International Journal of Gastronomy and Food Science - Volume 1 - Issue 2 

Discourse as driver of innovation in contemporary haute cuisine: The case of elBulli restaurant

Fulltext Access 8 Pages 2012

Decoupling the effects of heating and flaming on chemical and sensory changes during flambé cooking

Fulltext Access 6 Pages 2012

Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate

Fulltext Access 5 Pages 2012

Application of molecular gastronomy principles to the development of a powdered olive oil and market study aiming at its commercialization

Fulltext Access 6 Pages 2012

Generating, entrapping and transferring natural aromas to the dish and selected environments

Fulltext Access 4 Pages 2012

The use of the sea fennel as a new spice-colorant in culinary preparations

Fulltext Access 5 Pages 2012

New concept of desserts with no added sugar

Fulltext Access 7 Pages 2012