| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Characterization of flavor component in Japanese instant soup stocks ‘dashi’
|
Yuasa, Masahiro
|
|
2017
|
9 |
C |
p. 55-61
7 p.
|
article
|
| 2 |
Comfort food: A review
|
Spence, Charles
|
|
2017
|
9 |
C |
p. 105-109
5 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 5 |
Flavour of fermented fish, insect, game, and pea sauces: Garum revisited
|
Mouritsen, Ole G.
|
|
2017
|
9 |
C |
p. 16-28
13 p.
|
article
|
| 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.
|
article
|
| 7 |
From wine to wine reduction: Sensory and chemical aspects
|
Rognså, Guro Helgesdotter
|
|
2017
|
9 |
C |
p. 62-74
13 p.
|
article
|
| 8 |
On the gastrophysics of jellyfish preparation
|
Pedersen, M.T.
|
|
2017
|
9 |
C |
p. 34-38
5 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 11 |
Tasting in the air: A review
|
Spence, Charles
|
|
2017
|
9 |
C |
p. 10-15
6 p.
|
article
|
| 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.
|
article
|
| 13 |
Women chefs’ experience: Kitchen barriers and success factors
|
Haddaji, Majd
|
|
2017
|
9 |
C |
p. 49-54
6 p.
|
article
|
Journal description