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	101
Editorial Board	82
Cooking guidelines for planetary health: A gap between nutrition and sustainability	66
Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization	56
Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures	53
Harmonising flavours: How arousing music and sound influence food perception and emotional responses	45
Peking duck, anyone? An analysis of international tourist food perceptions and influence factors	39
Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)	39
How to define gastronomic identity from Cultural Studies: The Peruvian case	38
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle	37
Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs	37
Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods	36
Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism	35
Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread	34
Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI”	33
Edible flowers as sources of bioactive compounds: Determination of phenolic extraction conditions	32
Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management	30
Coriander (cilantro): A most divisive herb	30
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health	29
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles	29
Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults	29
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)	28
Review on pempek, a traditional fishcake from South Sumatra, Indonesia: History, nutritional aspects, current development, and innovation	27
Tackling food waste management: Professional training in the public interest	26

In the interest of the nation: Swedish fika	26
Sustainable food dishes: Selection of indicators for their evaluation and communication in Chilean foodservices	26
Development of food and gastronomy in the sub-Antarctic end of the world	26
Effect of marination process with different formulation applied to beef on physio-chemical quality parameters and sensory properties of meat themed thesis	26
The multisensory science and aesthetics of teaware	26
Quality of wholemeal pasta made with pigmented and ancient wheats	24
New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond	24
Cassava, an illustrious (un)known: Consumption of recipes with the root and its derived products	24
Characterisation of 3D printing cake batter with xanthan gum and optimization of printing parameters using response surface methodology	24
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis	24
Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation	24
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle	24
Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus	23
Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability	23
Consumer segmentation and participation drivers in community-supported agriculture: A choice experiment and partial least squares structural equation modelling approach	23
Roe gastronomy	22
Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken	22
Innovation and creativity in gastronomic tourism: A bibliometric analysis	22
The role of women in maintaining the heritage value of gastronomy in Castilla-La Mancha	21
Seaweeds in bakery and farinaceous foods: A mini-review	21
The Swedish Fika culture as a touristic experience and value-creating resource	21
Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels	21
Challenges in food education: Japanese and French experience	21
Plant-based gastronomic products based on freeze-dried cashew fiber	21
Proximate chemical, functional, and texture characterization of papaya seed flour (Carica papaya) for the preparation of bread	20
The relationship between supervisor autonomy support, creativity, and employee service performance: Evidence from Michelin restaurants	20
Heat transfer analysis of traditional Balinese satay grilling process	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
Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese	20
Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi	20
Effect of alcoholic marinades on the Salmonella survival in whole raw cured chicken egg yolk	20
Nutmeg and mace: The sweet and savoury spices	20
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	20
Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes	20
Food traditions and consumer preferences for cured meats: Role of information in geographical indications	19
Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis	19
Culinary habits, nutritional knowledge, and healthy eating practices: A sociodemographic analysis of the Spanish population	19
Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul	19
Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir	19
Quality and authenticity of saffron and sensory aspects	19
From restriction to Openness: Reproduction and innovation in vegan eating practices	19
A qualitative framework for the assessment of culinary recipes’ healthiness	18
Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour	18
Emotions shape taste perception in a real restaurant environment	18
Editorial Board	18
Schools' green restaurant assessment (S-GRASS): From validating an instrument to identifying sustainable practices in schools food services	18
Menu fatigue: Exploring an obscure concept with problem-centred expert interviews	18
Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study	18
What is gastronomy for the French? An empirical study on the representation and eating model in contemporary France	18
Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes	18

Effect of masticatory behavior on the characteristics of biscuit bolus with different amounts of chia seed powder without compromising taste	18
The history of chocolate consumption in Portugal: A blend of tradition and innovation	18
An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study	17
Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu	17
Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes	16
How to start a Focus Group: Using cartoons in adult focus groups to discuss consumers feedback expectations in food service settings	16
Rheological and sensorial evaluation of fruit nectar with chia mucilage	16
Heating effect on nutritional value from two morphotypes (palmate and semi-palmate leaves) of Hibiscus sabdariffa	16
Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations	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	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	16
Looking to the future, by studying the history of edible flowers	16
Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment	16
Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition	15
Ethnoracism & White palatability: The erasure of Black African gastronomies in the global media	15
Extruded finger millet improves rheology and quality of composite maize flatbread	15
Sensory dimensions of typicality and association with affective-related responses: A study on local multifloral honey	15
Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine	15
Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification	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
Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity	15
Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations	14
Editorial Board	14
Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy)	14
Cultural context shapes the carbon footprints of recipes	14
Quality properties of salt-fermented mealworms (Tenebrio molitor larvae) with added millet	14
Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking	14
Yes chef, I want my PhD: An extension of Bucher & Lee	14
Eaten beauty needs replenishing: The impact of beautiful plate patterns on plate waste	14
Comparison of preferences among older adults using rapid sensory methods: A case study on chicken porridges	14
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	14
Calling all wine snobs, shut up and drink the wine!	13
Gastronomic preparations based on pineapple identified in the municipality of Lebrija, Santander, Colombia, and deconstruction of a traditional recipe	13
Are chefs happiness providers? Exploring the impact of organisational support, intrapreneurship and interactional justice from the perspective of happiness management	13
Effects of different cooking methods on volatile flavor compounds in garlic	13
Analysis of food waste and sustainability behavior in Turkish television cooking shows	13
Pastrami's gourmetisation in Jewish cuisine in Buenos Aires, Argentina	13
Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”	13
Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus)	13
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content	13
Effects of dietary and lifestyle management on type 2 diabetes development among ethnic minority adults living in the UK: A generational shift	13
Is the local origin of a food product a nexus to better taste or is just an information bias	13
Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage	13
Development of Taband restaurant rating scale utilizing mixed methods	12
Pairing beer and food in social media: Is it an image worth more than a thousand words?	12
The effect of carob, orange and carrot pulps on physical, chemical and microbiological properties of Turkish delight	12
Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize	12
Investigating food pairing hypothesis based on deep learning: Case of Algerian cuisine	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
The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs	12
Novel infusions from underutilized exotic fruits: Sensory analysis and consumer acceptance	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
Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance	12
New Nordic Cuisine in practice: Storage and preservation practices as a means for a resilient restaurant sector	12
Prediction of the optimum heating duration for potatoes in steam convection ovens	12
Changes in the physical, chemical, and sensory properties from three native corn landraces from Chiapas using two nixtamalization times	12
Nixtamalization process affect maize tortillas storage quality	11
‘Sounds salty!’ How a soundtrack affects the liking and perception of the salty balance in bread	11
Cultural dimensions associated with food choice: A survey based multi-country study	11
Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients	11
Temporal trends in food preferences and their association with overweight/obesity among children in China	11
A fibre syrup for the sugar reduction in fruit filling for bakery application	11
Showcasing Spanish gastronomy through Iberian ham tourist routes	11
Heath, nutrition and sustainability are in the core heart of Brazilian consumers’ perception of whole foods utilization	11
Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours	11
Culinary arts education: Unpacking and disrupting its master-apprentice pedagogy	11
Analysis of the microbial community in Yongchuan douchi and the screening and application of core fermentation strains	11
Editorial Board	11
Effect of cultural capital on creative culinary process: Mediating role of critical thinking disposition	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
Acceptability of insect ingredients by innovative student chefs: An exploratory study	11
Exploring the consumer perception of seafood: A look at Brazilians	11
Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking	11
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets	11
Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes	11
A Long Night of Sciences: Explore your senses - Color, shape and flavors	11
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time	11
An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants	11

What can ethnography offer the gastronomic sciences?	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
Development and optimization of novel coriander bouillon cubes using pigmented Chakhao poreiton rice as binder, physicochemical and antioxidant characterization	10
Can the image of food mislead the brain? Neurogastronomy research with EEG and emotion recognition	10
Chocolate culture: Preferences, emotional implications and awareness of Italian consumers	10
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium	10
Lipid quality of fried and scrambled eggs prepared in different frying medium	10
Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue	10
Food products, gastronomy and religious tourism: The resilience of food landscapes	10
