-
Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish
Author: Li, Jianying; Han, Dong; Huang, Feng; Zhang, Chunhui
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 31, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100659
-
Effects of different cooking methods on volatile flavor compounds in garlic
Author: Bi, Jicai; Yang, Zhen; Li, Yang; Li, Bian; Gao, Yueyue; Ping, Chunyuan; Chen, Zhuo; Li, Congfa
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 31, Issue , pp. -. DOI: 10.1016/j.ijgfs.2022.100642
-
Quality of wholemeal pasta made with pigmented and ancient wheats
Author: Suo, Xinying; Pompei, Francesca; Bonfini, Matteo; Mustafa, Ahmed M.; Sagratini, Gianni; Wang, Zhangcun; Vittadini, Elena
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 31, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100665
-
The characteristics of Michelin-starred restaurants in Mainland China, Hong Kong, Macau, and Taiwan
Author: Huang, Yuying; Hall, C. Michael; Chen, Ning Chris
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 31, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100673
-
Untargeted metabolomics based on UHPLC-Q-Exactive-MS reveals metabolite and taste quality differences between Koshihikari rice from China and Japan
Author: Cheng, Bo; Shi, Shijie; Pan, Keqiang; Nie, Jinfan; Xing, Junyang; Wang, Xiaodong; Li, Lina; Tang, Jichao; Liu, Juan; Cao, Cougui; Jiang, Yang
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 31, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100680
-
Mining of kokumi peptides in chicken broth with peptidomics
Author: Li, Yang; Bi, Jicai; Lin, Zeyuan; Yang, Zhen; Gao, Yueyue; Ping, Chunyuan; Chen, Zhuo
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 32, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100693
-
What happens when fruit married with beer?
Author: Zhao, Xinyi; Yin, Yongqi; Fang, Weiming; Yang, Zhengfei
Journal: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. 2023; Vol. 32, Issue , pp. -. DOI: 10.1016/j.ijgfs.2023.100716
