Most Cited & Viewed

Most Cited & Viewed Papers

Citations Article
 
A Sustainable Future for Food Tourism: Promoting the Territory through Cooking Classes
by Marina Bardolet-Puigdollers and Francesc Fusté-Forné
 
Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy)
by Laura Alessandroni, Lorenzo Bellabarba, Samanta Corsetti and Gianni Sagratini
 
Not Food: Time to Call Ultra-Processed Products by Their True Name
by Susan L. Prescott, Ashka Naik and Alan C. Logan
 
Kelp Wanted?! Understanding the Drivers of US Consumers’ Willingness to Buy and Their Willingness to Pay a Price Premium for Sea Vegetables
by Meike Rombach, Julio Botero and David L. Dean
 
An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival
by Robert Brannan and Ronald Powell
 
Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece
by Malamatenia Panagiotou, Efstathios Kaloudis, Danai Ioanna Koukoumaki, Vasiliki Bountziouka, Evangelia Giannakou, Margarita Pandi and Konstantinos Gkatzionis
 
Sustainable Cuisines and Taste Across Space and Time: Lessons from the Past and Promises for the Future
by Susanne Højlund and Ole G. Mouritsen
 
Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols
by Takako Koriyama, Kumiko Iijima and Takahiro Hosoya
 
Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms
by Gino Gabriel Bonetti, Chelsea van Hooven and Maria Giovanna Onorati
 
Ready for the «Check-In» of Local Products on Hotel Menus?
by Charisia Vlachou, Ourania Koukousolatou and Nikoletta Theofania Siamagka
Views Article
A Sustainable Future for Food Tourism: Promoting the Territory through Cooking Classes
by Marina Bardolet-Puigdollers and Francesc Fusté-Forné
Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty
by Carla Matos, Manuela M. Moreira, Hélio Loureiro and Lígia Rebelo Gomes
Not Food: Time to Call Ultra-Processed Products by Their True Name
by Susan L. Prescott, Ashka Naik and Alan C. Logan
Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden
by Ingvar Svanberg and Sabira Ståhlberg
Sustainable Cuisines and Taste Across Space and Time: Lessons from the Past and Promises for the Future
by Susanne Højlund and Ole G. Mouritsen
Politics beyond the Plate: Embracing Transdisciplinarity in Addressing the Gastronomic Heritage of Spain
by Fabio Parasecoli and Gloria Rodriguez-Garcia
The Role of Sensory Cues in Promoting Healthy Eating: A Narrative Synthesis and Gastronomic Implications
by Kosuke Motoki, Jaewoo Park and Taku Togawa
Ready for the «Check-In» of Local Products on Hotel Menus?
by Charisia Vlachou, Ourania Koukousolatou and Nikoletta Theofania Siamagka
Gastronomy: Fostering a New and Inclusive Scientific Field
by Andrea Pieroni
Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols
by Takako Koriyama, Kumiko Iijima and Takahiro Hosoya
Downloads Article
A Sustainable Future for Food Tourism: Promoting the Territory through Cooking Classes
by Marina Bardolet-Puigdollers and Francesc Fusté-Forné
Politics beyond the Plate: Embracing Transdisciplinarity in Addressing the Gastronomic Heritage of Spain
by Fabio Parasecoli and Gloria Rodriguez-Garcia
Gastronomy: Fostering a New and Inclusive Scientific Field
by Andrea Pieroni
Not Food: Time to Call Ultra-Processed Products by Their True Name
by Susan L. Prescott, Ashka Naik and Alan C. Logan
Kelp Wanted?! Understanding the Drivers of US Consumers’ Willingness to Buy and Their Willingness to Pay a Price Premium for Sea Vegetables
by Meike Rombach, Julio Botero and David L. Dean
Ready for the «Check-In» of Local Products on Hotel Menus?
by Charisia Vlachou, Ourania Koukousolatou and Nikoletta Theofania Siamagka
Italian Lockdown and Consumption: The Rise of Flour during Forced Domestic Isolation from a Digital Perspective
by Massimiliano Moschin
Peasant Food Provision Strategies and Scientific Proposals for Famine Foods in Eighteenth-Century Sweden
by Ingvar Svanberg and Sabira Ståhlberg
An Exploration of the Gastronomic Potential of the North American Pawpaw—A Case Study from the Pawpaw Cookoff at the Ohio Pawpaw Festival
by Robert Brannan and Ronald Powell
An Investigation of Changes in the Rheological Properties of Toast Pan Bread Dough during the Various Processing Steps of Kneading in an Industrial Bakery
by Euripides Ntalios, Stylianos Raphaelides and Anna Marinopoulou
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