International Journal of Gastronomy and Food Science

Article	Citations
Editorial Board	89
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	70
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	52
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	50
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	50
The nonlinear responses of food intake to temperature	48
Virtual reality for multisensory evaluation: effects of contextual environments, musical genres, and audiovisual congruence on consumer perception and acceptance	47
Codonopsis pilosula and Astragalus membranaceus improve the active ingredient and antioxidant properties and enhance the flavor composition of chicken soup	47
Going against the herd: how to be a vegan in a patriarchal, meat-centric society	46
Exploring the changes in flavor compounds during the storage of clear oil hot pot seasoning	46
Cooking guidelines for planetary health: A gap between nutrition and sustainability	44
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	44
Coriander (cilantro): A most divisive herb	41
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	40
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	40
Can umami modulate sour taste to enhance consumer liking? An EEG neurogastronomy study	40
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	40
When algorithms plate: Can AI-generated aesthetics rival reality?	39
Social representations of food waste among young Brazilians: A weekday vs. weekend analysis	39
Impact of sous vide process on the quality of beef tournedo	39
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	36
Carbon footprint assessment of the Isparta ceremonial Menu: Preserving tradition through sustainability	36
Introducing indigenous and orphan crops (IOCs) in a menu: A case study inquiry into the attitude formation of diners	35
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	35
The multisensory science and aesthetics of teaware	33

Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology	33
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	33
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	33
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation	32
Roe gastronomy	32
Quality of wholemeal pasta made with pigmented and ancient wheats	30
Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus	29
Food, sustainability and global dynamics through an extension course: Experience report	29
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	28
Long-legged: Modeling the purchase intention of arachnid-based foods using BRT	28
Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS	26
Consumer segmentation and participation drivers in community-supported agriculture: A choice experiment and partial least squares structural equation modelling approach	26
Sensory and multi-actor Co-ideation: unleashing creativity to meet seniors’ needs	26
Supermarkets as museums of plant diversity: characterizing the food basket as a project for gastronomy students to learn about crop diversity and water footprint	26
Higher education settings menus have low compliance with the Mediterranean Diet and high carbon and water footprint: a case study from Portugal, Croatia and Turkey	26
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	26
Exploring the impact of virtual food and wine pairing on consumer preferences	25
In the interest of the nation: Swedish fika	25
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle	25
Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation	25
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken	24
Tackling food waste management: Professional training in the public interest	24
Heat transfer analysis of traditional Balinese satay grilling process	24
Cassava, an illustrious (un)known: Consumption of recipes with the root and its derived products	24
New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond	24
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis	24
Operationalising sustainability in professional kitchens: The interplay of chef competencies, environmental values and human resource management strategies	24
Development of food and gastronomy in the sub-Antarctic end of the world	24
Innovation and creativity in gastronomic tourism: A bibliometric analysis	24
Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population	24
Effect of alcoholic marinades on the Salmonella survival in whole raw cured chicken egg yolk	23
Plant-based gastronomic products based on freeze-dried cashew fiber	23
Challenges in food education: Japanese and French experience	23
Are consumers willing to pay a premium for local Thai distilled spirit?	22
Wine consumption: an exploratory study on hospitality and commensality	22
Unravelling the potential of arugula, radish and pea microgreens mixture as a functional ingredient for bouillon cube enrichement	22
Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis	22
Seaweeds in bakery and farinaceous foods: A mini-review	22
Ready-to-eat beef steaks prepared by superheated steam: from texture and flavor to storage stability	22
Proximate chemical, functional, and texture characterization of papaya seed flour (Carica papaya) for the preparation of bread	22
The relationship between supervisor autonomy support, creativity, and employee service performance: Evidence from Michelin restaurants	22
The Swedish Fika culture as a touristic experience and value-creating resource	22
Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels	21
Corrigendum to “Exploring the cultural anthropology of gastronomic tourism: Supply-side stakeholders' perspectives and experiences of Suzhou-style cakes” [Int. J. Gastron. Food Sci. (2023). 34 100-819	21
Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of suga	21
Quality and authenticity of saffron and sensory aspects	21
Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir	20
From restriction to Openness: Reproduction and innovation in vegan eating practices	20
Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi	20
The role of frying time in shaping the flavor characteristics of chili rapeseed oil	20

Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul	20
Flavor contributions of fat and sarcoplasmic protein in chicken white soup: A multimodal analysis using GC-MS, GC-IMS, E-nose, and E-tongue	19
Trust, agency, gendered roles and generational influences in ageing foodscapes: a qualitative study on everyday food practices among older adults in Spain	19
Nutmeg and mace: The sweet and savoury spices	19
Rheological and sensorial evaluation of fruit nectar with chia mucilage	18
A qualitative framework for the assessment of culinary recipes’ healthiness	18
Editorial Board	18
How to start a Focus Group: Using cartoons in adult focus groups to discuss consumers feedback expectations in food service settings	18
Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification	18
Microbiological, physicochemical, and sensory changes during masin--shrimp fermentation	18
The role of women in maintaining the heritage value of gastronomy in Castilla-La Mancha	18
Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought	17
Heating effect on nutritional value from two morphotypes (palmate and semi-palmate leaves) of Hibiscus sabdariffa	17
The thrill and the fear: How curiosity, risk, and ethics shape the purchase intention of 3D-printed food	17
Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study	17
Microgreens as superfoods: How the inclusion of mustard, mung, and radish microgreens influences the nutritional, functional, and sensory properties of a selected salad dish	17
Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes	17
Environmental impacts associated with rural restaurants in Northern Spain: Traditional VS modern cuisine	17
Looking to the future, by studying the history of edible flowers	17
Culinary skills as a key predictor of sustainable and healthy eating behaviors among Turkish Women: A cross-regional study	17
An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study	17
Menu fatigue: Exploring an obscure concept with problem-centred expert interviews	17
Ethnoracism & White palatability: The erasure of Black African gastronomies in the global media	17
Healthier if vegan in a bowl: Label and tableware of a vegetarian meal are associated with healthiness in a restaurant	17
Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu	16
Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour	16
Why do customers intend to dine at robot-chef restaurants? The roles of entertainment, consistency, authenticity, and food quality	16
Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde	16
Designing participatory gastronomy: From convivial dialogue to sensory foraging for sustainable futures	16
Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations	16
Extruded finger millet improves rheology and quality of composite maize flatbread	16
Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine	16
Emotions shape taste perception in a real restaurant environment	16
The history of chocolate consumption in Portugal: A blend of tradition and innovation	16
Schools' green restaurant assessment (S-GRASS): From validating an instrument to identifying sustainable practices in schools food services	16
Effect of masticatory behavior on the characteristics of biscuit bolus with different amounts of chia seed powder without compromising taste	16
Quality properties of salt-fermented mealworms (Tenebrio molitor larvae) with added millet	15
Effects of purified sugarcane molasses on rice flour properties, dough performance, and rice bread quality	15
Pastrami's gourmetisation in Jewish cuisine in Buenos Aires, Argentina	15
Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage	15
Effects of dietary and lifestyle management on type 2 diabetes development among ethnic minority adults living in the UK: A generational shift	15
Opportunities and challenges to using local products from the perspective of culinary chefs	15
Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity	15
Sensory dimensions of typicality and association with affective-related responses: A study on local multifloral honey	15
Sustainability and haute cuisine: Exploring the intersection between food, culture, and agricultural practices	15
Artificial intelligence in gastronomy: a bibliometric analysis of research foundations and emerging themes	15
Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations	15
The influence of cardamine hupingshanensis on the microbial community structure of jiuqu and the variation of flavor during the fermentation process of selenium-rich Chinese huangjiu	15
Are chefs happiness providers? Exploring the impact of organisational support, intrapreneurship and interactional justice from the perspective of happiness management	15
Comparison of preferences among older adults using rapid sensory methods: A case study on chicken porridges	14
The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs	14
Calling all wine snobs, shut up and drink the wine!	14
Nasha: A culturally embedded sorghum-based weaning food for infants in humanitarian settings	14
Comprehensive evaluation of reheating methods on pork meatballs: Focusing on physicochemical properties, flavor profiles and their impact on eating quality	14
Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy)	14
Yes chef, I want my PhD: An extension of Bucher & Lee	14
Is the local origin of a food product a nexus to better taste or is just an information bias	14
Can music change salivary secretion? Effects of auditory stimulation on salivary flow and composition	14
