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

[2974 journals]

The Swedish Fika culture as a touristic experience and value-creating
resource
- Abstract: Publication date: Available online 28 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Thomas Blom
Exploring the influence of multisensory experiences on consumer evaluation
of cold tea
- Abstract: Publication date: Available online 28 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Adriana Galiñanes Plaza, François Abiven, Agnès Giboreau
Quality properties of salt-fermented mealworms (Tenebrio molitor
larvae) with added millet
- Abstract: Publication date: Available online 28 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yeonkwang Kim, Sungeun Cho, Yookyung Kim
Effect of Marination Process with Different Formulation Applied to Beef on
Physio-Chemical Quality Parameters and Sensory Properties of Meat Themed
Thesis
- Abstract: Publication date: Available online 27 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Elif Esma Karaman, Aybuke Ceyhun Sezgin
AN ETHNOGRAPHIC STUDY ON THE TRACES OF GEORGIAN CULTURE IN THE CUISINE OF
ORDU (TÜRKİYE)
- Abstract: Publication date: Available online 18 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mehmet Kabacik, Üzeyir Kement, Samet Can Aksu, Yener Oğan, Faruk Yüksel
Influence of thermal processing on sensory profile of crayfish meat
- Abstract: Publication date: Available online 16 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mingzhu Zhou, Gehui Chen, Xuan Liu, Yu OuYang, Wei Yu, Guangquan Xiong, Lan Wang, Chao Wang, Yu Qiao
Traditional fermented foods from Côte d'Ivoire : knowledge, consumption
and production methods in five localities surveyed
- Abstract: Publication date: Available online 15 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Affoué Tatiana Kouassi, Sika Hortense Blei, Adjoua Christiane Eunice Boko, Djédoux Maxime Angaman
DEVELOPMENT OF FOOD AND GASTRONOMY IN THE SUB-ANTARCTIC END OF THE WORLD
- Abstract: Publication date: Available online 15 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): José Miguel Aguilera, Ricardo Rozzi
In the Interest of the Nation: Swedish Fika
- Abstract: Publication date: Available online 15 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Christina Öberg, Mia Larson, Henrik Scander
THE RELATIONSHIP BETWEEN SUPERVISOR AUTONOMY SUPPORT, CREATIVITY, AND
EMPLOYEE SERVICE PERFORMANCE: EVIDENCE FROM MICHELIN RESTAURANTS
- Abstract: Publication date: Available online 14 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): İbrahim AKÇA, Özkan DEMİR
Discover the secrets of salty taste in Manila clam (Ruditapes
philippinarum): MALDI-TOF MS and flavor fingerprint
- Abstract: Publication date: Available online 14 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): W.E.N.H.U.I. ZHU, C.H.A.O.N.A.N. SUN, Y.I.N.G. BU, Y.U.E. NING, J.I.A.N.R.O.N.G. LI, X.U.E.P.E.N.G. LI
Computer Vision Solution for Uniform Adherence in Gastronomy Schools: An
Artificial Intelligence Case Study.
