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]

An insight into the quality formation of egg-white sufu based on the
dynamic changes of protease activity, physicochemical properties and
texture
- Abstract: Publication date: Available online 27 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yuqin Chen, Xiangju Zhou, Jingyu Zhan, Bingxu Yan, Yihai Xie, Jianwei Zang, Daobang Tang, Yonggang Tu, Zhongping Yin
Sheep bone valorization: Enhancing gastronomic sustainability through
hydroxyapatite-enriched potato wedges
- Abstract: Publication date: Available online 27 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Saba Liaqat, Zaheer Ahmed, Muhammad Usama Umer, Qasim Ali, Muhammad Farooq Mustafa, Ifra Farheen, Muhammad Waseem
To what extent does consumers’ perceived health consciousness regarding
organic food influence their dining choices at organic restaurants' An
empirical investigation
- Abstract: Publication date: Available online 22 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Wan Edie Azlie, Mohd Salehuddin Mohd Zahari, Hairul Nizwan Abdul Majid, Mohd Hafiz Hanafiah
Revamping kombucha production: Achieving consistency and probiotic
potential through a tailor-made microbial consortium
- Abstract: Publication date: Available online 21 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mariana Fensterseifer Fabricio, Bruna Krieger Vargas, Bruna Tischer, Roger Wagner, Stephanie Reis Ribeiro, Nereida Cordeiro, Simone Hickmann Flôres, Marco Antônio Záchia Ayub
Creating a spontaneously fermented ‘tonic water’ using Belgian
endive root
- Abstract: Publication date: Available online 11 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kim Wejendorp, Joshua Evans, Caroline Isabel Kothe
Customers’ behavioral intentions when visiting upscale restaurants:
Enjoying the experience or posturing'
- Abstract: Publication date: Available online 10 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Natalia Daries, Eduard Cristobal-Fransi, Javier Sánchez-García, Estela Marine-Roig
Sustainability for stakeholders and the environment' Understanding the
role of geographical indications in sustaining agri-food production
- Abstract: Publication date: Available online 10 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Denian Cheng
Consumer perception of a new non-dairy functional beverage optimized made
from lactic acid bacteria fermented date fruit extract
- Abstract: Publication date: Available online 7 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nesrine Messadi, Manel Mechmeche, Khaoula Setti, Zoulikha Tizemmour, Moktar Hamdi, Faten Kachouri
Mutual dependance of Jean Anthelme Brillat-Savarin (1755–1826),
author-gourmand and Anthelme Richerand (1755–1840),
surgeon-physiologist, in early 19th century Paris: A speculative
relationship of contrasting personalities
- Abstract: Publication date: Available online 7 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Leon G. Fine
On the use of refractometers as a standard tool for stock density
- Abstract: Publication date: Available online 7 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Julián Otero, Gianmarco Greci, Ramón Perise, Andoni Luis Aduriz
Umami-enhancing effect of mushroom stocks on Japanese fish stock based on
the equivalent umami concentration (EUC) value
- Abstract: Publication date: Available online 4 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Shuhei Kido, Ryusuke Tanaka
Survival of Listeria monocytogenes in Gravlax Salmon (Salmo
salar) recipe
- Abstract: Publication date: Available online 2 November 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Stefani Machado Lopes, Danielle Carmo da Silva, Eduardo César Tondo
Vegan brownie enriched with phenolic compounds obtained from a chia
(Salvia hipanica L.) coproduct: Nutritional, technological, and functional
characteristics and sensory acceptance
- Abstract: Publication date: Available online 31 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mariele Rodrigues Moreira, Vitor Lacerda Sanches, Monique Martins Strieder, Maurício Ariel Rostagno, Caroline Dario Capitani
Prediction and optimization of frying conditions of air fried pork rind
using a direct linking model
- Abstract: Publication date: Available online 31 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Der-Sheng Chan, Hong-Ting Victor Lin, Yu-Hsiang Huang, Yu-Jin Syu, Wen-Chieh Sung
