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

Citation Impact (citeScore): 1
Number of Followers: 5

This is an Open Access Journal

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

[2906 journals]

Purple eggplant and zucchini color, mechanical properties, mastication,
and sensory perception influenced by steaming and Sous-vide
- Abstract: Publication date: Available online 24 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jovan Ilic, Igor Tomasevic, Ilija Djekic
Pasteurised eggs - a food safety solution against Salmonella backed by
sensorial analysis of dishes traditionally containing raw or undercooked
eggs
- Abstract: Publication date: Available online 21 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Octavian Augustin Mihalache, Maria Joao Monteiro, Loredana Dumitrascu, Corina Neagu, Vânia Ferreira, Marta Guimarães, Daniela Borda, Paula Teixeira, Anca Ioana Nicolau
Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact
on rheological, physicochemical, antioxidant and antifungal properties of
cakes
- Abstract: Publication date: Available online 19 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Vegonia Marboh, Charu Lata Mahanta
A fibre syrup for the sugar reduction in fruit filling for bakery
application
- Abstract: Publication date: Available online 19 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Alessandro Carcelli, Anna Albertini, Elena Vittadini, Eleonora Carini
Effect of Arthrospira platensis incorporation on nutritional and sensory
attributes of white chocolate
- Abstract: Publication date: Available online 18 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Buket Özbal, Abuzer Çelekli, Didem Gün, Hüseyin Bozkurt
Characterization and stability of a sweet confection made with alternative
sweeteners
- Abstract: Publication date: Available online 17 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Florencia Graciela Campostrini, María Florencia Díaz, Roy Cristian Rivero, Natalia Sosa
Thermal resistance for Salmonella enterica strains in Sous-vide
chicken-and-vegetable patties
- Abstract: Publication date: Available online 12 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): M. Victoria Aviles, Elisa Fernanda Naef, Rosa Ana Abalos, Mercedes C. Piaggio, Liliana H. Lound, Daniela F. Olivera
Culinary uses of Mexican edible flowers: Recipe analysis
- Abstract: Publication date: Available online 10 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Stanislav Mulík, María Hernández-Carrión, Sara E. Pacheco-Pantoja, Natalia Aguilar-Ruiz, César Ozuna
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an
experimental analysis in Italy
- Abstract: Publication date: Available online 8 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Filippo Sgroi, Federico Modica
The semiotics of wine. Analysis of wine-related cultural consensus in two
Spanish wine-producing regions
- Abstract: Publication date: June 2022Source: International Journal of Gastronomy and Food Science, Volume 28Author(s): Lina Casadó-Marín, Verónica Anzil
The mediating role of destination satisfaction between the perception of
gastronomy tourism and consumer behavior during COVID-19
- Abstract: Publication date: Available online 5 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yakup Durmaz, Filiz Çayırağası, Filiz Çopuroğlu
What really matters when dining out' Insights into the role of context
from a qualitative study with French consumers
- Abstract: Publication date: Available online 5 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): A. Galiñanes Plaza, L. Saulais, J. Delarue
Using ethnobotanical plants in food preparation: Cuckoo pint (Arum
maculatum L.)
