International Journal of Gastronomy and Food Science

Article	Citations
Influence of Jerusalem artichoke on microbial and chemical characteristics of water kefir production	104
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	97
Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization	91
Ottoman inspirations in Palestinian Cuisine	77
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition	59
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir	58
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium	52
Improvement of functional couscous formulation using ancient wheat and pseudocereals	52
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time	50
How can gastronomy impact the social change of a vulnerable population assisted by social programs? The case of Brazilian social gastronomy	42
Microbiological and sensory characterization of kombucha SCOBY for culinary applications	39
A study into chefs’ smoking behavior and the effect thereof on the amount of salt in restaurant dishes	37
Cinnamon: The historic spice, medicinal uses, and flavour chemistry	36
Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)	36
How does food neophobia affect local food preferences?	36
Effect of homogenisation in foam and emulsion mix beverage colloidal system: A case in Teh Tarik	34
Coriander (cilantro): A most divisive herb	34
The effect of openness to experience personality trait of kitchen staff on creativity potential: The mediating effect of food neophobia and the moderating effect of occupational self-efficacy	33
Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients	32
Social representations of cooking and homemade meals	31
Editorial Board	31
Perceived impact of quarantine period on food craving, power of food, and the Mediterranean Diet: The dark side of pandemic fear	29
Editorial Board	29
Editorial Board	27
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	27

Editorial Board	26
Gastronomic experiences: Motives, activities, and teleology	26
Consumer perception of a new non-dairy functional beverage optimized made from lactic acid bacteria fermented date fruit extract	26
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	26
A new trend in gastronomy: Culinary medicine chef	25
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	25
All you have to do is ask: A nudge strategy for reducing sweetness in beverages	25
Editorial Board	25
Editorial Board	24
Temporal trends in food preferences and their association with overweight/obesity among children in China	24
Effect of various cooking methods on cooking loss, sensory and instrumental properties of pork neck	23
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	23
Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves	22
Effect of cultural capital on creative culinary process: Mediating role of critical thinking disposition	22
Consumer attitude research regarding food hypersensitivity	22
Discovering silver market segments in cooking courses: The case of Basque Culinary Center	22
The nonlinear responses of food intake to temperature	22
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	21
Tasting ancient Greek modes: Does culinary arts education make a difference?	21
A fibre syrup for the sugar reduction in fruit filling for bakery application	21
Evaluating olive oil tourism experiences based on the segmentation of demand	21
How to define gastronomic identity from Cultural Studies: The Peruvian case	21
Characteristics associated with cooking frequency among college students	20
Gastro-educational intervention proposal in the classroom with family recipes: Prevention of cardiovascular risk in adolescent students	20
What can ethnography offer the gastronomic sciences?	20
An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages	20
Evaluation of gastronomy education quality in Turkey in terms of faculty members	20
Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors	20
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	20
Elaboration of a mixed beverage from hibiscus and coconut water: An evaluation of bioactive and sensory properties	19
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency	19
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	19
Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks	19
A Long Night of Sciences: Explore your senses - Color, shape and flavors	19
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	19
Influence of heat treatments on Salmonella survival in eggnog drink	19
Differences in the microbiome composition of the traditional fermented rice beverage Miki from Amami Island	19
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods	18
Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception	18
Sodium content of foods sold in the Czech market	18
Michelin stars shine brightly, but are they profitable?	18
Gluten-free baked products formulated with Jerusalem artichoke (Helianthus tuberosus) flour	18
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality	18
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	18
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	18
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions	18
Substitution of chemically modified corn starch with heat-moisture treated cassava starch in Brazilian pão de queijo	18
Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations	17
Sustainable solid waste management in restaurants: The case of the Ecozinha Institute, Brazil	17
Garlic: Tracing its changing popularity in British cuisine	17

Intermediate meals and the place of consumption - Which relationship?	17
An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants	17
Cooking changes agave flower properties, including the bioaccessibility of bioactive compounds	17
Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist	16
Disentangling cross-modality and affect in “sonic seasoning”: The effect of music associated with different degrees of sweetness and valence on food perception	16
Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs	16
From the economic crisis to the COVID-19 pandemic in Spain: The challenges for healthy eating in times of crisis	16
Showcasing Spanish gastronomy through Iberian ham tourist routes	16
The effect of different pulp powders incorporation on the instrumental texture and rheological properties of Turkish delight	16
Enrichment of gamma-aminobutyric acid (GABA) content using germinated parboiled rice in Thai layered dessert (kanom chan) products	16
Nudging plant-based meals through the menu	15
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients	15
Cooking guidelines for planetary health: A gap between nutrition and sustainability	15
Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)	15
Green banana by-products on the chemical, technological and sensory quality of meat products	15
