A qualitative framework for the assessment of culinary recipes’ healthiness-Reference-Cited by-同舟云学术

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A qualitative framework for the assessment of culinary recipes’ healthiness

Published:2021-07 Issue: Volume: Page:100391
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Camargo Anice Milbratz de^ORCID,Botelho Alyne Michelle^ORCID,Dean Moira,Fiates Giovanna Medeiros Rataichesck^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference116 articles.

1. Diet quality concept;Alkerwi;Nutrition,2014

2. Guías Alimentarias para la Población Argentina;Argentina,2016

3. Mediterranean diet pyramid today. Science and cultural updates;Bach-Faig;Publ. Health Nutr.,2011

4. On the development of the English culinary recipe;Bator;Acad. J. Mod. Philol.,2016

5. Test–retest: agreement or reliability?;Berchtold;Methodol. Innov.,2016

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Avenues for non-conventional robotics technology applications in the food industry;Food Research International;2023-11

2. Analysis of Recipes Shared as ‘Healthy’ in a Popular Brazilian Website: A Cross-Sectional Study;International Journal of Environmental Research and Public Health;2022-10-26

3. Ultra-Processed Foods as Ingredients of Culinary Recipes Shared on Popular Brazilian YouTube Cooking Channels;Nutrients;2022-09-07

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