- Abstract: Publication date: Available online 13 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ismael Castillo-Ortiz, María del Carmen Villar-Patiño, Elizabeth Guevara-Martínez
Sea cucumber: a scavenger overexploited, traded and turned into food (even
a gastronomic delicacy)
- Abstract: Publication date: Available online 10 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): J. Lucas Pérez-Lloréns, Ole G. Mouritsen
Culinary evolution of cultured Takifugu Flavidus head soup: nutrient
dynamics and flavor profiles across cooking durations
- Abstract: Publication date: Available online 10 August 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Xiaoting Chen, Jingna Wu, Nan Pan, Shuji Liu, Min Xu, Bei Chen, Yucang Zhang, Zhiyu Liu
Physicochemical, Antioxidant Activity, and Sensory Properties of Grape
Juice-Herbs Extract Based Isotonic Beverages
- Abstract: Publication date: Available online 26 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yasmina Bendaali, Carlos Escott, Cristian Vaquero, Carmen González, Antonio Morata
A Study on Mamak Ravak Yogurt, A Gastronomic Product
- Abstract: Publication date: Available online 26 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Aybuke Ceyhun Sezgin, Murat Sönmez
Developing the Indicators of Culinary Innovation from the Sustainable
Development Goals
- Abstract: Publication date: Available online 24 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Hsin- Ling Wang, Wen-Hwa Ko
Exploring sugar reduction in bakery products: Physico-chemical and sensory
characterization of biscuits added with natural aromas
- Abstract: Publication date: Available online 24 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cristine da Silva Medeiros, Cristina Proserpio, Amanda Bandeira, Marina Rocha Komeroski, Alessandro de Oliveira Rios, Martine Hagen, Ella Pagliarini, Viviani Ruffo de Oliveira
Top-fermented beer enriched with Ceylon Gooseberry residue – The effect
on bioactive compound content and sensorial profile
- Abstract: Publication date: Available online 18 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Anderson Lazzari, Mariana Sversut Gibin, Bianka Rocha Saraiva, Francielle Sato, Cássia Inês Lourenzi Franco Rosa, Paula Toshimi Matumoto Pintro
Contributing factors for textural characteristics of Serrano Artisanal
Cheese: An instrumental approach
- Abstract: Publication date: September 2024Source: International Journal of Gastronomy and Food Science, Volume 37Author(s): Ana Raisa Paiva, Andressa Bacalau Diprat, Gustavo Pires Costa, Leandro Kolling, Morgana Dessuy, Jean Philippe Palma Revillion, Plinho Francisco Hertz
THE ROLE OF WOMEN IN MAINTAINING THE HERITAGE VALUE OF GASTRONOMY IN
CASTILLA-LA MANCHA
- Abstract: Publication date: Available online 17 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Blanca García-Henche, Pedro Cuesta-Valiño, Patricia Durán-Álamo, Azucena Penelas-Leguía
Challenges in the Popularization of Wild Food Plants in Brazil: An
Examination from the Perspectives of Consumer Science
- Abstract: Publication date: Available online 17 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Élida Monique da Costa Santos, Danúbia Lins Gomes, Roberto Gomes Cardoso, Déborah Barbosa Monteiro, Luis Fernando Colin Nolasco, Gabriela Maria Cota dos Santos, Daniel Barbosa Costa Melo, Ulysses Paulino Albuquerque, Rafael Ricardo Vasconcelos da Silva, Patrícia Muniz de Medeiros
Relationship between Flavor Characteristics and Lipid Oxidation in
Air-Dried Beef at Different Roasting Stages
- Abstract: Publication date: Available online 15 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jiafei Zhu, Weifang Lin, Yangying Sun, Daodong Pan, Qiang Xia, Changyu Zhou, Jun He
Role of score-deviation, hedonic and fuzzy logic sensory approaches for
the development and identification of optimal vegetable mix soups
- Abstract: Publication date: Available online 15 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kumudhini Akasapu, Ramagopal V.S. Uppaluri
Cassava (Manihot esculenta Crantz) and maize (Zea mays L.) flour mixtures
for the development of healthy snacks
- Abstract: Publication date: Available online 14 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Emmanuel Euan-Pech, Luis Chel-Guerrero, Wilbert Rodríguez-Canto, Santiago Gallegos-Tintoré, David Betancur-Ancona
