International Journal of Gastronomy and Food Science

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On the changing colour of food & drink
International Journal of Gastronomy and Food Science - Tập 17 - Trang 100161 - 2019
Charles Spence
Development of the coffee Taster’s emotion wheel for the coffee drinking experience
International Journal of Gastronomy and Food Science - Tập 27 - Trang 100451 - 2022
Clarisse Machado de Souza, Delane da Costa Rodrigues, Paulo Henrique Machado de Sousa
Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch
International Journal of Gastronomy and Food Science - Tập 25 - Trang 100396 - 2021
Laura Beatríz Milde, Donovan Arie Rivero, Paola Soledad Chigal, Emilce Zubreski, Miriam Chade, Luis Alberto Brumovsky
Effect of highly aerated food on expected satiety
International Journal of Gastronomy and Food Science - Tập 2 - Trang 14-21 - 2014
Juan-Carlos Arboleya, Maruxa García-Quiroga, Daniel Lasa, Oswaldo Oliva, Andoni Luis-Aduriz
Contemporary foods – Can they become new comfort foods or simply mimic them?
International Journal of Gastronomy and Food Science - Tập 22 - Trang 100271 - 2020
Vinícius Rodrigues Arruda Pinto, Gustavo Leite Milião, Douglas Fernando Balbino, Suzana Maria Della Lucia, Márcia Cristina Teixeira Ribeiro Vidigal, Laura Fernandes Melo Cabral, Samuel José Silva Soares da Rocha, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Discovering silver market segments in cooking courses: The case of Basque Culinary Center
International Journal of Gastronomy and Food Science - Tập 28 - Trang 100496 - 2022
Adela Balderas-Cejudo, Jose Iñaki Alava, Izaskun Zurbitu-Aldama
Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves
International Journal of Gastronomy and Food Science - Tập 33 - Trang 100784 - 2023
Ayanda B. Zulu, Carina Bothma, Maryna De Wit, Alba du Toit
Sensory analysis and observational study in an experimental restaurant: Pilot study
International Journal of Gastronomy and Food Science - Tập 13 - Trang 47-51 - 2018
C. Iborra-Bernad, L. Saulais, E. Petit, A. Giboreau
Evaluation of chemical composition and sensory profile in Jerusalem artichoke ( Helianthus tuberosus L) tubers: The effect of clones and cooking conditions
International Journal of Gastronomy and Food Science - Tập 11 - Trang 25-30 - 2018
Diana De Santis, Maria Teresa Frangipane
Gastronomic preparations based on pineapple identified in the municipality of Lebrija, Santander, Colombia, and deconstruction of a traditional recipe
International Journal of Gastronomy and Food Science - Tập 27 - Trang 100479 - 2022
Natali López-Mejía, Nelly Bibiana Morales Posada, Juan Carlos Bernal Antolinez
Tổng số: 395   
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