Research Notes

Research Notes

This section publishes research notes, i.e. scientific results.

Dans ce dossier

Burke R, Danaher P. 2022. Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, International Journal of Molecular and Physical Gastronomy. 2022, 1, 1-9
This vo Kientza H. 2022. Using the disperse system formalism DSF to determine the first two classes of complex suspensions, International Journal of Molecular and Physical Gastronomy, 2022, 2, 1-9.
Treesuwan W, This H. 2015. Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study, 1.
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.
Besançon S, Foropon MC, This vo Kientza H. 2023. Determination of copper ions in jams produced in copper vessels, 1, 1-17
The International Journal of Molecular and Physical Gastronomy publishes Research Notes, after double blind evaluation.

Date de modification : 17 novembre 2022 | Date de création : 19 octobre 2022 | Rédaction : H. This