Peking duck, anyone' An analysis of international tourist food
perceptions and influence factors
- Abstract: Publication date: Available online 14 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lina Zhong, Jiating Liu, Alastair M. Morrison, Liyu Yang
Mexican native maize: origin, races and impact on food and gastronomy
- Abstract: Publication date: Available online 14 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Rigoberto V. Pérez Ruiz, Jose E. Aguilar Toalá, Rosy G. Cruz Monterrosa, Adolfo Armando Rayas Amor, Martha Hernández Rodríguez, Yolanda Camacho Villasana, Jerónimo Herrera Pérez
Cupcakes free of eight common allergens with Brigadeiro-type topping:
elaboration, characterization, and acceptance by children and adults
- Abstract: Publication date: Available online 14 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tatiane Bertoldo, Daneysa Lahis Kalschne, Diogo Salvati, Cristiane Canan, Paulo Rodrigo Stival Bittencourt, Angela Claudia Rodrigues
“Sikil pa´ak”: a proposed food from the Mayan biocultural cuisine for
the prevention of metabolic syndrome
- Abstract: Publication date: Available online 11 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jonatan Jafet Uuh Narvaez, Ulil Us Medina, Maira Rubi Segura Campos
Potential sources of novel proteins suitable for use as ingredients in 3D
food printing, along with some of the food safety challenges
- Abstract: Publication date: Available online 11 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jinyuan Wu, Huimin Zhu, Changjian Li
From Tradition to Technology: A Comprehensive Review of Contemporary Food
Design
- Abstract: Publication date: Available online 6 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Bo Xia, Muhammad Rezza Zainal Abidin, Shahrim Ab Karim
Gastronomic Revaluation of Vegetable Discards Generated in the Culinary
Transformation of Products
- Abstract: Publication date: Available online 5 July 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Catalina Rocha Ruiz, Diana Yomali Ospina López, Cristina Inés Álvarez Barreto, Eddy Yhomara Rúa Osorio
Engineering Plant-based Protein-rich Soft and Bite-Sized 3D Printed
Dysphagia Food
- Abstract: Publication date: Available online 26 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): S.S.M. Satheeshkanth, Mohammed A. Bareen, Sukirti Joshi, Jatindra K. Sahu, S.N. Naik
Would you trust an AI chef' Examining what people think when AI
becomes creative with food
- Abstract: Publication date: Available online 14 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Giovanbattista Califano, Tianyi Zhang, Charles Spence
Autochthonous lactic acid bacteria in gluten-free sourdoughs produce
- Abstract: Publication date: September 2024Source: International Journal of Gastronomy and Food Science, Volume 37Author(s): M.S. López, L.S. Sciarini, E.J. Salvucci, G.T. Pérez
Factors influencing the willingness to purchase and consume
microalgae-based foods: An exploratory consumer study
- Abstract: Publication date: Available online 13 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Bárbara Franco Lucas, Thomas A. Brunner
Differences in the microbiome composition of the traditional fermented
rice beverage Miki from Amami Island
- Abstract: Publication date: Available online 13 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Hikaru Ogura, Nanase Okamoto, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda
Exploring the Influence of Wood Ash, Maize Cob Ash, and Tequesquite
(alkaline rock) on Nixtamalization of Maize
- Abstract: Publication date: Available online 11 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gricelda Vázquez-Carrillo, Leticia García-Cruz, Aide Molina-Macedo, María de la Luz Marrufo-Diaz, Mario E. Rodriguez, Rafael Mier-Sainz Trapaga, Charles Bett, Natalia Palacios-Rojas
Chestnut as a culinary ingredient: analysis of recipes and proposed
innovative thematic menu
- Abstract: Publication date: Available online 10 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sofia G. Florença, Paula M.R. Correia, Maria João Lima, Edite Teixeira-Lemos, Cristina A. Costa, Raquel P.F. Guiné
An investigation into the sensory properties of sourdough bread made with
Karakılçık wheat flour
