JournalTOCs

International Journal of Gastronomy and Food Science
Journal Prestige (SJR): 0.422

Citation Impact (citeScore): 1
Number of Followers: 6

This is an Open Access Journal

Open Access journal
ISSN (Print) 1878-450X - ISSN (Online) 1878-4518
Published by Elsevier

[3203 journals]

Ethnic food knowledge of highland pastoral communities in the Himalayas
and prospects for its sustainability
- Abstract: Publication date: Available online 23 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Chandra Prakash Kala
Influence of boiling, steaming, and sous-vide on oral processing
parameters of celeriac (Apium graveolens var. rapaceum)
- Abstract: Publication date: Available online 21 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jovan Ilic, Igor Tomasevic, Ilija Djekic
The Pinaceae species, flavor attributes for new culinary spices
- Abstract: Publication date: Available online 21 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nabila Rodríguez Valerón, Diego Prado Vásquez, Rasmus Munk
Characteristics Associated with Cooking Frequency Among College Students
- Abstract: Publication date: Available online 12 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jessica Soldavini, Maureen Berner
Edible insects: a food alternative for the sustainable development of the
planet
- Abstract: Publication date: Available online 12 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Roberto Ordoñez-Araque, Erika Egas-Montenegro
Zahtar and its Place in Culinary Culture: Sample of Hatay Cuisine
- Abstract: Publication date: Available online 12 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nurhayat Iflazoglu, Fulya Sarper
Physicochemical characterization of sous vide cooked squid (Loligo
forbesii and Loligo vulgaris) and the relationship to selected sensory
properties and hedonic response
- Abstract: Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Charlotte Vinther Schmidt, Lorenz Plankensteiner, Peter Lionet Faxholm, Karsten Olsen, Ole G. Mouritsen, Michael Bom Frøst
In vitro digestibility, cooking quality, bio-functional composition, and
sensory properties of pasta incorporated with potato and pigeonpea flour
- Abstract: Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Rajan Sharma, B.N. Dar, Savita Sharma, Baljit Singh
Sensory, pH, synaeresis, water-holding capacity, and microbiological
changes in homemade yogurt prepared with maca (Lepidium meyenii) powder
and propolis extract
- Abstract: Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Irem Omurtag Korkmaz, Cansu Bilici, Serol Korkmaz
Are you looking for special menu' An examination of Variety Seeking
Behavior for Special Menu (VaSM) model
- Abstract: Publication date: Available online 24 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Young Hoon Kim, Pla Sauerwald, Kassara Sukpatch
Umami taste in edible seaweeds: The current comprehension and perception
- Abstract: Publication date: Available online 24 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jelena Milinovic, Paulina Mata, Mário Diniz, João Paulo Noronha
Elaboration of mixed structured fruit formulations with agar and gellan
gum: Texture, physicochemical, and sensory properties
- Abstract: Publication date: Available online 21 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Lorena Machado Farias, Carlos Artur Nascimento Alves, Juliana Nascimento da Costa, Paulina Mata, Paulo Henrique Machado de Sousa
Access to regional food in Brazilian community restaurants to strengthen
the sustainability of local food systems
- Abstract: Publication date: Available online 17 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gabriella de Figueiredo Melo Villas Boas, Raquel Braz Assunção Botelho, Rita de Cassia Coelho de Almeida Akutsu, Renata Puppin Zandonadi
Tempoyak: Fermented durian paste of Malay ethnic and its
functional properties
- Abstract: Publication date: Available online 17 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yolanda Victoria Rajagukguk, Marcellus Arnold
Sorghum, millet and pseudocereals as ingredients for gluten-free
whole-grain yeast rolls
- Abstract: Publication date: Available online 14 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tainá Fernandes Drub, Fernanda Garcia dos Santos, Ana Carolina Ladeia Solera Centeno, Vanessa Dias Capriles
Polyphenols and Processing Degree of Food (NOVA System): Determining the
Association in a University Menu
- Abstract: Publication date: Available online 14 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Dayane Franciely Conceição Santos, Milene Abreu Souza, André Quintão de Almeida, Izabela Maria Montezano de Carvalho
Elaboration of a mixed beverage from HIBISCUS tea Andcoconut water:
Evaluation of antioxidant and Sensoryproperties
- Abstract: Publication date: Available online 8 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): José Maria Carvalho de Castro, Carlos Artur Nascimento Alves, Kamila de LimaSantos, Ebenezér de Oliveira Silva, Ídila Maria da Silva Araújo, Lucicléia Barros deVasconcelos
Gastronomy in early 19th Century Paris: Divergent Views of Food-writers
Grimod de La Reynier and Jean-Anthelme Brillat-Savarin on “the first
restaurateur”, Antoine Beauvilliers
- Abstract: Publication date: Available online 2 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Leon G. Fine
Elaboration and quality Control of the piracui from trahira (Hoplias
malabaricus) during storage
- Abstract: Publication date: Available online 29 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Zélia Maia Neta, Neiva Maria de Almeida, Cristiani Viegas Brandão Grisi, Solange de Sousa, Angela Maria Tribuzy de Magalhães Cordeiro
