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International Journal of Gastronomy and Food Science 封面图

International Journal of Gastronomy and Food Science

IF3.6
论文数1545
被引数3016
期刊论文 1545
发表时间
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Co-designing culturally rooted chocolate bar packaging with rural and Indigenous cacao-producing communities in Córdoba, Colombia: a Design Thinking approach与哥伦比亚科尔多瓦的农村和原住民可可生产社区合作设计具有文化根基的巧克力包装：一种设计思维方法
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-29
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PREAI
deleteKarina del Carmen Guzman Martinez; Tobias A. Parodi-Camaño; William Oviedo-Argumedo; Eduardo David Chalapud Narváez; Liliana Esther Sotelo Coronado
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How Food Experience Quality Shapes Culinary and Destination Loyalty: The Mediating Role of Gastronomic Satisfaction美食体验质量如何塑造烹饪和目的地忠诚度：美食满意度中介作用
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-27
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deleteOzan Güler; Salim Okan Gündoğdu
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Elucidating the Flavor Signature of Origin in Crassostrea gigas: An Integrated Study on Flavor-contributing Compounds and Sensory Profiles揭示Crassostrea gigas的产地风味特征：风味贡献物与感官特征的整合研究
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-24
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PREAI
deleteLing Ni; Xiaoqing Tian; Yuxian You; Chengqi Fan; Chaojun Jiang
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The Coffee Brewing Experience: Neurophysiological Evidence咖啡冲泡体验：神经生理学证据
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-21
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PREAI
deleteGökçer Eskikurt; Uzeyir Kement; Elif Güner; Çağkan Güner
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The effect of food matrix on the formation, three-phase distribution and migration of 16 polycyclic aromatic hydrocarbons in the oil frying system食品基质对油煎体系中16种多环芳烃形成、三相分布及迁移的影响
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-19
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PREAI
deleteLi Liang; Xinyu Jiang; Yaxin Zhang; Wenyuan Xu; Chuang Chen; Xinyu Zhao; Xin Xu; Xiaofang Liu; Jixian Zhang; Chaoting Wen; Youdong Li; Guoyan Liu
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Expatriates' Preference for Malaysian Gastronomy: Exploring the Role of Cosmopolitan Attributes and the Moderating Effects of Cross-Cultural Adjustment and Experiential Capital海外移民对马来西亚美食的偏好：探究世界性特征的作用以及跨文化适应和体验资本的中介效应
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-19
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deleteNursyafiqah Ramli; Mohd Salehuddin Mohd Zahari; Mohamad Fadzly Che Omar; Nik Mohd Shahril Nik Mohd Noor; Feri Ferdian; Marcus Stephenson
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What innovation is not, creativity Is: A culinary essay and research agenda on creativity before recognition创新并非如此，创造力才是：一篇关于认可前创造力烹饪散文与研究议程
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-19
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PREAI
deleteMarc Stierand
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Morphological, Physicochemical, and Sensory Differentiation of Commercially Available Rice Varieties in Türkiye Under Two Cooking Methods土耳其商业化稻米品种在两种烹饪方法下的形态学、物理化学和感官差异化研究
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-15
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deleteEmre VAROL; İremnur GÖKÇE
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Nutrient Profiling of Traditional Turkish and Mediterranean Cuisine: A Comparative Analysis Using Three Models传统土耳其和地中海烹饪的营养分析：基于三种模型的比较研究
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-15
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deleteGültap Bedir; Aslıhan Özdemir; Derya Dikmen; Zehra Buyuktuncer
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Making Meaning Through Cultural Symbols in Packaging: Indigenous Food–Destination Identity Congruence and Purchase Intentions通过包装中的文化符号创造意义：土著食品—目的地身份一致性及购买意向
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-15
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deleteOAAI
deleteMing Du; Lei Zheng; Kaigang Yi; Shide Zhao
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Neurogastronomic awareness and culturally embedded sensory practice: The case of Gaziantep chefs神经美食学意识与嵌入文化的感官实践：加济安泰普厨师的案例
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-14
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deleteHalil Birkan Hayba; Nalan Isik
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The Psychology of Edible Flowers: Eye Appeal, Multisensory Experience, and Consumer Reactions食用花卉的心理学：视觉吸引力、多感官体验与消费者反应
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-14
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deleteCeyhun Uçuk; Charles Spence
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More-than-human community in "naked" cider making: An Autoethnography in the RBLD cidery在“裸”苹果酒酿造中的跨物种社群：RBLD苹果酒厂的自我民族志
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-14
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deleteJosu Ozaita
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Use of yellow pea and black Beluga lentil purees to modulate the physical characteristics of pound cakes使用黄色豌豆和黑色Beluga鹰嘴豆泥来调节磅蛋糕的物理特性
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-14
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deleteGuillaume Morin; Justine Savoie; Auriane Feroussier; Véronique Perreault; Sylvie L. Turgeon
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Corrigendum to Effects of different seasonings on the sensory quality and flavor characteristics of stewed chicken [Int. J. Gastron. Food Sci. 46, (2026), 101640]更正：不同调味料对炖鸡感官品质和风味特性的影响 [Int. J. Gastron. Food Sci. 46, (2026), 101640]
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-11
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PREAI
deleteXinjie Guo; Gang Wen; Long Chen; Shuzhen Cui; Nan Qin; Ziwei Chen; Jing Wang; Yinfeng Lei; Yanjie Li
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Rice Vinegar-Induced Structural Modulation of Egg Proteins: Improving Texture, Stability, Digestibility, and Antioxidant Capacity米醋诱导的鸡蛋蛋白质结构调控：改善质地、稳定性、消化性和抗氧化能力
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-09
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deleteMingmin Qing; Jingnan Zang; Yujie Chi; Yuan Chi
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Definition of Portion Sizes for Food Services in Costa Rica: A Public Nutrition Perspective哥斯达黎加餐饮服务食品份量的定义：一个公共营养学视角
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-09
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deleteCindy Hidalgo Víquez; Marcela Peña Vásquez; Ana Beatriz Avendaño Castro; Carolina González Rojas; Carolina Hernández Camacho; Inés Miranda Durán; Mónica Chavarría Soza; Noelia Fernández Ortiz
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SCIENCE and GASTRONOMY in HUMAN DEVELOPMENT A shared history科学与美食学在人类发展中的共享历史
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-08
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PREAI
deletenull COLOMER-XENA; null SALA-CUNILL; null CLOTET-BALLUS
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Forgotten crops – minor roles, major values. A case study from the United Kingdom.被遗忘的作物——次要角色，重大价值。来自英国的案例研究。
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-08
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deleteSzymon Wojciech Lara; Amalia Tsiami
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Cocoa muffins enriched with Tenebrio molitor larva flour: effects on nutritional, physicochemical, technological, and sensory properties富含Tenebrio molitor幼虫粉的可可玛芬：对营养、物理化学、技术和感官特性的影响
deleteInternational Journal of Gastronomy and Food Science
IF3.6
delete2026-10-07
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deleteSamuel Machado Abreu; Daisa Hakbart Bonemann; Igor Henrique de Lima Costa; Camila de Oliveira Pacheco; Cristina Jansen-Alves; Andressa Dias Fernandes; Leomar Hackbart da Silva; Claudio Martin Pereira de Pereira; Tiago André Kaminski; Alvaro Renato Guerra Dias; Elessandra da Rosa Zavareze; Angelita Machado Leitão
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