- Abstract: Publication date: September 2024Source: International Journal of Gastronomy and Food Science, Volume 37Author(s): Murat Doğan, Aylin Karapınar Keserli
2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant
of cooked Lipu taro
- Abstract: Publication date: Available online 6 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Xiatao Zhou, Liqiong Wen, Jinshan Xiao, Xueying Mo, Peng Wan, De-Wei Chen
The 3D Food Printing Pyramid of Gastronomy: a structured approach towards
a future research agenda
- Abstract: Publication date: Available online 6 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Maud G.J. Meijers, Dai-In (Danny) Han
Physical properties, palatability, and mastication of breads with
different compositions of soy protein isolate and soybean soluble
polysaccharide
- Abstract: Publication date: Available online 6 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ryoko Shimada, Kotomi Sasaki, Toshiko Kuwano, Satomi Eguchi, Mayu Nakatani, Masahiro Yuasa, Miki Yoshimura
Study of volatile compounds and sensory profile of Brazilians’ cocoa
liquors
- Abstract: Publication date: Available online 5 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Paloma Cemin, Stephanie Reis Ribeiro, Fernanda de Candido de Oliveira, Roger Wagner, Voltaire Sant’Anna
3D Food Printing: Technological Advances, Personalization and Future
Challenges in the Food Industry
- Abstract: Publication date: Available online 1 June 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): María Genoveva Dancausa Millán, María Genoveva Millán Vázquez de la Torre
Impact of Baking and Steaming of 3D Printed Pearl Millet - Banana Pulp
Blends on Physicochemical and Sensory Attributes
- Abstract: Publication date: Available online 31 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): P. Santhoshkumar, Vijayakumar Raja, S.R. Priyadarshini, J.A. Moses
Kombucha beverages made from Camellia nitidissima Chi and Camellia
sinensis flowers—physicochemical properties, sensory properties and
bioactivity
- Abstract: Publication date: Available online 31 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yi-Bin Huang, Chun Zou, Ying Gao, Jun-Feng Yin, Patrizia Contursi, Sheng Zhang, Yu-Shun Gong, Jian-Jun Liu, Yong-Quan Xu
Schools' Green Restaurant Assessment (S-GRASS): from validating an
instrument to identifying sustainable practices in schools food services
- Abstract: Publication date: Available online 21 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Emanuele Batistela dos Santos, Sueny Andrade Batista, João Victor Abreu Gomes, Eduardo Yoshio Nakano, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho
Chocolates enriched with seaweed: emotional data and its combination with
sensory data for products profiling and consumer segmentation.
- Abstract: Publication date: Available online 21 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Abigail Salgado, Bruno Moreira Leite, Paulina Mata, Anabela Afonso, Paulo Infante
Application of Anthocyanins from Blue Pea Flower in Yoghurt and Fermented
Milk: An Alternate Natural Blue Colour to Spirulina
- Abstract: Publication date: Available online 21 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gayan Chandrajith Vidana Gamage, Joo Kheng Goh, Wee Sim Choo
Enriched local convenience foods with two different small pelagic fish
species increases the nutritional value without compromising taste
- Abstract: Publication date: Available online 21 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Amy Atter, Hayford Ofori, Paa T. Akonor, Anthonia Andoh-Odoom, Jonathan Ampah, Margaret Owusu, Frank Peget, Ragnhild Overå, Jeppe Kolding, Johannes Pucher, Marian Kjellevold
Music attributes and the perception of orange juice
- Abstract: Publication date: Available online 15 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Noor Fajrina Farah Istiani, Massimiliano Masullo, Gennaro Ruggiero, Marco Francini, Luigi Maffei
Unraveling the chemosensory attributes of braised beef prepared from
different regions using GC-MS combined with multivariate data analysis
- Abstract: Publication date: Available online 15 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mingyu Li, Li Chen, Dequan Zhang, Fei Fang, Chunjiang Zhang, Xiaoqing Mu, Xiaoying Niu, Jie Sun
Total Phenolic Content of Microwaved, Pan-heated and Stewed, Herbs and
Spices.
