Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic
Spence, Charles, Youssef, Jozef, Levitan, Carmel A
Published in Frontiers in psychology (21.07.2021)
Published in Frontiers in psychology (21.07.2021)
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Journal Article
Network machine learning maps phytochemically rich "Hyperfoods" to fight COVID-19
Laponogov, Ivan, Gonzalez, Guadalupe, Shepherd, Madelen, Qureshi, Ahad, Veselkov, Dennis, Charkoftaki, Georgia, Vasiliou, Vasilis, Youssef, Jozef, Mirnezami, Reza, Bronstein, Michael, Veselkov, Kirill
Published in Human genomics (02.01.2021)
Published in Human genomics (02.01.2021)
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Journal Article
Gastromotive dining: Using experiential multisensory dining to engage customers
Youssef, Jozef, Spence, Charles
Published in International journal of gastronomy and food science (01.03.2023)
Published in International journal of gastronomy and food science (01.03.2023)
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Journal Article
Assessing the long-term impact of the molecular gastronomy movement on haute cuisine
Spence, Charles, Youssef, Jozef
Published in International journal of gastronomy and food science (01.12.2018)
Published in International journal of gastronomy and food science (01.12.2018)
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Journal Article
Náttúra by Kitchen Theory: An immersive multisensory dining concept
Youssef, Jozef, Spence, Charles
Published in International journal of gastronomy and food science (01.07.2021)
Published in International journal of gastronomy and food science (01.07.2021)
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Journal Article
On the rise of shocking food
Spence, Charles, Youssef, Jozef
Published in International journal of gastronomy and food science (01.12.2022)
Published in International journal of gastronomy and food science (01.12.2022)
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Journal Article
Synaesthesia: The multisensory dining experience
Spence, Charles, Youssef, Jozef
Published in International journal of gastronomy and food science (01.12.2019)
Published in International journal of gastronomy and food science (01.12.2019)
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Journal Article
HyperFoods: Machine intelligent mapping of cancer-beating molecules in foods
Veselkov, Kirill, Gonzalez, Guadalupe, Aljifri, Shahad, Galea, Dieter, Mirnezami, Reza, Youssef, Jozef, Bronstein, Michael, Laponogov, Ivan
Published in Scientific reports (03.07.2019)
Published in Scientific reports (03.07.2019)
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Journal Article
Making sustainable foods (such as jellyfish) delicious
Youssef, Jozef, Keller, Steve, Spence, Charles
Published in International journal of gastronomy and food science (01.07.2019)
Published in International journal of gastronomy and food science (01.07.2019)
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Journal Article
Personalized rock: A nostalgic fairground revival confection
Spence, Charles, Youssef, Jozef
Published in International journal of gastronomy and food science (01.10.2019)
Published in International journal of gastronomy and food science (01.10.2019)
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Journal Article
Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly
Spence, Charles, Navarra, Jordi, Youssef, Jozef
Published in International journal of gastronomy and food science (01.07.2019)
Published in International journal of gastronomy and food science (01.07.2019)
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Journal Article
Cotton candy: A gastrophysical investigation
Spence, Charles, Corujo, Arume, Youssef, Jozef
Published in International journal of gastronomy and food science (01.07.2019)
Published in International journal of gastronomy and food science (01.07.2019)
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Journal Article
The Chemical Kitchen: Toward Remote Delivery of an Interdisciplinary Practical Course
Radzikowski, Jakub L, Delmas, Luke C, Spivey, Alan C, Youssef, Jozef, Kneebone, Roger
Published in Journal of chemical education (09.03.2021)
Published in Journal of chemical education (09.03.2021)
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Journal Article
Assessing the aesthetic oblique effect in painting and plating
Spence, Charles, Youssef, Jozef, Michel, Charles, Woods, Andy
Published in International journal of gastronomy and food science (01.10.2019)
Published in International journal of gastronomy and food science (01.10.2019)
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Journal Article