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Gastrophysics
Spence Et Al (Resubmitted) Digitizing the Chemical Senses SI
1.4 the Brain on Flavour
The Emergence of Gastronomic Engineering
Gastrophysics in the Brain and Body Per Møller
The Harvard Center for Gastrophysics?
A Biophysicist in the Kitchen Félix M Goñi
Galaxy Formation and Dark Matter: Small Scale Problems and Quantum Effects on Astrophysical Scales
Cfa in the News ~ Week Ending 1 February 2009
What Is the Relationship Between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?
Texture, Taste and Aroma: Multi-Scale Materials and the Gastrophysics of Food Thomas a Vilgis
Innovative Food Product Development Using Molecular Gastronomy: a Focus on Flavour and Sensory Evaluation
Sensory and Chemical Interactions of Food Pairings (Basmati Rice, Bacon and Extra Virgin Olive Oil) with Banana
Astronomy 2009 Challenges, Vision and Exploration Untitled-1 1 16/2/09 11:27:54 Pwmar09contents 23/2/09 16:40 Page 1
Journal of Pure and Applied Physics
Investigations of Meat Stock from a Molecular Gastronomy Perspective
CFP Gastrophysics
Data-Driven Methods for the Study of Food Perception, Preparation, Consumption, and Culture
The Name of Deliciousness and the Gastrophysics Behind It Ole G Mouritsen1*, Lars Duelund1, Luis a Bagatolli2 and Himanshu Khandelia1
Top View
Gastrophysics—Do We Need It? Ole G Mouritsen1* and Jens Risbo2
Gastro–Science–Chef
Book Reviews GASTROPHYSICS: the New Science of Eating
The Emerging Science of Gastrophysics and Its Application to the Algal Cuisine Ole G Mouritsen1,2
Constructing Flavour Perception: from Destruction to Creation and Back Again Charles Spence1* and Jozef Youssef2
The Emerging Science of Gastrophysics
4 Description and Misconceptions of Molecular Gastronomy
Relating Food Engineering to Cooking and Gastronomy Jos´E Miguel Aguilera