International Journal of Gastronomy and Food Science

Article	Citations
3D food printing of as the new way of preparing food: A review	114
Innovation in online food delivery: Learnings from COVID-19	83
Consumer behavior in confinement times: Food choice and cooking attitudes in Spain	80
Edible insects: A food alternative for the sustainable development of the planet	74
The potential of edible seaweed within the western diet. A segmentation of Italian consumers	72
Kombucha: Review	68
Food thickening agents: Sources, chemistry, properties and applications - A review	44
Tempe: A traditional fermented food of Indonesia and its health benefits	44
Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)	41
Neophobia and seaweed consumption: Effects on consumer attitude and willingness to consume seaweed	41
Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet	40
Gastronomic tourism in Greece and beyond: A thorough review	40
Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties	37
Umami taste in edible seaweeds: The current comprehension and perception	37
Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study	36
In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour	33
Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico	32
A conceptual study of the strategic role of gastronomy in tourism destinations	31
How does it taste? Appreciation of insect-based snacks and its determinants	30
Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey	29
Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France	29
Explaining seasonal patterns of food consumption	26
How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries	24
Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves	24
Effects of different cooking techniques on bioactive contents of leafy vegetables	24

Microalgae: From staple foodstuff to avant-garde cuisine	24
Impact of restaurants in the development of gastronomic tourism	23
Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods	22
Influence of service attributes of food delivery application on customers' satisfaction and their behavioural responses: The IPMA approach	22
Mexican edible flowers: Cultural background, traditional culinary uses, and potential health benefits	22
Profiling young consumers’ perceptions of GMO products: A case study on Italian undergraduate students	22
Physicochemical characteristics of protein isolates from native and germinated chickpea cultivars and their noodle quality	21
Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat	21
Barley bread with improved sensory and antioxidant properties	21
Development of functional ice cream with egg white hydrolysates	20
Effect of germination on nutritional and bioactive properties of red rice grains and its application in cupcake production	19
Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis	19
The current state and future trends of space nutrition from a perspective of astronauts' physiology	19
Characterizing the properties of hybrid meat burgers made with pulses and chicken	19
Effect of process modifications and binding materials on textural properties of rice noodles	19
Introducing diners to the range of experiences in creative Mexican cuisine, including the consumption of insects	19
Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls	19
Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk	19
Seaweeds in bakery and farinaceous foods: A mini-review	19
Gastronomic experiences as a key element in the development of a tourist destination	19
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients	18
Acceptability of insect ingredients by innovative student chefs: An exploratory study	18
Capturing diversity and cultural drivers of food choice in eastern India	18
Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin	18
Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage	17
The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread	17
Does local cuisine influence the image of a World Heritage destination and subsequent loyalty to that destination?	16
Reasons for eating insects? Responses and reflections among Swedish consumers	16
Say Gouda, say cheese: Travel narratives of a food identity	16
Impacts of COVID-19 on changing patterns of household food consumption: An intercultural study of three countries	16
Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes	16
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	16
Nudging plant-based meals through the menu	15
Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification	15
Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract	15
Microbiological and sensory characterization of kombucha SCOBY for culinary applications	15
The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms	15
Development of added-value culinary ingredients from fish waste: Fish bones and fish scales	15
Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition	15
Street food in New York City: Perspectives from a holiday market	15
Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk	14
What is gastronomy for the French? An empirical study on the representation and eating model in contemporary France	14
Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks	14
Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat	14
Alternative raw materials in kombucha production	14
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions	14
Cultural dimensions associated with food choice: A survey based multi-country study	14
The mediating role of destination satisfaction between the perception of gastronomy tourism and consumer behavior during COVID-19	14
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response	14
Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)	13

