40 daysTime to First Decision

Gastronomy, Volume 2, Issue 3

September 2024 - 2 articles

Issues are regarded as officially published after their release is announced to the table of contents alert mailing list .
You may sign up for email alerts to receive table of contents of newly released issues.
PDF is the official format for papers published in both, html and pdf forms. To view the papers in pdf format, click on the "PDF Full-text" link, and use the free Adobe Reader to open them.

Articles (2)

Select all

Article

2,767 Views

13 Pages

Effects of Mayonnaise and Salad Dressing Marinades on Chicken Breast Meat Quality

Jiale Liang,
Nana Sarudate,
Hazuki Otsuki,
Takuya Yanagisawa,
Yusuke Okuda and
Shin-ichi Ishikawa

Gastronomy2024, 2(3), 116-128;https://doi.org/10.3390/gastronomy2030009

29 August 2024

Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely us...

Full Article

Essay

2,105 Views

14 Pages

From the “Òstrakon” to the Art of Wine Tasting and the Measurement of Consumer Emotions

Mario Ubigli and
Maria Carla Cravero

Gastronomy2024, 2(3), 102-115;https://doi.org/10.3390/gastronomy2030008

17 July 2024

The language of wine is richer and more complex if compared to that of other alcoholic beverages, including the tasting, production, history, and culture associated with it. The evolution of the language employed to define the quality and the charact...

Full Article

Get Alerted

Add your email address to receive forthcoming issues of this journal.

Gastronomy - ISSN 2813-513X

Imprint

Download Flyer