Journal of Culinary Science & Technology

Publisher： Taylor & Francis Ltd

Founded in： 1994

Total resources： 10

E-ISSN： 1542-8044

ISSN： 1542-8052

Subject： R1 Preventive Medicine , Health

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Journal of Culinary Science & Technology

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Corrigendum

Journal of Culinary Science & Technology , Vol. 13, Iss. 1, 2015-01 , pp. 94-94

Taylor & Francis Ltd

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Anthropometric Profile and Adequacy of Nutrients in Meals Served at a University Restaurant: A Case Study

By , , , , in (2015)

Journal of Culinary Science & Technology , Vol. 13, Iss. 1, 2015-01 , pp. 66-78

Taylor & Francis Ltd

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A Qualitative Assessment of Yelp.Com Users’ Motivations to Submit and Read Restaurant Reviews

By , , , , in (2015)

Journal of Culinary Science & Technology , Vol. 13, Iss. 1, 2015-01 , pp. 1-18

Taylor & Francis Ltd

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The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation

By , , in (2015)

Journal of Culinary Science & Technology , Vol. 13, Iss. 1, 2015-01 , pp. 29-48

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Acceptance Evaluation of School Meals Through Different Method Approaches by Children in Brazil

By , , , , in (2015)

Journal of Culinary Science & Technology , Vol. 13, Iss. 1, 2015-01 , pp. 49-65

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Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

By , , , , , , in (2015)

Journal of Culinary Science & Technology , Vol. 13, Iss. 1, 2015-01 , pp. 19-28

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Production and Quality Evaluation of Noodles From Sweet Potato Starch

By , , , , in (2015)

Journal of Culinary Science & Technology , Vol. 13, Iss. 1, 2015-01 , pp. 79-93

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Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread

By , , , , , in (2014)

Journal of Culinary Science & Technology , Vol. 12, Iss. 4, 2014-10 , pp. 354-367

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Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communis Frost) Flour

By , , , in (2014)

Journal of Culinary Science & Technology , Vol. 12, Iss. 4, 2014-10 , pp. 316-325

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Port Wine “Caviar”: Product Development, Sensorial Analysis, and Marketing Evaluation

By , , , , in (2014)

Journal of Culinary Science & Technology , Vol. 12, Iss. 4, 2014-10 , pp. 294-305

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