Insight into the aroma dynamics of roasted suckling pig throughout processing based on HS-SPME-GC-MS analysis	14
The effect of carob, orange and carrot pulps on physical, chemical and microbiological properties of Turkish delight	14
Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus)	14
Cultural context shapes the carbon footprints of recipes	14
New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector	14
Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”	14
Effect of slaughtering method on umami compounds in meat of Octopus vulgaris	14
Novel infusions from underutilized exotic fruits: Sensory analysis and consumer acceptance	13
Cultural food consumption differences and food waste: Restaurant professionals’ perspectives on Middle Eastern tourist dining practices in Ayder Tourism Center	13
Functional bread development using kombucha-enriched Sourdough: Effects on Antioxidant activity, shelf life, and consumer acceptance	13
Heath, nutrition and sustainability are in the core heart of Brazilian consumers’ perception of whole foods utilization	13
Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance	13
Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes	13
Effects of different cooking methods on volatile flavor compounds in garlic	13
Cognitive associations evoked by cheese labeling (or its absence): A study with producers and promoters in Mexico	13
From skill to advocacy: How customer-perceived culinary expertise drives experiential value and evangelism in cloud kitchens	13
Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize	13
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets	13
Volatile compounds and aroma descriptions in overfermented tempe (tempe bosok) with different packaging and blanching treatment	13
Eaten beauty needs replenishing: The impact of beautiful plate patterns on plate waste	13
A study on intramuscular fat deposition and flavor characteristics in different cuts of beef tongue	13
Analysis of the microbial community in Yongchuan douchi and the screening and application of core fermentation strains	13

Substitution of wheat flour by jackfruit (Artocarpus heterophyllus lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis	13
Can 3D printed food affect consumer self-expressiveness and sharing intention? The lens from the value-attitude-behavior model	13
Gender stereotypes and perceptions of age in food: A comparative analysis between Spain and Ecuador using the product personality profile technique	12
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time	12
Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity	12
Investigating food pairing hypothesis based on deep learning: Case of Algerian cuisine	12
Balancing salty and umami drivers of kokumi: Consumer insights from qualitative and quantitative analyses in doenjang (Korean fermented soybean paste)	12
Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking	12
Exploring the consumer perception of seafood: A look at Brazilians	12
Editorial Board	12
Defining social gastronomy: Multidisciplinary perspectives and a new paradigm for positive social impact through food and culinary practices	12
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium	12
Green banana by-products on the chemical, technological and sensory quality of meat products	12
Effect of cultural capital on creative culinary process: Mediating role of critical thinking disposition	12
A Long Night of Sciences: Explore your senses - Color, shape and flavors	12
Development of a unifying tool for the substantiation of traditional food products	12
Culinary arts education: Unpacking and disrupting its master-apprentice pedagogy	12
Two complete 180s: A 360-degree rethink of the Chilean wine model for pairing with the southerly Los Lagos Region's cuisines and cultures	12
3D food printing: Technological advances, personalization and future challenges in the food industry	12
A fibre syrup for the sugar reduction in fruit filling for bakery application	12
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir	12
Revealing the key aroma-active compounds and their potential metabolic pathways in Hongqu rice vinegar by integrating instrumental, sensory and statistical analysis	12
Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours	12
The role of frying time in shaping the flavor characteristics of fried grass carp fillets with rapeseed oil: insights from sensory evaluation, E-nose, and HS–GC–IMS	12
‘Sounds salty!’ How a soundtrack affects the liking and perception of the salty balance in bread	12
Nixtamalization process affect maize tortillas storage quality	12
Predicting the doneness of roasted chicken wings by integrating actin denaturation kinetics and machine learning	12
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients	11
Insects in contemporary Mexican gastronomy	11
An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants	11
What can ethnography offer the gastronomic sciences?	11
From purchase to Plate: Safe handling of raw poultry in domestic kitchens in United Arab Emirates households	11
From grain to diversity: The role of rice in shaping dietary and cultural fabric of eastern China	11
Integrating eye-tracking and GC-IMS to decipher the effects of cooking-induced onion (Allium cepa L.) volatile compounds on visual attention and food selection behavior	11
Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue	11
Predicting flavor perception from multisensory stimuli using machine learning: A neurogastronomic approach	11
Evaluation of the organoleptic perception of a new saffron (Crocus sativus L.) powder as a flavoring substitute for saffron stigmas in culinary applications	11
Value co-creation in food tourism: How prior knowledge, involvement, and food quality shape satisfaction and destination identity	11
What are you telling me? Information and artificiality in food tasting processes	11
