International Journal of Gastronomy and Food Science

Article	Citations
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy	110
The nonlinear responses of food intake to temperature	88
Editorial Board	68
Cooking guidelines for planetary health: A gap between nutrition and sustainability	63
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	50
Coriander (cilantro): A most divisive herb	43
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	43
How to define gastronomic identity from Cultural Studies: The Peruvian case	43
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	38
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	37
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	36
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	36
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	35
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	32
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	32
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	31
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	31
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	31
In the interest of the nation: Swedish fika	30
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken	28
Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus	28
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	28
The multisensory science and aesthetics of teaware	27
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology	27
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	27

Development of food and gastronomy in the sub-Antarctic end of the world	27
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	27
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	26
Quality of wholemeal pasta made with pigmented and ancient wheats	26
Cassava, an illustrious (un)known: Consumption of recipes with the root and its derived products	26
Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation	26
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle	26
New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond	25
Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults	25
Tackling food waste management: Professional training in the public interest	24
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis	24
Consumer segmentation and participation drivers in community-supported agriculture: A choice experiment and partial least squares structural equation modelling approach	24
Roe gastronomy	24
Innovation and creativity in gastronomic tourism: A bibliometric analysis	24
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability	24
The Swedish Fika culture as a touristic experience and value-creating resource	23
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation	23
Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels	23
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	23
Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul	22
Challenges in food education: Japanese and French experience	22
Seaweeds in bakery and farinaceous foods: A mini-review	22
Heat transfer analysis of traditional Balinese satay grilling process	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
Effect of alcoholic marinades on the Salmonella survival in whole raw cured chicken egg yolk	21
Quality and authenticity of saffron and sensory aspects	20
Nutmeg and mace: The sweet and savoury spices	20
Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes	20
The relationship between supervisor autonomy support, creativity, and employee service performance: Evidence from Michelin restaurants	20
Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi	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
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
Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir	20
Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis	19
Plant-based gastronomic products based on freeze-dried cashew fiber	19
Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population	19
Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour	18
Proximate chemical, functional, and texture characterization of papaya seed flour (Carica papaya) for the preparation of bread	18
Effect of masticatory behavior on the characteristics of biscuit bolus with different amounts of chia seed powder without compromising taste	18
From restriction to Openness: Reproduction and innovation in vegan eating practices	18
Schools' green restaurant assessment (S-GRASS): From validating an instrument to identifying sustainable practices in schools food services	18
What is gastronomy for the French? An empirical study on the representation and eating model in contemporary France	17
Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study	17
Menu fatigue: Exploring an obscure concept with problem-centred expert interviews	17
An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study	17
The history of chocolate consumption in Portugal: A blend of tradition and innovation	17
Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes	17
Looking to the future, by studying the history of edible flowers	17
Emotions shape taste perception in a real restaurant environment	17

Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes	16
Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine	16
Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu	16
Rheological and sensorial evaluation of fruit nectar with chia mucilage	16
Extruded finger millet improves rheology and quality of composite maize flatbread	16
Editorial Board	16
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
Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity	15
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
Ethnoracism & White palatability: The erasure of Black African gastronomies in the global media	15
Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification	15
How to start a Focus Group: Using cartoons in adult focus groups to discuss consumers feedback expectations in food service settings	15
Heating effect on nutritional value from two morphotypes (palmate and semi-palmate leaves) of Hibiscus sabdariffa	15
Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations	15
Microgreens as superfoods: How the inclusion of mustard, mung, and radish microgreens influences the nutritional, functional, and sensory properties of a selected salad dish	15
A qualitative framework for the assessment of culinary recipes’ healthiness	15
