, Roberto

5-6 C p.
artikel
80 Editorial Board 2017
5-6 C p. IFC-
1 p.
artikel
81 Editorial Board 2016
5-6 C p. IFC-
1 p.
artikel
82 Editorial Board 2019
5-6 C p.
artikel
83 Editorial Board 2019
5-6 C p.
artikel
84 Editorial Board
5-6 C p.
artikel
85 Editorial Board
5-6 C p.
artikel
86 Editorial Board
5-6 C p.
artikel
87 Editorial Board
5-6 C p.
artikel
88 Editorial Board
5-6 C p.
artikel
89 Editorial Board
5-6 C p.
artikel
90 Editorial Board
5-6 C p.
artikel
91 Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales Celia, Cruz-Vazquez

5-6 C p.
artikel
92 Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico Corzo-Ríos, Luis Jorge

5-6 C p.
artikel
93 Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet Bıyıklı, Merve

5-6 C p.
artikel
94 Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation Aviles, M. Victoria

5-6 C p.
artikel
95 Effect of germination on nutritional and bioactive properties of red rice grains and its application in cupcake production Müller, Cibele Pinz

5-6 C p.
artikel
96 Effect of homogenisation in foam and emulsion mix beverage colloidal system: A case in Teh Tarik Dong-Yan Goh, Wu

5-6 C p.
artikel
97 Effect of process modifications and binding materials on textural properties of rice noodles Kasunmala, I.G.G.

5-6 C p.
artikel
98 Effect of Prosopis cineraria (L) druce pods and camel milk for nutritional enrichment in traditionally fermented minor millet's drink Saraswat, Poornima

5-6 C p.
artikel
99 Effect of whey protein and mixed flours on the quality parameters of gluten-free breads Komeroski, Marina R.

5-6 C p.
artikel
100 Effects of different cooking techniques on bioactive contents of leafy vegetables Mehmood, Arif

5-6 C p.
artikel
101 Effects of moisture content and expansion method on the technological and sensory properties of white popcorn Cañizares, Lázaro da Costa Corrêa

5-6 C p.
artikel
102 Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France Baptista, Iuri

5-6 C p.
artikel
103 Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage Yüceer, Muhammed

5-6 C p.
artikel
104 Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides) Wan, Jiangli

5-6 C p.
artikel
105 Egg protein hydrolysates: New culinary textures Garcés-Rimón, M.
2016
5-6 C p. 17-22
6 p.
artikel
106 Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels Valverde, Damián
2016
5-6 C p. 30-37
8 p.
artikel
107 Egg yolk fractions as basic ingredient in the development of new snack products Valverde, Damián
2016
5-6 C p. 23-29
7 p.
artikel
108 Elaboration and quality control of the piracui from trahira (Hoplias malabaricus) during storage Maia Neta, Zélia

5-6 C p.
artikel
109 Elaboration of a mixed beverage from hibiscus and coconut water: An evaluation of bioactive and sensory properties Carvalho de Castro, José Maria

5-6 C p.
artikel
110 Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties Leal, Amanda Rodrigues

5-6 C p.
artikel
111 Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis Okamoto, Yoko

5-6 C p.
artikel
112 Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment Ferigolo, Larissa Pires

5-6 C p.
artikel
113 Ethnic food: A microbiological evaluation of black shellfish ceviche that is sold in typical restaurants Orden-Mejía, Miguel A.

5-6 C p.
artikel
114 Ethnic food knowledge of highland pastoral communities in the Himalayas and prospects for its sustainability Kala, Chandra Prakash

5-6 C p.
artikel
115 Evaluation of chemical composition and sensory profile in Jerusalem artichoke (Helianthus tuberosus L) tubers: The effect of clones and cooking conditions De Santis, Diana
2018
5-6 C p. 25-30
artikel
116 Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters Pino-Hernández, Enrique

5-6 C p.
artikel
117 Explaining seasonal patterns of food consumption Spence, Charles

5-6 C p.
artikel
118 Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK Erhard, Ainslee L.

5-6 C p.
artikel
119 Exploring innovation in a traditional sweet pastry: Pastel de Nata Oliveira, Sónia
2019
5-6 C p.
artikel
120 Exploring young foodies׳ knowledge and attitude regarding entomophagy: A qualitative study in Italy Sogari, Giovanni
2017
5-6 C p. 16-19
4 p.
artikel
121 Expressionist view of culinary creativity: A culinary theory exercised with specialty coffee Lee, Kai-Sean

5-6 C p.
artikel
122 Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review Giordano, Simona
2018
5-6 C p. 1-19
artikel
123 Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients Fernández, Carina L.

