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International Journal of Gastronomy and Food Science

Công bố khoa học tiêu biểu của tạp chí. * Dữ liệu chỉ mang tính chất tham khảo

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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

Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes

International Journal of Gastronomy and Food Science· Tập 25 ·Trang 100380·2021

Nelly Camila Yaruro Cáceres, Hector Suarez Mahecha, Alicia de Francisco, Sandra Milena Vásquez Mejia, Consuelo Diaz Moreno

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

Tổng số: 395