| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A biophysicist in the kitchen
|
Goñi, Félix M
|
|
2013
|
2 |
1 |
|
artikel
|
| 2 |
Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting
|
Piqueras-Fiszman, Betina
|
|
2013
|
2 |
1 |
|
artikel
|
| 3 |
Assessing the influence of the multisensory environment on the whisky drinking experience
|
Velasco, Carlos
|
|
2013
|
2 |
1 |
|
artikel
|
| 4 |
A touch of gastronomy
|
Spence, Charles
|
|
2013
|
2 |
1 |
|
artikel
|
| 5 |
Book review: “Taste what you’re missing: the passionate eater’s guide to why good food tastes good” by Barb Stuckey
|
Spence, Charles
|
|
2013
|
2 |
1 |
|
artikel
|
| 6 |
Culinary precisions as a platform for interdisciplinary dialogue
|
Fooladi, Erik
|
|
2013
|
2 |
1 |
|
artikel
|
| 7 |
Gastrophysics-do we need it?
|
Mouritsen, Ole G
|
|
2013
|
2 |
1 |
|
artikel
|
| 8 |
Gastrophysics in the brain and body
|
Møller, Per
|
|
2013
|
2 |
1 |
|
artikel
|
| 9 |
Grape expectations: how the proportion of white grape in Champagne affects the ratings of experts and social drinkers in a blind tasting
|
Harrar, Vanessa
|
|
2013
|
2 |
1 |
|
artikel
|
| 10 |
Infants’ hedonic responsiveness to food odours: a longitudinal study during and after weaning (8, 12 and 22 months)
|
Wagner, Sandra
|
|
2013
|
2 |
1 |
|
artikel
|
| 11 |
Integration of gastronomy and physics for innovation
|
van der Linden, Erik
|
|
2013
|
2 |
1 |
|
artikel
|
| 12 |
Looking for crossmodal correspondences between classical music and fine wine
|
Spence, Charles
|
|
2013
|
2 |
1 |
|
artikel
|
| 13 |
Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend
|
This, Hervé
|
|
2013
|
2 |
1 |
|
artikel
|
| 14 |
Network analysis and data mining in food science: the emergence of computational gastronomy
|
Ahnert, Sebastian E
|
|
2013
|
2 |
1 |
|
artikel
|
| 15 |
Physics in the kitchen
|
Barham, Peter
|
|
2013
|
2 |
1 |
|
artikel
|
| 16 |
Plate shape and colour interact to influence taste and quality judgments
|
Stewart, Peter C
|
|
2013
|
2 |
1 |
|
artikel
|
| 17 |
Q&A: Harold McGee, the curious cook
|
McGee, Harold
|
|
2013
|
2 |
1 |
|
artikel
|
| 18 |
Retronasal aroma allows feature extraction from taste of a traditional Japanese confection
|
Gotow, Naomi
|
|
2013
|
2 |
1 |
|
artikel
|
| 19 |
Review of The Life of Cheese: Crafting Food and Value in America by Heather Paxson
|
Holtzman, Jon D
|
|
2013
|
2 |
1 |
|
artikel
|
| 20 |
Review of transactions in taste: the collaborative lives of everyday Bengali foods, by Manpreet K. Janeja
|
Sutton, David
|
|
2013
|
2 |
1 |
|
artikel
|
| 21 |
Supercritical CO2 extraction of essential oil from Kabosu (Citrus sphaerocarpa Tanaka) peel
|
Suetsugu, Takuya
|
|
2013
|
2 |
1 |
|
artikel
|
| 22 |
Systems biology of vintage and terroir: adding some flavor to the wine grape transcriptome
|
Heymann, Hildegarde
|
|
2013
|
2 |
1 |
|
artikel
|
| 23 |
Technology at the dining table
|
Spence, Charles
|
|
2013
|
2 |
1 |
|
artikel
|
| 24 |
Texture, taste and aroma: multi-scale materials and the gastrophysics of food
|
Vilgis, Thomas A
|
|
2013
|
2 |
1 |
|
artikel
|
| 25 |
The genetics and neuroscience of flavour
|
Newcomb, Richard D
|
|
2013
|
2 |
1 |
|
artikel
|
| 26 |
The molecules we eat: Food as a medium to communicate science
|
Rowat, Amy C
|
|
2013
|
2 |
1 |
|
artikel
|
| 27 |
The name of deliciousness and the gastrophysics behind it
|
Mouritsen, Ole G
|
|
2013
|
2 |
1 |
|
artikel
|
| 28 |
The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it
|
Harrar, Vanessa
|
|
2013
|
2 |
1 |
|
artikel
|
| 29 |
Unraveling the mystery of the rounder, sweeter chocolate bar
|
Spence, Charles
|
|
2013
|
2 |
1 |
|
artikel
|
Tijdschrift beschrijving