Perception of Nigerian Consumers on the Culinary, Social, and Health Attributes of Pepper Soup Adegoke H. Bakare, Onyekachi G. Ozor, Mojisola O. Adegunwa, Temilola Dada, Joseph O. Olusanya & Adedayo Emmanuel Adeyefa
Intangible Heritage and Gastronomy: The Impact of UNESCO Gastronomy Elements María de Miguel Molina, Blanca de Miguel Molina, Virginia Santamarina Campos & María del Val Segarra Oña
Development and Acceptability of Gluten-Free Madeleine Emilaura Alves, Andréia Gonçalves Giaretta, Graziella Lemos de Oliveira, Jane Parisenti & Ana Claudia Lorenzi da Silva
Dough Characteristics, Baking Performance, and Staling of Taftoon Bread as Affected by Supplementation with Sesame Oil Jamshid Farmani, Fatemeh Miarkiani & Yahya Maghsoudlou
An fMRI Study of the Effects of Food Familiarity and Labeling on Brain Activation Kara Wolfe, WooMi Jo, David Olds, Amelia Asperin, Jeffrey DeSanto & Wen-Ching Liu
Gastronomy and Tourism: Profile and Motivation of International Tourism in the City of Córdoba, Spain Javier Jiménez Beltrán, Tomás López-Guzmán & Francisco González Santa-Cruz
Quality, Functional, and Sensory Properties of Cookies from Sweet Potato–Maize Flour Blends Samuel A. O. Adeyeye & John O. Akingbala