International Journal of Gastronomy and Food Science

Article	Citations
Exploring the changes in flavor compounds during the storage of clear oil hot pot seasoning	136
Cooking guidelines for planetary health: A gap between nutrition and sustainability	100
Editorial Board	71
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	56
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	52
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	43
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	43
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	43
The nonlinear responses of food intake to temperature	42
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	42
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	41
Coriander (cilantro): A most divisive herb	37
Carbon footprint assessment of the Isparta ceremonial Menu: Preserving tradition through sustainability	36
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	35
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	35
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	34
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	34
How to define gastronomic identity from Cultural Studies: The Peruvian case	33
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	33
Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation	32
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	32
In the interest of the nation: Swedish fika	31
The multisensory science and aesthetics of teaware	31
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken	30
Consumer segmentation and participation drivers in community-supported agriculture: A choice experiment and partial least squares structural equation modelling approach	30

Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation	29
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	29
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	29
Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus	29
Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS	28
Tackling food waste management: Professional training in the public interest	28
Roe gastronomy	27
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis	27
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology	27
Development of food and gastronomy in the sub-Antarctic end of the world	27
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	27
Exploring the impact of virtual food and wine pairing on consumer preferences	26
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability	26
Introducing indigenous and orphan crops (IOCs) in a menu: A case study inquiry into the attitude formation of diners	26
Operationalising sustainability in professional kitchens: The interplay of chef competencies, environmental values and human resource management strategies	26
New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond	25
Cassava, an illustrious (un)known: Consumption of recipes with the root and its derived products	24
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle	23
Innovation and creativity in gastronomic tourism: A bibliometric analysis	23
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	23
Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults	23
Quality of wholemeal pasta made with pigmented and ancient wheats	23
Heat transfer analysis of traditional Balinese satay grilling process	22
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	22
Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir	22
Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population	22
Challenges in food education: Japanese and French experience	21
Effect of alcoholic marinades on the Salmonella survival in whole raw cured chicken egg yolk	21
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
Quality and authenticity of saffron and sensory aspects	20
The Swedish Fika culture as a touristic experience and value-creating resource	20
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	20
Ready-to-eat beef steaks prepared by superheated steam: from texture and flavor to storage stability	20
The role of women in maintaining the heritage value of gastronomy in Castilla-La Mancha	20
Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul	20
Plant-based gastronomic products based on freeze-dried cashew fiber	20
From restriction to Openness: Reproduction and innovation in vegan eating practices	20
Wine consumption: an exploratory study on hospitality and commensality	20
Unravelling the potential of arugula, radish and pea microgreens mixture as a functional ingredient for bouillon cube enrichement	20
The relationship between supervisor autonomy support, creativity, and employee service performance: Evidence from Michelin restaurants	19
Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis	19
The role of frying time in shaping the flavor characteristics of chili rapeseed oil	19
Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi	19
Seaweeds in bakery and farinaceous foods: A mini-review	19
Nutmeg and mace: The sweet and savoury spices	19
Proximate chemical, functional, and texture characterization of papaya seed flour (Carica papaya) for the preparation of bread	19
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	18
Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study	18
Editorial Board	18

Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity	18
Menu fatigue: Exploring an obscure concept with problem-centred expert interviews	18
Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification	18
Ethnoracism & White palatability: The erasure of Black African gastronomies in the global media	18
Effect of masticatory behavior on the characteristics of biscuit bolus with different amounts of chia seed powder without compromising taste	18
Microbiological, physicochemical, and sensory changes during masin--shrimp fermentation	17
Rheological and sensorial evaluation of fruit nectar with chia mucilage	17
Why do customers intend to dine at robot-chef restaurants? The roles of entertainment, consistency, authenticity, and food quality	17
Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu	17
Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes	17
How to start a Focus Group: Using cartoons in adult focus groups to discuss consumers feedback expectations in food service settings	16
Healthier if vegan in a bowl: Label and tableware of a vegetarian meal are associated with healthiness in a restaurant	16
Microgreens as superfoods: How the inclusion of mustard, mung, and radish microgreens influences the nutritional, functional, and sensory properties of a selected salad dish	16
Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour	16
Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes	16
A qualitative framework for the assessment of culinary recipes’ healthiness	16
Heating effect on nutritional value from two morphotypes (palmate and semi-palmate leaves) of Hibiscus sabdariffa	16
