International Journal of Gastronomy and Food Science

Papers
(The H4-Index of International Journal of Gastronomy and Food Science is 23. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-04-01 to 2024-04-01.)
ArticleCitations
3D food printing of as the new way of preparing food: A review112
Innovation in online food delivery: Learnings from COVID-1981
Consumer behavior in confinement times: Food choice and cooking attitudes in Spain79
Edible insects: A food alternative for the sustainable development of the planet72
The potential of edible seaweed within the western diet. A segmentation of Italian consumers68
Kombucha: Review67
Tempe: A traditional fermented food of Indonesia and its health benefits43
Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)41
Food thickening agents: Sources, chemistry, properties and applications - A review41
Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet39
Gastronomic tourism in Greece and beyond: A thorough review39
Neophobia and seaweed consumption: Effects on consumer attitude and willingness to consume seaweed37
Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties36
Umami taste in edible seaweeds: The current comprehension and perception35
Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study34
In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour33
Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico31
A conceptual study of the strategic role of gastronomy in tourism destinations30
How does it taste? Appreciation of insect-based snacks and its determinants30
Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France29
Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey29
Explaining seasonal patterns of food consumption25
Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves24
How do pastry and culinary chefs design sensory complexity?23
Effects of different cooking techniques on bioactive contents of leafy vegetables23
Microalgae: From staple foodstuff to avant-garde cuisine23
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