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.

What does the olive oil tourist value at the destination? A criterion for olive oil tourism segmentation
Publication date: Available online 27 June 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Eva María Murgado-Armenteros, Juan Antonio Parrilla-González, Miguel Jesús Medina-Viruel (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 27, 2021 Category: Food Science Source Type: research

Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production
Publication date: Available online 19 June 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Ezgi Demir Özer, Mustafa Kadir Esen, Melih İçigen, Cem Okan Özer (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 20, 2021 Category: Food Science Source Type: research

Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
Publication date: Available online 16 June 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jerson Duvan Peñaranda, Marta Bueno, Francisco Álvarez, Patricio David Pérez, Laura Perezábad (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 17, 2021 Category: Food Science Source Type: research

Chocolate culture: Preferences, emotional implications and awareness of Italian consumers
Publication date: Available online 10 June 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Valentina Maria Merlino, Jatziri Mota-Gutierrez, Danielle Borra, Filippo Brun, Luca Cocolin, Simone Blanc, Stefano Massaglia (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 10, 2021 Category: Food Science Source Type: research

Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times
Publication date: Available online 6 June 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Gabriela Palacios-Pola, Hugo Perales Rivera, Juan de Dios Figueroa-Cárdenas, Zorba J. Hernández Estrada (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 6, 2021 Category: Food Science Source Type: research

Meat cookery for the 18th century female household cook: An unrecognized influence of Menon's La Cuisiniere Bourgeoise (1746)
Publication date: October 2021Source: International Journal of Gastronomy and Food Science, Volume 25Author(s): Leon G. Fine (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 6, 2021 Category: Food Science Source Type: research

Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Publication date: October 2021Source: International Journal of Gastronomy and Food Science, Volume 25Author(s): Michael Bom Frøst, Anna Hartmann, Mikael Agerlin Petersen, Lars Duelund, Ole G. Mouritsen (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 6, 2021 Category: Food Science Source Type: research

Sweet-and-sour sauce of assai and unconventional food plants with functional properties: an innovation in fruit sauces
Publication date: Available online 5 June 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mauriane M. da Silva, Tatiana de O. Lemos, Maria do Carmo P. Rodrigues, Ana Maria S. de Araújo, Anida Maria M. Gomes, Ana Lúcia F. Pereira, Virginia Kelly G. Abreu, Elder dos S. Araújo, Daniel de S. Andrade (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 5, 2021 Category: Food Science Source Type: research

Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects
Publication date: Available online 2 June 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jozef Youssef, Charles Spence (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 2, 2021 Category: Food Science Source Type: research

Meat Cookery for the 18th Century Female Household Cook: An Unrecognized Influence of Menon’s La Cuisiniere Bourgeoise (1746)
Publication date: Available online 31 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Leon G. Fine (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 1, 2021 Category: Food Science Source Type: research

Editorial Board
Publication date: July 2021Source: International Journal of Gastronomy and Food Science, Volume 24Author(s): (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - June 1, 2021 Category: Food Science Source Type: research

G20 Summit menus as a means of gastrodiplomacy: Messages to the world via menus
Publication date: Available online 27 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Mahmut Demir, Pınar Alper (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 28, 2021 Category: Food Science Source Type: research

Pâte à Choux, a Love Story: Expressions of a culinarian
Publication date: July 2021Source: International Journal of Gastronomy and Food Science, Volume 24Author(s): Kai-Sean Lee (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 26, 2021 Category: Food Science Source Type: research

Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights
Publication date: October 2021Source: International Journal of Gastronomy and Food Science, Volume 25Author(s): L. Gómez-Limia, N. Cobas, S. Martínez (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 26, 2021 Category: Food Science Source Type: research

The contextual understandings of eating: A practice theoretical approach to Swedish business travellers’ meals
Publication date: July 2021Source: International Journal of Gastronomy and Food Science, Volume 24Author(s): Joachim Sundqvist, Carita Bengs (Source: International Journal of Gastronomy and Food Science)
Source: International Journal of Gastronomy and Food Science - May 25, 2021 Category: Food Science Source Type: research