| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Body Mass Index (BMI), Perceptions of Portion Size, and Knowledge of Energy Intake and Expenditure—A Pilot Study
|
Edwards, John S. A.
|
|
2008
|
6 |
2-3 |
p. 151-169
|
artikel
|
| 2 |
Editorial Comments
|
|
|
2008
|
6 |
2-3 |
p. 77-81
|
artikel
|
| 3 |
Effect of Far-Infrared Oven on the Qualities of Bakery Products
|
Shyu, Yung Shin
|
|
2008
|
6 |
2-3 |
p. 105-118
|
artikel
|
| 4 |
Factors Affecting the Choices Young People Make When Selecting Healthy Food: A Conceptual Model
|
Sloan, Philip
|
|
2008
|
6 |
2-3 |
p. 206-220
|
artikel
|
| 5 |
Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception
|
Ko, Wen-Hwa
|
|
2008
|
6 |
2-3 |
p. 82-104
|
artikel
|
| 6 |
Influence of Previous Experiences on Consumers' Reading and Useof Nutritional Information on Food Packages. A Questionnaire StudyInvolving Structural Equation Modeling
|
Svederberg, Eva
|
|
2008
|
6 |
2-3 |
p. 192-205
|
artikel
|
| 7 |
Studies in Immigrant Restaurants I: Culinary Concepts of Turkish Restaurants in the Netherlands
|
Schulp, Jan Arend
|
|
2008
|
6 |
2-3 |
p. 119-150
|
artikel
|
| 8 |
The Potential Role of Latest Technological Developments Including Industrial Gastronomy in Functional Meal Design
|
Rodgers, Svetlana
|
|
2008
|
6 |
2-3 |
p. 170-187
|
artikel
|
| 9 |
Web Sites of Interest to Culinarians and Culinary Teachers
|
Ruetzler, Tanya
|
|
2008
|
6 |
2-3 |
p. 188-191
|
artikel
|
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