1. "Against all odds": Head chefs profiled. Issue 2 (2nd April 2016) Authors: Allen, Hannah; Mac Con Iomaire, Máirtín Journal: Journal of culinary science & technology Issue: Volume 14:Issue 2(2016) Page Start: 107 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A Compositional and Sensorial Analysis of Gnocchi Stuffed with Spotted Sorubim Carcass Meat. Issue 1 (2nd January 2021) Authors: Omizolo De Souza, Karoline; Tobal, Thaise Mariá Journal: Journal of culinary science & technology Issue: Volume 19:Issue 1(2021) Page Start: 83 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A Culinary Nutrition Course to Improve College Students' Food Preparation Ability. Issue 5 (2nd September 2020) Authors: Jones, Georgia; Robine, Amanda; Rathman, Lauren Journal: Journal of culinary science & technology Issue: Volume 18:Issue 5(2020) Page Start: 428 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A Functional Vegetable Option: An Exploratory Study Testing Kimchi Variation for Acceptance among Consumers. Issue 6 (2nd November 2021) Authors: Bai, Yeon; Feldman, Charles; Li, Yanyan; Keys, Ki; Overgaard, Kaitlin Journal: Journal of culinary science & technology Issue: Volume 19:Issue 6(2021) Page Start: 497 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Acceptability of Reduced-Fat and Fried-Food-Free Menu in Self-Service Restaurant. Issue 2 (3rd April 2018) Authors: Mangabeira Júnior, Aldemir Soares; Oliveira Sávio, Karin Eleonora; Pineli, Livia de Lacerda de Oliveira; Akutsu, Rita de Cássia Coelho; Assunção Botelho, Raquel Braz Journal: Journal of culinary science & technology Issue: Volume 16:Issue 2(2018) Page Start: 165 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Acceptability, Nutritional Composition, and Protein Digestibility of Food Produced with Black Rice. Issue 1 (2nd January 2018) Authors: de Lima, Ângela Galvan; Barum, Mabel Tavares; Ramirez, Renata Pereira; Fonseca, Sílvia Ferreira; Pieniz, Simone; Rodrigues, Kelly Lameiro Journal: Journal of culinary science & technology Issue: Volume 16:Issue 1(2018) Page Start: 30 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Acceptance of Using Cricket Flour as a Low Carbohydrate, High Protein, Sustainable Substitute for All-Purpose Flour in Muffins. Issue 3 (3rd May 2020) Authors: Burt, Kate G.; Kotao, Takumi; Lopez, Isimar; Koeppel, Jamie; Goldstein, Avia; Samuel, Lalitha; Stopler, Marina Journal: Journal of culinary science & technology Issue: Volume 18:Issue 3(2020) Page Start: 201 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old. Issue 2 (4th March 2023) Authors: Adoko, Melas Cayrol; Olum, Solomon; Elolu, Samuel; Ongeng, Duncan Journal: Journal of culinary science & technology Issue: Volume 21:Issue 2(2023) Page Start: 173 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Adult Acceptance of Chocolate Milk Sweetened with Stevia. Issue 3 (2nd July 2016) Authors: Bordi, Peter Lawrence; Palchak, Thomas; Verruma-Bernardi, Marta Regina; Cho, Hyojin Chloe Journal: Journal of culinary science & technology Issue: Volume 14:Issue 3(2016) Page Start: 216 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Amaranth Pasta in Mexico: A Celiac Overview. Issue 2 (4th March 2019) Authors: García-Caldera, Nelsy; Velázquez-Contreras, Friné Journal: Journal of culinary science & technology Issue: Volume 17:Issue 2(2019) Page Start: 146 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