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

2023

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

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

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

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

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

2022

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.

2021

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

2016

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.

2015

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.