An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study	15
Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations	15
Schools' green restaurant assessment (S-GRASS): From validating an instrument to identifying sustainable practices in schools food services	15
Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine	15
The history of chocolate consumption in Portugal: A blend of tradition and innovation	15
Emotions shape taste perception in a real restaurant environment	15
The thrill and the fear: How curiosity, risk, and ethics shape the purchase intention of 3D-printed food	15
Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde	15
Extruded finger millet improves rheology and quality of composite maize flatbread	15
Looking to the future, by studying the history of edible flowers	15
Sensory dimensions of typicality and association with affective-related responses: A study on local multifloral honey	14
Effects of dietary and lifestyle management on type 2 diabetes development among ethnic minority adults living in the UK: A generational shift	14
Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy)	14
Quality properties of salt-fermented mealworms (Tenebrio molitor larvae) with added millet	14
Are chefs happiness providers? Exploring the impact of organisational support, intrapreneurship and interactional justice from the perspective of happiness management	14
New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector	14
Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations	14
Insight into the aroma dynamics of roasted suckling pig throughout processing based on HS-SPME-GC-MS analysis	14
Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”	14
Is the local origin of a food product a nexus to better taste or is just an information bias	14
Editorial Board	14
Yes chef, I want my PhD: An extension of Bucher & Lee	14
Eaten beauty needs replenishing: The impact of beautiful plate patterns on plate waste	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
Cultural context shapes the carbon footprints of recipes	14
Gastronomic preparations based on pineapple identified in the municipality of Lebrija, Santander, Colombia, and deconstruction of a traditional recipe	14
Pastrami's gourmetisation in Jewish cuisine in Buenos Aires, Argentina	14
Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage	13
Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus)	13
Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize	13
Investigating food pairing hypothesis based on deep learning: Case of Algerian cuisine	13
Novel infusions from underutilized exotic fruits: Sensory analysis and consumer acceptance	13
The effect of carob, orange and carrot pulps on physical, chemical and microbiological properties of Turkish delight	13
Comparison of preferences among older adults using rapid sensory methods: A case study on chicken porridges	13
Can music change salivary secretion? Effects of auditory stimulation on salivary flow and composition	13
Cognitive associations evoked by cheese labeling (or its absence): A study with producers and promoters in Mexico	13
Cultural dimensions associated with food choice: A survey based multi-country study	13
Sustainability and haute cuisine: Exploring the intersection between food, culture, and agricultural practices	13
Effects of different cooking methods on volatile flavor compounds in garlic	13
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	13
Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance	13
‘Sounds salty!’ How a soundtrack affects the liking and perception of the salty balance in bread	13
Development of Taband restaurant rating scale utilizing mixed methods	12
Analysis of the microbial community in Yongchuan douchi and the screening and application of core fermentation strains	12
Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes	12
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets	12
Showcasing Spanish gastronomy through Iberian ham tourist routes	12
Prediction of the optimum heating duration for potatoes in steam convection ovens	12
Exploring the consumer perception of seafood: A look at Brazilians	12
Functional bread development using kombucha-enriched Sourdough: Effects on Antioxidant activity, shelf life, and consumer acceptance	12
Edible films to improve quality and shelf life of fresh tortillas	12
Culinary arts education: Unpacking and disrupting its master-apprentice pedagogy	12
Pairing beer and food in social media: Is it an image worth more than a thousand words?	12
What can ethnography offer the gastronomic sciences?	12
Editorial Board	12
Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking	12
Nixtamalization process affect maize tortillas storage quality	12
Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours	12
Volatile compounds and aroma descriptions in overfermented tempe (tempe bosok) with different packaging and blanching treatment	12
Substitution of wheat flour by jackfruit (Artocarpus heterophyllus lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis	12
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir	12
An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants	12

Heath, nutrition and sustainability are in the core heart of Brazilian consumers’ perception of whole foods utilization	12
Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist	11
From purchase to Plate: Safe handling of raw poultry in domestic kitchens in United Arab Emirates households	11
A fibre syrup for the sugar reduction in fruit filling for bakery application	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
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality	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
Two complete 180s: A 360-degree rethink of the Chilean wine model for pairing with the southerly Los Lagos Region's cuisines and cultures	11
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time	11
Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients	11
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency	11
Green banana by-products on the chemical, technological and sensory quality of meat products	11
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium	11
Gender stereotypes and perceptions of age in food: A comparative analysis between Spain and Ecuador using the product personality profile technique	11
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients	11
Effect of cultural capital on creative culinary process: Mediating role of critical thinking disposition	11
A Long Night of Sciences: Explore your senses - Color, shape and flavors	11
Comparative metabolomic analysis of sichuan dishes prepared with animal-based and plant-based meat using an untarxgeted metabolomics approach	10
Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs	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