5-6 C p.
artikel
124 Fatty acid in raw and heated coconut oil in eleven coconut oil food preparations analysed by gas chromatography Azevedo, Emmanuela Prado de Paiva

5-6 C p.
artikel
125 Flavour of fermented fish, insect, game, and pea sauces: Garum revisited Mouritsen, Ole G.
2017
5-6 C p. 16-28
13 p.
artikel
126 Fondue make a comeback Spence, Charles
2018
5-6 C p. 14-15
artikel
127 Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey Eren, Ramazan

5-6 C p.
artikel
128 Food and beverage dinner combinations, patterns among Swedish adults Scander, Henrik
2018
5-6 C p. 20-26
artikel
129 Food healthy knowledge, attitudes and practices: Survey of the general public and food handlers Lessa, K.
2017
5-6 C p. 1-4
4 p.
artikel
130 Food in journalistic narratives: A methodological design for the study of food-based contents in daily newspapers Fusté-Forné, Francesc
2018
5-6 C p. 14-19
artikel
131 Food traditions and consumer preferences for cured meats: Role of information in geographical indications Sgroi, Filippo

5-6 C p.
artikel
132 Food trucks and food parks as a social innovation of eating out practice: A study in João Pessoa - Brazil de Souza Bispo, Marcelo

5-6 C p.
artikel
133 Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties Pachekrepapol, Ulisa

5-6 C p.
artikel
134 Foundations for an analysis of the gastronomic experience: From product to process Martínez de Albeniz, Iñaki
2018
5-6 C p. 108-116
artikel
135 From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer Eschevins, A.
2019
5-6 C p.
artikel
136 From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes? Rognså, Guro Helgesdotter
2017
5-6 C p. 75-87
13 p.
artikel
137 From wine to wine reduction: Sensory and chemical aspects Rognså, Guro Helgesdotter
2017
5-6 C p. 62-74
13 p.
artikel
138 Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant Clodoveo, Maria Lisa

5-6 C p.
artikel
139 Gastronomic cultural impacts of Russian, Azerbaijani and Iranian cuisines Oktay, Serdar
2018
5-6 C p. 6-13
artikel
140 Gastronomic experience as a factor of motivation in the tourist movements Berbel-Pineda, Juan M.

5-6 C p.
artikel
141 Gastronomic experiences as a key element in the development of a tourist destination Mora, David

5-6 C p.
artikel
142 Gastronomic tourism— A way of supplementing tourism in the Andaman & Nicobar Islands Mehul Krishna Kumar, G.
2019
5-6 C p.
artikel
143 Gastronomic tourism in Greece and beyond: A thorough review Pavlidis, George

5-6 C p.
artikel
144 Gastronomy and science: Terminological conundrums Hedegaard, Liselotte
2019
5-6 C p. 22-25
artikel
145 Gastronomy and the citron tree (Citrus medica L.) Brigand, Jean-Paul
2016
5-6 C p. 12-16
5 p.
artikel
146 Gastronomy as a real agent of social change Navarro-Dols, Jorge

5-6 C p.
artikel
147 Gastronomy in early 19th century Paris: Divergent views of food-writers Grimod de La Reynier and Jean-Anthelme Brillat-Savarin on “the first restaurateur”, Antoine Beauvilliers Fine, Leon G.

5-6 C p.
artikel
148 G20 summit menus as a means of gastrodiplomacy: Messages to the world via menus Demir, Mahmut

5-6 C p.
artikel
149 High cooking skills do not lead to healthy mediterranean eating habits. Focus on catering students Altavilla, Cesare
2019
5-6 C p.
artikel
150 High-status food is changing: New gastronomic perspectives Otero, J.
2018
5-6 C p. 35-40
artikel
151 Holistic Cuisine – A focus beyond the plate Brønnum, Louise Beck
2019
5-6 C p. 32-35
artikel
152 How does it taste? Appreciation of insect-based snacks and its determinants Cicatiello, Clara

5-6 C p.
artikel
153 How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians Saldaña, Erick
2018
5-6 C p. 22-30
artikel
154 How method of killing crickets impact the sensory qualities and physiochemical properties when prepared in a broth Farina, Michael F.
2017
5-6 C p. 19-23
5 p.
artikel
155 How the sustainability of your recipes? Chiang, Chin-I.

