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Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs

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Ugo D’Ambrosio, Marta Vila, Ferran Adrià, Laura Bayés-García, Sergio Calsamiglia, Pere Castells, Oriol Castro, Teresa Garnatje, Joaquim Gosálbez, Joan Jofre, Abel Mariné, Lourdes Reig, Màrius Rubiralta, Eduard Xatruch & Joan Vallès. (2017) Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face. Food, Culture & Society 20:3, pages 525-553.
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Murat Doğan & Ahmet Hakan Değerli. (2023) Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine. International Journal of Gastronomy and Food Science, pages 100795.
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Madison Annette & Lorenzo D. Stafford. (2023) How colour influences taste perception in adult picky eaters. Food Quality and Preference 105, pages 104763.
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Ali BATU. (2022) HELAL GASTRONOMİ VE HELAL SERTİFİKALI GIDA (BESLENME) KÜLTÜRÜHALAL GASTRONOMY AND HALAL CERTIFIED FOOD (NUTRITION) CULTURE. Helal ve Etik Araştırmalar Dergisi 4:1, pages 44-61.
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D. Subhasri, Sayantani Dutta, M. Maria Leena, J.A. Moses & C. Anandharamakrishnan. (2022) Gastronomy: An extended platform for customized nutrition. Future Foods 5, pages 100147.
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C. Anandharamakrishnan, Jeyan A. Moses & T. Anukiruthika. 2022. 3D Printing of Foods. 3D Printing of Foods 493 524 .
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Igor Kim & Evgeniy Megeda. (2021) Molecular gastronomy-an incentive for innovative research of various aspects related to the nutrition process. Fisheries 2021:2, pages 108-114.
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Bendegul Okumus. (2020) Food tourism research: a perspective article. Tourism Review 76:1, pages 38-42.
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Nicola Caporaso. 2021. Gastronomy and Food Science. Gastronomy and Food Science 1 18 .
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Ibrahim Cifci, Sehnaz Demirkol, Gizem Kandemir Altunel & Hatice Cifci. (2020) Overcoming the food neophobia towards science-based cooked food: The supplier perspective. International Journal of Gastronomy and Food Science 22, pages 100280.
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Muhammad Rezza Zainal Abidin, Farah Adibah Che Ishak, Ismi Arif Ismail & Nurul Hanisah Juhari. (2020) Modern Malaysian Cuisine: Identity, culture, or modern-day fad?. International Journal of Gastronomy and Food Science 21, pages 100220.
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Raimundo G. del Moral. (2020) Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy. Frontiers in Nutrition 6.
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Ana M. M. Gonçalves. 2020. Decent Work and Economic Growth. Decent Work and Economic Growth 1 11 .
Raffaele Sacchi, Nicola Caporaso, Gian Andrea Squadrilli, Antonello Paduano, Maria Luisa Ambrosino, Silvana Cavella & Alessandro Genovese. (2019) Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil. International Journal of Gastronomy and Food Science 18, pages 100173.
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H. Douglas Goff & Qingbin Guo. 2019. Handbook of Food Structure Development. Handbook of Food Structure Development 1 28 .
Morten Christensen & Rachel Edwards Stuart. (2019) Teaching science to chefs: The benefits, challenges and opportunities. International Journal of Gastronomy and Food Science 16, pages 100133.
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Erik Fooladi, Anu Hopia, Daniel Lasa & Juan-Carlos Arboleya. (2019) Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences. International Journal of Gastronomy and Food Science 15, pages 6-14.
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Theresa Maier, Antonina Kerbs, Ljiljana Fruk & Nigel K.H. Slater. (2019) Iron delivery from liquid-core hydrogels within a therapeutic nipple shield. European Journal of Pharmaceutical Sciences 131, pages 119-126.
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Dušica Obrenović, Bojana Kalenjuk, Goran Radivojević & Goran Gašparovski. (2019) Molecular gastronomy as an important segment of modern gastronomy in the catering of Serbia. Turisticko poslovanje:24, pages 15-21.
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Elena Roselló-Soto, Rohit Thirumdas, José M. Lorenzo, Paulo Eduardo Sichetti Munekata, Predrag Putnik, Shahin Roohinejad, Kumar Mallikarjunan & Francisco J. Barba. 2019. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds 3 21 .
Monica Gallo, Lydia Ferrara & Daniele Naviglio. (2018) Application of Ultrasound in Food Science and Technology: A Perspective. Foods 7:10, pages 164.
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José Miguel Aguilera. (2018) Relating Food Engineering to Cooking and Gastronomy. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 1021-1039.
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Chad Borkenhagen. (2017) Evidence-based creativity: Working between art and science in the field of fine dining. Social Studies of Science 47:5, pages 630-654.
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Piotr Minkiewicz, Małgorzata Darewicz, Anna Iwaniak, Justyna Bucholska, Piotr Starowicz & Emilia Czyrko. (2016) Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules—Search Options and Applications in Food Science. International Journal of Molecular Sciences 17:12, pages 2039.
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