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.

Analysis of Food Waste And Sustainability Behavior in Turkish Television Cooking Shows
Publication date: Available online 6 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Rabia Bölükbaş, Gizem Sultan Sarıkaya, İrfan Yazıcıoğlu (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 7, 2021 Category: Food Science Source Type: research

Influence of raw/roasted terebinth (Pistacia Terebinthus L.) on the selected quality characteristics of sponge cakes
Publication date: Available online 2 April 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mehmet KÖTEN (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 3, 2021 Category: Food Science Source Type: research

Use of freeze-dried aromatic herbs with quality organoleptic characteristics in gastronomic products
Publication date: Available online 31 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Juliana Ramírez Monsalve, Laura Jaramillo Gaviria, Alejandro Arango Correa (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - April 1, 2021 Category: Food Science Source Type: research

Chefs and Artists in Dialogue About the use of food as a sensual and conceptual medium in contemporary art and cuisine
Publication date: Available online 29 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Felix Bröcker (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 30, 2021 Category: Food Science Source Type: research

Effects of packaging color on expected flavor, texture and liking of chocolate in Brazil and France
Publication date: Available online 30 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Iuri Baptista, Dominique Valentin, Erick Saldaña, Jorge Behrens (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 30, 2021 Category: Food Science Source Type: research

The more you know: The equivocal effects of prior knowledge on preferences for hunted vs. farmed wild boar meat
Publication date: July 2021Source: International Journal of Gastronomy and Food Science, Volume 24Author(s): Eugenio Demartini, Daniel Vecchiato, Maria Elena Marescotti, Michael Gibbert, Roberto Viganò, Stefano Giacomelli, Anna Gaviglio (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 27, 2021 Category: Food Science Source Type: research

Temporal Trends in Food Preferences and Their Association with Overweight/Obesity Among Children in China
Publication date: Available online 20 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lei Li, Ruhai Bai, Ruo Zhang, Wanyue Dong, Jiaxing Lei, Jun Lyu (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 21, 2021 Category: Food Science Source Type: research

Development of functional ice cream with egg white hydrolysates
Publication date: Available online 15 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): M.I. López-Martínez, S. Moreno-Fernández, Miguel M (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 15, 2021 Category: Food Science Source Type: research

INNOVATION in online food delivery: Learnings from COVID-19
Publication date: Available online 11 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Diana Gavilan, Adela Balderas-Cejudo, Susana Fernández-Lores, Gema Martinez-Navarro (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 13, 2021 Category: Food Science Source Type: research

Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese
Publication date: Available online 8 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Julia Silva Pinheiro, Bruna Gabriela Siqueira Souza Sudré, Ana Cláudia Silveira Alexandre, Gabriela Aguiar Campolina, Eliznara Fernandes Correia, Paulo de Souza Costa Sobrinho (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 10, 2021 Category: Food Science Source Type: research

Fatty acid in raw and heated coconut oil in eleven coconut oil food preparations analysed by Gas Chromatography
Publication date: Available online 8 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Emmanuela Prado de Paiva Azevedo, Eryka Maria dos Santos Alves, José Roberto Botelho de Souza, Katarynna Santos de Araújo, Samuel de Santana Khan, Carla Eliária Alves de Mendonça, Maria Inês Sucupira Maciel (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 10, 2021 Category: Food Science Source Type: research

Explaining seasonal patterns of food consumption
Publication date: Available online 9 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Charles Spence (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 10, 2021 Category: Food Science Source Type: research

A New Trend in Gastronomy: Culinary Medicine Chef
Publication date: Available online 5 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Hayrettin Mutlu, Murat Doğan (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 7, 2021 Category: Food Science Source Type: research

The contextual understandings of eating: a practice theoretical approach to business travellers’ meals
Publication date: Available online 5 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Joachim Sundqvist, Carita Bengs (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 5, 2021 Category: Food Science Source Type: research

Characteristics of some beverages adjusted with stevia extract, and persistence of steviol glycosides in the mouth after consumption
Publication date: Available online 4 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Melis Yildiz, Mustafa Karhan (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 4, 2021 Category: Food Science Source Type: research