5-6 C p.
artikel
156 How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab Frøst, Michael Bom
2019
5-6 C p.
artikel
157 Imagined salad and steak restaurants: Consumers’ colour, music and emotion associations with different dishes Kontukoski, Maija
2016
5-6 C p. 1-11
11 p.
artikel
158 Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves Mashiane, Petunia

5-6 C p.
artikel
159 Impact of restaurants in the development of gastronomic tourism Bertan, Serkan

5-6 C p.
artikel
160 Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk Atalar, Ilyas

5-6 C p.
artikel
161 Improvement of functional couscous formulation using ancient wheat and pseudocereals Cankurtaran, Tekmile

5-6 C p.
artikel
162 Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure Lavilla, Maria
2019
5-6 C p.
artikel
163 Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum) Abenoza, María

5-6 C p.
artikel
164 Indigenous crops and cultural dynamics in the markets of Nakuru County, Kenya Fontefrancesco, Michele Filippo

5-6 C p.
artikel
165 Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum) Ilic, Jovan

5-6 C p.
artikel
166 Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes Domínguez-Fernández, Maite

5-6 C p.
artikel
167 Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study Mora, María

5-6 C p.
artikel
168 Influence of raw/roasted terebinth (Pistacia Terebinthus L.) on the selected quality characteristics of sponge cakes Köten, Mehmet

5-6 C p.
artikel
169 Influence of service attributes of food delivery application on customers' satisfaction and their behavioural responses: The IPMA approach Fakfare, Pipatpong

5-6 C p.
artikel
170 Influence of the addition of chia seeds and germinated seeds and sprouts on the nutritional and beneficial properties of yogurt Eker, Merve Eda

5-6 C p.
artikel
171 Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain) Hernandez-Rojas, Ricardo D.

5-6 C p.
artikel
172 Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese Pinheiro, Julia Silva

5-6 C p.
artikel
173 Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception Ilic, Jovan

5-6 C p.
artikel
174 Innovation influences liking for chocolates among neophilic consumers Loss, Christopher R.
2017
5-6 C p. 7-10
4 p.
artikel
175 Innovation in online food delivery: Learnings from COVID-19 Gavilan, Diana

5-6 C p.
artikel
176 In praise of complexity: From gastronomy to gastrology Martínez de Albeniz, Iñaki

5-6 C p.
artikel
177 Interest in food, food quality, satisfaction, and outcomes in a border context: Gender, country of residence and born moderation Toudert, Djamel

5-6 C p.
artikel
178 Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects Youssef, Jozef

5-6 C p.
artikel
179 Introduction of a new family of ice creams Fiol, Camila
2017
5-6 C p. 5-10
6 p.
artikel
180 Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses Tabak, Tolgahan

5-6 C p.
artikel
181 Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production Demir Özer, Ezgi

5-6 C p.
artikel
182 In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour Sharma, Rajan

5-6 C p.
artikel
183 Is there a best technique to cook vegetables? – A study about physical and sensory aspects to stimulate their consumption Torres de Castro, Neide

5-6 C p.
artikel
184 Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics Wendin, K.
2019
5-6 C p.
artikel
185 “Jastrow's Bistable Bite”: What happens when visual Bistable illusion meets the culinary arts? Youssef, Jozef
2018
5-6 C p. 16-24
artikel
186 Kombucha: Review Coelho, Raquel Macedo Dantas

5-6 C p.
artikel
187 Letter from the Editors and Publisher Arboleya,, Juan Carlos
2016
5-6 C p. 1-
1 p.
artikel
188 Making a Balinese Meringue Goldfarb, Will
2016
5-6 C p. 12-18
7 p.
artikel
189 Making a virtue of necessity: Food education and gastronomy in the Spanish Civil War and post-war period (1936–1952) Tormo-Santamaría, María

5-6 C p.
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190 Making sustainable foods (such as jellyfish) delicious Youssef, Jozef
2019
5-6 C p.
artikel
191 Manyisig: The culinary heritage significance of Sisig in Angeles City, Pampanga, Philippines Cadiogan, Darren Jesley

5-6 C p.
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192 MasterChef recipes and takeaway foods: How do they compare? Coffey, Jaclyn
2019
5-6 C p.
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193 Meal identity as practice - Towards an understanding of business travellers’ meal practices Sundqvist, Joachim

5-6 C p.
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194 Meat cookery for the 18th century female household cook: An unrecognized influence of Menon's La Cuisiniere Bourgeoise (1746) Fine, Leon G.

