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International Journal of Gastronomy and Food Science
Latest Publications
TOTAL DOCUMENTS
438
(FIVE YEARS 313)
H-INDEX
18
(FIVE YEARS 7)
Published By Elsevier
1878-450x
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
Assessment of dry-aged beef from commercial aging locations across the United States
International Journal of Gastronomy and Food Science
◽
10.1016/j.ijgfs.2022.100466
◽
2022
◽
pp. 100466
Author(s):
Jessica M. Lancaster
◽
Jaxon H. Smart
◽
Jessie Van Buren
◽
Brianna J. Buseman
◽
Tanya M. Weber
◽
...
Keyword(s):
United States
◽
The United States
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Food thickening agents: Sources, chemistry, properties and applications - A review
International Journal of Gastronomy and Food Science
◽
10.1016/j.ijgfs.2022.100468
◽
2022
◽
pp. 100468
Author(s):
Himashree P
◽
Animesh Singh Sengar
◽
Sunil C K
Keyword(s):
Thickening Agents
Download Full-text
Comparison of microbiological quality of various sushi types from sushi kiosks, restaurants and retail
International Journal of Gastronomy and Food Science
◽
10.1016/j.ijgfs.2022.100467
◽
2022
◽
pp. 100467
Author(s):
R. Hulankova
◽
P. Furmancikova
Keyword(s):
Microbiological Quality
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Localized agri-food systems: The case of Pecorino Siciliano PDO a food product of the tradition of Mediterranean gastronomy
International Journal of Gastronomy and Food Science
◽
10.1016/j.ijgfs.2022.100471
◽
2022
◽
pp. 100471
Author(s):
Filippo Sgroi
◽
Federico Modica
Keyword(s):
Food Systems
◽
Food Product
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Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes
International Journal of Gastronomy and Food Science
◽
10.1016/j.ijgfs.2021.100462
◽
2021
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pp. 100462
Author(s):
Mouna Ben Farhat
◽
Raja Beji-Serairi
◽
Sawsen Selmi
◽
Moufida Saidani-Tounsi
◽
Chedly Abdelly
Keyword(s):
Portulaca Oleracea
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Team profiles and roles in Social Gastronomy: A qualitative study in Spain
International Journal of Gastronomy and Food Science
◽
10.1016/j.ijgfs.2021.100457
◽
2021
◽
pp. 100457
Author(s):
Jorge Navarro-Dols
◽
José Luis González-Pernía
◽
Nikolaos Georgantzis
◽
Arvind Ashta
Keyword(s):
Qualitative Study
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Development of the coffee Taster’s emotion wheel for the coffee drinking experience
International Journal of Gastronomy and Food Science
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10.1016/j.ijgfs.2021.100451
◽
2021
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pp. 100451
Author(s):
Clarisse Machado de Souza
◽
Delane da Costa Rodrigues
◽
Paulo Henrique Machado de Sousa
Keyword(s):
Coffee Drinking
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Why do men choose and adhere to a meatless diet?
International Journal of Gastronomy and Food Science
◽
10.1016/j.ijgfs.2021.100446
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2021
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pp. 100446
Author(s):
Akvile Banyte
◽
Irene Valentina Di Lauro
◽
Anelia Mitova
◽
Clara Schauman
◽
Elena Simoniello
◽
...
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Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes
International Journal of Gastronomy and Food Science
◽
10.1016/j.ijgfs.2021.100448
◽
2021
◽
pp. 100448
Author(s):
de Menezes Alves Moro Thaísa
◽
Ana Paula Aparecida Pereira
◽
Aline Sousa Lopes
◽
Glaucia Maria Pastore
◽
Maria Teresa Pedrosa Silva Clerici
Keyword(s):
Bioactive Compounds
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Practices of deep-frying processes among food handlers in social food services in Navarra, Spain
International Journal of Gastronomy and Food Science
◽
10.1016/j.ijgfs.2021.100432
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2021
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Vol 26
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pp. 100432
Author(s):
Roncesvalles Garayoa
◽
Julen Sanz-Serrano
◽
Ariane Vettorazzi
◽
Adela López de Cerain
◽
Amaya Azqueta
◽
...
Keyword(s):
Deep Frying
◽
Food Handlers
◽
Food Services
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