Seafood in Mediterranean countries: A culinary journey through history	14
Fatty acid in raw and heated coconut oil in eleven coconut oil food preparations analysed by gas chromatography	14
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	14
Changes in eating quality of Chinese braised beef produced from three different muscles	14
Enriched local convenience foods with two different small pelagic fish species increases the nutritional value without compromising taste	14
Food portion adequacy and its carbon footprint: Case study from a traditional Portuguese restaurant	14
Quality evaluation through sensory and image analysis of sponge cake crumb with three thermal egg pre-treatments	14
Total phenolic content of microwaved, pan-heated and stewed, herbs and spices	14
Impacts of COVID-19 on changing patterns of household food consumption: An intercultural study of three countries	13
Nostalgia in food consumption: Exploratory study among generations in Mexico	13
Creativity in gastronomic activities	13
Sensory and microbial analyses on naturally lacto-fermented cucumbers	13
Computer vision solution for uniform adherence in gastronomy schools: An artificial intelligence case study	13
Liking and willingness to eat of landrace porridges: A comparison between consumer groups	13
Sustainability for stakeholders and the environment? Understanding the role of geographical indications in sustaining agri-food production	13
Preparation and characterization of churro dough with malt bagasse flour	13
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	13
Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity	13
“Preducing” food waste in multiple cultural realms	12
3D food printing: Technological advances, personalization and future challenges in the food industry	12
Mining of kokumi peptides in chicken broth with peptidomics	12
Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)	12
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	12
Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review	12
On the importance of saliva in mouthfeel sensations	12
Western perceptions and the struggle of identity of lesser-known Southeast Asian cuisines	12
Sustainable, carbonated, non-alcoholic beverages using leftover bread	12
Influencing factors towards consumer acceptance of millet as a food source	12
Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin	12
Gastronomic experiences as a key element in the development of a tourist destination	12
Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization	12
A cross-sectional study on consumer approaches towards seaweed value-added food products from Bangladesh	11
Popular cuisines at foodie tables. Social class, distinction, and food transformation and incorporation in contemporary gastronomies	11
Application of smellscapes and affective-cognitive analysis in memorable cheese-based tourism experiences	11
Nutrition competencies in food preparation professionals’ education and training	11
Gastrophysics: Getting creative with pairing flavours	11
The role of social media in tourists’ conformity and irrational food consumption: Implications for food waste	11
Edible vegetable flowers: Next generation sustainable super foods, therapeutic role, processing and improvement approaches	11
Editorial Board	11
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	11
Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks	11
Holistic advisory tool to evaluate and enhance sustainable food procurement practices in professional kitchens	11
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce	11
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	11
A qualitative investigation on Indian vegan food service providers' perspective of trends, challenges and the future of vegan consumption	11
Sustainability and culinary traditions? Understand the role of historical markets in the development of agri-food and local gastronomy from the perspective of behavioral economics	11
Golden culinary landscapes: A legacy of the palatial female vision in the face of hunger	11
How foodies support sustainable diets and food systems: A comparative study of motivations, practices and behaviors across four countries	11
Milk- and cereal-based Kyrgyz ethnic foods	11
Craving and colour: How do individual characteristics, food and tableware colours interact to influence food craving?	11
Sensing seaweed settings: Making sense of a mixed-method design for sensory analysis	10
When blue is green: Seafoods for umamification of a sustainable plant-forward diet	10
Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus	10
Revisiting the “porridge feud” in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices	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
The transference of cuisine and michelin rated Chinese restaurants: A Chef's perspective of chineseness in Hong Kong	10
Cooking techniques and nutritional quality of food: A comparison between traditional and innovative ways of cooking	10
Weight change of food after cooking: focus on the Italian Food Composition Tables appendix	10
Zahtar and its place in culinary culture: Sample of Hatay Cuisine	10
Characterization of the physicochemical, sensory and microbiological properties of bonito gravlax during storage	10
Examining effective means to reduce food waste behaviour in buffet restaurants	10
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation	10
Nutritional content of the street food purchased in Chișinău, Moldova: Opportunity for policy action	10
Editorial Board	10
Awareness and perceptions of ethnic restaurant managers towards authenticity and sensory strategies – A case study of Persian ethnic restaurants in London	10

Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	10
Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas)	10
Food allergy knowledge, attitude, and practices of chefs in resort hotels in Turkey	10
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken	10
Tackling food waste management: Professional training in the public interest	9
Chocolate culture: Preferences, emotional implications and awareness of Italian consumers	9
Using ethnobotanical plants in food preparation: Cuckoo pint (Arum maculatum L.)	9
Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults	9
Quality of wholemeal pasta made with pigmented and ancient wheats	9
Gastronomic revaluation of vegetable discards generated in the culinary transformation of products	9
Gastronomy knowledge in the socio-cultural context of transformations	9
The 3D food printing pyramid of gastronomy: A structured approach towards a future research agenda	9
Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages	9
The characteristics of Michelin-starred restaurants in Mainland China, Hong Kong, Macau, and Taiwan	9
Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects	9