A qualitative investigation on Indian vegan food service providers
perspective of trends, challenges and the future of vegan consumption
- Abstract: Publication date: Available online 30 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Namratha Pai Kotebagilu, Shreya Bhatia, Senthilkumaran Piramanayagam
From lab to table: Expanding gastronomic possibilities with fermentation
using the edible fungus Neurospora intermedia
- Abstract: Publication date: Available online 30 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Vayu Maini Rekdal, Nabila Rodriguez-Valeron, Mikel Olaizola Garcia, Diego Prado Vásquez, Pia M. Sörensen, Rasmus Munk, Jay D. Keasling
Local gastronomy as a destination tourist attraction: The case of the
‘Chiringuitos’ on the Costa del Sol (Spain)
- Abstract: Publication date: Available online 28 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Manuel Adolfo Pérez-Priego, María de los Baños García-Moreno García, Carol Jara-Alba, José Rafael Caro-Barrera
All you have to do is ask: A nudge strategy for reducing sweetness in
beverages
- Abstract: Publication date: Available online 26 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Phumsith Mahasuweerachai, Patcharaporn Mahasuweerachai
Review on pempek, a traditional fishcake from South Sumatra, Indonesia:
History, nutritional aspects, current development, and innovation
- Abstract: Publication date: Available online 25 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Reggie Surya, Welsen Destifen, Stephanie Stephanie
An exploration of customers’ perceptions, preferences, experiences, and
feasibility of offering standardized portions in restaurants
- Abstract: Publication date: Available online 25 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Titilola Labisi, Melissa Preciado, Allison Voorhees, Amorette Castillo, Kelly Lopez, Christina Economos, Mary Story, Deborah A. Cohen
Development of kombucha-like beverage using butterfly pea flower extract
with the addition of tender coconut water
- Abstract: Publication date: Available online 20 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tanwarat Aksornsri, Naruchon Chaturapornchai, Nitjalearn Jitsayen, Pimlapat Rojjanapaitoontip, Methavee Peanparkdee
Showcasing Spanish gastronomy through Iberian ham tourist routes
- Abstract: Publication date: Available online 14 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Francisco Sánchez-Cubo, Genoveva Millán-Vázquez-de-la-Torre, José Luis Sánchez-Ollero
“Sea rice”: From traditional culinary customs to sustainable crop for
high-end gastronomy'
- Abstract: Publication date: Available online 13 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): José Lucas Pérez-Lloréns, Fernando G. Brun
Enrichment of gamma-aminobutyric acid (GABA) content using germinated
parboiled rice in Thai layered dessert (kanom chan) products
- Abstract: Publication date: Available online 13 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sasithorn Michaitrakun, Rattanaporn manokit, Kriangsak Singkeaw, Onuma Kamdaeng
The transference of cuisine and michelin rated Chinese restaurants: A
Chef's perspective of chineseness in Hong Kong
- Abstract: Publication date: Available online 12 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Watson Baldwin, Wyatt Chi Wai Wong, Vicky Tsui Yan Leung
Saffron: The colourful spice
- Abstract: Publication date: Available online 11 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence
Exploring the cultural anthropology of gastronomic tourism: Supply-side
stakeholders' perspectives and experiences of Suzhou-style cakes
- Abstract: Publication date: Available online 9 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Denian Cheng
Are chefs happiness providers' Exploring the impact of organisational
support, intrapreneurship and interactional justice from the perspective
of happiness management
- Abstract: Publication date: Available online 5 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Rafael Ravina-Ripoll, Adela Balderas-Cejudo, Estela Núñez-Barriopedro, Esthela Galván-Vela
Application of smellscapes and affective-cognitive analysis in memorable
cheese-based tourism experiences