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195 Mental representation of domestic cooking operations among Japanese consumers Minami, Yuko
2018
5-6 C p. 38-46
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196 Mexican edible flowers: Cultural background, traditional culinary uses, and potential health benefits Mulík, Stanislav

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197 Michelin stars shine brightly, but are they profitable? Daries, Natalia

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198 Microalgae: From staple foodstuff to avant-garde cuisine Pérez-Lloréns, José Lucas

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199 Microbiological and sensory characterization of kombucha SCOBY for culinary applications Torán-Pereg, Paula

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200 Mindful eating: Differences of generations and relationship of mindful eating with BMI Durukan, Arzu

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201 “Mirror, mirror on the wall”: Can visual illusions be used to ‘trick’ people into eating less? Spence, Charles
2018
5-6 C p. 31-34
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202 Mise-en-place: Learning across disciplines Schlegel, Claudia
2019
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203 Modern Malaysian Cuisine: Identity, culture, or modern-day fad? Zainal Abidin, Muhammad Rezza

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204 Modification of gelatin functionality for culinary applications by using transglutaminase Calvarro, Julia
2016
5-6 C p. 27-32
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205 Motivation and preferences of Portuguese consumers' towards sea urchin roe Lourenço, Sílvia

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206 Neophobia and seaweed consumption: Effects on consumer attitude and willingness to consume seaweed Losada-Lopez, Chema

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207 Nettle cheese: Using nettle leaves (Urtica dioica) to coagulate milk in the fresh cheese making process Fiol, Camila
2016
5-6 C p. 19-24
6 p.
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208 Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties Sánchez-Villa, Carlos Enrique

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209 Nomenclature proposal for agricultural food ingredients’ specificity based on place of production and cultivation properties as a tool for research and differentiation Erik André, Schrei

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210 Nostalgia in food consumption: Exploratory study among generations in Mexico Espinoza-Ortega, Angélica

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211 [No title] McKenna, Sally
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5-6 C p. 30-31
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212 Náttúra by Kitchen Theory: An immersive multisensory dining concept Youssef, Jozef

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213 Nudging plant-based meals through the menu Perez-Cueto, Federico J.A.

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214 Nutritional content of ready-to-eat meals sold in groceries in Hungary AlOudat, Mohannad

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215 Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat Babikova, Julia

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216 Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.) Galla, Narsing Rao
2017
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217 Nutritional values of potato slices added with rosemary essential oil cooked in sous vide bags Amoroso, Luana
2019
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218 Nutrition competencies in food preparation professionals’ education and training Altavilla, Cesare

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219 Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions Frøst, Michael Bom

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220 Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour Ángel-Rendón, Sara Victoria
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221 On the changing colour of food & drink Spence, Charles
2019
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222 On the gastrophysics of jellyfish preparation Pedersen, M.T.
2017
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223 On the importance of balance to aesthetic plating Velasco, Carlos
2016
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224 Operational effects of using restaurant management system: An assessment according to business features Kocaman, Emel Memis

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225 Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology Lafarga, Tomás

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226 Overcoming the food neophobia towards science-based cooked food: The supplier perspective Cifci, Ibrahim

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227 Passion fruit nectar sweetened with stevia and sucralose: Is perception affected by the regular consumption of sweeteners or diabetes? Honorio, Alice Raissa

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228 Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment Barbieri, Sara

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229 Personalized rock: A nostalgic fairground revival confection Spence, Charles
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230 Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods Ashaolu, Tolulope J.

