International Journal of Gastronomy and Food Science

Article	Citations
3D food printing of as the new way of preparing food: A review	136
Innovation in online food delivery: Learnings from COVID-19	88
Edible insects: A food alternative for the sustainable development of the planet	87
Kombucha: Review	84
Food thickening agents: Sources, chemistry, properties and applications - A review	68
Tempe: A traditional fermented food of Indonesia and its health benefits	58
Neophobia and seaweed consumption: Effects on consumer attitude and willingness to consume seaweed	50
Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties	48
Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)	46
Umami taste in edible seaweeds: The current comprehension and perception	44
Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study	40
How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries	37
In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour	34
Explaining seasonal patterns of food consumption	33
Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France	30
Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat	28
Influence of service attributes of food delivery application on customers' satisfaction and their behavioural responses: The IPMA approach	28
Effects of different cooking techniques on bioactive contents of leafy vegetables	27
Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves	27
Physicochemical characteristics of protein isolates from native and germinated chickpea cultivars and their noodle quality	27
Development of added-value culinary ingredients from fish waste: Fish bones and fish scales	27
Characterizing the properties of hybrid meat burgers made with pulses and chicken	26
Effect of germination on nutritional and bioactive properties of red rice grains and its application in cupcake production	25
Gastronomic experiences as a key element in the development of a tourist destination	25
Barley bread with improved sensory and antioxidant properties	25

Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods	24
Seaweeds in bakery and farinaceous foods: A mini-review	24
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	23
Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk	23
Microbiological and sensory characterization of kombucha SCOBY for culinary applications	22
Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin	22
Development of functional ice cream with egg white hydrolysates	22
Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects	21
Capturing diversity and cultural drivers of food choice in eastern India	21
The current state and future trends of space nutrition from a perspective of astronauts' physiology	21
Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract	20
Cultural dimensions associated with food choice: A survey based multi-country study	20
Nostalgia in food consumption: Exploratory study among generations in Mexico	20
Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification	20
Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls	19
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils	19
Does local cuisine influence the image of a World Heritage destination and subsequent loyalty to that destination?	19
The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread	19
Acceptability of insect ingredients by innovative student chefs: An exploratory study	19
Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis	19
Alternative raw materials in kombucha production	19
Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes	18
Reasons for eating insects? Responses and reflections among Swedish consumers	18
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients	18
Say Gouda, say cheese: Travel narratives of a food identity	18
The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms	18
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions	18
The mediating role of destination satisfaction between the perception of gastronomy tourism and consumer behavior during COVID-19	18
Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage	18
Impacts of COVID-19 on changing patterns of household food consumption: An intercultural study of three countries	17
Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition	16
Street food in New York City: Perspectives from a holiday market	16
Nudging plant-based meals through the menu	16
What is gastronomy for the French? An empirical study on the representation and eating model in contemporary France	16
Effect of whey protein and mixed flours on the quality parameters of gluten-free breads	16
Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks	16
Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk	16
Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity	16
Understanding food sustainability from a consumer perspective: A cross cultural exploration	16
Understanding tourists' perceived food consumption values: Do different cultures share similar food values?	15
Pâte à Choux, a Love Story: Expressions of a culinarian	15
Italians’ behavior when dining out: Main drivers for restaurant selection and customers segmentation	15
Consumer and food changes in Mexican households during maximal contingency in the COVID-19 pandemic	15
Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)	15
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages	15
A fuzzy segmentation study of gastronomical experience	15
Grapefruit peel powder as a functional ingredient in cake production: Effect on the physicochemical properties, antioxidant activity and sensory acceptability of cakes during storage	15
Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market	14
Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat	14
Chocolate culture: Preferences, emotional implications and awareness of Italian consumers	14

Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion	14
Michelin stars shine brightly, but are they profitable?	14
Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate	14
Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)	14
The influence of halal awareness, halal certificate, subjective norms, perceived behavioral control, attitude and trust on purchase intention of culinary products among Muslim costumers in Turkey	14
Virtually tasty: An investigation of the effect of ambient lighting and 3D-shaped taste stimuli on taste perception in virtual reality	14
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response	14
Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review	14
Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish	14
Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage	14
Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic	14
Influence of the addition of chia seeds and germinated seeds and sprouts on the nutritional and beneficial properties of yogurt	14
Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)	14
Creative Cities of Gastronomy: Towards relationship between city and countryside	13
Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers	13
The more you know: The equivocal effects of prior knowledge on preferences for hunted vs. farmed wild boar meat	13
The heritage food concept and its authenticity risk factors - Validation by culinary professionals	13
Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi	13
Digitally enhancing tasting experiences	13
The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt	13
The effect of bread-making methods on functional and quality characteristics of oat bran blended bread	13
Analysis of the impact of traditional gastronomy on loyalty to a world heritage destination	12
When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants	12
Do metallic-coated cups affect the perception of specialty coffees? An exploratory study	12
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar	12
Localized agri-food systems: The case of Pecorino Siciliano PDO a food product of the tradition of Mediterranean gastronomy	12
Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels	12
Food products, gastronomy and religious tourism: The resilience of food landscapes	12
Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement	12
Physicochemical, textural, and sensory qualities of pectin/gelatin gummy jelly incorporated with Garcinia atroviridis and its consumer acceptability	12
Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods	12
Seafood in Mediterranean countries: A culinary journey through history	12
The metagenomic composition of water kefir microbiota	12
Tempoyak: Fermented durian paste of Malay ethnic and its functional properties	11
The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour	11
On the use of ambient odours to influence the multisensory experience of dining	11
Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights	11
Evaluating olive oil tourism experiences based on the segmentation of demand	11
Characteristics of some beverages adjusted with stevia extract, and persistence of steviol glycosides in the mouth after consumption	11
The taste of cuteness: How claims and cute visuals affect consumers’ perception of insect-based foods	11
Expressionist view of culinary creativity: A culinary theory exercised with specialty coffee	11
Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception	11
A fibre syrup for the sugar reduction in fruit filling for bakery application	11
Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus)	11
Nutritional content of ready-to-eat meals sold in groceries in Hungary	11
Development of a no added sugar kombucha beverage based on germinated corn	11
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	11
Aesthetic plating and motivation in context	10
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders	10
What does the olive oil tourist value at the destination? A criterion for olive oil tourism segmentation	10
Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers	10
Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages	10
New wave of flavours – On new ways of developing and processing seaweed flavours	10
Effects of different cooking methods on volatile flavor compounds in garlic	10
Why do men choose and adhere to a meatless diet?	10
Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk	10
How the sustainability of your recipes?	10
Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu	10
The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking	10
Culinary uses of Mexican edible flowers: Recipe analysis	10
Gastrophysics: Getting creative with pairing flavours	10
Improvement of functional couscous formulation using ancient wheat and pseudocereals	10
Attributes of the service that influence and predict satisfaction in typical gastronomy	9
Assessment of instrumental and sensory quality characteristics of the bread products enriched with Kombucha tea	9
Sous-vide cooking: Effects on seafood quality and combination with other hurdles	9
Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul	9
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	9
Demystifying thickener classes food additives though molecular gastronomy	9
Pairing beer and food in social media: Is it an image worth more than a thousand words?	9
Analysis of food waste and sustainability behavior in Turkish television cooking shows	9
Food fears and risk of loss of food heritage: A little-explored effect of food modernity and times of pandemic	9
The characteristics of Michelin-starred restaurants in Mainland China, Hong Kong, Macau, and Taiwan	9
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	9
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	9
Overcoming the food neophobia towards science-based cooked food: The supplier perspective	9
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide	9
Influence of raw/roasted terebinth (Pistacia Terebinthus L.) on the selected quality characteristics of sponge cakes	9
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom	9
The effect of food safety education on food safety knowledge, attitudes, behaviors of individuals who work in food and beverage departments in Turkey	9
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	9

Development of the coffee Taster’s emotion wheel for the coffee drinking experience	8
Food traditions and consumer preferences for cured meats: Role of information in geographical indications	8
Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir	8
The hidden treasure of wedang uwuh, an ethnic traditional drink from Java, Indonesia: Its benefits and innovations	8
Cinnamon: The historic spice, medicinal uses, and flavour chemistry	8
Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes	8
Understanding consumer, consumption, and regional products: A case study on traditional colonial-type cheese from Brazil	8
Street food in Palermo: Traditions and market perspectives	8
Tourism marketing of the Autonomous Communities of Spain to promote gastronomy as part of their destination branding	8
Chemical and non-nutritional modification of faba bean (Vicia faba) due to the effect of roasting and boiling	8
Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey	8
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability	8
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality	8
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets	8