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment	15
Sensory dimensions of typicality and association with affective-related responses: A study on local multifloral honey	14
Eaten beauty needs replenishing: The impact of beautiful plate patterns on plate waste	14
Editorial Board	14
Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations	14
Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy)	14
Comparison of preferences among older adults using rapid sensory methods: A case study on chicken porridges	14
Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus)	14
Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage	13
Gastronomic preparations based on pineapple identified in the municipality of Lebrija, Santander, Colombia, and deconstruction of a traditional recipe	13
Cultural context shapes the carbon footprints of recipes	13
Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”	13
New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector	13
Quality properties of salt-fermented mealworms (Tenebrio molitor larvae) with added millet	13
Are chefs happiness providers? Exploring the impact of organisational support, intrapreneurship and interactional justice from the perspective of happiness management	13
The effect of carob, orange and carrot pulps on physical, chemical and microbiological properties of Turkish delight	13
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content	13
Is the local origin of a food product a nexus to better taste or is just an information bias	13
The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs	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
Pastrami's gourmetisation in Jewish cuisine in Buenos Aires, Argentina	13
Yes chef, I want my PhD: An extension of Bucher & Lee	13
Calling all wine snobs, shut up and drink the wine!	13
SUSTAINABILITY AND HAUTE CUISINE: EXPLORING THE INTERSECTION BETWEEN FOOD, CULTURE, AND AGRICULTURAL PRACTICES	13
Insight into the aroma dynamics of roasted suckling pig throughout processing based on HS-SPME-GC-MS analysis	13
Effects of dietary and lifestyle management on type 2 diabetes development among ethnic minority adults living in the UK: A generational shift	13
Heath, nutrition and sustainability are in the core heart of Brazilian consumers’ perception of whole foods utilization	12
Development of Taband restaurant rating scale utilizing mixed methods	12
Investigating food pairing hypothesis based on deep learning: Case of Algerian cuisine	12
Nixtamalization process affect maize tortillas storage quality	12
Pairing beer and food in social media: Is it an image worth more than a thousand words?	12
Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours	12
Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes	12
Edible films to improve quality and shelf life of fresh tortillas	12
Novel infusions from underutilized exotic fruits: Sensory analysis and consumer acceptance	12
Effects of different cooking methods on volatile flavor compounds in garlic	12
Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance	12
Cultural dimensions associated with food choice: A survey based multi-country study	12
Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times	12
‘Sounds salty!’ How a soundtrack affects the liking and perception of the salty balance in bread	12
Exploring the consumer perception of seafood: A look at Brazilians	12
Culinary arts education: Unpacking and disrupting its master-apprentice pedagogy	12
Volatile compounds and aroma descriptions in overfermented tempe (tempe bosok) with different packaging and blanching treatment	12
Interest in food, food quality, satisfaction, and outcomes in a border context: Gender, country of residence and born moderation	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
Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking	12
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets	12
Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize	11
Improvement of functional couscous formulation using ancient wheat and pseudocereals	11
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency	11
Defining social gastronomy: Multidisciplinary perspectives and a new paradigm for positive social impact through food and culinary practices	11
Analysis of the microbial community in Yongchuan douchi and the screening and application of core fermentation strains	11
Editorial Board	11
An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants	11
Effect of cultural capital on creative culinary process: Mediating role of critical thinking disposition	11
Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist	11
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir	11
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality	11
Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity	11
A fibre syrup for the sugar reduction in fruit filling for bakery application	11
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients	11
What can ethnography offer the gastronomic sciences?	11
A Long Night of Sciences: Explore your senses - Color, shape and flavors	11
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition	11

Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium	11
Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue	11
Prediction of the optimum heating duration for potatoes in steam convection ovens	11
Showcasing Spanish gastronomy through Iberian ham tourist routes	11
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time	11
3D food printing: Technological advances, personalization and future challenges in the food industry	10
Lipid quality of fried and scrambled eggs prepared in different frying medium	10
Sustainable, carbonated, non-alcoholic beverages using leftover bread	10
Hancornia speciosa: An overview focused on phytochemical properties, recent achievements, applications, and future perspectives	10
Chocolate culture: Preferences, emotional implications and awareness of Italian consumers	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
Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients	10
Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization	10
Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits	10
Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods	10
Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs	10
Examining effective means to reduce food waste behaviour in buffet restaurants	10
