International Journal Of Gastronomy And Food Science

How to create a frame for collaboration between chefs and scientists - Business as unusual at Nordic Food Lab

How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians

Food in journalistic narratives: A methodological design for the study of food-based contents in daily newspapers

Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences

Science education and public understanding of science via food, cooking, and flavour

Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core

Sensory profile, biophenolic and volatile compounds of an artisanal ice cream ('gelato') functionalised using extra virgin olive oil

Mindful eating: Differences of generations and relationship of mindful eating with BMI

The psychology of condiments: A review

Consumers with high education levels belonging to the millennial generation from Denmark, Greece, Indonesia and Taiwan differ in the level of knowledge on food waste