no |
title |
author |
magazine |
year |
volume |
issue |
page(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 |
article |
2 |
Editorial Comments
|
|
|
2008 |
6 |
2-3 |
p. 77-81 |
article |
3 |
Effect of Far-Infrared Oven on the Qualities of Bakery Products
|
Shyu, Yung Shin |
|
2008 |
6 |
2-3 |
p. 105-118 |
article |
4 |
Factors Affecting the Choices Young People Make When Selecting Healthy Food: A Conceptual Model
|
Sloan, Philip |
|
2008 |
6 |
2-3 |
p. 206-220 |
article |
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 |
article |
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 |
article |
7 |
Studies in Immigrant Restaurants I: Culinary Concepts of Turkish Restaurants in the Netherlands
|
Schulp, Jan Arend |
|
2008 |
6 |
2-3 |
p. 119-150 |
article |
8 |
The Potential Role of Latest Technological Developments Including Industrial Gastronomy in Functional Meal Design
|
Rodgers, Svetlana |
|
2008 |
6 |
2-3 |
p. 170-187 |
article |
9 |
Web Sites of Interest to Culinarians and Culinary Teachers
|
Ruetzler, Tanya |
|
2008 |
6 |
2-3 |
p. 188-191 |
article |