- Abstract: Publication date: Available online 10 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jonathan Nixon, Piranavi Sinnakandu, Magali Chohan
Can a dish be my PhD' A response to Bucher and Lee
- Abstract: Publication date: Available online 10 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Adrian Woodhouse
The influence of cardamine hupingshanensis on the microbial community
structure of jiuqu and the variation of flavor during the fermentation
process of selenium-rich Chinese huangjiu
- Abstract: Publication date: Available online 10 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jingzhang Geng, Dongqin Li, Siqiao He, Cong Min, Jiangang Long, Shuiyun Yang
Sensory profiles and market potential of burbot Lota lota maculosa- An
emerging aquaculture species
- Abstract: Publication date: Available online 6 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Moureen Matuha, Gary Fornshell, Ganesh Kumar, Kenneth D. Cain
Animations and food science: A new and effective approach to communicate
cheese processing safety
- Abstract: Publication date: June 2024Source: International Journal of Gastronomy and Food Science, Volume 36Author(s): Farida Adam, Julia Bello-Bravo
Gluten-free baked products formulated with Jerusalem artichoke
(Helianthus tuberosus) flour
- Abstract: Publication date: Available online 1 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Danna Mikaela Vega, Florencia Versino, Cecilia Dini, Sonia Zulma Viña, María Alejandra García
Cooking Beyond Flavors: Exploring the Chemical Reactions in the
Preparation of Duck in Tucupi of Pará - Brazil
- Abstract: Publication date: Available online 1 May 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cássia Santos do Amaral, Paulo Henrique Machado de Sousa, Fátima Miranda Nunes
Determining the appropriate location for consuming Korean rice wine
(makgeolli) in New Zealand
- Abstract: Publication date: Available online 26 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Barry Wong, Megan Phillips, Rothman Kam
Nutmeg and mace: The sweet and savoury spices
- Abstract: Publication date: June 2024Source: International Journal of Gastronomy and Food Science, Volume 36Author(s): Charles Spence
Crying over food: An extraordinary response to a multisensory eating
experience
- Abstract: Publication date: Available online 23 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence, Federico Rottigni
GASTRO-EDUCATIONAL INTERVENTION PROPOSAL IN THE CLASSROOM WITH FAMILY
RECIPES: PREVENTION OF CARDIOVASCULAR RISK IN ADOLESCENT STUDENTS
- Abstract: Publication date: Available online 23 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Juan Manuel Zazo, Javier Aranceta, Ángel Carbonell-Barrachina, David López-Lluch, Daniel García-Peinado, Enrique Roche, José Robledano-García, Elena García-García
Effects of rice wine on the quality and flavor characteristics of yogurt
- Abstract: Publication date: Available online 22 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jiacheng Miao, Shuang Xu, Yan Xia, Jiangbo Wang, Jian Xu, Zhengjun Zhu
Applying Huaimi (Flos Sophorae Immaturus) as a brewing adjunct and its
impact on sensory properties of beer
- Abstract: Publication date: Available online 22 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yongxin Zhang, Xiaochuan Wang, Hua Liu, Zhengcong Peng, Jian Lu, Dianhui Wu
Fishing resources of the traditional gastronomy of Macaronesia: A
navigation through the intangible food heritage in the Azores, Madeira,
Canary Islands and Cabo Verde
- Abstract: Publication date: Available online 21 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): José Antonio González, Ana L. Álvarez-Falcón, Ricardo Sousa, Mafalda Freitas, Sandra Correia, José M.N. Azevedo
Evaluating the Influence of High-temperature Sterilization and
Pasteurization on Volatile Organic Compounds in Tomato Stewed Beef
Brisket: An Analysis Using Gas Chromatography-Ion Mobility Spectrometry
