International Journal of Gastronomy and Food Science

Title Publication Date Language Citations
Editorial Board2020/10/01English
Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking2021/07/01English
“Stay at home with bakery products” can be public motto of quarantine days in the early period of COVID-19 outbreak: A nutritional infodemiology study2021/10/01English
Review of Rick Fantasia French Gastronomy and the Magic of Americanism (Temple University Press: Philadelphia, 2018)2020/07/01English
Alwana oil: The traditional Amazigh olive oil of the Pre Rif (Northern Morocco)2018/10/01English
Foreword from the editors by Harold McGee and Wylie Dufresne2014/06/01English
Editorial Board2020/07/01English
Editorial Board2019/07/01English
Editorial Board2019/10/01English
Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes2019/07/01English
Editorial Board2019/12/01English
Effects of sonication on fatty acid chain length and emulsion stability in curry gravy: A potential approach for satiation perception enhancement2022/03/01English
From waste to a new sustainable ingredient in the kitchen: Red king crab abdominal flap (Paralithodes camtschaticus)2022/03/01English
Meat cookery for the 18th century female household cook: An unrecognized influence of Menon's La Cuisiniere Bourgeoise (1746)2021/10/01English
Editorial Board2021/04/01English
Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice2023/03/01English
Characterization of Cordoba's perol: Food patrimony and demographic influence on current customs2022/09/01English
Nomenclature proposal for agricultural food ingredients’ specificity based on place of production and cultivation properties as a tool for research and differentiation2021/04/01English
Editorial Board2021/10/01English
Operational effects of using restaurant management system: An assessment according to business features2021/10/01English
Nutrition competencies in food preparation professionals’ education and training2021/10/01English
Foreword from the editors2012/01/01English
Contributors2012/01/01English
Editorial Board2015/01/01English
Foreword from the editors2012/06/01English
Editorial Board2017/04/01English
Editorial Board2016/04/01English
Letter from the Editors and Publisher2016/04/01English
Disentangling the production of the panis quadratus from Pompeii: A new interdisciplinary perspective2023/06/01English
An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausagesEnglish