Journal of culinary science and technology
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Application of Guabiroba ( Campomanesia xanthocarpa ) Peel Extracts as Antioxidant Agents in Tilapia Pâtés.
1:1-21.
2023-01-01
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Evaluation of the Stability of Popular Oils for Fittura Through Analytical Techniques.
1:1-21.
2023-01-01
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Influence of different types of sugar: 'Batum' raspberry jelly and juice processing in subtropical regions.
1:1-14.
2023-01-01
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Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity.
1:1-17.
2023-01-01
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Analysis of Scientific Production on Competencies Models in Culinary Arts Education on EBSCO, Web of Science and Scopus Databases.
2:1-14.
2022-01-01
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Are Psyllium Fiber and Flaxseed Flour An Exciting Combination of Ingredients in the Development of Gluten-free Vegan Bread?.
1:1-16.
2022-01-01
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Assessment of Physicochemical Properties, Bioactive Compounds, and Antioxidant Capacity During the Canning and Storage Processes of Pequi Pulp, a Typical Food Used in Traditional Brazilian Cuisine.
1:1-20.
2022-01-01
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Composition and Functional Properties of Banana Tree Male Inflorescence Flour.
00:1-21.
2022-01-01
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Cooking or Consuming Food from away Home after the COVID-19 Lockdown in Brazil?.
22:1-24.
2022-01-01
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Development and Evaluation of fish-based Sauce Prepared with Mechanically Separated Meat of Hybrid Sorubim.
1:1-15.
2022-01-01
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Evaluation of the stability of popular oils for fittura through analytical techniques.
00:1-23.
2022-01-01
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Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance.
00:1-15.
2022-01-01
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Florianópolis, Creative City of Gastronomy UNESCO.
1:1-15.
2022-01-01
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Grape Pomace Flour for Incorporation into Cookies: Evaluation of Nutritional, Sensory and Technological Characteristics.
1:01-20.
2022-01-01
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Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products.
57:1-1516.
2022-01-01
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Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup.
1:1-36.
2022-01-01
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Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut ( Dipteryx Lacunifera Ducke) and Soursop Residue ( Annona Muricata L.).
20:1-15.
2022-01-01
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Physico-Chemical and Microbiological Quality of Sausages with Reduced Fat and Sodium Chloride Formulated with Inulin and Oregano Essential Oil..
1:1-1092.
2022-01-01
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Physico-Chemical and Microbiological Quality of Sausageswith Reduced Fat and Sodium Chloride Formulated withInulin and Oregano Essential Oil.
10:1080.
2022-01-01
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Physicochemical, Sensory, Microbiological And Antioxidant Characterization Of A Jelly Made From Tacinga Inamoena.
10:1-17.
2022-01-01
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Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages.
1:1-17.
2022-01-01
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Sensory Evaluation of Cashew Kernel Oil.
1:1-14.
2022-01-01
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Spent coffee grounds improve the nutritional value and technological properties of gluten-free cookies.
20:1-11.
2022-01-01
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Spherification of Hydrocolloids by Jet Cutter.
1:1-14.
2022-01-01
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Storage Periods and Packaging for Minimally Processed Cabotiá Pumpkins from Conventional and Organic Cultivation Systems.
1:1-21.
2022-01-01
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The influence of the presence of sweeteners to substitute sucrose in yogurts: a review.
21:1-16.
2022-01-01
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Valorization of a Threatened by Extinction Species: Consumers? Perception, Expectation, and Sensorial Analysis of Araucaria Angustifolia Seed ( Pinhão ) Flour.
20:1-15.
2022-01-01
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Yellow Mombin Nectar Enriched with Encapsulated Green Tea ( Var Assamica): Physical-chemical, Rheological and Sensory Aspects.
20:1-14.
2022-01-01
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Yellow Mombin Nectar Enriched with Encapsulated Green Tea (Camellia Sinensis Var Assamica): Physical-chemical, Rheological and Sensory Aspects.
AHEAD-OF-P:1-14.
2022-01-01
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Apples ( Malus Domestica Borkh) Minimally Processed Biofortified with Nanoencapsulated β-carotene.
1:1-15.
2021-01-01
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Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins.
1:1-16.
2021-01-01
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Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee?s And Stingless Bee?s Honey.
1:1-12.
2021-01-01
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Composition, Antinutrients and Antioxidant Capacity of Genipap ( Genipa americana L.): Activity of Phenolic Constituents on the Thermal Stability of β-carotene.
1:1-23.