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231 Physicochemical characteristics of protein isolates from native and germinated chickpea cultivars and their noodle quality Sofi, Sajad Ahmad

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232 Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi Burgos, Verónica Elizabeth
2019
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233 Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response Schmidt, Charlotte Vinther

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234 Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes Yaruro Cáceres, Nelly Camila

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235 Physiochemical changes in sous-vide and conventionally cooked meat Ayub, Haris
2019
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236 Plateware and slurping influence regular consumers׳ sensory discriminative and hedonic responses to a hot soup Youssef, Jozef
2017
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237 Plating influences diner perception of culinary creativity Roque, Jérémy
2018
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238 Polyphenols and processing degree of food (NOVA system): Determining the association in a university menu Conceição Santos, Dayane Franciely

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239 Predicting bacterial behaviour in sous vide food Stringer, Sandra Caroline
2018
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240 Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks Bento, Juliana Aparecida Correia

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241 Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents Ribeiro dos Santos, Raquel Anne

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242 Production of Monascus pigments by solid-state cultivation of wheat grains and application in bread formulations Parmigiani Monteiro, Aline Bessa

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243 Production technique and sensory evaluation of traditional alcoholic beverage based maize and banana Pauline, Mounjouenpou
2017
5-6 C p. 11-15
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244 Profiling young consumers’ perceptions of GMO products: A case study on Italian undergraduate students Palmieri, Nadia

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245 Protection of culinary knowledge generation in Michelin-Starred Restaurants. The Spanish case Vargas-Sánchez, Alfonso
2018
5-6 C p. 27-34
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246 Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers da Silva, Lorena Aguiar

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247 Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights Gómez-Limia, L.

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248 Pâte à Choux, a Love Story: Expressions of a culinarian Lee, Kai-Sean

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249 Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk OZDEMİR, Yuksel

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250 Quality evaluation through sensory and image analysis of sponge cake crumb with three thermal egg pre-treatments Teresa Gladys, Cerón-Carrillo

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251 Quality of the parenchymatous tissue of Opuntia and its use in the development of set yogurt Bernardino-Nicanor, Aurea

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252 Quality, sensorial and textural properties of einkorn and durum bulgur produced with several methods Arif Yılmaz, Volkan

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253 Reading the plate Spence, Charles
2019
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254 Reasons for eating insects? Responses and reflections among Swedish consumers Nyberg, M.

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255 Reflections on current practice for taste learning in children Olsen, Annemarie
2019
5-6 C p. 26-29
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256 Representations of food among vegetarians in Brazil: A psychosocial approach Polli, Gislei Mocelin

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257 Retained ethanol in fried batters prepared with alcoholic beverages Snitkjær, Pia
2018
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258 Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core de Farias, Yuri Buratto
2019
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259 Review of Rick Fantasia French Gastronomy and the Magic of Americanism (Temple University Press: Philadelphia, 2018) Mac Con Iomaire, Máirtín

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260 Rheological and thermal properties of dough and textural and microstructural characteristics of bread with pulque as leavening agent Vernon-Carter, E.J.
2017
5-6 C p. 39-48
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261 Safeguarding Grandma's fermented beverage recipes for food security: Food safety challenges Kavsara, Hasan Kaan

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262 Sauces: An undiscovered healthy complement in Mexican cuisine Cárdenas-Castro, Alicia Paulina
2019
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263 Say Gouda, say cheese: Travel narratives of a food identity Fusté-Forné, Francesc

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264 Science education and public understanding of science via food, cooking, and flavour Sörensen, Pia M.
2019
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265 Seafood safety at home: Knowledge and practices Mol, Sühendan
2018
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266 Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study Wendin, K.

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267 Senior Foodies:A developing niche market in gastronomic tourism Balderas-Cejudo, A.
2019
5-6 C p.
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268 Sensory analysis and observational study in an experimental restaurant: Pilot study Iborra-Bernad, C.
2018
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269 Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes Okamoto, Yoko

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270 Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract Korkmaz, Irem Omurtag

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271 Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil Sacchi, Raffaele

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272 Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking Yoko, Sato

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273 Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks Keskin, Berkay

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274 Soft gels from bovine colostrum Hege, Judith

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275 Soft matter physics meets the culinary arts: From polymers to jellyfish Pedersen, Mie T.
2019
5-6 C p.
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276 Sommelier training – Dialogue seminars and repertory grid method in combination as a pedagogical tool Herdenstam, Anders P.F.
2018
5-6 C p. 78-89
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277 Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls Drub, Tainá Fernandes

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278 Sous-vide cooking of meat: A Maillarized approach Ruiz-Carrascal, Jorge
2019
5-6 C p.
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279 Spices used in Mevlevi cuisine and their functional features Sormaz, Ümit

