Frying of Food: A Critical Review
Oke, E. K., Idowu, M. A., Sobukola, O. P., Adeyeye, S. A. O., Akinsola, A. O.
Published in Journal of culinary science & technology (03.04.2018)
Published in Journal of culinary science & technology (03.04.2018)
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Defining Upcycled Food Products
Spratt, Olivia, Suri, Rajneesh, Deutsch, Jonathan
Published in Journal of culinary science & technology (02.11.2021)
Published in Journal of culinary science & technology (02.11.2021)
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Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing
Wilson, Anila, Anukiruthika, T, Moses, J.A, Anandharamakrishnan, C.
Published in Journal of culinary science & technology (02.01.2023)
Published in Journal of culinary science & technology (02.01.2023)
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Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives
Yüncü, Özlem, Kavuşan, Hülya Serpil, Serdaroğlu, Meltem
Published in Journal of culinary science & technology (01.11.2024)
Published in Journal of culinary science & technology (01.11.2024)
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Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts
Çatak, Jale, Çaman, Reyhan, Yaman, Mustafa, Ceylan, Zafer
Published in Journal of culinary science & technology (03.05.2024)
Published in Journal of culinary science & technology (03.05.2024)
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Grape Pomace Flour for Incorporation into Cookies: Evaluation of Nutritional, Sensory and Technological Characteristics
Fontana, Mauro, Murowaniecki Otero, Deborah, Pereira, Aline Machado, Santos, Roberta Bascke, Gularte, Márcia Arocha
Published in Journal of culinary science & technology (02.09.2024)
Published in Journal of culinary science & technology (02.09.2024)
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Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity
Bordin Viera, Vanessa, Piovesan, Natiéli, Mello, Renius De Oliveira, Barin, Juliano Smanioto, Fogaça, Aline De Oliveira, Bizzi, Cezar Augusto, De Moraes Flores, Érico Marlon, Dos Santos Costa, Ana Carolina, Pereira, Diego Elias, Soares, Juliana Késsia Barbosa, Hashime Kubota, Ernesto
Published in Journal of culinary science & technology (02.01.2023)
Published in Journal of culinary science & technology (02.01.2023)
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Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice
Schifferstein, Hendrik N.J., Kudrowitz, Barry M., Breuer, Carola
Published in Journal of culinary science & technology (04.07.2022)
Published in Journal of culinary science & technology (04.07.2022)
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The contribution of perceived food consumption value on destination attractiveness and revisit intention
Thio, Sienny, Jokom, R., Widjaja, D. C.
Published in Journal of culinary science & technology (03.07.2024)
Published in Journal of culinary science & technology (03.07.2024)
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Journal Article
Analysing Food Innovation Drivers: Chefs' Perspectives
Mohanty, Patita Paban, Tiwari, Sunil, Balakrishnan Nair, Bipithalal
Published in Journal of culinary science & technology (02.01.2024)
Published in Journal of culinary science & technology (02.01.2024)
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Spherification of Hydrocolloids by Jet Cutter
Paulo, Bruna Barbon, Ramos, Fernanda de Melo, Feliciano, Marcelo D'ELIA, Prado, Danny Patiño, Silveira, Mariana Pereira, Alvim, Izabela Dutra, Prata, Ana Silvia
Published in Journal of culinary science & technology (03.07.2024)
Published in Journal of culinary science & technology (03.07.2024)
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Journal Article
Knowledge Transfer in Haute Cuisine: The Relationship between Chefs as an Enabler Factor
Escalante, Raúl, Bernardo, Merce, Arbussa, Anna
Published in Journal of culinary science & technology (02.09.2024)
Published in Journal of culinary science & technology (02.09.2024)
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Journal Article
Comparing the Quality Properties of Cow Milk and Hazelnut Milk Fermented by Viili Yogurt Culture
Kalkan, Selin, Balpetek Külcü, Duygu
Published in Journal of culinary science & technology (02.09.2024)
Published in Journal of culinary science & technology (02.09.2024)
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