International Journal of Gastronomy and Food Science

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The more you know: The equivocal effects of prior knowledge on preferences for hunted vs. farmed wild boar meat
International Journal of Gastronomy and Food Science - Tập 24 - Trang 100325 - 2021
Eugenio Demartini, Daniel Vecchiato, Maria Elena Marescotti, Michael Gibbert, Roberto Viganò, Stefano Giacomelli, Anna Gaviglio
Sustainable solid waste management in restaurants: The case of the Ecozinha Institute, Brazil
International Journal of Gastronomy and Food Science - Tập 27 - Trang 100464 - 2022
Tanes Kfouri, Ana Carolina Fernandes, Greyce Luci Bernardo, Lúcio Costa Proença, Paula Lazzarin Uggioni, Vanessa Mello Rodrigues, Rossana Pacheco da Costa Proença
The metagenomic composition of water kefir microbiota
International Journal of Gastronomy and Food Science - Tập 30 - Trang 100621 - 2022
Oktay Yerlikaya, Ecem Akan, Özer Kinik
A cross-cultural comparison of the attitudes of employees towards the presence of traditional foods in business menus
International Journal of Gastronomy and Food Science - Tập 13 - Trang 10-15 - 2018
Emel Memis Kocaman
The Pinaceae species, flavor attributes for new culinary spices
International Journal of Gastronomy and Food Science - Tập 23 - Trang 100306 - 2021
Nabila Rodríguez Valerón, Diego Prado Vásquez, Rasmus Munk
Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers
International Journal of Gastronomy and Food Science - Tập 22 - Trang 100236 - 2020
Lorena Aguiar da Silva, Síntia Zitzke Fischer, Rui Carlos Zambiazi
Elaboration and quality control of the piracui from trahira (Hoplias malabaricus) during storage
International Journal of Gastronomy and Food Science - Tập 23 - Trang 100287 - 2021
Zélia Maia Neta, Neiva Maria de Almeida, Cristiani Viegas Brandão Grisi, Solange de Sousa, Angela Maria Tribuzy de Magalhães Cordeiro
Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage
International Journal of Gastronomy and Food Science - Tập 23 - Trang 100283 - 2021
Ángel Eduardo Rubio-Castillo, Lourdes Santiago-López, Belinda Vallejo-Cordoba, Adrián Hernández-Mendoza, Sonia G. Sáyago-Ayerdi, Aarón F. González-Córdova
Effects of sonication on fatty acid chain length and emulsion stability in curry gravy: A potential approach for satiation perception enhancement
International Journal of Gastronomy and Food Science - Tập 27 - Trang 100459 - 2022
Characterization of Cordoba's perol: Food patrimony and demographic influence on current customs
International Journal of Gastronomy and Food Science - Tập 29 - Trang 100588 - 2022
María Isabel Velasco-Ruiz, Alicia Moreno-Ortega, Almudena Villegas-Becerril, Rafael Moreno-Rojas
Tổng số: 395   
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