- Abstract: Publication date: Available online 5 October 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ana Moreno-Lobato, Elide Di-Clemente, Ana María Campón-Cerro, José-Manuel Hernández-Mogollón
Innovation and creativity in gastronomic tourism: A bibliometric analysis
- Abstract: Publication date: Available online 28 September 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Vitor Roslindo Kuhn, Sara Joana Gadotti dos Anjos, Rodolfo Wendhausen Krause
Cassava, an illustrious (un)known: Consumption of recipes with the root
and its derived products
- Abstract: Publication date: Available online 27 September 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Letícia de Oliveira Gonçalves, Samara Menezes São Julião, Lilia Zago, Isabelle Santana
Effects of restaurant expenses on enhanced profitability: Do
Michelin-starred restaurants perform differently'
- Abstract: Publication date: Available online 13 September 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jordi Moreno-Gené, Natalia Daries, Eduard Cristóbal-Fransi
Comfort plant-based food: What do consumers want' - A focus group study
with different consumers group
- Abstract: Publication date: Available online 11 September 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Laís Fernanda Batista, Felipe Rocha, Manoela Maciel dos Santos Dias, Ana Clarissa dos Santos Pires, Márcia Cristina Teixeira Ribeiro Vidigal
Sustainability and culinary traditions' Understand the role of historical
markets in the development of agri-food and local gastronomy from the
perspective of behavioral economics
- Abstract: Publication date: Available online 6 September 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Filippo Sgroi
Looking to the future, by studying the history of edible flowers
- Abstract: Publication date: Available online 1 September 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Heber Rodrigues, Charles Spence
Kombucha based on unconventional parts of the Hibiscus sabdariffa L.:
Microbiological, physico-chemical, antioxidant activity, cytotoxicity and
sensorial characteristics
- Abstract: Publication date: Available online 31 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gislane Romano Mendonça, Rodrigo Anacleto Pinto, Érika Almeida Praxedes, Virgínia Kelly Gonçalves Abreu, Richard Pereira Dutra, Alexsandra Fernandes Pereira, Tatiana de Oliveira Lemos, Aramys Silva dos Reis, Ana Lúcia Fernandes Pereira
Non-volatile taste active compounds in the meat of river snail (Sinotaia
quadrata) determined by 1H NMR, e-tongue and sensory analysis
- Abstract: Publication date: Available online 30 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jingyu Yao, Wenjie Zhao, Xueying Bai, Peng Wan, Jie Liu, De-Wei Chen
Unraveling the Mediterranean cuisine. What ingredients drive the flavor of
the gastronomies included in the Mediterranean diet'
- Abstract: Publication date: Available online 28 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ò. Boronat, M. Mora, E. Romeo-Arroyo, L. Vázquez-Araújo
Development of 3D printed dark chocolate sweetened with carob extract
- Abstract: Publication date: Available online 23 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sevil Cikrikci Erunsal, Zulal Sila Basturk, Irem Canturkoglu, Hale Inci Ozturk
Product vatapá type (plant-based) with cashew fiber: Market research,
chemical characterization and sensorial profile
- Abstract: Publication date: Available online 19 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Diogo Henrique Maximo Portela, Gecyene Rodrigues do Nascimento, Stéfanie Sampaio Santos, Selene Daiha Benevides, Paulo Henrique Machado de Sousa, Nedio Jair Wurlitzer
Quality characteristics of sardine (Sardina pilchardus) fish sauce
produced using five kinds of material
- Abstract: Publication date: Available online 19 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yixin Zhang, Zilu Yang, Shuaidong Zhao, Jiaxuan Gai, Liping Wang, Xibin Ning, Ningping Tao
Influence of the cooking system, chemical composition, and α-amylase
activity on the sensory profile of chestnut cultivars - longal and judia -
and their consequence on consumer's acceptability
- Abstract: Publication date: Available online 18 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Maria João Santos, Teresa Pinto, João Mota, Elisete Correia, Alice Vilela
Desnobberizing good eating and drinking: (Re)defining gastronomy and
culinary arts
- Abstract: Publication date: September 2023Source: International Journal of Gastronomy and Food Science, Volume 33Author(s): Kai-Sean Lee, Shawn Bucher
The sensory profiles and preferences of gluten-free cookies made from
alternative flours sourced from Indonesia
- Abstract: Publication date: Available online 15 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ervina Ervina
Meal mutability: Understanding how variations in meal concepts and recipe
flexibility relate to food provisioning
- Abstract: Publication date: Available online 15 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jack Pickering, Christian John Reynolds
Computational gastronomy: A study to test the food pairing hypothesis in
Turkish cuisine
- Abstract: Publication date: Available online 13 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Murat Doğan, Ahmet Hakan Değerli
Ginger: The pungent spice
- Abstract: Publication date: Available online 10 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence
Influence of heat treatments on salmonella survival in eggnog
drink
- Abstract: Publication date: Available online 9 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Danielle Carmo da Silva, Stefani Machado Lopes, Eduardo Cesar Tondo
Popular cuisines at foodie tables. Social class, distinction, and food
transformation and incorporation in contemporary gastronomies
- Abstract: Publication date: Available online 5 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lorenzo Mariano-Juárez, F. Xavier Medina, David Conde-Caballero
A study into chefs’ smoking behavior and the effect thereof on the
amount of salt in restaurant dishes
- Abstract: Publication date: Available online 2 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nadja S.J. Hanssen, J. Hein M. van Lieverloo, Annet J.C. Roodenburg
Isolation, identification and probiotic potential of lactic acid bacteria
and yeasts from commercial yogurt and homemade non-dairy fermented food
“KANJI”
- Abstract: Publication date: Available online 2 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charushila Paul, Israt Dilruba Mishu, Md Ibrahim Miah, Md Latiful Bari, Sabita Rezwana Rahman, Md Abdul Malek
Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived
sensory map, emotions, and physicochemical parameters
- Abstract: Publication date: Available online 2 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Bruna Dartora, Ludmylla Tamara Crepalde, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, Marco Antônio Zachia Ayub, Flávio Fonseca Veras, Adriano Brandelli, Karla Joseane Perez, Voltaire Sant’Anna
Flavour enhancement strategy for herbal beverages and kinetic modelling of
their antioxidant and sensory properties in accelerated storage conditions
- Abstract: Publication date: Available online 2 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Esha Bala, Sanjukta Patra, Siddhartha Singha
Production of high-mineral content of ayran and kefir – Effect of the
fishbone powder obtained from garfish (Belone belone)
- Abstract: Publication date: Available online 2 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): İlker Atik, Azize Atik, Gökhan Akarca, Ayşe Janseli Denizkara
Wine tasters’ sensory response to delicate and
robust flower arrangements
- Abstract: Publication date: Available online 1 August 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Heber Rodrigues, Areta Richards, Fabiana M. Carvalho
Plating for health: A cross-cultural study of the influence of aesthetics
characteristics on food evaluation
- Abstract: Publication date: Available online 26 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mengying Liu, Shuhan Ji, Bo Jiang, Jianping Huang
Popular cuisines at foodie tables. Social class, distinction, and food
transformation and incorporation in contemporary gastronomies
- Abstract: Publication date: Available online 26 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s):
Flavour profile, consumer acceptance and cooking methods of Portulacaria
afra (spekboom) leaves
- Abstract: Publication date: Available online 25 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ayanda B. Zulu, Carina Bothma, Maryna De Wit, Alba du Toit
Out of sight, out of mind: Effect of geographical environment on
consumer’s representations.