and Multivariate Statistical Visualization
- Abstract: Publication date: Available online 20 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jicai Bi, Chunyuan Ping, Zhuo Chen, Zhen Yang, Bian Li, Yueyue Gao, Yao Zhang, Hongju He
Exploring the Influence of User-Friendly Cutlery on the Food Consumption
Levels
- Abstract: Publication date: Available online 20 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kenichi Shibuya, Risa Santa, Mana Miyamoto
Proximate nutritional composition of roe from fish, crustaceans, mussels,
echinoderms, and cephalopods
- Abstract: Publication date: Available online 18 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charlotte Vinther Schmidt, Husnain Raza, Karsten Olsen, Ole G. Mouritsen
SMOKED MEAT AND TRADITION: POPULARITY, NOTORIETY, AND QUALITY PERCEPTION
- Abstract: Publication date: Available online 18 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Wanessa Karine da Silva Lima, Larissa Tannus Rebouças, Permínio Oliveira Vidal Júnior, Isabella de Matos Mendes da Silva, Ryzia de Cassia Vieira Cardoso
Art of food: Systematic Literature Review of Culinary Creativity
- Abstract: Publication date: Available online 16 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Betül Öztürk
Exploring the consumer perception of seafood: a look at Brazilians
- Abstract: Publication date: Available online 16 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Thayrine Rodrigues Martins, Márcio Rodrigues de Andrade, Marcela de Alcantara, Inayara Beatriz Araujo Martins, Laudiane Justo Sant'Anna, Fabiola Helena dos Santos Fogaça, Amauri Rosenthal, Rosires Deliza
I'm a Traditionalist, I Don't Like Pizza and Street Food: The Relationship
between Cultural Consumption Habits and Food Preferences
- Abstract: Publication date: Available online 16 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gizem Sultan KAMAN, İrfan YAZICIOĞLU
Culinary destination enchantment: The strategic interplay of local
gastronomy in regional tourism development
- Abstract: Publication date: Available online 12 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nuria Recuero-Virto, Cristina Valilla Arróspide
Sensory profiling of dairy starch dessert creams enhanced with various
types and concentrations of tahini
- Abstract: Publication date: Available online 4 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): M. Dzhivoderova-Zarcheva, K. Nikovska, S. Ivanova, E. Dimitrova
Valorization of flours from cocoa, sinami and sacha inchi by-products for
the reformulation of Peruvian traditional flatbread (‘Pan Chapla’).
- Abstract: Publication date: Available online 4 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Elena Martínez, Fernando Ramos-Escudero
Effect of drying temperatures and using prebiotics on the physicochemical
and microbiological properties as well as consumer acceptance of
probiotic-enriched Lor cheese snacks produced by vacuum drying
- Abstract: Publication date: Available online 4 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Işıl Kaan, Oğuzhan Tuna, Aynur Tepe, Firuze Ergin Zeren, Ahmet Küçükçetin
Effect of multiple freeze-thaw (F-T) cycles on the quality and protein
oxidation of traditional Chinese sauce marinated beef
- Abstract: Publication date: Available online 1 April 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jing Xu, Jiangwei Cao, Yuting Tao, Shanshan Ding, Shuyi Qian, Wei Cai, Jie Wu
Sweet basil: An increasingly popular culinary herb
- Abstract: Publication date: Available online 30 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence
The role of summer markets in promoting authenticity and social
sustainability of the regions: The case of La Santa market (Catalonia,
Spain)
- Abstract: Publication date: Available online 29 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Montserrat Crespi-Vallbona, Ester Noguer-Juncà
Calling all wine snobs, shut up and drink the wine!
