International Journal of Gastronomy and Food Science

Title Publication Date Language Citations
Sous vide cooking: A review2012/01/01English326
A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes2016/04/01English162
Exploring young foodies׳ knowledge and attitude regarding entomophagy: A qualitative study in Italy2017/04/01English102
3D food printing of as the new way of preparing food: A review2020/12/01English94
Consumer behavior in confinement times: Food choice and cooking attitudes in Spain2020/10/01English81
Physiochemical changes in sous-vide and conventionally cooked meat2019/10/01English77
World cuisine of seaweeds: Science meets gastronomy2018/12/01English71
The potential of edible seaweed within the western diet. A segmentation of Italian consumers2020/07/01English71
Innovation in online food delivery: Learnings from COVID-192021/07/01English68
Comfort food: A review2017/10/01English66
Nutritional, textural and sensory quality of biscuits supplemented with spinach ( Spinacia oleracea L.)2017/04/01English66
Edible oleogels in molecular gastronomy2014/06/01English64
Flavour of fermented fish, insect, game, and pea sauces: Garum revisited2017/10/01English63
Edible insects: A food alternative for the sustainable development of the planet2021/04/01English62
Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review2018/04/01English61
Kombucha: Review2020/12/01English60
Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate2012/06/01English59
Gastronomic experience as a factor of motivation in the tourist movements2019/12/01English58
Breakfast: The most important meal of the day?2017/07/01English57
The use of the sea fennel as a new spice-colorant in culinary preparations2012/06/01English45
A review of literature on restaurant menus: Specifying the managerial issues2014/06/01English44
Consumer perception of food–beverage pairings: The influence of unity in variety and balance2015/01/01English44
Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology2019/12/01English42
Food thickening agents: Sources, chemistry, properties and applications - A review2022/03/01English40
Neophobia and seaweed consumption: Effects on consumer attitude and willingness to consume seaweed2021/07/01English39
Tempe: A traditional fermented food of Indonesia and its health benefits2021/12/01English38
From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer2019/10/01English38
Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet2020/07/01English38
The Mediterranean Diet between traditional foods and human health: The culinary example of Puglia (Southern Italy)2015/01/01English38
Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)2021/04/01English37