Journal of Culinary Science & Technology
Latest Publications

TOTAL DOCUMENTS

532

(FIVE YEARS 137)

H-INDEX

(FIVE YEARS 2)

Published By Informa Uk (Taylor & Francis)

1542-8044, 1542-8052

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes

Journal of Culinary Science & Technology ◽

10.1080/15428052.2022.2027306 ◽

2022 ◽

pp. 1-13

Author(s):

Mircea Oroian ◽

Georgiana Gabriela Codină ◽

Adriana Dabija

Keyword(s):

Quality Characteristics ◽

Particle Sizes ◽

Powder Addition ◽

Different Levels

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Stakeholders’ Perceived Experiences with Indigenous Edible Insects in Zimbabwe

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.2024473 ◽

2022 ◽

pp. 1-15

Author(s):

Clotildah Kazembe ◽

Enes Madzikatire ◽

Margret Nyarota

Keyword(s):

Edible Insects ◽

Perceived Experiences

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Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.2016529 ◽

2022 ◽

pp. 1-18

Author(s):

Adebanjo A. Badejo ◽

Temitope Oduola ◽

James A. Falarunu ◽

Ayo O. Olugbuyi

Keyword(s):

Vitamin A ◽

Quality Protein Maize ◽

Antioxidative Properties ◽

Physicochemical Composition ◽

Soybean Cake ◽

Flour Blends

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Improvement of Structural and Nutritional Quality of Gluten Free Pasta

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.2020198 ◽

2022 ◽

pp. 1-19

Author(s):

Nilgün Ertaş ◽

Mine Aslan ◽

Asuman Çevik

Keyword(s):

Nutritional Quality ◽

Gluten Free

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Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.2016532 ◽

2022 ◽

pp. 1-15

Author(s):

Roberta Monteiro Caldeira ◽

Roberta Fontanive Miyahira ◽

Camila Faria Lima ◽

Carolyne Pimentel Rosado ◽

Ana Cláudia Campos ◽

...

Keyword(s):

Phenolic Content ◽

Ice Cream ◽

Consumer Acceptance ◽

Virgin Olive Oils ◽

Olive Oils

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Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.2016531 ◽

2021 ◽

pp. 1-11

Author(s):

Sara Micaelle Dos Anjos Lopes ◽

Marcos Vidal Martins ◽

Volnei Brito de Souza ◽

Fabricio Luiz Tulini

Keyword(s):

Theobroma Cacao ◽

Nutritional Composition ◽

Cocoa Bean ◽

Shell Waste

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Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.2016530 ◽

2021 ◽

pp. 1-23

Author(s):

Ayo Oluwadunsin Olugbuyi ◽

Sunday Abiodun Malomo ◽

Oluwole Steve Ijarotimi ◽

Tayo Nathaniel Fagbemi

Keyword(s):

Amino Acids ◽

Rice Bran ◽

Sensory Attributes ◽

Amino Acids Profile

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The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.2016528 ◽

2021 ◽

pp. 1-18

Author(s):

Bruna Almeida Da Silva ◽

Lúcia de Fátima Henriques Lourenço ◽

Natácia Silva Silva ◽

Gleyca de Jesus Costa Fernandes ◽

Karlyene Sousa Da Rocha ◽

...

Keyword(s):

Vacuum Packaging

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The Impact of Perceived Corporate Social Responsibility on Dining Intention in US Restaurants: Focusing on Customers’ Health

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.2016533 ◽

2021 ◽

pp. 1-22

Author(s):

Pei Liu ◽

Eliza C. Tse

Keyword(s):

Corporate Social Responsibility ◽

Social Responsibility ◽

Corporate Social ◽

The Impact

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COVID-19, Food Safety, and Consumer Preferences: Changing Trends and the Way Forward

Journal of Culinary Science & Technology ◽

10.1080/15428052.2021.2016526 ◽

2021 ◽

pp. 1-18

Author(s):

Srinivasan Krishnamoorthy ◽

J.A. Moses ◽

C. Anandharamakrishnan

Keyword(s):

Food Safety ◽

Consumer Preferences ◽

Changing Trends ◽

The Way

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Journal of Culinary Science & TechnologyLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Informa Uk (Taylor & Francis)

Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes

Stakeholders’ Perceived Experiences with Indigenous Edible Insects in Zimbabwe

Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal

Improvement of Structural and Nutritional Quality of Gluten Free Pasta

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea

Amino Acids Profile,Glyceamic Index/load, In-vitro Antioxidant and Sensory Attributes of Optimized Dough Meal from the Blends of Plantain, Soycake and Rice-bran Flours

The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage

The Impact of Perceived Corporate Social Responsibility on Dining Intention in US Restaurants: Focusing on Customers’ Health

COVID-19, Food Safety, and Consumer Preferences: Changing Trends and the Way Forward

Journal of Culinary Science & Technology
Latest Publications