INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

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AVACARD - Menu evaluation index: Construction and validation. 31:100671. 2023-01-01
Copioba and common cassava flour know-how: Establishing similarities and distinctions in São Felipe, Brazil. 1:100713-2. 2023-01-01
Dried apples replacing sugar in pound cakes: Physicochemical composition and sensory analysis. 1:100731. 2023-01-01
Effect of alcoholic marinades on the Salmonella survival in whole raw cured chicken egg yolk. 32:100717. 2023-01-01
Gastronomy and the development of new food products: Technological prospection. 1:100769-100769. 2023-01-01
Heath, nutrition and sustainability are in the core heart of Brazilian consumers? perception of whole foods utilization. 31:100640. 2023-01-01
How can gastronomy impact the social change of a vulnerable population assisted by social programs? The case of Brazilian social gastronomy. 1:1-22. 2023-01-01
Influence of heat treatments on Salmonella survival in eggnog drink. 33:100792. 2023-01-01
Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.). 33:100778. 2023-01-01
Kombuchas from black tea, green tea, and yerba-mate decocts: perceived sensory map, emotions, and physicochemical parameters. 1:100789. 2023-01-01
Multiple optimization of sensory attributes applied to malt drink formulation. 1:100734. 2023-01-01
Product vatapá type (plant-based) with cashew fiber: Market research, chemical characterization and sensorial profile. inpess:100800. 2023-01-01
The influence of music on the perception of taste. 31:100669. 2023-01-01
The taste of cuteness: How claims and cute visuals affect consumers? perception of insect-based foods. 32:100722. 2023-01-01
Use of monosodium glutamate as alternative to reduce sodium in cooking affects the physicochemical, phytochemical, and sensory attributes of pigmented and non-pigmented rice. -:100780-x. 2023-01-01
Alternative raw materials in kombucha production. 30:100594. 2022-01-01
Creativity in gastronomic activities. 29:100551. 2022-01-01
Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin. 27:100445. 2022-01-01
Elaboration and validation of an instrument for qualitative assessment of food preparations offered to workers. 28:100488. 2022-01-01
Gastronomy knowledge in the socio-cultural context of transformations. 29:100581. 2022-01-01
Green banana by-products on the chemical, technological and sensory quality of meat products  . 1:1. 2022-01-01
Hancornia speciosa: An overview focused on phytochemical properties, recent achievements, applications, and future perspectives. 1:100561-13. 2022-01-01
Influence of aqueous yam extract and goat milk casein powder on the characteristics of goat Greek-style yogurt. 27:100465. 2022-01-01
Lipid quality of fried and scrambled eggs prepared in different frying medium. 29:100552. 2022-01-01
Microbial survival in gourmet hamburger thermally processed by different degrees of doneness. 28:100501. 2022-01-01
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. 29:100553. 2022-01-01
Plant-based gastronomic products based on freeze-dried cashew fiber. 30:100603. 2022-01-01
Plant-based mayonnaise: Trending ingredients for innovative products. 30:100599. 2022-01-01
Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs. 29:100564. 2022-01-01
Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour. 28:100512. 2022-01-01
Substitution of chemically modified corn starch with heat-moisture treated cassava starch in Brazilian pão de queijo. 1:100541-100549. 2022-01-01
Sustainable solid waste management in restaurants: The case of the Ecozinha Institute. 27:1-12. 2022-01-01
Sustainable solid waste management in restaurants: The case of the Ecozinha Institute, Brazil. 27:1-12. 2022-01-01
A qualitative framework for the assessment of culinary recipes? healthiness. 28:100391. 2021-01-01
Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems. 23:100296. 2021-01-01
Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses. 00:100337. 2021-01-01
Cultural dimensions associated with food choice: A survey based multi-country study. 26:100414. 2021-01-01
Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.). 00:100431. 2021-01-01
Development of the coffee Taster?s emotion wheel for the coffee drinking experience. inpres:100451. 2021-01-01
Do metallic-coated cups affect the perception of specialty coffees? An exploratory study. 23:100285. 2021-01-01
Effect of germination on nutritional and bioactive properties of red rice grains and its application in cupcake production. 1:100379-8. 2021-01-01
Effect of whey protein and mixed flours on the quality parameters of gluten-free breads. 24:100361-100369. 2021-01-01
Effects of packaging color on expected flavor, texture, and liking of chocolate in Brazil and France. 24:100340. 2021-01-01
Escherichai coli inactivation on terderloin beef meddallions processed by sous vide treatment. 25:100366. 2021-01-01
Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment. 1:100366. 2021-01-01
Fatty acid in raw and heated coconut oil in eleven coconut oil food preparations analysed by Gas Chromatography. 1:100329. 2021-01-01
Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese. 24:100331. 2021-01-01
Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes. 26:100407. 2021-01-01
Observations on the formation and textural properties of -tapiocas-, a traditional cassava-based food from the Northeast of Brazil. 26:100417. 2021-01-01
Passion fruit nectar sweetened with stevia and sucralose: Is perception affected by the regular consumption of sweeteners or diabetes?. 25:100404. 2021-01-01
Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes. 6:100380. 2021-01-01
Polyphenols and processing degree of food (NOVA system): Determining the association in a university menu. 23:100292. 2021-01-01
Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks. 25:100383. 2021-01-01
Preparation and characterization of churro dough with malt bagasse flour. 27:100427-6. 2021-01-01
Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents. 24:100315. 2021-01-01
Production of Monascus pigments by solid-state cultivation of wheat grains and application in bread formulations. 100313:100313. 2021-01-01
Representations of food among vegetarians in Brazil: A psychosocial approach Representations of food in Brazil. 24:100317. 2021-01-01
Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes. 1:100448. 2021-01-01
Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls. 23:100293. 2021-01-01
Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces. 25:100372-XX. 2021-01-01
The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt. 24:100349. 2021-01-01
The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour. 26:100434-100438. 2021-01-01
Understanding consumer, consumption, and regional products: A case study on traditional colonial-type cheese from Brazil. 26:1-100429. 2021-01-01
Characterization and volatile profile of passion fruit spirit. 21:100223. 2020-01-01
Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts. 21:100228-100228. 2020-01-01
Contemporary foods ? Can they become new comfort foods or simply mimic them?. 00:1-00. 2020-01-01
Effects of moisture content and expansion method on the technological and sensory properties of white popcorn. 22:100282. 2020-01-01
Elaboration and quality Control of the piracui from trahira (Hoplias malabaricus) during storage. 1:100287. 2020-01-01
Elaboration of a mixed beverage from HIBISCUS tea Andcoconut water: Evaluation of antioxidant and Sensoryproperties. 23:100284. 2020-01-01
Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties. 23:100294. 2020-01-01
Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters. 20:100200. 2020-01-01
Food trucks and food parks as a social innovation of eating out practice: A study in João Pessoa - Brazil. 20:100209. 2020-01-01
Is there a best technique to cook vegetables? - A study about physical and sensory aspects to stimulate their consumption. 1:100218. 2020-01-01
Kombucha: Review. 22:100272. 2020-01-01
Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers. 22:100236-7. 2020-01-01
Texture, microstructure and volatile profile of structured guava using agar and gellan gum. 20:100207. 2020-01-01

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