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JOURNAL OF CULINARY SCIENCE & TECHNOLOGY

IF1
论文数48
被引数
期刊论文 48
发表时间
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Development and Characterization of Reduced-Calorie Pitaya Jelly Formulated via a Simplex-Centroid Design通过单纯形重心设计制备的减卡路里火龙果果冻的开发与表征
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deletedos Santos Carvalho, Danyelli; Ferreira, Thales Henrique Barreto; Sanjinez Argandona, Eliana Janet
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Alternative Protein from Javanese Grasshopper (Valanga nigricornis) Flour: Nutritional and Sensory Evaluation of Insect-Based Snack Bars爪哇蝗虫（Valanga nigricornis）面粉的替代蛋白：基于昆虫的零食棒的营养和感官评价
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deleteIwansyah, Ade Chandra; Aulia, Hanifah Nurul; Kristanti, Dita; Juliagani, Bekti; Setiaboma, Woro; Ariani, Dini; Herawati, Ervika Rahayu Novita; Anjani, Gemala; Abd Hamid, Hazrulrizawati
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Integration as a Disciplinary Standard: Functional Ingredients, Circular Valorization, Process Design, and Sensory Science in Contemporary Food Research整合作为学科标准：当代食品研究中的功能性成分、循环增值、工艺设计和感官科学
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delete2026-05-04
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deleteAhmad, Imran
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Kusina Han Dalan: Elucidating the Culinary Significance and Safeguarding Cultures of Catbaloganon Street Food Using the Value-Based Approach库西纳·汉·达兰：阐明卡特巴洛甘街头食品的烹饪意义并采用价值为基础的方法保护其文化
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deleteVillamarin, Rod Fredric S.; Cumla, Lovely Dolina B.; Dimaano, Mikaela Margaret N.; Flavio, Janella Anne Mae P.; Hernandez, Sophia Isabelle V.; Lara, Danica A.; Mercado, Jame Monren T.
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Neurophysiological Evidence in Olfactory Marketing for Food and Dining Experiences: A Systematic Literature Review Based on EEG神经生理学证据在嗅觉营销对食品和餐饮体验中的应用：基于EEG的系统文献综述
deleteJOURNAL OF CULINARY SCIENCE & TECHNOLOGY
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deleteDuan, Zhihan; Ahmad, Imran
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Editorial: Culinary Science in Transition: Sustainable Ingredients, Functional Foods, and Evolving Restaurant Dynamics编者按：烹饪科学在转型：可持续原料、功能食品和不断演变的餐厅动态
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deleteBilal Sadiq, Muhammad
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Cinnamon Essential Oil for Food Preservation: A Comprehensive Review of Antimicrobial and Antioxidant Properties肉桂精油在食品保鲜中的应用：抗菌和抗氧化特性的全面综述
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deleteRahmana Putra, Nicky; Mamat, Hasmadi; Abdul Aziz, Ahmad Hazim; Fatkhur Rozy, Mohammad Irwan; Airlangga, Bramantyo
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Sensory Perception of Cookies Enriched with Grapefruit Peel Powder: Bitterness as a Challenge and an Opportunity西柚皮粉强化饼干的风味感知：苦味既是挑战也是机遇
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deleteDhillon, Gurpreet Kaur; Bishnoi, Chetak; Kaur, Jagbir
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Babassu Coconut (Attalea speciosa) Cheese Analogue: Technological Development and Social Innovation Potential巴萨苏椰子（Attalea speciosa）奶酪仿制品：技术发展与社會创新潜力
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deleteAlves Chagas, Barbara; Maria Rabeilo Bessa, Juliana; Aquino Lopes, Marcos Vinicius; da Silva, Larissa Morais Ribeiro; Henrique Machado Sousa, Paulo; Vieira Cayres Nunes, Guilhermina Maria; Wurlitzerd, Nedio Jair; Benevides, Selene Daiha
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I'm the Guest, table's The Chef! Drivers of Self-Cooking Robotic Table Adoption in Restaurants: Value, Trust and Risk Perspectives我是客人，餐桌才是大厨！从价值、信任和风险视角看餐厅自烹饪机器人餐桌的采纳驱动因素
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deleteSumaya Nazhreen, R.; Mohamed Jasim, K.
