International Journal of Gastronomy and Food Science

Title Publication Date Language Citations
Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroirEnglish
The effect of gastronomic experience on restaurant image, customer perceived value, customer satisfaction and customer loyaltyEnglish
Yes chef, I want my PhD: An extension of Bucher & LeeEnglish
Culinary destination enchantment: The strategic interplay of local gastronomy in regional tourism developmentEnglish
Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread (‘Pan Chapla’).English
Sensory profiling of dairy starch dessert creams enhanced with various types and concentrations of tahiniEnglish
Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum dryingEnglish
Effect of multiple freeze-thaw (F-T) cycles on the quality and protein oxidation of traditional Chinese sauce marinated beefEnglish
The role of summer markets in promoting authenticity and social sustainability of the regions: The case of La Santa market (Catalonia, Spain)English
Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits2024/03/01English
An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture2024/03/01English
Sheep bone valorization: Enhancing gastronomic sustainability through hydroxyapatite-enriched potato wedges2024/03/01English
To what extent does consumers’ perceived health consciousness regarding organic food influence their dining choices at organic restaurants? An empirical investigation2023/12/01English
“Milhos aferventados” from the Algarve (Portugal): An historical, culinary, and biochemical interdisciplinary approach on a regional dish2024/03/01English
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices2024/03/01English
The effect of different pulp powders incorporation on the instrumental texture and rheological properties of Turkish delight2024/03/01English
Citizen science approach for genetic species identification in a local French seafood speciality2024/03/01English
Enrichment of gamma-aminobutyric acid (GABA) content using germinated parboiled rice in Thai layered dessert (kanom chan) products2023/12/01English
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation2023/12/01English
Mutual dependance of Jean Anthelme Brillat-Savarin (1755–1826), author-gourmand and Anthelme Richerand (1779-1840), surgeon-physiologist, in early 19th century Paris: A speculative relationship of contrasting personalities2023/12/01English
Consumer perception of a new non-dairy functional beverage optimized made from lactic acid bacteria fermented date fruit extract2023/12/01English
On the use of refractometers as a standard tool for stock density2024/03/01English
Changing food preferences and choices – A framework for analyzing households food purchases over timeEnglish
Calling all wine snobs, shut up and drink the wine!English
Consumer attitude research regarding food hypersensitivityEnglish
Gastronomy tourism: A look at Benedictine monastic products in EuropeEnglish
From marine to fork: Effects of different cooking methods on the composition of sea lettuceEnglish
Consumer attitudes, motivations and barriers towards sheep and goat dairy productsEnglish
Polyphenol contents in meal recommendations from the Brazilian dietary guidelinesEnglish
Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas)English