International Journal of Gastronomy and Food Science This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Enhancement of salty taste by the addition of oils based on a “time–intensity” analysis
Publication date: Available online 10 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yoko Okamoto, Kenji Tayama, Tomoka Kurotobi, Takayohshi Hoshino (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 11, 2020 Category: Food Science Source Type: research

Safeguarding Grandma's fermented beverage recipes for food security: Food safety challenges
Publication date: December 2020Source: International Journal of Gastronomy and Food Science, Volume 22Author(s): Hasan Kaan Kavsara, Sibel Ozilgen, Musa Dagdeviren (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 10, 2020 Category: Food Science Source Type: research

Demystifying thickener classes food additives though molecular gastronomy
Publication date: December 2020Source: International Journal of Gastronomy and Food Science, Volume 22Author(s): Lígia Rebelo Gomes, Catarina D. Simões, Cláudia Silva (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 9, 2020 Category: Food Science Source Type: research

Safeguarding Grandma’s Fermented Beverage Recipes for Food Security: Food Safety Challenges
Publication date: Available online 3 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Hasan Kaan Kavsara, Sibel Ozilgen, Musa Dagdeviren (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - October 5, 2020 Category: Food Science Source Type: research

Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study
Publication date: December 2020Source: International Journal of Gastronomy and Food Science, Volume 22Author(s): K. Wendin, I. Undeland (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - September 29, 2020 Category: Food Science Source Type: research

The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking
Publication date: Available online 24 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Saki Oosone, Ayaka Kashiwaba, Naoyuki Yanagihara, Jun Yoshikawa, Yutaka Kashiwagi, Kenji Maehashi (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - September 25, 2020 Category: Food Science Source Type: research

Quality, Sensorial and Textural Properties of Einkorn and Durum Bulgur Produced with Several Methods
Publication date: Available online 20 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Volkan Arif YILMAZ, Ahmet Faik KOCA (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - September 21, 2020 Category: Food Science Source Type: research

Seaweed as Food – Attitudes and Preferences among Swedish Consumers
Publication date: Available online 19 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): K. Wendin, I. Undeland (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - September 21, 2020 Category: Food Science Source Type: research

Spices Used in Mevlevi Cuisine and Their Functional Features
Publication date: Available online 14 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ümit SORMAZ (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - September 15, 2020 Category: Food Science Source Type: research

Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant
Publication date: December 2020Source: International Journal of Gastronomy and Food Science, Volume 22Author(s): Maria Lisa Clodoveo, Filomena Corbo, Amalia Tsiami (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - September 15, 2020 Category: Food Science Source Type: research

3D food printing of as the new way of preparing food: A review
Publication date: Available online 13 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sylvester Mantihal, Rovina Kobun, Boon-Beng Lee (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - September 15, 2020 Category: Food Science Source Type: research

The effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkey
Publication date: Available online 9 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nevin SANLİER, Ümit SORMAZ, Eda GÜNEŞ (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - September 9, 2020 Category: Food Science Source Type: research

Physicochemical characteristics of protein isolates from native and germinated chickpea cultivars and their noodle quality
Publication date: Available online 1 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sajad Ahmad Sofi, Jagmohan Singh, Khalid Muzaffar, Darakshan Majid, B.N. Dar (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - September 3, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: October 2020Source: International Journal of Gastronomy and Food Science, Volume 21Author(s): (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - August 29, 2020 Category: Food Science Source Type: research

Effect of Prosopis cineraria (L) Druce Pods and Camel Milk for Nutritional Enrichment in Traditionally Fermented Minor Millet's Drink
Publication date: Available online 14 August 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Poornima Saraswat, Paras Yadav, Rakesh Verma, R.K. Gaur, K.P. Sharma (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - August 15, 2020 Category: Food Science Source Type: research