Freshness Quality and Shelf Life Evaluation of the Seaweed <i>Ulva rigida</i> through Physical, Chemical, Microbiological, and Sensory Methods by Fini Sánchez-García, Ignacio Hernández, Víctor M. Palacios, Ana M. Roldán

“…In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. …”
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Analyse de la performance économique des exploitants du périmètre rizicole de Malanville sous divers systèmes de distribution de l’eau by Hervé AGOSSADOU, Pamphile DEGLA, Barnabé AGALATI

“…L’étude a été conduite auprès d’un échantillon raisonné et aléatoire de 160 chefs d’exploitations rizicoles. Les données socio-économiques et démographiques ont été collectées à l'aide d’un questionnaire semi-structuré. …”
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How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate by Nele Schwark, Victor Tiberius, Manuela Fabro

“…To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today’s chefs’ views. To achieve this goal, an international, two-stage Delphi study was conducted. …”
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A COZINHA DE FUSÃO ENCONTRA O RIO: peixes nativos amazônicos como alternativa para a culinária japonesa by Hellen Christina de Almeida Kato, Luana de Sousa Oliveira, Érika da Silva Maciel, Alexandre Aires de Freitas

“…Foi realizado um experimento envolvendo chefs de cozinha amazônica e japonesa desenvolvendo seis preparações a base de pirarucu e tambaqui. …”
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Green Onion (<em>Allium fistulosum</em>): An Aromatic Vegetable Crop Esteemed for Food, Nutritional and Therapeutic Significance by Seong-Hoon Kim, Jung Beom Yoon, Jiwon Han, Yum Am Seo, Byeong-Hee Kang, Jaesu Lee, Kingsley Ochar

“…Additionally, green onions have a rich historical background in traditional medicine and diets, capturing the attention of chefs and the general public. The status of the crop as an important food, its culinary diversity and its nutraceutical and therapeutic value make it a subject of great interest in research. …”
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Sawsawan: explicating the culinary heritage significance of Philippine condiments using bibliometrics (1972–2018) by Karen Grace V. Aster, Jaime Ramir B. Castillo, Shekaina R. Cheng, John Paulo L. Trillana, Ysabella Marie B. Varlez, Jame Monren T. Mercado

“…Food enthusiasts, food writers and editors, and chefs will have a better understanding of each condiment and can choose the combinations that will work best for their dishes. …”
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La transformación digital de las grandes marcas de la gastronomía española en tiempos de crisis by Lizeth Daniela Bueno Núñez, Sara Vinyals-Mirabent

“…Entre los resultados se destacan el interés de los chefs por intensificar la comunicación digital en dichos períodos, su confianza en el canal de Instagram como herramienta para la construcción de marca y la recurrencia de determinados tipos de publicaciones que resultan más exitosas en tiempos de crisis. …”
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Baklava Dessert House / Elsie Gotisin Sudang ... [et al.] by Gotisin Sudang, Elsie, Saadon, Fadhlin, Abduk Razak, Razwin, Zainuddin, Rosmawati

“…The special dishes for an example cappuccino, pudding cakes and drinks also our very own trademark the baklava juice are cook and made by the local chefs who expertise with all those dishes. We had carried out studies on the catchments area or customer's behavior for our state projection per year. …”
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The activities of the 42nd Japanese Antarctic Research Expedition (JARE-42) wintering team 2001-2002 by Yoichi Motoyoshi

“…A great efforts were made to maintain the facilities at Syowa Station by logistic personnel including mechanical engineers, radio operators, chefs, medical doctors, aircraft pilots and an engineer, an environmental engineer, a carpenter, a field assistant, a cinematographer, a satellite engineer, and an administrative officer. …”
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Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste by Amanda Dupas de Matos, Robyn Maggs, Joanne Hort

“…Decisions regarding sensory characteristics and packaging are currently made by the verjuice producers, mainly winegrowers and winemakers but also chefs, without fully understanding the needs and wants of consumers. …”
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Scientific contribution of Turkey in prostate literature. Where are we? Where are we going? by Selahattin Çalışkan, Mustafa Sungur

