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International Journal of Gastronomy and Food Science cover

International Journal of Gastronomy and Food Science

IF3.6
Papers1536
Citations3016
Journal Papers 1525
Publication Date
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Evolution of adherence to the Mediterranean Diet (KidMed) of students of the University of Cordoba (Spain)
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-06
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deleteJosé M. Capitán-Gutiérrez; Alicia Moreno Ortega; Eva Valero; Rafael Moreno-Rojas
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Mediterranean Foods and Bioactives: Integrating Molecular Evidence and Culinary Context in Cardiometabolic Disease
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-06
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deleteJuan Manuel Espinosa-Cabello; Alejandro Matamoros-Domínguez; Aída García-González; Gisela Pérez-Muñoz; Francisco M. Gutierrez-Mariscal; Jose M. Monje-Moreno; Javier S. Perona; José María Castellano; Elena María Yubero-Serrano
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PERCEPTION AND RESPONSE TO INFORMATION IN CHEESE AND ANALOGOUS PRODUCTS: BETWEEN A “KIDNAPPED PALATE” AND AWARENESS
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-06
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deleteAngélica Espinoza-Ortega; Héctor Yair Fernández-Sánchez; Stefany Molina-Castillo; Wilfredo Alexis Mejia-Orellana; Laura Patricia Sánchez-Vega; Carla Ivonne Ortega-González; Eric Montes de Oca-Flores
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Designing reduced-salt pork patties using O/W emulsion-based salt carriers and immersive virtual reality
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-06
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deleteGonzalo Delgado-Pando; Lidia Fabra-Cuenca; Tatiana Pintado
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Delicious or disgusting: contrary views of a traditional offal dish among users and non-users
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-06
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deleteHenrietta L. de Kock; Vimbai Chakwizira; Marise Kinnear; Hennie J. Fisher; Hely Tuorila
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CO-CREATION AND EMOTIONAL PERCEPTION IN THE DEVELOPMENT OF SEASONED GOAT BUTTER: A CONSUMER-CENTERED APPROACH
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-05
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deleteThamirys Lorranne Santos Lima; Mônica Josy Trajano França; Erick Almeida Esmerino; Neila Lidiany Ribeiro; Mônica Tejo Cavalcanti; Mônica Correia Gonçalves; Haíssa Roberta Cardarelli
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Streaming Culture, Tasting Korea: K-Dramas and U.S. Consumers’ Intentions to Dine at Korean Restaurants
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-02
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deleteYoung-ju Jung
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Gastronomic Microbiome Mapping as a Destination Identity Strategy: Towards a Bio-Cultural Tourism Framework (BCTF) for Sustainable Culinary Heritage Management
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-30
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deleteWENDELL L. GALAPATE; ELEONOR D. AGUILANDO; JOEL MATAMIS; SUE S. KALINAWAN; CERINA JOY ALARCA; JOEMAR P. INDUCIL
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Sustainability of Intangible Cultural Heritage from the Perspective of Women's Labor and Collective Production: A Conceptual Model Based on Traditional Tandoor Bread Production in Batman, Türkiye
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-29
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deleteHayriye DUMAN; Gizem ÖNER; Yener OĞAN
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deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-25
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deleteElena Kokthi; Pajtim Bytyçi; Servet Gura; Ornela Zhuniqi; Leonita Thaqi; Mergim Mestani
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Reframing Gastronomy: Gastronomics as an Area of Science?
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-24
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deletePer Olof Berg; Claude Fischler
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Development and internal validation of the neurotexture-gastroumhdiet SCORE®: A machine learning-based predictive model of food acceptance in autism spectrum disorder
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-23
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deleteElena García-García; Hannan Issa; Javier Aranceta; Enrique Roche; Ángel Carbonell-Barrachina
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Breakfast as Social Narrative: Communication, Memory, and Hybridity in Malaysia’s Multicultural Food Practices
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-23
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deleteMuhammad Rezza Zainal Abidin; Shahrim Ab. Karim; Azlizam Aziz; Muhammad Safuan Abdul Latip; Nur Farrah Yasmin Abdul Latib
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Bio-based additives for mayonnaise: Evaluating the effects of pink pepper and biquinho pepper on rheological properties, cholesterol oxidation, and microbiological stability
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-23
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deleteBárbara Jardim Mariano; Vanessa Sales de Oliveira; Laura Monteiro Keller; Davy William Hidalgo Chávez; Elisa Helena da Rocha Ferreira; Rosane Nora Castro; Edwin Elard Garcia-Rojas; Guilherme Perez Pinheiro; Alexandra Christine Helena Frankland Sawaya; Mario Geraldo de Carvalho; Tatiana Saldanha
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From traditional roots to global flavors: A study on desserts developed within the scope of fusion cuisine
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-23
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deleteMustafa Oğuzhan Ercan; Eda Özgül-Katlav
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Current culinary techniques in Spanish Households: Challenges for home cooking
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-23
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deleteBeatriz Beltrán de Miguel; Carmen Cuadrado Vives; Susana del Pozo de la Calle; Emma Ruiz Moreno
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Exploring the Acceptance of Edible Insects as Innovative Food Among Consumers and Chefs
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-22
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deleteSofía Helena Ballestrín Lee; María Dolores Ruíz-López; Celia Rodríguez Pérez
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How consumption values shape memorable food tourism experiences: A comparative study of Liuzhou Luosifen and Yangzhou Fried Rice
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-21
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deleteFenglong Yu; Zijie Chen; Xingyuan Chen; Qian Chen
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New perspectives to present Italian traditional recipes rooted in gastronomic culture by including climate sustainability
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-21
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deleteCinzia Franchini; Francesca Giopp; Nicola Luigi Bragazzi; Fabio Amadei; Laila Ciocca; Alice Rosi; Francesca Scazzina; Beatrice Biasini
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Beyond the bite: integrating eXtended Reality and biometric devices to study contextual food experiences
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-09-19
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deleteJosé María Casanova-Blázquez; Lidia Fabra-Cuenca; Tatiana Pintado; Gonzalo Delgado-Pando
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