nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Characterization of flavor component in Japanese instant soup stocks ‘dashi’
|
Yuasa, Masahiro |
|
2017 |
9 |
C |
p. 55-61 7 p. |
artikel |
2 |
Comfort food: A review
|
Spence, Charles |
|
2017 |
9 |
C |
p. 105-109 5 p. |
artikel |
3 |
Danish adolescents like their vegetables fresh rather than frozen or canned
|
Perez-Cueto, Federico J.A. |
|
2017 |
9 |
C |
p. 29-33 5 p. |
artikel |
4 |
Developing a framework of gastronomic systems research to unravel drivers of food choice
|
Cuevas, Rosa Paula |
|
2017 |
9 |
C |
p. 88-99 12 p. |
artikel |
5 |
Flavour of fermented fish, insect, game, and pea sauces: Garum revisited
|
Mouritsen, Ole G. |
|
2017 |
9 |
C |
p. 16-28 13 p. |
artikel |
6 |
From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?
|
Rognså, Guro Helgesdotter |
|
2017 |
9 |
C |
p. 75-87 13 p. |
artikel |
7 |
From wine to wine reduction: Sensory and chemical aspects
|
Rognså, Guro Helgesdotter |
|
2017 |
9 |
C |
p. 62-74 13 p. |
artikel |
8 |
On the gastrophysics of jellyfish preparation
|
Pedersen, M.T. |
|
2017 |
9 |
C |
p. 34-38 5 p. |
artikel |
9 |
Plateware and slurping influence regular consumers׳ sensory discriminative and hedonic responses to a hot soup
|
Youssef, Jozef |
|
2017 |
9 |
C |
p. 100-104 5 p. |
artikel |
10 |
Rheological and thermal properties of dough and textural and microstructural characteristics of bread with pulque as leavening agent
|
Vernon-Carter, E.J. |
|
2017 |
9 |
C |
p. 39-48 10 p. |
artikel |
11 |
Tasting in the air: A review
|
Spence, Charles |
|
2017 |
9 |
C |
p. 10-15 6 p. |
artikel |
12 |
Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking
|
Guixer, Bernat |
|
2017 |
9 |
C |
p. 1-9 9 p. |
artikel |
13 |
Women chefs’ experience: Kitchen barriers and success factors
|
Haddaji, Majd |
|
2017 |
9 |
C |
p. 49-54 6 p. |
artikel |