- Abstract: Publication date: Available online 4 May 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Firuze Ceylan, Semra Akar Sahingoz
Neurocognitive mechanisms of odor-induced taste enhancement: A systematic
review
- Abstract: Publication date: Available online 28 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yun Ai, Pengfei Han
Social representations of cooking and homemade meals
- Abstract: Publication date: Available online 26 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Vanessa Gugliucci, Agustina Vitola, Alejandra Girona, Viviana Santín, Leticia Vidal, Ana Giménez, María Rosa Curutchet, Gastón Ares
Understanding tourists' perceived food consumption values: Do different
cultures share similar food values'
- Abstract: Publication date: Available online 23 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Fu Chieh Hsu, Elizabeth Agyeiwaah, Noel Scott
The effect of ginger (Zingiber officinale) powders at different
concentrations on bioactive compounds, antioxidant activity, phenolic
constituents, nutrients and sensory characteristics of wheat bread
- Abstract: Publication date: Available online 18 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mehmet Musa Özcan
Vegetables for older adults –general preferences and smart adaptations
for those with motoric eating difficulties
- Abstract: Publication date: Available online 18 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sarah Forsberg, Viktoria Olsson, Wender L.P. Bredie, Karin Wendin
The effect of openness to experience personality trait of kitchen staff on
creativity potential: The mediating effect of food neophobia and the
moderating effect of occupational self-efficacy
- Abstract: Publication date: Available online 15 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Engin Üngüren, Ömer Akgün Tekin
Food waste in foodservice provided in educational settings: An exploratory
study of institutions of early childhood education
- Abstract: Publication date: Available online 15 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Viachaslau Filimonau, Vladimir A. Ermolaev, Ann Vasyukova
Is it possible to get to know a culture through cooking classes'
Tourists experiences of cooking classes in İstanbul
- Abstract: Publication date: Available online 12 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Serkan Yi̇ği̇t
Sodium content of foods sold in the Czech market
- Abstract: Publication date: Available online 11 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ladislava Rýdlová, Magdaléna Hrubá, Tereza Škorpilová, Jan Pivoňka, Adam Tobolka, Markéta Suchopárová, Aleš Rajchl
The heritage food concept and its authenticity risk factors - Validation
by culinary professionals
- Abstract: Publication date: Available online 9 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mohammad Almansouri, Ruud Verkerk, Vincenzo Fogliano, Pieternel A. Luning
School lunch acceptance in pre-schoolers. Liking of meals, individual meal
components and quantification of leftovers for vegetable and fish dishes
in a real eating situation in Italy
- Abstract: Publication date: Available online 7 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gianluca Donadini, Giorgia Spigno, Maria Daria Fumi, Sebastiano Porretta
Incorporation of roe, milt and liver from plaice (Pleuronectes platessa),
herring (Clupea harengus) and cod (Gadus morhua) in newly developed
seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and
their attitudes to seafood
- Abstract: Publication date: Available online 7 April 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): A.E. Furey, U. Hoeche, C. McLaughlin, F. Noci
Determination of rheological, melting and sensorial properties and
volatile compounds of vegan ice cream produced with fresh and dried walnut
milk
- Abstract: Publication date: June 2022Source: International Journal of Gastronomy and Food Science, Volume 28Author(s): Hatice Bekiroglu, Hamza Goktas, Dila Karaibrahim, Fatih Bozkurt, Osman Sagdic
Grapefruit peel powder as a functional ingredient in cake production:
Effect on the physicochemical properties, antioxidant activity and sensory
acceptability of cakes during storage
- Abstract: Publication date: Available online 31 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Anthony N. Ukom, MaryJane C. Ezenwigbo, Fabian U. Ugwuona
Italians’ behavior when dining out: Main drivers for restaurant
selection and customers segmentation
- Abstract: Publication date: Available online 31 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nathalie Iofrida, Anna Irene De Luca, Raffaele Zanchini, Mario D'amico, Marco Ferretti, Giovanni Gulisano, Giuseppe Di Vita
Explicating the culinary heritage significance of Filipino kakanin using
bibliometrics (1934–2018)
- Abstract: Publication date: Available online 30 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Bianca Denise M. De Villa, Thea Mari M. Domingo, Rhema Jenica C. Ramirez, Jame Monren T. Mercado
Some physicochemical, color, bioactive and sensory properties of a pestil
enriched with wheat, corn and potato flours: An optimization study based
on simplex lattice mixture design
- Abstract: Publication date: Available online 29 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ferhat Yuksel, Büşra Yavuz, Cemalettin Baltacı
Sensory exploration of vegetables combined with a cookery class increases
willingness to choose/eat plant-based food and drink
- Abstract: Publication date: Available online 28 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jozef Youssef, Maria Mora, Edurne Maiz, Charles Spence
Functional probiotic yoghurt production with royal jelly fortification and
determination of some properties
- Abstract: Publication date: Available online 26 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nazan Kavas
Development of finger foods for older adults with motoric eating
difficulties -a study based on creative design
- Abstract: Publication date: Available online 25 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sarah Forsberg, Viktoria Olsson, Wender L.P. Bredie, Emma Verstraelen, Annika Krona, Karin Wendin
Enrichment of antioxidant activity, phenolic compounds, volatile
composition and sensory properties of yogurt with rosehip (Rosa canina L.)