Effect of whey protein and mixed flours on the quality parameters of gluten-free breads	13
Chocolate culture: Preferences, emotional implications and awareness of Italian consumers	13
Michelin stars shine brightly, but are they profitable?	13
Italians’ behavior when dining out: Main drivers for restaurant selection and customers segmentation	13
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils	13
Consumer and food changes in Mexican households during maximal contingency in the COVID-19 pandemic	13
Texture, microstructure and volatile profile of structured guava using agar and gellan gum	13
Nostalgia in food consumption: Exploratory study among generations in Mexico	13
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages	13
Pâte à Choux, a Love Story: Expressions of a culinarian	13
Virtually tasty: An investigation of the effect of ambient lighting and 3D-shaped taste stimuli on taste perception in virtual reality	13
Applying food enzymes in the kitchen	13
Influence of the addition of chia seeds and germinated seeds and sprouts on the nutritional and beneficial properties of yogurt	12
Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)	12
Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market	12
Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers	12
Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)	12
Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion	12
The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt	12
Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage	12
Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate	11
Localized agri-food systems: The case of Pecorino Siciliano PDO a food product of the tradition of Mediterranean gastronomy	11
Understanding tourists' perceived food consumption values: Do different cultures share similar food values?	11
Do metallic-coated cups affect the perception of specialty coffees? An exploratory study	11
Creative Cities of Gastronomy: Towards relationship between city and countryside	11
Analysis of the impact of traditional gastronomy on loyalty to a world heritage destination	11
The effect of bread-making methods on functional and quality characteristics of oat bran blended bread	11
The more you know: The equivocal effects of prior knowledge on preferences for hunted vs. farmed wild boar meat	11
Gastronomy as a real agent of social change	11
Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement	11
Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity	11
A fuzzy segmentation study of gastronomical experience	11
Digitally enhancing tasting experiences	11
Characteristics of some beverages adjusted with stevia extract, and persistence of steviol glycosides in the mouth after consumption	10
Expressionist view of culinary creativity: A culinary theory exercised with specialty coffee	10
Development of a no added sugar kombucha beverage based on germinated corn	10
Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review	10
Improvement of functional couscous formulation using ancient wheat and pseudocereals	10
Grapefruit peel powder as a functional ingredient in cake production: Effect on the physicochemical properties, antioxidant activity and sensory acceptability of cakes during storage	10
Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus)	10
What does the olive oil tourist value at the destination? A criterion for olive oil tourism segmentation	10
When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants	10
Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts	10
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar	10
On the use of ambient odours to influence the multisensory experience of dining	10
Why do men choose and adhere to a meatless diet?	10
Understanding food sustainability from a consumer perspective: A cross cultural exploration	10
Evaluating olive oil tourism experiences based on the segmentation of demand	10
New wave of flavours – On new ways of developing and processing seaweed flavours	9
Influence of raw/roasted terebinth (Pistacia Terebinthus L.) on the selected quality characteristics of sponge cakes	9
Physicochemical, textural, and sensory qualities of pectin/gelatin gummy jelly incorporated with Garcinia atroviridis and its consumer acceptability	9
Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights	9
Food trucks and food parks as a social innovation of eating out practice: A study in João Pessoa - Brazil	9
Seafood in Mediterranean countries: A culinary journey through history	9
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders	9
Nutritional content of ready-to-eat meals sold in groceries in Hungary	9
Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk	9
Modern Malaysian Cuisine: Identity, culture, or modern-day fad?	9
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	9
Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception	9
The metagenomic composition of water kefir microbiota	9
Tempoyak: Fermented durian paste of Malay ethnic and its functional properties	9
Food fears and risk of loss of food heritage: A little-explored effect of food modernity and times of pandemic	9
Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers	9
Food products, gastronomy and religious tourism: The resilience of food landscapes	9
How the sustainability of your recipes?	9
Demystifying thickener classes food additives though molecular gastronomy	9
Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu	8
Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic	8
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom	8
Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods	8
Aesthetic plating and motivation in context	8
Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties	8
The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour	8
Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method	8
Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages	8
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	8
Avocado jelly: Formulation and optimization of an avocado gel using hydrocolloids	8
Pairing beer and food in social media: Is it an image worth more than a thousand words?	8
Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters	8

Food traditions and consumer preferences for cured meats: Role of information in geographical indications	8
Gastrophysics: Getting creative with pairing flavours	8
Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes	8
The heritage food concept and its authenticity risk factors - Validation by culinary professionals	8
Umami potential of Nordic squid (Loligo forbesii)	7
Overcoming the food neophobia towards science-based cooked food: The supplier perspective	7
Culinary uses of Mexican edible flowers: Recipe analysis	7
Production of Monascus pigments by solid-state cultivation of wheat grains and application in bread formulations	7
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	7
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	7
Understanding consumer, consumption, and regional products: A case study on traditional colonial-type cheese from Brazil	7
Development of the coffee Taster’s emotion wheel for the coffee drinking experience	7
The philosophy of taste education: Reading Jacques Puisais as a contemporary humanist-gastronome	7
The impact of food neophobia and sensation seeking of foreign tourists on the purchase intention of traditional Turkish food	7
Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)	7
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality	7
Attributes of the service that influence and predict satisfaction in typical gastronomy	7
The taste of cuteness: How claims and cute visuals affect consumers’ perception of insect-based foods	7
Determining the effective factors on restaurant customers’ plate waste	7
Effect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation	7
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability	7