Sustainability in street food: Elaboration likelihood model (ELM) and image theory perspective	10
Revealing the key aroma-active compounds and their potential metabolic pathways in Hongqu rice vinegar by integrating instrumental, sensory and statistical analysis	10
Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue	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
Lipid quality of fried and scrambled eggs prepared in different frying medium	10
A meta-analysis of effects of sous vide cooking on meat quality and their influencing factors	10
Gastrophysics: Getting creative with pairing flavours	10
The transference of cuisine and michelin rated Chinese restaurants: A Chef's perspective of chineseness in Hong Kong	10
Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties	10
Defining social gastronomy: Multidisciplinary perspectives and a new paradigm for positive social impact through food and culinary practices	10
What are you telling me? Information and artificiality in food tasting processes	10
Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity	10
Insects in contemporary Mexican gastronomy	10
Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods	10
Plating the Design: A Systematic Review of Plate Presentation in Gastronomy	10
Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits	10
Evaluation of the organoleptic perception of a new saffron (Crocus sativus L.) powder as a flavoring substitute for saffron stigmas in culinary applications	10
Food products, gastronomy and religious tourism: The resilience of food landscapes	10
Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization	10
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition	10
3D food printing: Technological advances, personalization and future challenges in the food industry	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
Diverse dimensions of gastronomy: Tourism, sustainability, economics, business models, and cultural heritage	9
Country-of-Origin as bias inducer in experts’ wine judgments - A sensory experiment in a world wine fair	9
Do chefs get lost in the sauce? The chefs’ perceptions of the tensions and paradoxes between tradition and modernity in cooking with meat	9
Innovative fortified kale soup formulation designed for the elderly	9
Enhancement of nutritional quality and antioxidant properties of Lepidium sativum L. sprouts by salt treatment and domestic cooking	9
“Gastrovandalism” as digital excess: When food becomes a spectacle	9
Development of a fermented dairy dressing made of chili peppers with the addition of Antioquian “quesito” whey	9
Could local gastronomy attract tourists to a territory? Analysis of Manabí – Ecuador	9
The effect of familiarity with Turkish culture from a crosscultural perspective on the intention to awareness and experience with the Turkish cuisine	9
Gastronomy and the development of new food products: Technological prospection	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
Effects of frying practice patterns on quality and safety of vegetable oils: A survey and laboratory analysis-based study in Bangladesh	9
Why do men choose and adhere to a meatless diet?	9
The role of local people in the tourism of local cuisine culture: The case of Zonguldak province	9
Observations on the formation and textural properties of “tapiocas”, a traditional cassava-based food from the Northeast of Brazil	9
Exploring the grain quality of the pigmented rice from Mizoram, India for its use as foods, food products and in breeding programs	9
The impact of adding different levels of spirulina on the characteristics of halloumi cheese	9
The effect of bread-making methods on functional and quality characteristics of oat bran blended bread	9
Predicting vitamin C and potassium retention in boiled potatoes according to water temperature increase rate	9
Non-conventional freeze-dried fruits preserve their quality attributes through molecular gastronomy and microencapsulation techniques	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
Mutual dependance of Jean Anthelme Brillat-Savarin (1755–1826), author-gourmand and Anthelme Richerand (1779-1840), surgeon-physiologist, in early 19th century Paris: A speculative relationship of con	9
Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food	9
Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability	8
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom	8
Exploring the unique characteristics of Bora rice: A key ingredient in Assamese cuisine and its comparative analysis	8
Local amphibious cuisine: Toward the rediscovery of the gastronomic traditions of the palafito town of buenavista, Cienaga Grande Santa Marta, Colombia	8
Perceptions of cheese authenticity: A comparative analysis of value chain actors in Mexico	8
Umami-enhancing effect of mushroom stocks on Japanese fish stock based on the equivalent umami concentration (EUC) value	8
Impact of various tea infusions on the cooking, texture, and microstructure of fresh white salted noodles	8
Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink	8
How foreign cultural identity affects franchise business in overseas markets	8
The impact of country and wine culture on ideal pairings of French white wine and cheese	8
Changing crops, changing diets: Consumers’ purchase intention of Sicilian tropical fruits	8
Disentangling the production of the panis quadratus from Pompeii: A new interdisciplinary perspective	8
Desnobberizing good eating and drinking: (Re)defining gastronomy and culinary arts	8
The nutritional quality and flavor profiles of Sandiao soup made by the traditional refinement process	8
Meal mutability: Understanding how variations in meal concepts and recipe flexibility relate to food provisioning	8
Elaboration and validation of an instrument for qualitative assessment of food preparations offered to workers	8
Investigating the microbial terroir of fermented foods produced in a professional kitchen	8
Intangible cultural heritage on export: How is Swedish fika portrayed in international press?	8
Local Culinary Traditions and Their Impact on Tourist Satisfaction and Sustainable Branding	8
Why cook with bay leaves?	8
Impact of thermal processing methods on physicochemical properties and flavor-related compounds of Pearl gentian grouper with waterless preservation	8
“It's not bad, but it's not chicken”: Sensorial drivers of liking and their correlates for plant-based chicken analogues in Sweden	8
Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity	8
Improving qualities of Kocho fermentation using Mandillo [Crassocephalum macropappum (Sch.Bip. ex. A.Rich.) S.Moore] as a starter culture ingredient	8
Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts	8
Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis	8
Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application	8