fortification
- Abstract: Publication date: Available online 25 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): D. Sahingil, A.A. Hayaloglu
Investigating the microbial terroir of fermented foods produced in a
professional kitchen
- Abstract: Publication date: Available online 24 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Rei Peraza, Gabriel G. Perron
Production, characterization and shelf-life evaluation of Caryocar
brasiliense pulp flour
- Abstract: Publication date: Available online 24 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lara Maria dos Santos Ferraz e Silva, Gabriel Sthefano Lourenço Pereira, Isabela Garcia Ribeiro, Renata Nolasco Braga-Souto, Mariana Gonçalves Teixeira, Claudia Regina Vieira, Juliana Pinto de Lima
Application of different cooking methods to improve nutritional quality of
broccoli (Brassica oleracea var. italica) regarding its compounds content
with antioxidant activity
- Abstract: Publication date: Available online 19 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Abad Arturo Lopez-Hernandez, Ana Sofia Ortega-Villarreal, Jesús Alberto Vázquez Rodriguez, Manuel Lopez-Cabanillas Lomeli, Blanca Edelia González Martinez
Physicochemical, textural, and sensory qualities of pectin/gelatin gummy
jelly incorporated with Garcinia atroviridis and its consumer
acceptability
- Abstract: Publication date: Available online 16 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gerry Renaldi, Kanthaporn Junsara, Taruedee Jannu, Nualpun Sirinupong, Rajnibhas Sukeaw Samakradhamrongthai
Determinants of quality, specificity, and stability of emotional episodic
memories in a fine-dining context
- Abstract: Publication date: Available online 16 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): F. Muñoz, A. Hildebrandt, A. Schacht, B. Stürmer, F. Bröcker, M. Martín-Loeches, W. Sommer
Milk- and cereal-based Kyrgyz ethnic foods
- Abstract: Publication date: Available online 14 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jamila Smanalieva, Janyl Iskakova, Mukarama Musulmanova
Development of a good quality honey biscuit filling: Optimization, sensory
properties and shelf life analysis
- Abstract: Publication date: Available online 14 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mariela Patrignani, Laura L. Battaiotto, Paula A. Conforti
Microbial survival in gourmet hamburger thermally processed by different
degrees of doneness
- Abstract: Publication date: Available online 14 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Adriana Denisiuk Barbosa, Bibiana Alexandre, Eduardo Cesar Tondo, Patrícia da Silva Malheiros
Optimization of extraction process for legume-based synbiotic beverages,
followed by their characterization and impact on antinutrients
- Abstract: Publication date: Available online 13 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Smriti Chaturvedi, Snehasis Chakraborty
Does adding thyme and rosemary essential oils to sunflower oil during
shallow-frying increase the lipid quality of Atlantic bonito'
- Abstract: Publication date: Available online 12 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Koray Korkmaz, Bahar Tokur, Yılmaz Uçar
Shelf life, physicochemical and antioxidant properties of red cactus pear
pulque processed by ohmic heating and by conventional pasteurization
- Abstract: Publication date: Available online 11 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Alejandra Elizabeth Alcántara-Zavala, Juan de Dios Figueroa-Cárdenas
Food fears and risk of loss of food heritage: A little-explored effect of
food modernity and times of pandemic
- Abstract: Publication date: Available online 11 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mauricio Quintero-Angel, Diana Marcela Mendoza, Jader Martínez-Girón
Discovering silver market segments in cooking courses: The case of Basque
Culinary Center
- Abstract: Publication date: Available online 11 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Adela Balderas-Cejudo, Jose Iñaki Alava, Izaskun Zurbitu-Aldama
Evaluation of gastronomy education quality in Turkey in terms of faculty
members
- Abstract: Publication date: Available online 11 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Asli Albayrak
Effects of molokhia (Corchorus olitorius) powders obtained by different
drying methods on some selected properties of erişte, Turkish noodle
- Abstract: Publication date: June 2022Source: International Journal of Gastronomy and Food Science, Volume 28Author(s): Nezahat Olcay, Tekmile Cankurtaran Kömürcü, Mustafa Kürşat Demir
The Hittite cuisine’s role in the formation of Anatolian culinary
culture: An ethnoarchaeological research
- Abstract: Publication date: Available online 4 March 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ayla Aydın, Fügen Özkaya
The Sensory Characteristics, Nutritional Profile and Physical Changes of
the Atlantic Bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill
(Anethum graveolens) and garden cress (Lepidium sativum)
- Abstract: Publication date: Available online 28 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Can Okan Altan, Bayram Köstekli̇, Bengünur Çorapci, M. Sedat İpar, Demet Kocatepe, Hülya Turan
Development of fermented products with enriched fiber and micronutrients
by using underutilized cereal-legume milling by-products as novel food
ingredients
- Abstract: Publication date: March 2022Source: International Journal of Gastronomy and Food Science, Volume 27Author(s): Manali Chakraborty, Savita Budhwar, Suneel Kumar
Effect of immersion time of dried scallop on amino acids, antioxidant and
ACE inhibitory activities in Japanese traditional Dashi
- Abstract: Publication date: Available online 24 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Moe Araki, Yurika Arai, Yu Iwasaki, Rie Kobayashi, Toshiki Enomoto, Yasutaka Shigemura
Characterizing the properties of hybrid meat burgers made with pulses and
chicken
- Abstract: Publication date: Available online 22 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sarah L. Chandler, Matthew McSweeney
Public meals as a platform for culinary action' Tweens' and teens’
acceptance of a new plant-based food
- Abstract: Publication date: Available online 16 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Magnus Westling, Stefan Wennström, Åsa Öström
Sodium chloride replacement by potassium chloride in bread: Determination
of sensorial potassium threshold and effect on dough properties and
breadmaking quality
- Abstract: Publication date: Available online 16 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Estefanía Rodriguez de Marco, José Luis Navarro, Alberto Edel León, María Eugenia Steffolani
Effect of traditional and dry package ageing on physicochemical properties
and protein digestibility of pork Longissimus thoracis muscle
- Abstract: Publication date: Available online 15 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Rimantė Vinauskienė, Gabrielė Surblytė, Aurimas Alekšiūnas, Milda Keršienė, Daiva Leskauskaitė
Influence of using scarlet runner bean flour on the production and
physicochemical, textural, and sensorial properties of vegan cakes:
WASPAS-SWARA techniques
- Abstract: Publication date: Available online 12 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Meryem Göksel Saraç, Tuğba Dedebaş, Emre Hastaoğlu, Ebuzer Arslan
Elaboration and validation of an instrument for qualitative assessment of
food preparations offered to workers
- Abstract: Publication date: Available online 11 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Pietra Oselame da Silva Dohms, Lize Stangarlin-Fiori, Caroline Opolski Medeiros
Pairing beer and food in social media: Is it an image worth more than a
thousand words'
- Abstract: Publication date: Available online 9 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Araceli Arellano-Covarrubias, Héctor B. Escalona-Buendía, Carlos Gómez-Corona, Paula Varela
Consumer perception and sensory properties of bakery products fortified
with chicken protein for older adults
- Abstract: Publication date: Available online 9 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jing Liu, Inge Tetens, Wender L.P. Bredie
Gastronomic preparations based on pineapple identified in the municipality
of Lebrija, Santander, Colombia, and deconstruction of a traditional
recipe
- Abstract: Publication date: Available online 9 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Natali López-Mejía, Nelly Bibiana Morales Posada, Juan Carlos Bernal Antolinez
Street food in Palermo: Traditions and market perspectives
- Abstract: Publication date: Available online 8 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Filippo Sgroi, Federico Modica, Francesc Fusté-Forné
Effects of Santolina chamaecyparissus essential oil on rheological,
thermal and antioxidative properties of dark chocolate
- Abstract: Publication date: Available online 8 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sibel Bölek, Feyza Tosya, Sevim Akçura
Edible films to improve quality and shelf life of fresh tortillas
- Abstract: Publication date: Available online 5 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Carmo Serrano, Rafael Santos, Cláudia Viegas, M. Margarida Sapata, Rui Galhano dos Santos, José Condeço, Ana C. Marques, J.C. Bordado
How to define gastronomic identity from Cultural Studies: The Peruvian
case
- Abstract: Publication date: Available online 5 February 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Carlos Del Pozo Arana, Ezequiel Miranda Zúñiga
Does local cuisine influence the image of a World Heritage destination and
subsequent loyalty to that destination'
- Abstract: Publication date: Available online 31 January 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nuria Huete-Alcocer, Ricardo David Hernández-Rojas
Drinking instead of eating as breakfast in South Korea: In which context