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Development of Sponge Cake Products from Coffee Husk以咖啡果皮为原料的松饼产品开发
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deleteJiamjariyatam, Rossaporn; Atiwittayaporn, Natpawin; Krajangsang, Sukhumaporn; Lorliam, Wanlapa; Zheng, Lu
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Physicochemical Characterization of Commercial Unfermented and Koji-Fermented Brown Rice Flours and Their Use in Gluten-Free Cookies商业未发酵和曲霉发酵糙米粉的物理化学表征及其在无麸质曲奇中的应用
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deletePowers, Jessica; Murillo Miguez, Silvia Jessenia; Prinyawiwatkul, Witoon; Xu, Zhimin; King, Joan M.
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Application of D-Optimal Mixture Design and GA-ANFIS-PSO Hybrid Models for Predicting and Optimizing Sensory Properties and Nitrite Residues in Probiotic Fermented Sausage ProductionD-最优混合设计及GA-ANFIS-PSO混合模型在预测和优化益生菌发酵香肠感官特性和亚硝酸盐残留中的应用
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deleteKarimian-Khosroshahi, Nader; Shahraz, Farzaneh; Hosseini, Hedayat; Shahdoost, Mehrnoosh; Khosravi-Darani, Kianoush
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Assessing Foreign Tourists' Perceptions of Food Safety, Quality, and Hygiene in Lahore's Food Streets: A Study on Socio-Demographic Factors and Prior Knowledge评估外国游客对拉合尔美食街食品安全、质量和卫生的看法：一项关于社会人口因素和先前知识的研究
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deleteButt, Sheza Akhtar; Hanook, Sharoon; Bilal Sadiq, Muhammad
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Consumer-Centered Food Innovation: Integrating Consumer Insights to Drive Responsive and Sustainable Change以消费者为中心的食品创新：整合消费者洞察以推动响应式和可持续变革
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deleteAhmad, Imran
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Integrating Street Food into Intangible Cultural Heritage: Emerging Role of Digital Heritage Preservation and Technology Integration将街头食品纳入非物质文化遗产：数字遗产保护与技术融合的兴起作用
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deleteOzgit, Hale; Saleem, Umar
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Bridging Tradition and Innovation in Gastronomy: A Case Study on Kazandibi Dessert (Caramelized Chicken Breast Pudding) Adaptations融合传统与创新于美食：卡赞迪比甜点（焦糖化鸡胸布丁）适应性案例研究
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deleteCihat Intepe, Muhammet; Saribas, Ozgur
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Microbial Safety Assessment of Fresh-Cut Ready-To-Eat Fruits in Sunyani Municipality, Ghana: A Cross-Sectional Study of Bacterial and Fungal Contamination Pattern加纳松尼亚市鲜切即食水果的微生物安全评估：细菌和真菌污染模式的横断面研究
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deleteAmponsah, Afia Sakyiwaa; Doku, Emmanuel Tetteh; Mohommed, Barikisu; Agyei-Poku, Belinda; Ofosu, Isaac Williams
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A New Approach to Increase the Shelf Life and Quality of Set Yogurt; Application of Grape Seed Oil and Extract on the Set Yogurt Surface一种提高凝固型酸奶货架期和品质的新方法；葡萄籽油和提取物在凝固型酸奶表面的应用
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deleteAtes Bayraktar, Nursel; Aksan Aldanmaz, Emine
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Black Grape Pomace (Alicante Bouschet) Fortified Crisps: Physical and Chemical Characteristics of the New Functional Snack Food黑葡萄渣（ Alicante Bouschet）强化脆片：新型功能性零食的物理和化学特性
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deleteTokusoglu, Ozlem; Guler, Ali
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