Showcasing Spanish gastronomy through Iberian ham tourist routes	11
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency	11
Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist	11
Lipid quality of fried and scrambled eggs prepared in different frying medium	11
Comparative metabolomic analysis of sichuan dishes prepared with animal-based and plant-based meat using an untarxgeted metabolomics approach	11
Sumac (Rhus coriaria): The magical spice	11
Sensory evaluation of pickles produced with geographically indicated salts from Türkiye and the mineral composition of these salts	11
Playing toward sustainability: Feasibility of a game-based learning tool for climate-conscious meal design	11
Effect of the use of black and green tea (Camellia sinensis), honey, and guarana (Paullinia cupana) syrup on the chemical properties and microbiological composition of kombucha	11
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition	11
Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties	10
Local culinary traditions and their impact on tourist satisfaction and sustainable branding	10
Naniura: A traditional Batak fermented fish as a source of lactic acid bacteria and functional bioactives – A comprehensive review	10
Effects of frying practice patterns on quality and safety of vegetable oils: A survey and laboratory analysis-based study in Bangladesh	10
Could local gastronomy attract tourists to a territory? Analysis of Manabí – Ecuador	10
Development of a fermented dairy dressing made of chili peppers with the addition of Antioquian “quesito” whey	10
The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread	10
A meta-analysis of effects of sous vide cooking on meat quality and their influencing factors	10
Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits	10
Hancornia speciosa: An overview focused on phytochemical properties, recent achievements, applications, and future perspectives	10
Sustainable, carbonated, non-alcoholic beverages using leftover bread	10
Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs	10
Merry ultra-processed Christmas	10
A review of the traditional cereal based foods and beverages of north-east India	10
Predicting vitamin C and potassium retention in boiled potatoes according to water temperature increase rate	10
Do chefs get lost in the sauce? The chefs’ perceptions of the tensions and paradoxes between tradition and modernity in cooking with meat	10
Diverse dimensions of gastronomy: Tourism, sustainability, economics, business models, and cultural heritage	10
Examining effective means to reduce food waste behaviour in buffet restaurants	10
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce	10
Sustainability in street food: Elaboration likelihood model (ELM) and image theory perspective	10
Effects of dry heat modification combined with ultrasonic-assisted soaking on the starch physicochemical properties of glutinous rice and the flavor profile of Huangjiu	10
From robotic cooking to robotic chef trend: A systematic review of the evolution and impact of robot chefs	10
Exploring the grain quality of the pigmented rice from Mizoram, India for its use as foods, food products and in breeding programs	10
Plating the design: A systematic review of plate presentation in gastronomy	10
Non-conventional freeze-dried fruits preserve their quality attributes through molecular gastronomy and microencapsulation techniques	10
“Gastrovandalism” as digital excess: When food becomes a spectacle	10
The role of local people in the tourism of local cuisine culture: The case of Zonguldak province	10
Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods	10
The impact of adding different levels of spirulina on the characteristics of halloumi cheese	10
The transference of cuisine and michelin rated Chinese restaurants: A Chef's perspective of chineseness in Hong Kong	10
Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization	10
Enhancement of nutritional quality and antioxidant properties of Lepidium sativum L. sprouts by salt treatment and domestic cooking	9
Co-designing Social Cognitive Theory–based guidelines for social media culinary interventions to enhance cooking self-efficacy and diet quality among Spanish college students	9
Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability	9
Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink	9
Elaboration and validation of an instrument for qualitative assessment of food preparations offered to workers	9
Exploring the effects of fermentation time and the addition of paraprobiotic strain K-1 on the physicochemical, chemical, and antioxidant properties of black and green tea kombuchas sweetened with dif	9
Chickpea and fava bean aquafabas as total egg white replacers in muffins: Effect on physico-chemical properties, textural profile, and oxidative stability	9
The effect of familiarity with Turkish culture from a crosscultural perspective on the intention to awareness and experience with the Turkish cuisine	9
Changing crops, changing diets: Consumers’ purchase intention of Sicilian tropical fruits	9
Effect of the addition of mesquite (Prosopis juliflora) to yellow creole corn tortillas on nutritional, physicochemical and functional properties	9
Country-of-Origin as bias inducer in experts’ wine judgments - A sensory experiment in a world wine fair	9
Hydrocolloid-structured tucupi: physicochemical, rheological, and sensory characterization for culinary applications	9
Why cook with bay leaves?	9
The nutritional quality and flavor profiles of Sandiao soup made by the traditional refinement process	9
Corrigendum to “Barobbo, a culinary heritage of the Bugis ethnic group in South Sulawesi: An analysis of proximate, amino acid, and fatty acid composition” [Int. J. Gastron. Food Sci. 44 (2026) 101470	9