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.

Gastronomy as a real agent of social change
Publication date: Available online 25 July 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Navarro-Dols Jorge, González-Pernía José Luis (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 26, 2020 Category: Food Science Source Type: research

Mexican edible flowers: cultural background, traditional culinary uses, and potential health benefits
Publication date: Available online 25 July 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Stanislav Mulík, César Ozuna (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 26, 2020 Category: Food Science Source Type: research

EVOO-lution: Does the extra virgin olive oil consumption model can change at the restaurant?
Publication date: Available online 25 July 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Maria Lisa Clodoveo, Filomena Corbo, Amalia Tsiami (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 25, 2020 Category: Food Science Source Type: research

The intangible heritage in the historical and current cuisine: multidisciplinary didactic proposal for the teaching and learning of culinary ethnobotany
Publication date: Available online 14 July 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Virginia Pascual, Pablo Orduna (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 15, 2020 Category: Food Science Source Type: research

Characterization and volatile profile of passion fruit spirit
Publication date: Available online 2 July 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Patrícia Natielly de Oliveira, Paula Caroline dos Santos Gomes, André Ricardo Alcarde, Aline Marques Bortoletto, Maria Terezinha Santos Leite Neta, Narendra Narain, Ana Karla de Souza Abud, Antonio Martins de Oliveira Júnior (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 3, 2020 Category: Food Science Source Type: research

Avocado jelly: formulation and optimization of an avocado gel using hydrocolloids
Publication date: Available online 1 July 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Alicia Marisol López-Ramírez, Arturo Duarte-Sierra (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - July 1, 2020 Category: Food Science Source Type: research

Impact of Restaurants in the Development of Gastronomic Tourism
Publication date: Available online 17 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Serkan Bertan (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 18, 2020 Category: Food Science Source Type: research

A Conceptual Study of the Strategic Role of Gastronomy in Tourism Destinations
Publication date: Available online 14 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Faruk Seyitoğlu, Stanislav Ivanov (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 15, 2020 Category: Food Science Source Type: research

Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes
Publication date: Available online 14 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Yoko Okamoto, Kenji Tayama, Ayumi Furuta (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 15, 2020 Category: Food Science Source Type: research

Modern Malaysian Cuisine: Identity, culture, or modern-day fad?
Publication date: Available online 8 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Muhammad Rezza Zainal Abidin, Farah Adibah Che Ishak, Ismi Arif Ismail, Nurul Hanisah Juhari (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 10, 2020 Category: Food Science Source Type: research

Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts
Publication date: Available online 8 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mariana Luciene Santos Barbosa, Ernandes Rodrigues de Alencar, Eliana dos Santos Leandro, Rafael Mesquita Borges, Marcio Antonio Mendonça, Wallas Felippe de Souza Ferreira (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 10, 2020 Category: Food Science Source Type: research

Consumer behavior in confinement times: food choice and cooking attitudes in Spain
Publication date: Available online 4 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): E. Romeo-Arroyo, M. Mora, L. Vázquez-Araújo (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 5, 2020 Category: Food Science Source Type: research

Charcoal bread: Physicochemical and textural properties, in vitro digestibility, and dough rheology
Publication date: Available online 5 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Manolo Gonzalez, Isabel Reyes, Yazuri Carrera-Tarela, Eduardo Jaime Vernon-Carter, José Alvarez-Ramirez (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 5, 2020 Category: Food Science Source Type: research

Effect Of Familiarity Of Ready-To-Eat Animal-Based Meals On Consumers' Perception And Consumption Motivation
Publication date: Available online 4 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): M. Victoria Aviles, Elisa F. Naef, Rosa A. Abalos, Liliana H. Lound, Daniela F. Olivera, Purificación García-Segovia (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 4, 2020 Category: Food Science Source Type: research

Microalgae: from staple foodstuff to avant-garde cuisine
Publication date: Available online 4 June 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): José Lucas Pérez-Lloréns (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 4, 2020 Category: Food Science Source Type: research