Comparison of a flavor enhancer made with locally available ingredients
against commercially available Mono Sodium Glutamate
- Abstract: Publication date: Available online 23 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): K.N. Wijayasekara, J. Wansapala
Do metallic-coated cups affect the perception of specialty coffees' An
exploratory study
- Abstract: Publication date: Available online 23 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Fabiana M. Carvalho, Charles Spence
Traditional non-distilled fermented beverages from Mexico to based on
maize: an approach to Tejuino beverage
- Abstract: Publication date: Available online 17 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ángel Eduardo Rubio-Castillo, Lourdes Santiago-López, Belinda Vallejo-Cordoba, Adrián Hernández-Mendoza, Sonia Guadalupe Sáyago-Ayerdi, Aarón Fernando González-Córdova
Effects of moisture content and expansion method on the technological and
sensory properties of white popcorn
- Abstract: Publication date: Available online 11 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lázaro da Costa Corrêa Cañizares, Newiton da Silva Timm, Adriano Hirsch Ramos, Henrique Passos Neutzling, Cristiano Dietrich Ferreira, Maurício de Oliveira
Soft gels from bovine colostrum
- Abstract: Publication date: Available online 10 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Judith Hege, Marta Ghebremedhin, Bhagyashri L. Joshi, Christine Schreiber, Thomas A. Vilgis
Overcoming the Food Neophobia Towards Science-based Cooked Food: The
Supplier Perspective
- Abstract: Publication date: Available online 4 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ibrahim Cifci, Sehnaz Demirkol, Gizem Kandemir Altunel, Hatice Cifci
Barley bread with improved sensory and antioxidant properties
- Abstract: Publication date: Available online 4 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): María del Carmen Robles-Ramírez, Emmanuel Ortega-Robles, Ricardo Monterrubio-López, Rosalva Mora-Escobedo, María del Carmen Beltrán-Orozco
Development of Gluten-free Corn Bread Enriched with Anchovy Flour Using
TOPSIS Multi-Criteria Decision Method
- Abstract: Publication date: Available online 3 November 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Volkan Arif YILMAZ, Ilkay KOCA
Nutritional, physical, microbiological, and sensory properties of
marinated Irish sprat
- Abstract: Publication date: Available online 30 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Julia Babikova, Ulrich Hoeche, John Boyd, Francesco Noci
Influence of the Addition of Chia Seeds and Germinated Seeds and Sprouts
on the Nutritional and Beneficial Properties of Yogurt
- Abstract: Publication date: Available online 28 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Merve Eda Eker, Sibel Karakaya
Umami potential of Nordic squid (Loligo forbesii)
- Abstract: Publication date: Available online 27 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charlotte Vinther Schmidt, Mahesha M. Poojary, Ole G. Mouritsen, Karsten Olsen
Nixtamalized tortillas supplemented with proteins isolated from Phaseolus
coccineus and huauzontle (Chenopodium berlandieri subsp. nuttalliae)
flour: rheological, textural, and sensorial properties
- Abstract: Publication date: Available online 25 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Carlos Enrique Sánchez-Villa, Rosalba Zepeda-Bautista, María Eugenia Ramírez-Ortiz, Luis Jorge Corzo-Ríos
Kombucha: Review
- Abstract: Publication date: Available online 20 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Raquel Macedo Dantas Coelho, Aryelle Almeida, Rafael Queiroz Gurgel do Amaral, Robson Nascimento da Mota, Paulo Henrique M. de Sousa
Perspectives on the trends, challenges and benefits of green, smart and
organic (GSO) foods
- Abstract: Publication date: Available online 20 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tolulope J. Ashaolu, Joseph O. Ashaolu
Contemporary Foods – Can They Become New Comfort Foods or Simply
Mimic Them'
- Abstract: Publication date: Available online 18 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Vinícius Rodrigues Arruda Pinto, Gustavo Leite Milião, Douglas Fernando Balbino, Suzana Maria Della Lucia, Márcia Teixeira Cristina Ribeiro Vidigal, Laura Fernandes Melo Cabral, Samuel José Silva Soares da Rocha, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Current Uses of Andean Roots and Tuber Crops in South American Gourmet
Restaurants
- Abstract: Publication date: Available online 15 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gaia Luziatelli, Marten Sørensen, Sven-Erik Jacobsen
Indigenous Crops and cultural dynamics in the markets of Nakuru County,
Kenya
- Abstract: Publication date: Available online 15 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Michele Filippo Fontefrancesco, Dauro Mattia Zocchi
Reasons for eating insects' Responses and reflections among Swedish
consumers
- Abstract: Publication date: Available online 15 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): M. Nyberg, V. Olsson, K. Wendin
Enhancement of salty taste by the addition of oils based on a
“time–intensity” analysis
- Abstract: Publication date: Available online 10 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yoko Okamoto, Kenji Tayama, Tomoka Kurotobi, Takayohshi Hoshino
Demystifying thickener classes food additives though molecular gastronomy