do people place food with a beverage'
- Abstract: Publication date: Available online 31 January 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yeowoon Park, Junghoon Moon
Hospitality through negotiations: The performing of everyday meal
activities among nursing staff and meal hosts. A qualitative study
- Abstract: Publication date: Available online 29 January 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ann-Sofie Jonsson, Maria Nyberg
Determining the effective factors on restaurant customers’ plate
waste
- Abstract: Publication date: Available online 29 January 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sinecan Cerrah, Vedat Yigitoglu
Revisiting the “porridge feud” in 19th century Norway: How knowledge
and methods from multiple disciplines may reveal new clues to historical
cooking practices
- Abstract: Publication date: Available online 26 January 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Erik Fooladi, Anu Hopia
Characterization of bioactive compounds and antioxidant capacity of
Portuguese craft beers
- Abstract: Publication date: March 2022Source: International Journal of Gastronomy and Food Science, Volume 27Author(s): Cristiana Breda, Ana Isabel Barros, Irene Gouvinhas
Impact to culinary chefs' individual innovativeness levels on service
innovation performance
- Abstract: Publication date: March 2022Source: International Journal of Gastronomy and Food Science, Volume 27Author(s): Onur Tugay, Yeliz Pekerşen
Experimental social entrepreneurship model in gastronomy: The case of Ebru
Baybara Demir as a social gastronomy entrepreneur
- Abstract: Publication date: Available online 20 January 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Engin Deniz Eris, Ige Pirnar, Duygu Celebi
Localized agri-food systems: The case of Pecorino Siciliano PDO a food
product of the tradition of Mediterranean gastronomy
- Abstract: Publication date: Available online 13 January 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Filippo Sgroi, Federico Modica
Comparison of microbiological quality of various sushi types from sushi
kiosks, restaurants and retail
- Abstract: Publication date: Available online 8 January 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): R. Hulankova, P. Furmancikova
Assessment of dry-aged beef from commercial aging locations across the
United States
- Abstract: Publication date: Available online 5 January 2022Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jessica M. Lancaster, Jaxon H. Smart, Jessie Van Buren, Brianna J. Buseman, Tanya M. Weber, Kizkitza Insausti, James A. Nasados, Benton Glaze, William J. Price, Michael J. Colle, Phillip D. Bass
Influence of aqueous yam extract and goat milk casein powder on the
characteristics of goat Greek-style yogurt
- Abstract: Publication date: Available online 31 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ramon Araújo dos Santos, Ricely de Lima Rodrigues, Mikarla Brena Dantas de Lima, Eduardo Batista do Nascimento, Aquileine Mainomy Benício de Carvalho, Carlos Alberto de Almeida Gadelha, Tatiane Santi Gadelha
Retention of bioactive compounds and bifidogenic activity of burdock roots
subjected to different processes
- Abstract: Publication date: Available online 30 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): de Menezes Alves Moro Thaísa, Ana Paula Aparecida Pereira, Aline Sousa Lopes, Glaucia Maria Pastore, Maria Teresa Pedrosa Silva Clerici
Tourists' food and beverage consumption trends in the context of culinary
movements: The case of Safranbolu
- Abstract: Publication date: Available online 30 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nuray Türker, Özkan Süzer
Sustainable solid waste management in restaurants: The case of the
Ecozinha Institute, Brazil
- Abstract: Publication date: Available online 29 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tanes Kfouri, Ana Carolina Fernandes, Greyce Luci Bernardo, Lúcio Costa Proença, Paula Lazzarin Uggioni, Vanessa Mello Rodrigues, Rossana Pacheco da Costa Proença
Development of Taband restaurant rating scale utilizing mixed methods
- Abstract: Publication date: Available online 27 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Erkan Sezgin
Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected
by domestic cooking processes
- Abstract: Publication date: Available online 26 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mouna Ben Farhat, Raja Beji-Serairi, Sawsen Selmi, Moufida Saidani-Tounsi, Chedly Abdelly
Evaluating olive oil tourism experiences based on the segmentation of
demand
- Abstract: Publication date: Available online 24 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Juan Ignacio Pulido-Fernández, Jairo Casado-Montilla, Isabel Carrillo-Hidalgo, Maria de la Cruz Pulido-Fernández
Functional bread supplemented with Pleurotus eryngii powder: A potential
new food for human health