Art of food: Systematic literature review of culinary creativity	9
Food products, gastronomy and religious tourism: The resilience of food landscapes	9
Out of sight, out of mind: Effect of geographical environment on consumer’s representations	9
An ethnographic study on the traces of Georgian culture in the cuisine of Ordu (Türkiye)	9
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis	9
Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometr	9
Effects of restaurant expenses on enhanced profitability: Do Michelin-starred restaurants perform differently?	9
Effects of rice wine on the quality and flavor characteristics of yogurt	9
Hancornia speciosa: An overview focused on phytochemical properties, recent achievements, applications, and future perspectives	9
In the interest of the nation: Swedish fika	9
Engineering plant-based protein-rich soft and bite-sized 3D printed dysphagia food	8
Cooking beyond flavors: Exploring the chemical reactions in the preparation of duck in Tucupi of Pará - Brazil	8
Influence of ingredients on the physical properties and taste of a new plant-based sweet confection being developed for individuals with food restrictions	8
Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment	8
Editorial Board	8
Manyisig: The culinary heritage significance of Sisig in Angeles City, Pampanga, Philippines	8
Shiitake mushroom (Lentinula edodes) extract has chloride-activated glutaminase activity that efficiently increases glutamic acid in foods with sodium chloride	8
Leftward biases in poke bowl plating aesthetics	8
Consumer attitudes, motivations and barriers towards sheep and goat dairy products	8
Polyphenols and processing degree of food (NOVA system): Determining the association in a university menu	8
Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi	8
Understanding food sustainability from a consumer perspective: A cross cultural exploration	8
Do metallic-coated cups affect the perception of specialty coffees? An exploratory study	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
Use of a rice industry by-product as a meat replacer in a hybrid chicken patty: Technological and sensory impact	8
Top-fermented beer enriched with Ceylon Gooseberry residue – The effect on bioactive compound content and sensorial profile	8
Development of food and gastronomy in the sub-Antarctic end of the world	8
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	8
Ethnic meat products- A review on Indian Gastronomy	8
Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties	8
The multisensory science and aesthetics of teaware	8
G20 summit menus as a means of gastrodiplomacy: Messages to the world via menus	8
Impact of oxalate on the physicochemical properties of potato starch: An insight closely associated with Indian cuisine	8
Dried shrimp in Bahian food culture: An ancestral ingredient and a culinary identity	8
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology	7
Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation	7
Impact of adding dehydrated acerola (Malpighia emarginata DC) on the microbiological, colorimetric, and sensory characteristics of acerola ice cream	7
Factors influencing third wave coffee customers' satisfaction and revisit intentions	7
Comprehensive analysis of bacterial succession and flavor components in Xiguajiang with different watermelon juice supplementation during fermentation	7
Delicious and nutritious: Employing multi-actor food co-design to define recipe specifications for community-dwelling older adults	7
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	7
The hidden treasure of wedang uwuh, an ethnic traditional drink from Java, Indonesia: Its benefits and innovations	7
Gastronomy in early 19th century Paris: Divergent views of food-writers Grimod de La Reynier and Jean-Anthelme Brillat-Savarin on “the first restaurateur”, Antoine Beauvilliers	7
Digitally enhancing tasting experiences	7
Public meals as a platform for culinary action? Tweens’ and teens’ acceptance of a new plant-based food	7
Promoting insects as a food delicacy - A qualitative study from the perspectives of consumers and producers in Italy	7
Sustainability of traditional meat dishes with fruit	7
Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion	7
Does cooking and food skills of gastronomy and culinary arts department students correlate with diet quality and eating habits?	7
Effect of bioactive compounds from culinary herbs against cholesterol thermo-oxidation in omelets during home cooking processes	7
New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond	7
Love the color, love its flavor: Preference transfer between visual and gustatory modalities	7
Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.)	7
Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces	7
Lipid quality of fried and scrambled eggs prepared in different frying medium	7
Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract	7
The impact of adding different levels of spirulina on the characteristics of halloumi cheese	7
Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate	7
Consumers’ knowledge, attitudes and willingness to pay for aquaponic products in Spain and Latin America	7
Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage	7
Evaluating culinary skill transfer: A deep learning approach to comparing student and chef dishes using image analysis	7
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability	7
Sustainability in street food: Elaboration likelihood model (ELM) and image theory perspective	7
Citizen science approach for genetic species identification in a local French seafood speciality	7
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle	7
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response	7
Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs	7
Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties	7
Vegan brownie enriched with phenolic compounds obtained from a chia (Salvia hipanica L.) coproduct: Nutritional, technological, and functional characteristics and sensory acceptance	6
Quality and authenticity of saffron and sensory aspects	6
Umami taste in edible seaweeds: The current comprehension and perception	6
How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries	6
An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour	6
Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods	6
The effect of gastronomic experience on restaurant image, customer perceived value, customer satisfaction and customer loyalty	6
Innovation and creativity in gastronomic tourism: A bibliometric analysis	6
“Fermenting is not about the cooking”. The social practice of fermenting foods at home.	6
Innovative process for improving functional and sensory quality of black garlic	6
Grains of Wisdom: Insights into the Minds of Top Chefs—A Synthesis of Expert Interviews and Literature	6