The emergence of gastronomic engineering-Reference-Cited by-同舟云学术

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The emergence of gastronomic engineering

Published:2017-06 Issue: Volume:41 Page:277-283
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Aguilera José Miguel

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference81 articles.

1. Denmark's restaurants benefit from ‘Noma effect’;Abend,2015

2. Gastronomic engineering;Aguilera,2009

3. The engineering inside our dishes;Aguilera;International Journal of Gastronomy and Food Science,2012

4. Structure-properties relationships in foods;Aguilera,2008

5. Analysis of the upscale/fine dining sector in the restaurant industry;Ban,2012

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2. Disciplinary interactions in gastronomy R&D teams;International Journal of Gastronomy and Food Science;2022-12

3. Effects on skills and knowledge of a sensory teaching program for culinary students;International Journal of Food Design;2022-11-01

4. Preserving the food preservation legacy;Critical Reviews in Food Science and Nutrition;2022-04-20

5. Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu;International Journal of Gastronomy and Food Science;2022-03

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