- Abstract: Publication date: Available online 21 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Fortunato Cirlincione, Giuseppe Venturella, Maria Letizia Gargano, Valeria Ferraro, Raimondo Gaglio, Nicola Francesca, Benedetto A. Rizzo, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni, Giulia Mirabile
Determination of quality parameters and gluten free macaron production
from carob fruit and sorghum
- Abstract: Publication date: Available online 20 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sarra Bissar, Mehmet Musa Özcan
Effects of sonication on fatty acid chain length and emulsion stability in
curry gravy: A potential approach for satiation perception enhancement
- Abstract: Publication date: Available online 17 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Chei-Wei Lau, Li-Choo Chong, Eng-Tong Phuah, Mohamed Ismail Mohd Noor
Team profiles and roles in Social Gastronomy: A qualitative study in Spain
- Abstract: Publication date: Available online 14 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jorge Navarro-Dols, José Luis González-Pernía, Nikolaos Georgantzis, Arvind Ashta
From waste to a new sustainable ingredient in the kitchen: Red king crab
abdominal flap (Paralithodes camtschaticus)
- Abstract: Publication date: Available online 13 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nabila Rodríguez Valerón, Diego Prado Vásquez, Ryan Rodgers, Kjell Olav Rugset, Rasmus Munk
Traditional fermented foods and beverages: Indigenous practices of food
processing in Benin Republic
- Abstract: Publication date: Available online 9 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Oscar Zannou, Dehouegnon Jerry Agossou, Yann Miassi, Oyeniran Bernadin Agani, Malthus Darino Aisso, Ifagbémi Bienvenue Chabi, Yénoukounmè Euloge Kpoclou, Paulin Azokpota, Ilkay Koca
Nutritional content of the street food purchased in Chișinău, Moldova:
Opportunity for policy action
- Abstract: Publication date: Available online 8 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sofia Sousa, Gabriela Albuquerque, Marcello Gelormini, Susana Casal, Olívia Pinho, Albertino Damasceno, Pedro Moreira, João Breda, Nuno Lunet, Patrícia Padrão
Development of the coffee Taster’s emotion wheel for the coffee
drinking experience
- Abstract: Publication date: Available online 4 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Clarisse Machado de Souza, Delane da Costa Rodrigues, Paulo Henrique Machado de Sousa
Why do men choose and adhere to a meatless diet'
- Abstract: Publication date: Available online 3 December 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Akvile Banyte, Irene Valentina Di Lauro, Anelia Mitova, Clara Schauman, Elena Simoniello, Federico J.A. Perez-Cueto
The effect of boiling, germination and roasting on bioactive properties,
phenolic compounds, fatty acids and minerals of chia seed (Salvia
hispanica L.) and oils
- Abstract: Publication date: Available online 30 November 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kashif Ghafoor, Fahad Al Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, Isam A. Mohamed Ahmed, Elfadıl E Babiker
Foods from banana inflorescences and their antioxidant properties: An
exploratory case in Thailand
- Abstract: Publication date: Available online 2 October 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Chunkamol Panyayong, Khongsak Srikaeo
Development of a gluten-free ice cream basket alternative using cowpea
flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude
palm oil (Elaeis guineensis Jacq.)
- Abstract: Publication date: Available online 21 September 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cíntia de Santana Silva, Ralf Greiner, Larissa Queiroz Magalhães Marinho, Agnes Sophia Braga Alves, Lafaiete Almeida Cardoso, Leonardo Fônseca Maciel, Deusdélia Teixeira de Almeida
Preparation and characterization of churro dough with malt bagasse flour
- Abstract: Publication date: Available online 8 September 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mariana de Oliveira Silva, Francisco Lucas Chaves Almeida, Roberta Neves da Paixão, Weysser Felipe Cândido de Souza, Kristerson Reinaldo de Luna Freire, Cybelle Pereira de Oliveira
Trends in alcohol consumption in relation to the COVID-19 pandemic: A
cross-country analysis
- Abstract: Publication date: Available online 16 August 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Alejandro Plata, Kosuke Motoki, Charles Spence, Carlos Velasco
Seaweeds in bakery and farinaceous foods: A mini-review
- Abstract: Publication date: Available online 27 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Vilma Quitral, Marcela Sepúlveda, Giulianna Gamero-Vega, Paula Jiménez
A qualitative framework for the assessment of culinary recipes’
healthiness
- Abstract: Publication date: Available online 8 July 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Anice Milbratz de Camargo, Alyne Michelle Botelho, Moira Dean, Giovanna Medeiros Rataichesck Fiates