Journal of Culinary Science & Technology, Volume 20, Issue 4 (2022)

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Journal of Culinary Science & Technology, Volume 20, Issue 4 (2022)

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Research Note

Note
Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice
Hendrik N.J. Schifferstein, Barry M. Kudrowitz & Carola Breuer
Pages: 293-335
Published online: 15 Oct 2020
AbstractforFood Perception and Aesthetics - Linking Sensory Science to Culinary Practice | Full Text | References | PDF (2.9 MB) | EPUB
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Articles

Article
Comparative Studies on the Chemical Composition of Inland Saline Reared Litopenaeus vannamei
Mohammed Akram Javith, Amjad Khansaheb Balange, Martin Xavier, Md. Aman Hassan, H. Sanath Kumar, Binaya Bhushan Nayak & Gopal Krishna
Pages: 336-349
Published online: 01 Nov 2020
AbstractforComparative Studies on the Chemical Composition of Inland Saline Reared Litopenaeus vannamei | Full Text | References | PDF (368.5 KB) | EPUB
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Research Article

Article
Targeted Chemical and Sensory Profiling to Guide Consumption of Blood Orange
Bianca Pio Ávila, L. O. Cardozo, G. D. Alves, A. M. Pereira, M. A. Gularte & R. P. de Oliveira
Pages: 350-365
Published online: 20 Nov 2020
AbstractforTargeted Chemical and Sensory Profiling to Guide Consumption of Blood Orange | Full Text | References | PDF (1.4 MB) | EPUB | Supplemental
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Article
Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties
Rey Castañeda-Rodríguez, Stanislav Mulík & César Ozuna
Pages: 366-387
Published online: 20 Nov 2020
AbstractforBrewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties | Full Text | References | PDF (2.3 MB) | EPUB
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