Ginger: The pungent spice	8
Determination of quality parameters and gluten free macaron production from carob fruit and sorghum	8
Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?	8
Ice cream supplemented with roasted and grilled corn powders: Physical properties, rheology, antioxidant activity, color, sensory evaluation, and production cost	8
The philosophy of taste education: Reading Jacques Puisais as a contemporary humanist-gastronome	8
Olive oil as a gourmet ingredient in contemporary cuisine. A gastronomic tourism proposal	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
Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties	8
Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times	8
A bibliometric overview of the International Journal of Gastronomy and Food Science: To where is gastronomy research evolving?	8
Gastronomic diversity of wild edible mushrooms in the Mexican cuisine	7
Chefs and artists in dialogue – about the use of food as a sensual and conceptual medium in contemporary art and cuisine	7
Are pineapples really delicious? The history of the pineapple's taste/flavour and the role of varietal and terroir	7
Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability	7
On the rise of shocking food	7
Functional probiotic yoghurt production with royal jelly fortification and determination of some properties	7
Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients	7
Elaboration of a mixed beverage from hibiscus and coconut water: An evaluation of bioactive and sensory properties	7
Food waste in foodservice provided in educational settings: An exploratory study of institutions of early childhood education	7
Safeguarding food heritage through social media? Between heritagization and commercialization	7
Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application	7
From stigma to haute cuisine: Strategies, agents, and discourses in the revalorisation of Carob as a gourmet product	7
Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method	7
Culinary nutrition in gastronomic sciences. A review	7
Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces	7
Milk- and cereal-based Kyrgyz ethnic foods	7
Umami potential of Nordic squid (Loligo forbesii)	7
Current uses of Andean Roots and Tuber Crops in South American gourmet restaurants	7
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	7
In praise of complexity: From gastronomy to gastrology	7
Determining the effective factors on restaurant customers’ plate waste	7
Production of Monascus pigments by solid-state cultivation of wheat grains and application in bread formulations	7
Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults	7
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	7
Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in	6
Quality, sensorial and textural properties of einkorn and durum bulgur produced with several methods	6
Attributes of insect food acceptance: Identifying key factors with consumer market segmentation	6
How to define gastronomic identity from Cultural Studies: The Peruvian case	6
The increasing visibility of women in gastronomy	6
Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch	6
Ethnic food knowledge of highland pastoral communities in the Himalayas and prospects for its sustainability	6
Chocolates enriched with seaweed: Sensory profiling and consumer segmentation	6
Volatile profiles and aroma-active components of Northern Thai fermented soybean (thua nao) produced from controlled and uncontrolled fermentations	6
Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese	6
Gastronomy knowledge in the socio-cultural context of transformations	6
Use of a rice industry by-product as a meat replacer in a hybrid chicken patty: Technological and sensory impact	6
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency	6
Edible films to improve quality and shelf life of fresh tortillas	6
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	6
Are chefs happiness providers? Exploring the impact of organisational support, intrapreneurship and interactional justice from the perspective of happiness management	6
Nutritional, rheological, sensory characteristics and environmental impact of a yogurt-like dairy drink for children enriched with lupin flour	6
From traditional to continental to inter-continental and back in search of the roots: A culinary journey of the typical Malayalee	6
Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts	6
Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques	6
Assessing the influence of packaging design symmetry, curvature, and mark on the perception of brand premiumness	6
Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.)	6
Nutritional content of the street food purchased in Chișinău, Moldova: Opportunity for policy action	6
Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment	6
Interacting with food: Tasting with the hands	6
A new trend in gastronomy: Culinary medicine chef	6
Effects of moisture content and expansion method on the technological and sensory properties of white popcorn	6
Development of gluten-free corn bread enriched with anchovy flour using TOPSIS multi-criteria decision method	6
Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems	6
The effect of carob, orange and carrot pulps on physical, chemical and microbiological properties of Turkish delight	6
Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream	6
Disciplinary interactions in gastronomy R&D teams	6
Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes	6
Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes	6
Cooking techniques and nutritional quality of food: A comparison between traditional and innovative ways of cooking	6
Using ethnobotanical plants in food preparation: Cuckoo pint (Arum maculatum L.)	6
Characteristics associated with cooking frequency among college students	6
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken	5
Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks	5
Quality evaluation through sensory and image analysis of sponge cake crumb with three thermal egg pre-treatments	5
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	5
Consumers’ knowledge, attitudes and willingness to pay for aquaponic products in Spain and Latin America	5
From the economic crisis to the COVID-19 pandemic in Spain: The challenges for healthy eating in times of crisis	5
Sensory and microbial analyses on naturally lacto-fermented cucumbers	5
Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs	5
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	5
Temporal trends in food preferences and their association with overweight/obesity among children in China	5