- Abstract: Publication date: Available online 23 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): M. Nacef, D. Valentin, R. Symoneaux, S. Chollet
Coriander (cilantro): A most divisive herb
- Abstract: Publication date: September 2023Source: International Journal of Gastronomy and Food Science, Volume 33Author(s): Charles Spence
Dear chef, do you really want a PhD'
- Abstract: Publication date: September 2023Source: International Journal of Gastronomy and Food Science, Volume 33Author(s): Shawn Bucher, Kai-Sean Lee
Taking a closer look at the Swedish coffee break, “fika”
- Abstract: Publication date: September 2023Source: International Journal of Gastronomy and Food Science, Volume 33Author(s): Agneta Yngve, Henrik Scander, Stina Almroth
Use of monosodium glutamate as alternative to reduce sodium in cooking
affects the physicochemical, phytochemical, and sensory attributes of
pigmented and non-pigmented rice
- Abstract: Publication date: Available online 16 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Maria Antônia Fagundes De Leon, Lázaro da Costa Corrêa Cañizares, Betina Bueno Peres, Newiton da Silva Timm, Silvia Leticia Rivero Meza, Jessica Fernanda Hoffmann, Cristiano Dietrich Ferreira, Mauricio de Oliveira
‘Weeds from the yard’: A seasonal salad
- Abstract: Publication date: Available online 16 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence, Simon Spence
Kombucha and kefir fermentation dynamics on cashew nut beverage
(Anacardium occidentale L.)
- Abstract: Publication date: Available online 10 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Antonio Augusto Lima Araujo Filho, Paulo Henrique Machado de Sousa, Icaro Gusmao Pinto Vieira, Victor Borges Fernandes, Fernando Eugenio Teixeira Cunha, Francisco Ernani Alves Magalhaes, Larissa Morais Ribeiro da Silva
Changing crops, changing diets: Consumers’ purchase intention of
Sicilian tropical fruits
- Abstract: Publication date: Available online 10 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Filippo Sgroi, Federico Modica, Caterina Sciortino, Francesc Fusté-Forné
Indulgent or informative logos' Effects on university students’
intention to purchase healthy and sustainable food
- Abstract: Publication date: Available online 7 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Giulia Andreani, Giovanni Sogari, Rungsaran Wongprawmas, Davide Menozzi, Cristina Mora
Storage performance of non-waxy Japonica rice varieties preferred by
Japanese consumers: Evaluation of physicochemical properties and in vitro
starch digestibility
- Abstract: Publication date: Available online 5 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Masatsugu Tamura, Yuka Suzuki, Takahiro Saito
The importance of identity in today's chefs: Mugaritz and popular culture.
- Abstract: Publication date: Available online 5 July 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Andrea Santamarina
Evaluation of phenolic compounds, antioxidant activity and pigment content
in emerging and traditional plant-based oils in Mediterranean gastronomy
- Abstract: Publication date: Available online 29 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sol Diez Rodilla, Montserrat Martínez-Pineda, Cristina Yagüe-Ruiz, Antonio Vercet
Sensing seaweed settings making sense of a mixed-method design for sensory
analysis
- Abstract: Publication date: Available online 25 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Cecilia Fredriksson, Madeleine Jönsson, Annabell Merkel, Eva Nordberg Karlsson, Karin Wendin
Why cook with bay leaves'
- Abstract: Publication date: Available online 22 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence
Dry cured low-fat rabbit sausage: A much healthier disruptive food that
enhances rabbit meat consumption
- Abstract: Publication date: Available online 21 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Adrián Honrado, Carmen Lahoz, Juan B. Calanche, José A. Beltrán
Lovage: A neglected culinary herb
- Abstract: Publication date: Available online 21 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence
Should frying oil actively be removed using paper towel immediately after
frying' A preliminary study using deep fried chicken as a model
- Abstract: Publication date: Available online 20 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Robert G. Brannan, Matheus Garutti
The influence of food values on satisfaction and loyalty: Evidence
obtained across restaurant types
- Abstract: Publication date: Available online 17 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Maria Pilar Martinez Ruiz, Pablo Ruiz-Palomino, Alicia Izquierdo-Yusta, Doreén Pick
Gastronomy and the development of new food products: Technological
prospection
- Abstract: Publication date: Available online 16 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kaico Damacena de Souza, Larissa Queiroz de Magalhães Marinho, Agnes Sophia Braga Alves, Vanessa de Lima Silva, Giani Andrea Linde Colauto, Nelson Barros Colauto, Deborah Murowaniecki Otero, Mariana Melo Costa, Carolina Oliveira de Souza, Camila Duarte Ferreira Ribeiro
Non-conventional meat as a sustainable alternative for consumption: Case
of Eunectes notaeus, physicochemical, microbiological and sensory
characterization.