- Abstract: Publication date: December 2020Source: International Journal of Gastronomy and Food Science, Volume 22Author(s): Lígia Rebelo Gomes, Catarina D. Simões, Cláudia Silva
Safeguarding Grandma’s Fermented Beverage Recipes for Food Security:
Food Safety Challenges
- Abstract: Publication date: Available online 3 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Hasan Kaan Kavsara, Sibel Ozilgen, Musa Dagdeviren
The role of amylolytic and proteolytic enzyme activities of vegetables,
fruits, and edible fungi in flavor enhancement during cooking
- Abstract: Publication date: Available online 24 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Saki Oosone, Ayaka Kashiwaba, Naoyuki Yanagihara, Jun Yoshikawa, Yutaka Kashiwagi, Kenji Maehashi
Quality, Sensorial and Textural Properties of Einkorn and Durum Bulgur
Produced with Several Methods
- Abstract: Publication date: Available online 20 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Volkan Arif YILMAZ, Ahmet Faik KOCA
Seaweed as Food – Attitudes and Preferences among Swedish Consumers
- Abstract: Publication date: Available online 19 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): K. Wendin, I. Undeland
Spices Used in Mevlevi Cuisine and Their Functional Features
- Abstract: Publication date: Available online 14 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ümit SORMAZ
3D food printing of as the new way of preparing food: A review
- Abstract: Publication date: Available online 13 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sylvester Mantihal, Rovina Kobun, Boon-Beng Lee
The effect of food safety education on food safety knowledge, attitudes,
behaviors of individuals who work in food and beverage departments in
Turkey
- Abstract: Publication date: Available online 9 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nevin SANLİER, Ümit SORMAZ, Eda GÜNEŞ
Physicochemical characteristics of protein isolates from native and
germinated chickpea cultivars and their noodle quality
- Abstract: Publication date: Available online 1 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sajad Ahmad Sofi, Jagmohan Singh, Khalid Muzaffar, Darakshan Majid, B.N. Dar
Say Gouda, Say Cheese: travel narratives of a food identity
- Abstract: Publication date: Available online 15 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Francesc Fusté-Forné
Effect of Prosopis cineraria (L) Druce Pods and Camel Milk for Nutritional
Enrichment in Traditionally Fermented Minor Millet's Drink
- Abstract: Publication date: Available online 14 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Poornima Saraswat, Paras Yadav, Rakesh Verma, R.K. Gaur, K.P. Sharma
Exploratory Study on Purchase Intention of Vitamin D Fortified Drinks in
Denmark, Iceland, and the UK
- Abstract: Publication date: Available online 7 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ainslee L. Erhard, Elizabeth R. Chin, Ezra R. Chomak, Eydis Y. Erlendsdottir, Federico J.A. Perez-Cueto, Vibeke Orlien
Teaching mise-en-place: student perceptions of the cooking pro forma
process
- Abstract: Publication date: Available online 6 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Hennie Fisher, Ina Louw
Capturing diversity and cultural drivers of food choice in eastern India
- Abstract: Publication date: Available online 4 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Arindam Samaddar, Rosa Paula Cuevas, Marie Claire Custodio, Jhoanne Ynion, Anindita Ray (Chakravarti), Suva Kanta Mohanty, Matty Demont
The Fat Flip - Sensory profiles of four dishes in which butter was
replaced with extra virgin olive oil
- Abstract: Publication date: Available online 4 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jean-Xavier Guinard, Sara Yang, Gemma Pasquali, Cristian Borchi, Bill Briwa
How the Sustainability of Your Recipes'
- Abstract: Publication date: Available online 1 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Chin-I. Chiang, Ru-Shuo Sheu
Diffusion of elBulli’s innovation: rate of adoption in Allrecipes
and Epicurious
- Abstract: Publication date: Available online 1 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Antonio Jimenez-Mavillard, Juan Luis Suarez
A fuzzy segmentation study of gastronomical experience
- Abstract: Publication date: Available online 1 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Juan Carlos Martín, Concepción Román, Tomás López-Guzmán Guzmán, Salvador Moral Cuadra
Creative Cities of Gastronomy: towards relationship between city and
countryside
- Abstract: Publication date: Available online 1 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Maria Bonaventura Forleo, Graziella Benedetto
Effects of different cooking techniques on bioactive contents of leafy
vegetables
- Abstract: Publication date: Available online 1 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Arif Mehmood, Alam Zeb
EVOO-lution: Does the extra virgin olive oil consumption model can change
at the restaurant'
- Abstract: Publication date: Available online 25 July 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Maria Lisa Clodoveo, Filomena Corbo, Amalia Tsiami
Proximal composition, bioactive compounds content and color preference of
Viola x Wittrockiana flowers
- Abstract: Publication date: Available online 25 July 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lorena Aguiar da Silva, Síntia Zitzke Fischer, Rui Carlos Zambiazi
Meal identity as practice - Towards an understanding of business
travellers’ meal practices
- Abstract: Publication date: Available online 25 July 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Joachim Sundqvist, Ute Walter, Agneta Hörnell