International Journal of Gastronomy and Food Science

Title Publication Date Language Citations
Eaten beauty needs replenishing: The impact of beautiful plate patterns on plate wasteEnglish
Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life2024/03/01English
Description of virgin olive oil: Descriptive evaluation by trained assessors vs flash profile using panels with diverse degrees of trainingEnglish
Intermediate meals and the place of consumption - Which relationship?2023/06/01English
Comparative study of volatile flavor compounds in green onion (Allium fistulosum L.) processed with different cooking methods2024/03/01English
Structural, microstructural, and textural modifications of meringues induced by low-pressure baking process2023/09/01English
Plating for health: A cross-cultural study of the influence of aesthetics characteristics on food evaluation2023/09/01English
Popular cuisines at foodie tables. Social class, distinction, and food transformation and incorporation in contemporary gastronomies2023/09/01English
Out of sight, out of mind: Effect of geographical environment on consumer’s representations2023/09/01English
Evaluation of phenolic compounds, antioxidant activity and pigment content in emerging and traditional plant-based oils in Mediterranean gastronomy2023/09/01English
Non-conventional meat as a sustainable alternative for consumption: Case of Eunectes notaeus, physicochemical, microbiological and sensory characterization2023/09/01English
Investigation of quality parameters of common carp (Cyprinus carpio) meat marinated with traditional method used in Anatolia during storage at −18 °C2023/09/01English
Awareness and perceptions of ethnic restaurant managers towards authenticity and sensory strategies – A case study of Persian ethnic restaurants in London2023/06/01English
Smoked meat and tradition: Popularity, notoriety, and quality perceptionEnglish
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopodsEnglish
GASTRO-EDUCATIONAL INTERVENTION PROPOSAL IN THE CLASSROOM WITH FAMILY RECIPES: PREVENTION OF CARDIOVASCULAR RISK IN ADOLESCENT STUDENTS2024/04/01English
Crying over food: An extraordinary response to a multisensory eating experienceEnglish
Exploring the consumer perception of seafood: A look at BraziliansEnglish
Art of food: Systematic literature review of culinary creativityEnglish
Applying Huaimi (Flos Sophorae Immaturus) as a brewing adjunct and its impact on sensory properties of beer2024/04/01English
Nutmeg and mace: The sweet and savoury spicesEnglish
Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde2024/04/01English
Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualizationEnglish
Exploring the influence of user-friendly cutlery on the food consumption levelsEnglish
Effects of rice wine on the quality and flavor characteristics of yogurtEnglish
I'm a traditionalist, I Don't like pizza and street food: The relationship between cultural consumption habits and food preferencesEnglish
The nonlinear responses of food intake to temperature2024/03/01English
The king of spices: On pepper's pungent pleasure2024/03/01English
Unraveling the Mediterranean cuisine. What ingredients drive the flavor of the gastronomies included in the Mediterranean diet?2023/12/01English
Influence of heat treatments on Salmonella survival in eggnog drink2023/09/01English