Sumac (<em>Rhus coriaria</em>): The magical spice
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International Journal of Gastronomy and Food Science
- Publisher:
- Elsevier
- ISSN:
- 1878-450X
- Category:
- FOOD SCIENCE & TECHNOLOGY
- Impact factor:
- 3.2
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43 parsed articles
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Latest articles
Actions to avoid waste in the delivery of salads to patients at a public university hospital in Brazil
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Identification and sensory characterization of umami peptides from soy sauce and their interaction with the T1R1/T1R3 receptor
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Revealing the key aroma-active compounds and their potential metabolic pathways in <em>Hongqu</em> rice vinegar by integrating instrumental, sensory and statistical analysis
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Enhancing quality and flavor of low-salt fermented squid viscera through synergistic fermentation with <em>Bacillus tropicum</em> YL14 and <em>Acinetobacter guillouiae</em> YL25
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Traditional flavour-enhancing and preservation practices in Ghana's indigenous food preparations: A step toward preservation of traditional culinary knowledge
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Culinary creativity under pressure: A narrative review of its possibilities and pitfalls
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Design of fortified plant-based mayonnaise: a homemade approach using soy protein and calcium systems
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The İmece tradition in the context of gastronomic cultural heritage
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Gastronomy of northern Portugal: Between heritage, identity, and reinvention
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Chemical composition, technological quality, and bioaccessibility of phenolics and starch of bread enriched with germinated wholemeal flour
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<em>Barobbo</em>, a culinary heritage of the Bugis ethnic group in South Sulawesi: An analysis of proximate, amino acid, and fatty acid composition
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Sustainable marketing practices in Turkish ecotourism destinations: Exploring their influence on gastronomic experience, visitor satisfaction, and destination loyalty
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When algorithms plate: Can AI-generated aesthetics rival reality?
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Predicting the doneness of roasted chicken wings by integrating actin denaturation kinetics and machine learning
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Gastronomy, as a driving force of tourism in Spain: a study using segmentation and latent classes
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Unraveling public perceptions of prepared dishes across contexts: Word embedding approach on social media
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Impact of sous vide process on the quality of beef tournedo
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Beyond a single recipe: A review of Turkish tarhana's biocultural diversity, terroir, and rebirth as a functional food
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The value of eating habits in Italian language minorities
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Food, sustainability and global dynamics through an extension course: Experience report
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Balancing salty and umami drivers of kokumi: Consumer insights from qualitative and quantitative analyses in <em>doenjang</em> (Korean fermented soybean paste)
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Effects of dry heat modification combined with ultrasonic-assisted soaking on the starch physicochemical properties of glutinous rice and the flavor profile of Huangjiu
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Bibliophilic insight and practices of original food-writer, Grimod de La Reynière (1758–1837)
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From robotic cooking to robotic chef trend: A systematic review of the evolution and impact of robot chefs
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Exploring Basque Gastronomy identity through recipes and consumers interviews
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Virtual reality for multisensory evaluation: effects of contextual environments, musical genres, and audiovisual congruence on consumer perception and acceptance
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Functional and gastronomic comparison of fresh and dehydrated Spirulina ice creams
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Post-Human Palates: How Artificial Intelligence and Synthetic Food Imagery Redefine Taste, Authenticity, and Place in Tourism
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Temporal dominance of sensations (TDS) applied to assessing the sensory characteristics of port wines when tasted with different kinds of chocolates
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