Green banana by-products on the chemical, technological and sensory quality of meat products	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
Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks	10
Gastrophysics: Getting creative with pairing flavours	10
Food products, gastronomy and religious tourism: The resilience of food landscapes	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 effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread	10
Sustainability in street food: Elaboration likelihood model (ELM) and image theory perspective	10
Exploring the grain quality of the pigmented rice from Mizoram, India for its use as foods, food products and in breeding programs	9
Why do men choose and adhere to a meatless diet?	9
Country-of-Origin as bias inducer in experts’ wine judgments - A sensory experiment in a world wine fair	9
Could local gastronomy attract tourists to a territory? Analysis of Manabí – Ecuador	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
Gastronomy and the development of new food products: Technological prospection	9
Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food	9
Enhancement of nutritional quality and antioxidant properties of Lepidium sativum L. sprouts by salt treatment and domestic cooking	9
Why cook with bay leaves?	9
The effect of familiarity with Turkish culture from a crosscultural perspective on the intention to awareness and experience with the Turkish cuisine	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
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
Observations on the formation and textural properties of “tapiocas”, a traditional cassava-based food from the Northeast of Brazil	9
Development of a fermented dairy dressing made of chili peppers with the addition of Antioquian “quesito” whey	9
Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability	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
Determining the effective factors on restaurant customers’ plate waste	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
The role of local people in the tourism of local cuisine culture: The case of Zonguldak province	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
Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application	8
Meal mutability: Understanding how variations in meal concepts and recipe flexibility relate to food provisioning	8
Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts	8
Investigating the microbial terroir of fermented foods produced in a professional kitchen	8
Ethnic food: A microbiological evaluation of black shellfish ceviche that is sold in typical restaurants	8
Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis	8
Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink	8
Perceptions of cheese authenticity: A comparative analysis of value chain actors in Mexico	8
Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales	8
Improving qualities of Kocho fermentation using Mandillo [Crassocephalum macropappum (Sch.Bip. ex. A.Rich.) S.Moore] as a starter culture ingredient	8
Impact of various tea infusions on the cooking, texture, and microstructure of fresh white salted noodles	8
Pasteurised eggs - A food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs	8
Popular cuisines at foodie tables. Social class, distinction, and food transformation and incorporation in contemporary gastronomies	8
Intangible cultural heritage on export: How is Swedish fika portrayed in international press?	8
Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity	8
Changing crops, changing diets: Consumers’ purchase intention of Sicilian tropical fruits	8
Would you trust an AI chef? Examining what people think when AI becomes creative with food	8
Disentangling the production of the panis quadratus from Pompeii: A new interdisciplinary perspective	8
The nutritional quality and flavor profiles of Sandiao soup made by the traditional refinement process	8
Analysis of heterogeneity in consumer attitudes based on the Intuitive Eating Scale-2	8
Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults	8
Culinary cure? Improved subjective and measured sense of smell after a cooking rehabilitation program for patients with smell loss	8
Impact of thermal processing methods on physicochemical properties and flavor-related compounds of Pearl gentian grouper with waterless preservation	8
Desnobberizing good eating and drinking: (Re)defining gastronomy and culinary arts	8
Umami-enhancing effect of mushroom stocks on Japanese fish stock based on the equivalent umami concentration (EUC) value	8
Portuguese smoked meats and sausages as a gastrodiplomacy resource: An incompatibility between gastronomic promotion and public health?	8
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages	8
How foreign cultural identity affects franchise business in overseas markets	8
Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability	8
Elaboration and validation of an instrument for qualitative assessment of food preparations offered to workers	8
Impact of Baking and Steaming of 3D printed Pearl millet - Banana pulp blends on physicochemical and sensory attributes	7
On the use of ambient odours to influence the multisensory experience of dining	7
Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study	7
Response of potential consumers of Coalho cheese marinated in red wine: A technology being tested to improve the acceptance of goat products	7
Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics	7
Tourism marketing of the Autonomous Communities of Spain to promote gastronomy as part of their destination branding	7
Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate	7
Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas	7
Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking	7
Characterizing the properties of hybrid meat burgers made with pulses and chicken	7
Plastic wine glass mimic improves the perception of quality and aroma of white wines	7
“Sikil pa'ak”: A proposed food from the Mayan biocultural cuisine for the prevention of metabolic syndrome	7
Robots in gastronomy: Psychological and financial considerations	7
Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying	7
Evaluation of street food consumption patterns, vendor practices, and Salmonella enterica contamination in street tacos	7
Attributes of insect food acceptance: Identifying key factors with consumer market segmentation	7