Green banana by-products on the chemical, technological and sensory quality of meat products	10
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce	10
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir	10
3D food printing: Technological advances, personalization and future challenges in the food industry	10
Sustainability in street food: Elaboration likelihood model (ELM) and image theory perspective	10
Examining effective means to reduce food waste behaviour in buffet restaurants	10
From grain to diversity: The role of rice in shaping dietary and cultural fabric of eastern China	10
Social and cultural aspects of traditional drinks: A review on traditional Turkish drinks	10
Pepper soup: A cultural and culinary exploration of a traditional Nigerian dish, with a focus on health benefits and antimicrobial activity	10
Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods	10
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality	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
Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits	10
Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist	10
Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs	10
Defining social gastronomy: Multidisciplinary perspectives and a new paradigm for positive social impact through food and culinary practices	10
Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties	10
Hancornia speciosa: An overview focused on phytochemical properties, recent achievements, applications, and future perspectives	9
Evaluation of the organoleptic perception of a new saffron (Crocus sativus L.) powder as a flavoring substitute for saffron stigmas in culinary applications	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
Enhancement of nutritional quality and antioxidant properties of Lepidium sativum L. sprouts by salt treatment and domestic cooking	9
The effect of bread-making methods on functional and quality characteristics of oat bran blended bread	9
Development of a fermented dairy dressing made of chili peppers with the addition of Antioquian “quesito” whey	9
Exploring the grain quality of the pigmented rice from Mizoram, India for its use as foods, food products and in breeding programs	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
The transference of cuisine and michelin rated Chinese restaurants: A Chef's perspective of chineseness in Hong Kong	9
Gastrophysics: Getting creative with pairing flavours	9
The more you know: The equivocal effects of prior knowledge on preferences for hunted vs. farmed wild boar meat	9
The role of local people in the tourism of local cuisine culture: The case of Zonguldak province	9
Country-of-Origin as bias inducer in experts’ wine judgments - A sensory experiment in a world wine fair	9
The impact of country and wine culture on ideal pairings of French white wine and cheese	9
Determining the effective factors on restaurant customers’ plate waste	9
Why cook with bay leaves?	9
Consumers’ knowledge, attitudes and willingness to pay for aquaponic products in Spain and Latin America	9
Sustainable, carbonated, non-alcoholic beverages using leftover bread	9
Innovation in online food delivery: Learnings from COVID-19	9
The effect of familiarity with Turkish culture from a crosscultural perspective on the intention to awareness and experience with the Turkish cuisine	9
When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants	9
Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food	9
Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability	9
A review of the traditional cereal based foods and beverages of north-east India	9
Observations on the formation and textural properties of “tapiocas”, a traditional cassava-based food from the Northeast of Brazil	9
The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread	9
Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults	8
Why do men choose and adhere to a meatless diet?	8
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	8
Impact of thermal processing methods on physicochemical properties and flavor-related compounds of Pearl gentian grouper with waterless preservation	8
How foreign cultural identity affects franchise business in overseas markets	8
Náttúra by Kitchen Theory: An immersive multisensory dining concept	8
Investigating the microbial terroir of fermented foods produced in a professional kitchen	8
Chefs and artists in dialogue – about the use of food as a sensual and conceptual medium in contemporary art and cuisine	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
Impact of various tea infusions on the cooking, texture, and microstructure of fresh white salted noodles	8
Do chefs get lost in the sauce? The chefs’ perceptions of the tensions and paradoxes between tradition and modernity in cooking with meat	8
Could local gastronomy attract tourists to a territory? Analysis of Manabí – Ecuador	8
Analysis of heterogeneity in consumer attitudes based on the Intuitive Eating Scale-2	8
Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink	8
Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales	8
Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity	8
Improving qualities of Kocho fermentation using Mandillo [Crassocephalum macropappum (Sch.Bip. ex. A.Rich.) S.Moore] as a starter culture ingredient	8
Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts	8
Elaboration and validation of an instrument for qualitative assessment of food preparations offered to workers	8
Gastronomy and the development of new food products: Technological prospection	8
Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom	8
Culinary cure? Improved subjective and measured sense of smell after a cooking rehabilitation program for patients with smell loss	8
Changing crops, changing diets: Consumers’ purchase intention of Sicilian tropical fruits	8
Ethnic food: A microbiological evaluation of black shellfish ceviche that is sold in typical restaurants	8
Disentangling the production of the panis quadratus from Pompeii: A new interdisciplinary perspective	8
Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis	8
Intangible cultural heritage on export: How is Swedish fika portrayed in international press?	8
Meal mutability: Understanding how variations in meal concepts and recipe flexibility relate to food provisioning	8