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280 Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages Peñaranda, Jerson Duvan

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281 Squids of the North: Gastronomy and gastrophysics of Danish squid Faxholm, Peter Lionet
2018
5-6 C p. 66-76
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282 Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods Cabrera-Trujillo, María Alejandra
2018
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283 “Stay at home with bakery products” can be public motto of quarantine days in the early period of COVID-19 outbreak: A nutritional infodemiology study Günalan, Elif

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284 Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables Lafarga, Tomás
2018
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285 Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content Carcelli, Alessandro

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286 Street food in New York City: Perspectives from a holiday market Fusté-Forné, Francesc

5-6 C p.
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287 Study of elements concentrations of European seabass (Dicentrarchus labrax) fillets after cooking on steel, cast iron, teflon, aluminum and ceramic pots Lomolino, Giovanna
2016
5-6 C p. 1-9
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288 Study on the formulation and optimization of functional soup mix of Solanum nigrum leaves Sugumar, Jagan Karthik

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289 Study the lactic acid bacteria content in traditional fermented Indian drink: Kanji Lamba, Joshita
2019
5-6 C p.
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290 Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces da Silva, Mauriane M.

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291 Synaesthesia: The multisensory dining experience Spence, Charles

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292 Tamales texture properties as a function of corn endosperm type Cruz-Vazquez, Celia
2019
5-6 C p.
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293 Tasting in the air: A review Spence, Charles
2017
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294 Teaching mise-en-place: Student perceptions of the cooking pro forma process Fisher, Hennie

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295 Teaching science to chefs: The benefits, challenges and opportunities Christensen, Morten
2019
5-6 C p.
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296 Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking Guixer, Bernat
2017
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297 Temporal trends in food preferences and their association with overweight/obesity among children in China Li, Lei

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298 Tempoyak: Fermented durian paste of Malay ethnic and its functional properties Rajagukguk, Yolanda Victoria

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299 Texture, microstructure and volatile profile of structured guava using agar and gellan gum da Costa, Juliana N.

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300 The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt Cândido de Souza, Weysser Felipe

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302 The changing role of the chef: A dialogue McBride, Anne E.
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303 The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert Rodriguez Furlán, Laura T.
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304 The contextual understandings of eating: A practice theoretical approach to Swedish business travellers’ meals Sundqvist, Joachim

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305 The current state and future trends of space nutrition from a perspective of astronauts' physiology Bychkov, Aleksey

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306 The effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkey Sanli̇er, Nevin

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308 The impact of food neophobia and sensation seeking of foreign tourists on the purchase intention of traditional Turkish food Sivrikaya, Kadri Koray

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309 The importance of the visual aesthetics of colours in food at a workday lunch Paakki, M.
2019
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310 The intangible heritage in the historical and current cuisine: Multidisciplinary didactic proposal for the teaching and learning of culinary ethnobotany Pascual, Virginia

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311 The interphase between science and gastronomy, a case example of gastronomic research based on fermentation – Tempeto and its derivates Guixer, Bernat
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318 The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking Oosone, Saki

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319 The role of typeface curvilinearity on taste expectations and perception Velasco, Carlos
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320 The sensory acceptance and profile of Indonesian sambal-terasi: Impact of terasi type and concentration Damanik Ambarita, Mery Tambaria
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321 The texture and preference of “mentsuyu (Japanese noodle soup base) caviar” prepared from sodium alginate and calcium lactate Yuasa, Masahiro

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326 Umami potential of Nordic squid (Loligo forbesii) Schmidt, Charlotte Vinther

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327 Umami taste in edible seaweeds: The current comprehension and perception Milinovic, Jelena

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329 Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures Kobayashi, Rie
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330 Use of freeze-dried aromatic herbs with quality organoleptic characteristics in gastronomic products Ramírez Monsalve, Juliana

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331 Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly Spence, Charles
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333 We want to be normal! Perceptions of a group of Brazilian consumers with coeliac disease on gluten-free bread buns do Nascimento, Amanda Bagolin
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341 Why is piquant/spicy food so popular? Spence, Charles
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2017
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343 World cuisine of seaweeds: Science meets gastronomy Mouritsen, Ole G.
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344 Zahtar and its place in culinary culture: Sample of Hatay Cuisine Iflazoglu, Nurhayat

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                             344 gevonden resultaten
 
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