International Journal of Gastronomy and Food Science

Article	Citations
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	104
The nonlinear responses of food intake to temperature	100
Editorial Board	80
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	63
Cooking guidelines for planetary health: A gap between nutrition and sustainability	54
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	53
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	42
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	38
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	38
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	37
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	36
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	36
How to define gastronomic identity from Cultural Studies: The Peruvian case	35
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	34
Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)	33
Coriander (cilantro): A most divisive herb	32
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	31
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	29
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	29
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	28
Innovation and creativity in gastronomic tourism: A bibliometric analysis	27
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	27
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken	27
Tackling food waste management: Professional training in the public interest	26
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	26

In the interest of the nation: Swedish fika	26
Quality of wholemeal pasta made with pigmented and ancient wheats	26
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	26
Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus	24
The multisensory science and aesthetics of teaware	23
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle	23
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation	23
Development of food and gastronomy in the sub-Antarctic end of the world	23
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability	23
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	23
New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond	22
Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults	22
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology	22
Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation	22
Roe gastronomy	21
The relationship between supervisor autonomy support, creativity, and employee service performance: Evidence from Michelin restaurants	21
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis	21
Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul	21
Cassava, an illustrious (un)known: Consumption of recipes with the root and its derived products	21
Seaweeds in bakery and farinaceous foods: A mini-review	21
Food traditions and consumer preferences for cured meats: Role of information in geographical indications	20
The role of women in maintaining the heritage value of gastronomy in Castilla-La Mancha	20
Plant-based gastronomic products based on freeze-dried cashew fiber	20
The Swedish Fika culture as a touristic experience and value-creating resource	20
Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi	20
Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels	20
Effect of alcoholic marinades on the Salmonella survival in whole raw cured chicken egg yolk	19
Challenges in food education: Japanese and French experience	19
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	19
Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes	19
Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese	19
Proximate chemical, functional, and texture characterization of papaya seed flour (Carica papaya) for the preparation of bread	19
Heat transfer analysis of traditional Balinese satay grilling process	19
Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir	19
Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations	19
Nutmeg and mace: The sweet and savoury spices	19
Quality and authenticity of saffron and sensory aspects	19
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	19
How to start a Focus Group: Using cartoons in adult focus groups to discuss consumers feedback expectations in food service settings	19
Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes	18
A qualitative framework for the assessment of culinary recipes’ healthiness	18
Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity	18
Effect of masticatory behavior on the characteristics of biscuit bolus with different amounts of chia seed powder without compromising taste	18
Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu	18
Schools' green restaurant assessment (S-GRASS): From validating an instrument to identifying sustainable practices in schools food services	18
Rheological and sensorial evaluation of fruit nectar with chia mucilage	18
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment	17
Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour	17
Heating effect on nutritional value from two morphotypes (palmate and semi-palmate leaves) of Hibiscus sabdariffa	17
Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes	17

Menu fatigue: Exploring an obscure concept with problem-centred expert interviews	17
Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde	17
Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification	16
Emotions shape taste perception in a real restaurant environment	16
What is gastronomy for the French? An empirical study on the representation and eating model in contemporary France	16
Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study	16
An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study	16
The history of chocolate consumption in Portugal: A blend of tradition and innovation	16
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	15
Editorial Board	15
Looking to the future, by studying the history of edible flowers	15
Extruded finger millet improves rheology and quality of composite maize flatbread	15
Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine	15
Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations	14
Editorial Board	14
Quality properties of salt-fermented mealworms (Tenebrio molitor larvae) with added millet	14
Gastronomic preparations based on pineapple identified in the municipality of Lebrija, Santander, Colombia, and deconstruction of a traditional recipe	14
Comparison of preferences among older adults using rapid sensory methods: A case study on chicken porridges	14
Eaten beauty needs replenishing: The impact of beautiful plate patterns on plate waste	14
Effects of dietary and lifestyle management on type 2 diabetes development among ethnic minority adults living in the UK: A generational shift	14
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content	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
Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking	14
Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition	14
Sensory dimensions of typicality and association with affective-related responses: A study on local multifloral honey	14
Analysis of food waste and sustainability behavior in Turkish television cooking shows	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
Is the local origin of a food product a nexus to better taste or is just an information bias	13
Yes chef, I want my PhD: An extension of Bucher & Lee	13
Cultural context shapes the carbon footprints of recipes	13
Calling all wine snobs, shut up and drink the wine!	13
Pastrami's gourmetisation in Jewish cuisine in Buenos Aires, Argentina	13
Are chefs happiness providers? Exploring the impact of organisational support, intrapreneurship and interactional justice from the perspective of happiness management	13
Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”	12
Effects of different cooking methods on volatile flavor compounds in garlic	12
Novel infusions from underutilized exotic fruits: Sensory analysis and consumer acceptance	12
Acceptability of insect ingredients by innovative student chefs: An exploratory study	12
Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage	12
Development of Taband restaurant rating scale utilizing mixed methods	12
Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours	12
‘Sounds salty!’ How a soundtrack affects the liking and perception of the salty balance in bread	12
Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy)	12
Culinary arts education: Unpacking and disrupting its master-apprentice pedagogy	12
Exploring the consumer perception of seafood: A look at Brazilians	12
Interest in food, food quality, satisfaction, and outcomes in a border context: Gender, country of residence and born moderation	12
Effect of cultural capital on creative culinary process: Mediating role of critical thinking disposition	11
Showcasing Spanish gastronomy through Iberian ham tourist routes	11
Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking	11
Prediction of the optimum heating duration for potatoes in steam convection ovens	11
Nixtamalization process affect maize tortillas storage quality	11
Cultural dimensions associated with food choice: A survey based multi-country study	11
Temporal trends in food preferences and their association with overweight/obesity among children in China	11
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients	11
An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants	11
Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance	11
Pairing beer and food in social media: Is it an image worth more than a thousand words?	11
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets	11
Investigating food pairing hypothesis based on deep learning: Case of Algerian cuisine	11
Editorial Board	11
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency	11
Volatile compounds and aroma descriptions in overfermented tempe (tempe bosok) with different packaging and blanching treatment	11
Heath, nutrition and sustainability are in the core heart of Brazilian consumers’ perception of whole foods utilization	11
Substitution of wheat flour by jackfruit (Artocarpus heterophyllus lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis	11
Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize	11
Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times	11
Edible films to improve quality and shelf life of fresh tortillas	11
Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients	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
Food products, gastronomy and religious tourism: The resilience of food landscapes	10
Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks	10
Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization	10
Hancornia speciosa: An overview focused on phytochemical properties, recent achievements, applications, and future perspectives	10
Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist	10
A Long Night of Sciences: Explore your senses - Color, shape and flavors	10
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium	10
What can ethnography offer the gastronomic sciences?	10
Improvement of functional couscous formulation using ancient wheat and pseudocereals	10
Sustainable, carbonated, non-alcoholic beverages using leftover bread	10
Examining effective means to reduce food waste behaviour in buffet restaurants	10

Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits	10
Sustainability in street food: Elaboration likelihood model (ELM) and image theory perspective	10
Nutrition competencies in food preparation professionals’ education and training	10
The impact of adding different levels of spirulina on the characteristics of halloumi cheese	10
Green banana by-products on the chemical, technological and sensory quality of meat products	10
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality	10
3D food printing: Technological advances, personalization and future challenges in the food industry	10
Gastrophysics: Getting creative with pairing flavours	10
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir	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
Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs	10
Lipid quality of fried and scrambled eggs prepared in different frying medium	10
Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties	10
The transference of cuisine and michelin rated Chinese restaurants: A Chef's perspective of chineseness in Hong Kong	10
A fibre syrup for the sugar reduction in fruit filling for bakery application	10
Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity	10
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition	10
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time	10
Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods	9
Chocolate culture: Preferences, emotional implications and awareness of Italian consumers	9
Development of a fermented dairy dressing made of chili peppers with the addition of Antioquian “quesito” whey	9
A review of the traditional cereal based foods and beverages of north-east India	9
The impact of country and wine culture on ideal pairings of French white wine and cheese	9
When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants	9
The effect of familiarity with Turkish culture from a crosscultural perspective on the intention to awareness and experience with the Turkish cuisine	9
Why do men choose and adhere to a meatless diet?	9
Gastronomy and the development of new food products: Technological prospection	9
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce	9
Country-of-Origin as bias inducer in experts’ wine judgments - A sensory experiment in a world wine fair	9
Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents	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
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom	9
The effect of bread-making methods on functional and quality characteristics of oat bran blended bread	9
Enhancement of nutritional quality and antioxidant properties of Lepidium sativum L. sprouts by salt treatment and domestic cooking	9
Could local gastronomy attract tourists to a territory? Analysis of Manabí – Ecuador	9
Consumers’ knowledge, attitudes and willingness to pay for aquaponic products in Spain and Latin America	9
Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food	9
Observations on the formation and textural properties of “tapiocas”, a traditional cassava-based food from the Northeast of Brazil	9
Why cook with bay leaves?	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 more you know: The equivocal effects of prior knowledge on preferences for hunted vs. farmed wild boar meat	9
Innovation in online food delivery: Learnings from COVID-19	9
Determining the effective factors on restaurant customers’ plate waste	9
Intangible cultural heritage on export: How is Swedish fika portrayed in international press?	8
How foreign cultural identity affects franchise business in overseas markets	8
Meal mutability: Understanding how variations in meal concepts and recipe flexibility relate to food provisioning	8
Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability	8
Elaboration and validation of an instrument for qualitative assessment of food preparations offered to workers	8
Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis	8
Desnobberizing good eating and drinking: (Re)defining gastronomy and culinary arts	8
Changing crops, changing diets: Consumers’ purchase intention of Sicilian tropical fruits	8
Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts	8
Disentangling the production of the panis quadratus from Pompeii: A new interdisciplinary perspective	8
Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales	8
Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults	8
Náttúra by Kitchen Theory: An immersive multisensory dining concept	8
Analysis of heterogeneity in consumer attitudes based on the Intuitive Eating Scale-2	8
The nutritional quality and flavor profiles of Sandiao soup made by the traditional refinement process	8
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages	8
Impact of various tea infusions on the cooking, texture, and microstructure of fresh white salted noodles	8
Popular cuisines at foodie tables. Social class, distinction, and food transformation and incorporation in contemporary gastronomies	8
Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink	8
Pasteurised eggs - A food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs	8
Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity	8
Impact of thermal processing methods on physicochemical properties and flavor-related compounds of Pearl gentian grouper with waterless preservation	8
Investigating the microbial terroir of fermented foods produced in a professional kitchen	8
Culinary cure? Improved subjective and measured sense of smell after a cooking rehabilitation program for patients with smell loss	8