Seafood in Mediterranean countries: A culinary journey through history-Reference-Cited by-同舟云学术

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Seafood in Mediterranean countries: A culinary journey through history

Published:2021-12 Issue: Volume:26 Page:100437
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:

Pérez-Lloréns José Lucas,Acosta Yanet^ORCID,Brun Fernando G.^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference155 articles.

1. Aegineta, P. The seven books of Paulus Aegineta;Adams,1844

2. Food in Medieval Times;Adamson,2004

3. La ciencia y la Universidad al servicio de la gastronomía;Agrafojo,2021

4. Fish in Renaissance dietary theory;Albala,1998

5. Food: A Cultural Culinary History;Albala,2013

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1. Sea cucumber: A scavenger overexploited, traded and turned into food (even a gastronomic delicacy);International Journal of Gastronomy and Food Science;2024-09

2. Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs;Trends in Food Science & Technology;2024-07

3. Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet;Journal of Translational Medicine;2024-03-21

4. Temporal Changes in Staple Cropland Dynamic from 1990 to 2020 in the Mediterranean Rim Region;Springer Geography;2024

5. Entomogastronomy, a step beyond just eating insects;Insects as Food and Food Ingredients;2024

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