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.

Are you looking for special menu? An examination of variety seeking behavior for Promotional Menu (VaPM) Model
Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Young Hoon Kim, Pla Sauerwald, Kassara Sukpatch (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 8, 2021 Category: Food Science Source Type: research

Are you looking for special menu? An examination of variety seeking behavior for special menu (VaPM) model
Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Young Hoon Kim, Pla Sauerwald, Kassara Sukpatch (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - February 2, 2021 Category: Food Science Source Type: research

Expressionist view of culinary creativity: A culinary theory exercised with specialty coffee
Publication date: Available online 30 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Kai-Sean Lee (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 30, 2021 Category: Food Science Source Type: research

Effect of Homogenisation in Foam and Emulsion Mix Beverage Colloidal System: A Case in Teh Tarik
Publication date: Available online 29 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Wu Dong-Yan Goh, Li Choo Chong, Yau-Hoong Kuan, Mohamed Noor Ismail (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 29, 2021 Category: Food Science Source Type: research

Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves
Publication date: Available online 27 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Petunia Mashiane, Florence.M. Mashitoa, Retha.M. Slabbert, Dharini Sivakumar (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 27, 2021 Category: Food Science Source Type: research

Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)
Publication date: Available online 26 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): R.I.C.A.R.D.O.D. HERNANDEZ-ROJAS, J.O.S.E.A. FOLGADO-FERNANDEZ, P.E.D.R.O.R. PALOS-SANCHEZ (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 26, 2021 Category: Food Science Source Type: research

Elaboration of a mixed beverage from hibiscus and coconut water: An evaluation of bioactive and sensory properties
Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): José Maria Carvalho de Castro, Carlos Artur Nascimento Alves, Kamila de LimaSantos, Ebenezér de Oliveira Silva, Ídila Maria da Silva Araújo, Lucicléia Barros deVasconcelos (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 26, 2021 Category: Food Science Source Type: research

Ethnic food knowledge of highland pastoral communities in the Himalayas and prospects for its sustainability
Publication date: Available online 23 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Chandra Prakash Kala (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 24, 2021 Category: Food Science Source Type: research

The Pinaceae species, flavor attributes for new culinary spices
Publication date: Available online 21 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nabila Rodríguez Valerón, Diego Prado Vásquez, Rasmus Munk (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 23, 2021 Category: Food Science Source Type: research

Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)
Publication date: Available online 21 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jovan Ilic, Igor Tomasevic, Ilija Djekic (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 23, 2021 Category: Food Science Source Type: research

Zahtar and its Place in Culinary Culture: Sample of Hatay Cuisine
Publication date: Available online 12 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Nurhayat Iflazoglu, Fulya Sarper (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 12, 2021 Category: Food Science Source Type: research

Edible insects: a food alternative for the sustainable development of the planet
Publication date: Available online 12 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Roberto Ordoñez-Araque, Erika Egas-Montenegro (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 12, 2021 Category: Food Science Source Type: research

Characteristics Associated with Cooking Frequency Among College Students
Publication date: Available online 12 January 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jessica Soldavini, Maureen Berner (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 12, 2021 Category: Food Science Source Type: research

Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
Publication date: April 2021Source: International Journal of Gastronomy and Food Science, Volume 23Author(s): Charlotte Vinther Schmidt, Lorenz Plankensteiner, Peter Lionet Faxholm, Karsten Olsen, Ole G. Mouritsen, Michael Bom Frøst (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - January 6, 2021 Category: Food Science Source Type: research

Umami taste in edible seaweeds: The current comprehension and perception
Publication date: Available online 24 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jelena Milinovic, Paulina Mata, Mário Diniz, João Paulo Noronha (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - December 26, 2020 Category: Food Science Source Type: research