- Abstract: Publication date: Available online 28 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kai-Sean Lee, Adam Carmer
Changing food preferences and choices – A framework for analyzing
households food purchases over time
- Abstract: Publication date: Available online 24 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yuval Damari, Meidad Kissinger
From marine to fork: Effects of different cooking methods on the
composition of sea lettuce
- Abstract: Publication date: Available online 19 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Fini Sánchez-García, M. José Neira, Víctor M. Palacios, Ana M. Roldán
Polyphenol contents in meal recommendations from the Brazilian dietary
guidelines
- Abstract: Publication date: Available online 16 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Giovana Eduarda Arruda, Eduarda Camila Baú Grigol, Maria Eduarda Ranzi, Luana Alberti Noronha, Eloá Angélica Koehnlein
Consumer attitudes, motivations and barriers towards sheep and goat dairy
products
- Abstract: Publication date: Available online 16 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Serena Mandolesi, Simona Naspetti, Georgios Arsenos, Emmanuelle Caramelle-Holtz, Terhi Latvala, Daniel Martin Collado, Stefano Orsini, Emel Ozturk, Raffaele Zanoli
Eaten beauty needs replenishing: The impact of beautiful plate patterns on
plate waste
- Abstract: Publication date: Available online 15 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Siyue Zhang, Lexin Su, Jinzi Qian, Fuqun Liang, Wei Zhang, Tianqing He, Chenjing Wu, Xianyou He
So chef, does a PhD matter' A malaysian perspective(s) on bucher and
lee
- Abstract: Publication date: Available online 15 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Muhammad Rezza Zainal Abidin, Zulfikry Basar
Consumer attitude research regarding food hypersensitivity
- Abstract: Publication date: Available online 14 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gabriella Soós, Andrea Lugasi
Gastronomy tourism: A look at Benedictine monastic products in Europe
- Abstract: Publication date: Available online 13 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Natalia Beltrán Peralta, Silvia Aulet, Joaquim Majó Fernández
Effect of different pretreatments on the hydrolysis efficiency and flavor
of squid viscera (Dosidicus gigas)
- Abstract: Publication date: Available online 13 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Haotian Cai, Lei Tao, Yu Liu, Di Sun, Qingbao Ma, Zhongjie Yu, Wei Jiang
Microbial diversity in dry-cured Iberian ham: An approach to the concept
of microbial terroir
- Abstract: Publication date: Available online 11 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): José María Martín-Miguélez, Laura Perezábad, Josué Delgado, Eva Cebrián, María J. Andrade
An approach to produce healthier meat products: Effect of k-carrageenan
and inulin on quality characteristics of bologna-type chicken sausages.
- Abstract: Publication date: Available online 11 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Utku Çelebi, Aydın Erge
The effect of gastronomic experience on restaurant image, customer
perceived value, customer satisfaction and customer loyalty
- Abstract: Publication date: Available online 8 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Duran Cankül, Serpil Kaya, Mustafa Çağatay Kızıltaş
Corrigendum to “Associations of cooking practices and healthy eating
habits among young Korean adults in their 20s” [Int. J. Gastron. Food
Sci. 31 (2023) 100644]
- Abstract: Publication date: Available online 7 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): So-Young Kim, Ji Yu Choi
Changes in nutritional and antioxidant properties, structure, and flavor
compounds of tartary buckwheat (Fagopyrum tataricums) sprouts during
domestic cooking
- Abstract: Publication date: Available online 7 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nan Wang, Yulu Dong, Shunmin Wang, Junzhen Wang, Ningning Wu
How to cook sweet basil (Ocimum basilicum L.) leaves to obtain the highest
nutrient bioaccessibility and bioactive compounds'
- Abstract: Publication date: Available online 4 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ziba Bakhtiar, Mohammad Hossein Mirjalili
Comprehensive evaluation of quality and bioactivity of kombucha from six
major tea types in China
- Abstract: Publication date: Available online 2 March 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yan Zheng, Yaowei Liu, Shanshan Han, Yiyang He, Ruonan Liu, Peng Zhou
Yes chef, I want my PhD: An extension of Bucher & Lee's assertions
- Abstract: Publication date: Available online 28 February 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jeffrey Pittman ll
Honey-kombucha beverage with yerba maté infusion: Development,
polyphenols profile, and sensory acceptance
- Abstract: Publication date: Available online 28 February 2024Source: International Journal of Gastronomy and Food ScienceAuthor(s): David Fernando dos Santos, Eduardo Leonarski, Milena Araújo Rossoni, Vandressa Alves, Cátia Tavares dos Passos Francisco, Vânia Zanella Pinto, Thiago Bergler Bitencourt

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