Molecular Gastronomy: A New Emerging Scientific Discipline-Reference-Cited by-同舟云学术

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Molecular Gastronomy: A New Emerging Scientific Discipline

Published:2010-04-14 Issue:4 Volume:110 Page:2313-2365
ISSN:0009-2665
Container-title:Chemical Reviews
language:en
Short-container-title:Chem. Rev.

Author:

Barham Peter,Skibsted Leif H.,Bredie Wender L. P.,Bom Frøst Michael,Møller Per,Risbo Jens,Snitkjær Pia,Mortensen Louise Mørch

Publisher

American Chemical Society (ACS)

Subject

General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/cr900105w

Cited by 148 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. The development of an emotion lexicon for spicy food flavor experience;International Journal of Gastronomy and Food Science;2024-09

2. Delicious or Interesting? On the Changing Aims of Contemporary Cuisine and Its Role in Food Adoption;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

3. Morphing Matter for Teens: Research Processes as a Template for Cross-Disciplinary Activities;Proceedings of the CHI Conference on Human Factors in Computing Systems;2024-05-11

4. Structure, dynamics, and functional properties of hybrid alginate-pectin gels dually crosslinked by Ca2+ and Zn2+ ions designed as a delivery device for self-emulsifying systems for lipophilic phytotherapeutics;Food Hydrocolloids;2024-05

5. Fruit-derived products: A parallel between science, industry and gastronomy;Food and Humanity;2024-05

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