International Journal of Gastronomy and Food Science

Article	Citations
Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin	96
Cooking changes agave flower properties, including the bioaccessibility of bioactive compounds	91
A study into chefs’ smoking behavior and the effect thereof on the amount of salt in restaurant dishes	75
Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs	59
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	53
The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy	48
Impacts of COVID-19 on changing patterns of household food consumption: An intercultural study of three countries	47
Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients	46
Editorial Board	37
Mining of kokumi peptides in chicken broth with peptidomics	34
Social representations of cooking and homemade meals	34
Perceived impact of quarantine period on food craving, power of food, and the Mediterranean Diet: The dark side of pandemic fear	30
Editorial Board	29
Sensory and microbial analyses on naturally lacto-fermented cucumbers	29
Nature versus machine: A pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress	28
Editorial Board	28
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	27
Gastronomic experiences: Motives, activities, and teleology	27
Coriander (cilantro): A most divisive herb	26
Influence of heat treatments on Salmonella survival in eggnog drink	25
Consumer perception of a new non-dairy functional beverage optimized made from lactic acid bacteria fermented date fruit extract	24
Sustainability for stakeholders and the environment? Understanding the role of geographical indications in sustaining agri-food production	23
Garlic: Tracing its changing popularity in British cuisine	22
An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants	22
Editorial Board	22

Liking and willingness to eat of landrace porridges: A comparison between consumer groups	22
A new trend in gastronomy: Culinary medicine chef	21
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	21
All you have to do is ask: A nudge strategy for reducing sweetness in beverages	21
Editorial Board	21
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	20
Temporal trends in food preferences and their association with overweight/obesity among children in China	20
Sustainable solid waste management in restaurants: The case of the Ecozinha Institute, Brazil	20
Intermediate meals and the place of consumption - Which relationship?	20
Editorial Board	20
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time	19
“Preducing” food waste in multiple cultural realms	19
The effect of different pulp powders incorporation on the instrumental texture and rheological properties of Turkish delight	19
Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck	19
Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations	18
Effect of cultural capital on creative culinary process: Mediating role of critical thinking disposition	18
The nonlinear responses of food intake to temperature	18
Disentangling cross-modality and affect in “sonic seasoning”: The effect of music associated with different degrees of sweetness and valence on food perception	18
Cooking guidelines for planetary health: A gap between nutrition and sustainability	18
Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist	18
Consumer attitude research regarding food hypersensitivity	18
Creativity in gastronomic activities	17
How can gastronomy impact the social change of a vulnerable population assisted by social programs? The case of Brazilian social gastronomy	17
Gluten-free baked products formulated with Jerusalem artichoke (Helianthus tuberosus) flour	17
Gastro-educational intervention proposal in the classroom with family recipes: Prevention of cardiovascular risk in adolescent students	16
Characteristics associated with cooking frequency among college students	16
Improvement of functional couscous formulation using ancient wheat and pseudocereals	16
Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying	16
Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves	16
From the economic crisis to the COVID-19 pandemic in Spain: The challenges for healthy eating in times of crisis	16
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality	15
Evaluation of gastronomy education quality in Turkey in terms of faculty members	15
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	15
Sodium content of foods sold in the Czech market	15
Substitution of chemically modified corn starch with heat-moisture treated cassava starch in Brazilian pão de queijo	15
How to define gastronomic identity from Cultural Studies: The Peruvian case	15
Tasting ancient Greek modes: Does culinary arts education make a difference?	15
Evaluating olive oil tourism experiences based on the segmentation of demand	15
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients	15
Elaboration of a mixed beverage from hibiscus and coconut water: An evaluation of bioactive and sensory properties	15
Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review	14
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	14
A fibre syrup for the sugar reduction in fruit filling for bakery application	14
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods	14
Effect of homogenisation in foam and emulsion mix beverage colloidal system: A case in Teh Tarik	14
Green banana by-products on the chemical, technological and sensory quality of meat products	14
Nudging plant-based meals through the menu	14
Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks	14
Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors	14
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	14

On the importance of saliva in mouthfeel sensations	14
Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)	14
Showcasing Spanish gastronomy through Iberian ham tourist routes	14
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	14
Preparation and characterization of churro dough with malt bagasse flour	14
A Long Night of Sciences: Explore your senses - Color, shape and flavors	13
Seafood in Mediterranean countries: A culinary journey through history	13
Changes in eating quality of Chinese braised beef produced from three different muscles	13
Quality evaluation through sensory and image analysis of sponge cake crumb with three thermal egg pre-treatments	13
An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages	13
Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)	13
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency	12
Microbiological and sensory characterization of kombucha SCOBY for culinary applications	12
Food portion adequacy and its carbon footprint: Case study from a traditional Portuguese restaurant	12
