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.

The more you know the equivocal effects of prior knowledge on preferences for hunted vs. farmed wild boar meat
Publication date: Available online 2 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Demartini Eugenio, Vecchiato Daniel, Marescotti Maria Elena, Gibbert Michael, Viganò Roberto, Giacomelli Stefano, Gaviglio Anna (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 3, 2021 Category: Food Science Source Type: research

The Current State and Future Trends of Space Nutrition from a Perspective of Astronauts' Physiology
Publication date: Available online 3 March 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Aleksey Bychkov, Polina Reshetnikova, Elena Bychkova, Ekaterina Podgorbunskikh, Vyacheslav Koptev (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - March 3, 2021 Category: Food Science Source Type: research

Editorial Board
Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 28, 2021 Category: Food Science Source Type: research

Representations of food among vegetarians in Brazil: A psychosocial approach
Publication date: July 2021Source: International Journal of Gastronomy and Food Science, Volume 24Author(s): Gislei Mocelin Polli, Fernanda Maria da Silveira, Fernanda Maluf Magnabosco, Gustavo Henrique Soares dos Santos, Paula Dala Stella, Paula Roberta Pinto, Murilo Ricardo Zibetti, Thémistoklis Apostolidis (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 28, 2021 Category: Food Science Source Type: research

Aesthetic plating and motivation in context
Publication date: Available online 26 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Carlos Velasco, Nina Veflen (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 26, 2021 Category: Food Science Source Type: research

Motivation and preferences of Portuguese consumers' towards sea urchin roe
Publication date: July 2021Source: International Journal of Gastronomy and Food Science, Volume 24Author(s): Sílvia Lourenço, Susana Mendes, Andreia Raposo, Pedro M. Santos, Ana S. Gomes, Rui Ganhão, José L. Costa, Maria M. Gil, Ana Pombo (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 21, 2021 Category: Food Science Source Type: research

Street Food in New York City: Perspectives from a Holiday Market
Publication date: Available online 15 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Francesc Fusté-Forné (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 16, 2021 Category: Food Science Source Type: research

Nutritional Content Of Ready-To-Eat Meals Sold In Groceries In Hungary
Publication date: Available online 13 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mohannad AlOudat, Norbert Magyar, Lívia Simon Sarkadi, Andrea Lugasi (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 13, 2021 Category: Food Science Source Type: research

Representations of food among vegetarians in Brazil: A psychosocial approach Representations of food in Brazil
Publication date: Available online 11 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gislei Mocelin Polli, Fernanda Maria da Silveira, Fernanda Maluf Magnabosco, Gustavo Henrique Soares dos Santos, Paula Dala Stella, Paula Roberta Pinto, Murilo Ricardo Zibetti, Thémistoklis Apostolidis (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 12, 2021 Category: Food Science Source Type: research

Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents
Publication date: Available online 12 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Raquel Anne Ribeiro dos Santos, Maria Terezinha Santos Leite Neta, Maria Aparecida Azevedo Pereira da Silva, Marcelo Augusto Gutierrez Carnelossi, Narendra Narain (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 12, 2021 Category: Food Science Source Type: research

Motivation and preferences of Portuguese consumers’ towards sea urchin roe
Publication date: Available online 10 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Sílvia Lourenço, Susana Mendes, Andreia Raposo, Pedro M. Santos, Ana S. Gomes, Rui Ganhão, José L. Costa, Maria M. Gil, Ana Pombo (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 10, 2021 Category: Food Science Source Type: research

Production of Monascus pigments by solid-state cultivation of wheat grains and application in bread formulations
Publication date: Available online 10 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Aline Bessa Parmigiani Monteiro, Cibele Rinaldi Moral Gil Prados, Maria de Lourdes Rodrigues Silva, Edson Pablo Silva, Clarissa Damiani, Francielo Vendruscolo (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 10, 2021 Category: Food Science Source Type: research

Nomenclature proposal for agricultural food ingredients’ specificity based on place of production and cultivation properties as a tool for research and differentiation
Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Schrei Erik André, Bolaños Rodolfo (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 10, 2021 Category: Food Science Source Type: research

Anthocyanin content in raspberry and elderberry: the impact of cooking and recipe composition
Publication date: Available online 8 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tânia Cordeiro, Iva Fernandes, Olívia Pinho, Conceição Calhau, Nuno Mateus, Ana Faria (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 9, 2021 Category: Food Science Source Type: research

Microbiological and Sensory Characterization of Kombucha SCOBY for culinary applications
Publication date: Available online 8 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Paula Torán-Pereg, Blanca del Noval, Susana Valenzuela, Josefina Martinez, Diego Prado, Ramón Perisé, Juan Carlos Arboleya (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 9, 2021 Category: Food Science Source Type: research