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Articles Published by the International Journal of Molecular and Physical Gastronomy (see also the various columns)

Besançon S, Foropon MC, This vo Kientza H. 2023. Determination of copper ions in jams
produced in copper vessels, 1, 1-17

Burke RM,  Danaher P.  2022. Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, 1.

This H. 2022. Using the disperse system formalism, DSF, to determine the first two classes of complex suspensions, 2.

Vilgis TA. 2021. About the book Molecules, Microbes, and Meals, by Alan Kelly (Oxford University Press, Oxford, UK).

Le Falher et al. 2016. Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part 1), 1, 1-6.

Le Falher et al. 2016. Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part 2), 1-5.

Treesuwan  W, This H. 2015. Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study, 1.

Treesuwan  W, This H. 2015. Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study, 2.