- Abstract: Publication date: Available online 16 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Pamela M.L. Leiva, Melina S. Simoncini, Florencia E. Valli, Carlos I. Piña, Marcela A. González, Facundo Cuffia
Structural, microstructural, and textural modifications of meringues
induced by low-pressure baking process
- Abstract: Publication date: Available online 15 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jean-Baptiste Scolan, Elsa Vennat, Benjamin Smaniotto, Laurent Pillard, Franck Corlay, Raphaël Haumont
Volatile profiles and aroma-active components of Northern Thai fermented
soybean (thua nao) produced from controlled and uncontrolled fermentations
- Abstract: Publication date: Available online 13 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Pakavit Mathatheeranan, Thanakorn Wongprasert, Tansiphorn Na Nan, Ekkarat Suwannakul, Yi Wang, Ting-Jang Lu, Mingchih Fang, Inthawoot Suppavorasatit
Investigation of quality parameters of common carp (Cyprinus carpio) meat
marinated with traditional method used in Anatolia during storage at
−18 °C
- Abstract: Publication date: Available online 13 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mustafa Öz, İlknur Ucak
Multiple optimization of sensory attributes applied to malt drink
formulation
- Abstract: Publication date: Available online 12 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Magno Fonseca Santos, Solciaray Cardoso Soares Estefan de Paula, Lucas Martins da Silva, Suzana Maria Della Lucia, Antonio Maradini Filho, Sérgio Henriques Saraiva, Luciano José Quintão Teixeira
Efficacy of score deviation method as a novel sensory evaluation technique
for the identification of optimal mixed vegetable soup formulations
- Abstract: Publication date: Available online 12 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kumudhini Akasapu, Ramagopal V.S. Uppaluri
Investigating the possibility of producing bread enriched with activated
carbon and brown sugar and its physical, chemical and sensory properties
- Abstract: Publication date: Available online 11 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): M. Lotfi Haghighat, M. Honarvar, N. Mooraki
How to limit cook loss when preparing cod (Gadus morhua): The constraints
of temperature and time
- Abstract: Publication date: Available online 9 June 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Svein Kristian Stormo, Torstein Skåra
A Long Night of the Sciences: Explore your senses - Color, shape and
flavors
- Abstract: Publication date: Available online 30 May 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Pascal Ohlhausen, Nina Langen, Daniel Gottschlich, Daniel Kofahl
Practice to change: Reflecting upon practice theory for food waste
management in professional kitchens
- Abstract: Publication date: Available online 28 May 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Hakan Sezerel, Viachaslau Filimonau
Chocolates enriched with seaweed: Sensory profiling and consumer
segmentation
- Abstract: Publication date: Available online 19 May 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Abigail Salgado, Bruno Moreira-Leite, Anabela Afonso, Paulo Infante, Paulina Mata
Home made vegan nuggets with texturized soy protein and tempeh as compared
to chicken-based ones: Texture, consumer perception and environmental
impact
- Abstract: Publication date: Available online 19 May 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yi-Ting Sun, Jorge Ruiz-Carrascal
Physicochemical, nutritional, phytochemical properties and antioxidant
activity of edible Astraeus odoratus mushrooms: Effects of different
cooking methods
- Abstract: Publication date: Available online 18 May 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Suwalee Fong-in, Paidaeng Khwanchai, Trakul Promjak, Suthida Boonsom
Food waste environmental impact assessment as leverage to better guide
restaurants toward improving their sustainability
- Abstract: Publication date: Available online 13 May 2023Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jade Lévesque, Véronique Perreault, Sergey Mikhaylin