2021-01-01
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Development and Evaluation of Low-Carb Cakes Produced from Green Bocaiuva Pulp Enriched with Pleurotus Ostreatus.
19:1-13.
2021-01-01
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Effect of β-cyclodextrin on the Survival of Alginate-Xanthan Microencapsulated Bifidobacterium-BB12 in Simulated Digestive Conditions and Frozen Yogurt.
1:1-12.
2021-01-01
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Evaluation of Moringa and Lavandula extracts as natural antioxidants in tilapia fish burger.
1:1.
2021-01-01
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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.
19:1-11.
2021-01-01
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Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium.
'1:1-19.
2021-01-01
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Lemongrass Extract as a Natural Preservative of Cooked and Shredded Chicken Breast during Storage.
19:55-66.
2021-01-01
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Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of Sugar.
1:1-17.
2021-01-01
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Portuguese typical starter soups: does salt reduction affect perception and sensory quality at a university canteen?.
00:1-18.
2021-01-01
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The Evaluation of Oyster Marinating ( Crassostrea Gasar ) and Pasteurization Process in Vacuum Packaging during Storage.
1:1-18.
2021-01-01
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The effect of different types of sugars on the physicochemical characteristics, sensory acceptance, and bioactive compounds of jaboticaba jellies.
19:1-18.
2021-01-01
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Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity.
1:1-17.
2021-01-01
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Understanding the perception of wine consumers using free word association technique.
1:01-06.
2021-01-01
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Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese.
1:1-12.
2021-01-01
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A Compositional and Sensorial Analysis of Gnocchi Stuffed with Spotted Sorubim Carcass Meat.
18:1-10.
2020-01-01
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Analysis of Competencies Models in Culinary Arts Higher Education.
18:1-16.
2020-01-01
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Cassava Flour in the Hospitality Industry of Salvador, Brazil: Uses, Tradition and Innovation.
18:469-490.
2020-01-01
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Chia ( Salvia hispanica L .) Gel as Egg Replacer in Chocolate Cakes: Applicability and Microbial and Sensory Qualities After Storage.
18:29-39.
2020-01-01
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Co-crystallized Honey with Sucrose: Storage Evaluation and Sensory Acceptance.
00:1-133.
2020-01-01
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Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo.
18:77-88.
2020-01-01
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Development, Chemical, and Sensory Characterization of Liqueurs from Brazilian Native Fruits.
1:1-14.
2020-01-01
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Impact of the Drying Process on the Quality and Physicochemical and Mineral Composition of Baru Almonds ( Dipteryx Alata Vog.) Impact of the Drying Process on Baru Almonds.
18:231-243.
2020-01-01
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Knowledge of Culinary Arts and Gastronomy Students of Celiac Disease: Comparative Study between the South and Midwest Regions of Brazil.
1:1-17.
2020-01-01
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Main Regional Foods Offered in Northeast Brazilian Restaurants and Motives for Their Offer.
1:1-18.
2020-01-01
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Maintenance of Probiotic Characteristics of Dry Kefir: Is It Possible?.
-:1-10.
2020-01-01
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Nutritional Characterization of the Typical Food Menu Offered in the Public Market and Its Reflection on Health.
1:1-11.
2020-01-01
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Nutritional characterization of typical food menu offered inthe public market and its reflection on health.
18:1-11.
2020-01-01
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Nutritional, Antioxidant and Sensory Evaluation of Calcium-high Content Cookies Prepared with Purple Sweet Potato (Ipomoea Batatas L.) And Kale (Brassica Oleracea Var. Acephala) Flours.
1:1-17.
2020-01-01
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Physicochemical and Sensory Evaluation in Sautéed Caps and Stems of Edible Mushrooms.
18:306-316.
2020-01-01
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Probiotic Juçara and Banana Sorbet: Cell Viability, Antioxidant Activity during Storage and Sensory Acceptability by Children.
1:1-15.
2020-01-01
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Quality Properties of a Bread Made with Levain and Cocoa Waste.
18:1-12.
2020-01-01
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Research Notes: Benefits and Possible Food Applications of Arrowroot ( Maranta Arundinaceae L.).
1:1-9.
2020-01-01
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Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers.
1:1-21.
2020-01-01
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Sodium Content of Meals Offered in a Public School of the State of Minas Gerais, Brazil.
1:1-14.
2020-01-01
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Targeted Chemical and Sensory Profiling to Guide Consumption of Blood Orange.
1:1-16.
2020-01-01
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