Differences in the microbiome composition of the traditional fermented rice beverage Miki from Amami Island	12
3D food printing: Technological advances, personalization and future challenges in the food industry	12
Fatty acid in raw and heated coconut oil in eleven coconut oil food preparations analysed by gas chromatography	12
Discovering silver market segments in cooking courses: The case of Basque Culinary Center	12
Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception	12
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium	11
How does food neophobia affect local food preferences?	11
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions	11
Total phenolic content of microwaved, pan-heated and stewed, herbs and spices	11
Enrichment of gamma-aminobutyric acid (GABA) content using germinated parboiled rice in Thai layered dessert (kanom chan) products	11
Cinnamon: The historic spice, medicinal uses, and flavour chemistry	11
Michelin stars shine brightly, but are they profitable?	11
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	11
Nostalgia in food consumption: Exploratory study among generations in Mexico	11
Computer vision solution for uniform adherence in gastronomy schools: An artificial intelligence case study	11
Western perceptions and the struggle of identity of lesser-known Southeast Asian cuisines	11
What can ethnography offer the gastronomic sciences?	11
Enriched local convenience foods with two different small pelagic fish species increases the nutritional value without compromising taste	11
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	11
Gastronomic experiences as a key element in the development of a tourist destination	11
Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity	10
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	10
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response	10
Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi	10
A qualitative investigation on Indian vegan food service providers' perspective of trends, challenges and the future of vegan consumption	10
Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)	10
Gastronomic revaluation of vegetable discards generated in the culinary transformation of products	10
Hospitality through negotiations: The performing of everyday meal activities among nursing staff and meal hosts. A qualitative study	10
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle	10
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir	10
Top-fermented beer enriched with Ceylon Gooseberry residue – The effect on bioactive compound content and sensorial profile	10
Revisiting the “porridge feud” in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices	10
Zahtar and its place in culinary culture: Sample of Hatay Cuisine	10
Impact of oxalate on the physicochemical properties of potato starch: An insight closely associated with Indian cuisine	9
Sensing seaweed settings: Making sense of a mixed-method design for sensory analysis	9
Influence of ingredients on the physical properties and taste of a new plant-based sweet confection being developed for individuals with food restrictions	9
Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties	9
Gastronomy in early 19th century Paris: Divergent views of food-writers Grimod de La Reynier and Jean-Anthelme Brillat-Savarin on “the first restaurateur”, Antoine Beauvilliers	9
Weight change of food after cooking: focus on the Italian Food Composition Tables appendix	9
Awareness and perceptions of ethnic restaurant managers towards authenticity and sensory strategies – A case study of Persian ethnic restaurants in London	9
Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus	9
Love the color, love its flavor: Preference transfer between visual and gustatory modalities	9
Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs	9
Nutrition competencies in food preparation professionals’ education and training	9
Editorial Board	9
Golden culinary landscapes: A legacy of the palatial female vision in the face of hunger	9
Digitally enhancing tasting experiences	9
Characterization of the physicochemical, sensory and microbiological properties of bonito gravlax during storage	9
Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization	9
Lipid quality of fried and scrambled eggs prepared in different frying medium	9
Polyphenols and processing degree of food (NOVA system): Determining the association in a university menu	9
Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks	9
Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment	8
Popular cuisines at foodie tables. Social class, distinction, and food transformation and incorporation in contemporary gastronomies	8
Application of smellscapes and affective-cognitive analysis in memorable cheese-based tourism experiences	8
Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients	8
Elaboration and quality control of the piracui from trahira (Hoplias malabaricus) during storage	8
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability	8
Art of food: Systematic literature review of culinary creativity	8
Using ethnobotanical plants in food preparation: Cuckoo pint (Arum maculatum L.)	8
When blue is green: Seafoods for umamification of a sustainable plant-forward diet	8
Editorial Board	8
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	8
Use of a rice industry by-product as a meat replacer in a hybrid chicken patty: Technological and sensory impact	8
Dried apples replacing sugar in pound cakes: Physicochemical composition and sensory analysis	8
The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread	8

Consumers’ knowledge, attitudes and willingness to pay for aquaponic products in Spain and Latin America	8
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	8
Sustainability and culinary traditions? Understand the role of historical markets in the development of agri-food and local gastronomy from the perspective of behavioral economics	8
Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion	8
Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)	8
Exploring the cultural anthropology of gastronomic tourism: Supply-side stakeholders' perspectives and experiences of Suzhou-style cakes	8
Sustainable, carbonated, non-alcoholic beverages using leftover bread	8
Effects of rice wine on the quality and flavor characteristics of yogurt	8
The hidden treasure of wedang uwuh, an ethnic traditional drink from Java, Indonesia: Its benefits and innovations	7
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation	7
How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries	7
Gastrophysics: Getting creative with pairing flavours	7
Do metallic-coated cups affect the perception of specialty coffees? An exploratory study	7
