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Articles published by the International Journal of Molecular Gastronomy (see also the various sections)

ISSN  2431-0859

2024

Abensour S. 2024. From Rejects to Riches: Note by Note Techniques to Tackle Food Waste with
the Ugly Apple, International Journal of Molecular and Physical Gastronomy, 10(1), 5, 1-8.

This, vo Kientza H. 2024. Science, technology, engineering and technique, International Journal
of Molecular and Physical Gastronomy, 10(1),4, 1-13.

Editorial Board. 2024. Instruction to authors, International Journal of Molecular and Physical Gastronomy, 10(1), 3, 1-17.

Editorial Board. 2024. The composition of the Editorial Board in February 2024, International Journal of Molecular and Physical Gastronomy, 10(1), 2, 1-2.

This vo Kientza H. 2024. Questions and answers: when words are analysed from a chemical and physical perspective, innovation is easy, International Journal of Molecular and Physical Gastronomy, 10(1), 1-12.

2023

Recipe :
Bellot L, Gueguen A, Hong C. 2023. “La Vie en Rose”: a note by note savory dish, International Journal of Molecular and Physical Gastronomy, 14, 1-8.

Recipe:
Shende D. 2023. Summer with sustainability: note by note cooking utilizing food waste,  International Journal of Molecular and Physical Gastronomy, 13, 1-4.

Editorial:
Hervé This vo Kientza. 2023. Shall we get rid of adjectives and adverbs in scientific writing? Not always, International Journal of Molecular and Physical Gastronomy, Editorial, 12, 1-5.

Article Review:
This vo Kientza H. 2023. About Aguilera et al. (2004): chocolate, migration of lipids, diffusion and capillarity, International Journal of Molecular and Physical Gastronomy, 11, 1-9.

Experimental test of a culinary precision:
This vo Kientza H. 2023. Recovering failed hollandaise, International Journal of Molecular and Physical Gastronomy, 10, 1-9.

Editorial:
This vo Kientza. 2023. Why this journal?, International Journal of Molecular and Physical Gastronomy, 9, 1-3.

Image for thought:
Traynor M, Danderson C, Ahmad I. 2023. Kombucha, a complex fermented beverage,  International Journal of Molecular and Physical Gastronomy, 8, 1-4.

Image for thought:
Burke R. Image for thought: The examination of potato starch granules under the microscope, International Journal of Molecular Gastronomy, 6, 1-3.

Image for thought:
Burke R. 2023. Creating an emulsion from onions, International Journal of Molecular Gastronomy, 5, 1-3.

Image for thought:
Aguilera JM, Moreno C, Bouchon P. 2023. Intruding into fresh berries non-destructively, International Journal of Molecular and Physical Gastronomy, 4, 1-3.

Image for thought:
Sobral PJ , Lourenço RV,  Bittante AMQB, Relkin P. 2023. The blooming in a dark chocolate, IJMPG, 3, 1-4.

Image for thought:
This vo Kientza H. 2023. An emulsion in the making, IJMPG, 2, 1-3

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

2022

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

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

2021

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

2018

Educational Development
Burke R, Danaher P. 2018. Interdisciplinary   Teaching   and   Learning within   Molecular   Gastronomy   Education: Does it Benefit Students?, International Journal of Molecular Gastronomy. 2018, 1, 1-12.

2016

Research Note:
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.

Research Note:
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.

2015

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

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