“…The urologists must work more than last to improve the Turkish scientific localization. The clinical chefs of the university and training hospitals can organize well designed clinical studies and Turkish Association of Urology and Oncology promote the clinical studies, we can publish more and more studies.…”
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Rural School Food Service Director Perceptions on Voluntary School Meal Reforms by Natoshia Askelson, Disa Lubker Cornish, Elizabeth Golembiewski

“…Issues common to rural school districts were a very small staff, lack of concrete knowledge about how these programs work, and lack of access to local producers and chefs. These findings underscore the need to consider the unique situation of rural schools when promoting voluntary school meals reform programs. …”
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Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment by Tiantian Tang, Min Zhang, Bhesh Bhandari

“…Multiflavor vegetable-soy sauce can be used for quick cooking by chefs of catering enterprises, and may be used as a seasoning bag for prefabricated dishes and convenient foods, attracting increasing attention from manufacturers and consumers.…”
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Delivering the multisensory experience of dining-out, for those dining-in, during the Covid pandemic by Spence, C, Youssef, J, Levitan, CA

“…Furthermore, figuring out which elements of the high-end, fine-dining experience, and of the increasingly-popular multisensory experiential dining, can be captured by those diners who may be eating and drinking in the comfort of their own homes represents an intriguing challenge for the emerging field of gastrophysics research; one that the chefs, restaurateurs, restaurant groups, and even the food delivery companies concerned are only just beginning to get to grips with. …”

Looking to the future, by studying the history of edible flowers by Rodrigues, H, Spence, C

“…By highlighting some of the gastronomic possibilities associated with edible flowers as well as drawing attention to their frequent use in a historical context, the hope is that it may be possible to nudge more consumers to reconsider this ubiquitous, but currently largely untapped, food resource. Innovative chefs may be in the best position to help change the attitudes of consumers, given than most people currently do not seem to consider/categorize flowers as an edible resource.…”

Food and beverage flavour pairing: A critical review of the literature by Spence, C

“…The recent explosion of interest in the topic of flavour pairing has been driven, at least in part, by the now-discredited food-pairing hypothesis, along with the emergence of the new field of computational gastronomy. Many chefs, sommeliers, mixologists, and drinks brands, not to mention a few food brands, have become increasingly interested in moving the discussions that they have with their consumers beyond the traditional focus solely on food and wine pairings. …”

Enhancing Product Excellence and Business Growth Approaches for Small and Medium-Sizes Pastry and Bakery Enterprises by Wawan Bagus Santoso, Wuryaningsih Dwi Sayekti, Dyah Aring Hepiana Lestari

“…The study includes 41 respondents, comprising business owners, seven employees, 30 consumers, and three expert chefs in the pastry and bakery field. A mixed-method approach, combining descriptive qualitative and quantitative analyses, was employed. …”
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Malate transport and vacuolar ion channels in CAM plants. by Cheffings, C, Pantoja, O, Ashcroft, F, Smith, J

Just how much of what we taste derives from the sense of smell? by Spence, C

“…Crucially, the evidence suggests that it can sometimes inspire the modernist chefs, not to mention the culinary artists and designers, to change the way in which they deliver multisensory flavour experiences to their customers (in order to capitalize on olfaction’s often dominant role in our perception of food and drink).…”

La matrice de l’État-parti: réseaux et trajectoires politiques en Chine contemporaine by Doyon, J

“…En Chine, il est impossible de distinguer ces deux idéaux-types car le système de sélection politique place la partialité de ses chefs comme fondement institutionnel. En prenant l’exemple des cadres de la principale organisation de jeunesse du PCC, la Ligue des jeunesses communistes, nous entrons dans le détail des trajectoires politiques en Chine contemporaine pour saisir la complexité des liens interpersonnels qui lient les officiels entre eux. …”