| Physiochemical changes in sous-vide and conventionally cooked meat |
12 |
| Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review |
11 |
| World cuisine of seaweeds: Science meets gastronomy |
10 |
| The role of typeface curvilinearity on taste expectations and perception |
9 |
| A smooth wine? Haptic influences on wine evaluation |
9 |
| Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods |
7 |
| From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer |
7 |
| Characterization of taste and micronutrient content of rock oysters (Crassostrea nippona) and Pacific oysters (Crassostrea gigas) in Japan |
6 |
| Making sustainable foods (such as jellyfish) delicious |
6 |
| Why is piquant/spicy food so popular? |
6 |
| What is so unappealing about blue food and drink? |
6 |
| What does the term 'complexity' mean in the world of wine? |
6 |
| Sous-vide cooking of meat: A Maillarized approach |
6 |
| Cooking-Science-Communication (CSC): The ideal trident to enjoy the dining experience |
5 |
| Contemporary fusion foods: How are they to be defined, and when do they succeed/fail? |
5 |
| On the changing colour of food & drink |
5 |
| Assessing the long-term impact of the molecular gastronomy movement on haute cuisine |
5 |
| Predicting bacterial behaviour in sous vide food |
4 |
| The changing role of the chef: A dialogue |
4 |
| Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics |
4 |
| Senior Foodies:A developing niche market in gastronomic tourism |
4 |
| Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables |
4 |
| The quest for umami: Can sous vide contribute? |
4 |
| Gastronomic experience as a factor of motivation in the tourist movements |
4 |
| Gastronomic tourism- A way of supplementing tourism in the Andaman & Nicobar Islands |
3 |
| Consumers' perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association |
3 |
| Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides) |
3 |
| Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology |
3 |
| Acceptability of beer produced with dandelion, nettle, and sage |
3 |
| Consumer perception of a non-traditional market on sous-vide dishes |
3 |
| Nutritional values of potato slices added with rosemary essential oil cooked in sous vide bags |
3 |
| Squids of the North: Gastronomy and gastrophysics of Danish squid |
3 |
| Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour |
3 |
| Sauces: An undiscovered healthy complement in Mexican cuisine |
3 |
| The importance of the visual aesthetics of colours in food at a workday lunch |
3 |
| Chef's sabbatical: An analysis of chef's gastronomic research through culinary tourism |
3 |
| A study to reduce the allergen contamination in food-contact surfaces at canteen kitchens |
2 |
| Assessing the aesthetic oblique effect in painting and plating |
2 |
| Vegan foods: Mimic meat products in the Italian market |
2 |
| Why are animate dishes so disturbing? |
2 |
| How to create a frame for collaboration between chefs and scientists - Business as unusual at Nordic Food Lab |
2 |
| How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians |
2 |
| Food in journalistic narratives: A methodological design for the study of food-based contents in daily newspapers |
2 |
| Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences |
2 |
| Science education and public understanding of science via food, cooking, and flavour |
2 |
| Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core |
2 |
| Sensory profile, biophenolic and volatile compounds of an artisanal ice cream ('gelato') functionalised using extra virgin olive oil |
2 |
| Mindful eating: Differences of generations and relationship of mindful eating with BMI |
2 |
| The psychology of condiments: A review |
2 |
| Consumers with high education levels belonging to the millennial generation from Denmark, Greece, Indonesia and Taiwan differ in the level of knowledge on food waste |
1 |
