Blar i Publikasjoner fra CRIStin på tidsskrift "International Journal of Gastronomy and Food Science"
Viser treff 1-5 av 5
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From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?
(Journal article; Peer reviewed, 2017) -
From wine to wine reduction: Sensory and chemical aspects
(Journal article; Peer reviewed, 2017) -
How to limit cook loss when preparing cod (Gadus morhua): The constraints of temperature and time
(Peer reviewed; Journal article, 2023) -
Pairing beer and food in social media: Is it an image worth more than a thousand words?
(Journal article; Peer reviewed, 2022)Food pairing has been widely studied to understand the patterns that explain how people pair different foods and ingredients and, therefore, to obtain successful pairings and good recommendations for consumers. Social media ... -
Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
(Peer reviewed; Journal article, 2023)