International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
《国际烹饪学与食品科学杂志》是一份同行评审期刊，明确关注食品科学与烹饪学的接口。仅关注食品科学的文章将不予考虑。该杂志同样鼓励科学家和厨师发表原创科学论文、评论文章和原创烹饪作品。我们寻找有明确证据证明这种相互作用的文章。从科学的角度看，这本出版物的目的是成为研究的家园，从整个社区的食品科学和烹饪学。国际食品科学联合会探讨了所有方面有关的日益增长的领域相互作用的烹饪学和食品科学，在这些领域如食品化学，食品技术和烹饪技术，食品微生物学，遗传学，感官科学，神经科学，心理学，烹饪概念，烹饪趋势，和美食体验（所有有助于欣赏和享受美食的要素）。与此相关的还有烹饪学、人类学、烹饪史和食品社会学等科学教育项目的研究。所有这些领域的知识对美食学都至关重要，因为它们有助于更好地理解这个宽泛的术语及其对科学和社会的实际影响。
Physiochemical changes in sous-vide and conventionally cooked meat
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100145
Sous-vide cooking of meat: A Maillarized approach
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100138
From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100144
Making sustainable foods (such as jellyfish) delicious
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100141
Senior Foodies:A developing niche market in gastronomic tourism
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100152
Gastronomic experience as a factor of motivation in the tourist movements
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100171
The importance of the visual aesthetics of colours in food at a workday lunch
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2018.12.001
Is there a best woodland strawberry? A consumer survey of preferred sensory properties and cultivation characteristics
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100151
Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/j.ijgfs.2019.100177
Cooking-Science-Communication (CSC): The ideal trident to enjoy the dining experience
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100134
On the changing colour of food & drink
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100161
Cotton candy: A gastrophysical investigation
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100146
Gastronomic tourism— A way of supplementing tourism in the Andaman & Nicobar Islands
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100139
The changing role of the chef: A dialogue
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100157
Assessing the aesthetic oblique effect in painting and plating
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100168
Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100164
Exploring innovation in a traditional sweet pastry: Pastel de Nata
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100160
Science education and public understanding of science via food, cooking, and flavour
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2018.11.006
Mindful eating: Differences of generations and relationship of mindful eating with BMI
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100172
Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/j.ijgfs.2019.100181
Consumers’ perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/j.ijgfs.2019.100176
Nutritional values of potato slices added with rosemary essential oil cooked in sous vide bags
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2018.11.007
Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100140
Sauces: An undiscovered healthy complement in Mexican cuisine
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100154
The texture and preference of “mentsuyu (Japanese noodle soup base) caviar” prepared from sodium alginate and calcium lactate
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/j.ijgfs.2019.100178
Acceptability of beer produced with dandelion, nettle, and sage
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/j.ijgfs.2019.100180
Acca sellowiana: Physical-chemical-sensorial characterization and gastronomic potentialities
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100159
Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100137
The sensory acceptance and profile of Indonesian sambal-terasi: Impact of terasi type and concentration
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100149
Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100173
How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2018.12.002
Teaching science to chefs: The benefits, challenges and opportunities
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.01.001
Gastronomy and Science. Terminological Conundrums
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2018.11.001
Reflections on current practice for taste learning in children
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2018.11.008
Study the lactic acid bacteria content in traditional fermented Indian drink: Kanji
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100143
Bluefin tuna and Cádiz: A pinch of history and gastronomy
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100170
Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100155
Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100142
High cooking skills do not lead to healthy mediterranean eating habits. Focus on catering students
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100169
Cooking with alcoholic beverages – Validating a mathematical description of the loss of ethanol in liquid dishes
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100136
The interphase between science and gastronomy, a case example of gastronomic research based on fermentation – Tempeto and its derivates
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2018.11.004
Reading the plate
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100156
Tamales texture properties as a function of corn endosperm type
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100153
Holistic Cuisine – A focus beyond the plate
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2018.11.009
Soft matter physics meets the culinary arts: From polymers to jellyfish
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100135
Synaesthesia: The multisensory dining experience
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/j.ijgfs.2019.100179
Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures
来源期刊：International Journal of Gastronomy and Food ScienceDOI：10.1016/J.IJGFS.2019.100163
