The engineering inside our dishes-Reference-Cited by-同舟云学术

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The engineering inside our dishes

Published:2012-01 Issue:1 Volume:1 Page:31-36
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:

Aguilera Jose Miguel

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference6 articles.

1. Food Materials Science: Principles and Practice;Aguilera,2008

2. Microstructural Principles of Food Processing and Engineering;Aguilera,1999

3. Léxico Científico Gastronómico;Alicia and elBullitaller,2006

4. Food for thought;Donald;Nature Materials,2004

5. McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture;McGee,2004

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1. Hydrolytic Enzyme-Facilitated Mass Spectrometric Investigation of Metals in Processed Food Matrices;ACS Food Science & Technology;2024-04-18

2. Recent advances in determining the cellular-level property evolutions of plant-based food materials during drying;Trends in Food Science & Technology;2024-01

3. Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question;Foods;2023-08-16

4. Structure Design for Gastronomy Applications;Delivering Functionality in Foods;2022

5. Cultural dimensions associated with food choice: A survey based multi-country study;International Journal of Gastronomy and Food Science;2021-12

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