The transference of cuisine and michelin rated Chinese restaurants: A Chef's perspective of chineseness in Hong Kong	7
An ethnographic study on the traces of Georgian culture in the cuisine of Ordu (Türkiye)	7
Hancornia speciosa: An overview focused on phytochemical properties, recent achievements, applications, and future perspectives	7
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	7
Development of added-value culinary ingredients from fish waste: Fish bones and fish scales	7
Understanding food sustainability from a consumer perspective: A cross cultural exploration	7
Food products, gastronomy and religious tourism: The resilience of food landscapes	7
Cooking techniques and nutritional quality of food: A comparison between traditional and innovative ways of cooking	7
Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties	7
Evaluation of the organoleptic perception of a new saffron (Crocus sativus L.) powder as a flavoring substitute for saffron stigmas in culinary applications	7
Gastronomy knowledge in the socio-cultural context of transformations	7
Olive oil as a gourmet ingredient in contemporary cuisine. A gastronomic tourism proposal	7
Milk- and cereal-based Kyrgyz ethnic foods	7
Cassava, an illustrious (un)known: Consumption of recipes with the root and its derived products	7
Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages	7
Citizen science approach for genetic species identification in a local French seafood speciality	7
Examining effective means to reduce food waste behaviour in buffet restaurants	7
In the interest of the nation: Swedish fika	7
Out of sight, out of mind: Effect of geographical environment on consumer’s representations	7
Manyisig: The culinary heritage significance of Sisig in Angeles City, Pampanga, Philippines	7
Virtually tasty: An investigation of the effect of ambient lighting and 3D-shaped taste stimuli on taste perception in virtual reality	7
Engineering plant-based protein-rich soft and bite-sized 3D printed dysphagia food	6
Vegan brownie enriched with phenolic compounds obtained from a chia (Salvia hipanica L.) coproduct: Nutritional, technological, and functional characteristics and sensory acceptance	6
Nutritional content of the street food purchased in Chișinău, Moldova: Opportunity for policy action	6
Umami taste in edible seaweeds: The current comprehension and perception	6
Roe gastronomy	6
Innovation and creativity in gastronomic tourism: A bibliometric analysis	6
Cooking beyond flavors: Exploring the chemical reactions in the preparation of duck in Tucupi of Pará - Brazil	6
The 3D food printing pyramid of gastronomy: A structured approach towards a future research agenda	6
An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour	6
Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometr	6
Leftward biases in poke bowl plating aesthetics	6
Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects	6
Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate	6
School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy	6
Tackling food waste management: Professional training in the public interest	6
Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.)	6
Consumer attitudes, motivations and barriers towards sheep and goat dairy products	6
Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces	6
Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas)	6
Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage	6
Development of food and gastronomy in the sub-Antarctic end of the world	6
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis	6
Chocolate culture: Preferences, emotional implications and awareness of Italian consumers	6
Effects of restaurant expenses on enhanced profitability: Do Michelin-starred restaurants perform differently?	6
Public meals as a platform for culinary action? Tweens’ and teens’ acceptance of a new plant-based food	6
Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits	6
Quality of wholemeal pasta made with pigmented and ancient wheats	6
The characteristics of Michelin-starred restaurants in Mainland China, Hong Kong, Macau, and Taiwan	6
Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults	6
Influence of the cooking system, chemical composition, and α-amylase activity on the sensory profile of chestnut cultivars - longal and judia - and their consequence on consumer's acceptability	6
Explaining seasonal patterns of food consumption	6
Alternative raw materials in kombucha production	6
A study on Mamak Ravak Yogurt, a gastronomic product	6
Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey	6
Editorial Board	6
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	6
Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese	5
Unraveling the Mediterranean cuisine. What ingredients drive the flavor of the gastronomies included in the Mediterranean diet?	5
Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)	5
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom	5
Effect of bioactive compounds from culinary herbs against cholesterol thermo-oxidation in omelets during home cooking processes	5
Animations and food science: A new and effective approach to communicate cheese processing safety	5
Nutmeg and mace: The sweet and savoury spices	5
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils	5
Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes	5
Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers	5
Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method	5
Towards “a sky full of Michelin Stars”	5
Factors influencing third wave coffee customers' satisfaction and revisit intentions	5
Effect of whey protein and mixed flours on the quality parameters of gluten-free breads	5
Applying huaimi (flos sophorae immaturus) as a brewing adjunct and its impact on sensory properties of beer	5
Production of Monascus pigments by solid-state cultivation of wheat grains and application in bread formulations	5
Music attributes and the perception of orange juice	5
The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms	5
The current state and future trends of space nutrition from a perspective of astronauts' physiology	5
Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk	5
Shiitake mushroom (Lentinula edodes) extract has chloride-activated glutaminase activity that efficiently increases glutamic acid in foods with sodium chloride	5
Functional probiotic yoghurt production with royal jelly fortification and determination of some properties	5
Sensory profiles and market potential of burbot Lota lota maculosa- An emerging aquaculture species	5
Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir	5
The more you know: The equivocal effects of prior knowledge on preferences for hunted vs. farmed wild boar meat	5