Get started
Keyword

recipe development

Description: The process of creating, testing, and refining recipes for culinary, nutritional, educational, or food-service purposes.
OpenAlex ID: keywords/recipe-development
Development and validation of challenge materials for double-blind, placebo-controlled food challenges in children
2004 · Berber J. Vlieg-Boerstra, Charles M.A. Bijleveld, et al. · Journal of Allergy and Clinical Immunology · 107
PDF
Applications of knowledge graphs for food science and industry
2022 · Weiqing Min, Chunlin Liu, et al. · Patterns · 96
PDF
Large language models in food science: Innovations, applications, and future
2024 · Peihua Ma, Shawn Tsai, et al. · Trends in Food Science & Technology · 91
Investigating the correlation between acrylamide content and browning ratio of model cookies
2008 · Vural Gökmen, Özge Ç. Açar, et al. · Journal of Food Engineering · 70
The Flexitarian Flip ™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes
2017 · Molly Spencer, Jean‐Xavier Guinard · Journal of Food Science · 68
Consumer co-creation of hybrid meat products: A cross-country European survey
2022 · Simona Grasso, Daniele Asioli, et al. · Food Quality and Preference · 58
PDF
From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant
2020 · Minna Kaljonen, Marja Salo, et al. · British Food Journal · 48
PDF
Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh
2014 · Tahmeed Ahmed, Nuzhat Choudhury, et al. · BMC Pediatrics · 45
PDF
Herbs and spices increase liking and preference for vegetables among rural high school students
2018 · Juliana R. Fritts, Clara Fort, et al. · Food Quality and Preference · 41
PDF
Machine Learning Approach to Predict Physical Properties of Polypropylene Composites: Application of MLR, DNN, and Random Forest to Industrial Data
2022 · Chonghyo Joo, Hyundo Park, et al. · Polymers · 39
PDF
Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making
2017 · Silvia Generotti, Martina Cirlini, et al. · Food Chemistry · 39
New Sustainable Market Opportunities for Surplus Food: A Food System-Sensitive Methodology (FSSM)
2015 · Thomas H. O’Donnell, Jonathan Deutsch, et al. · Food and Nutrition Sciences · 35
PDF
School children preferences for fish formulations: The impact of child and parental food neophobia
2016 · M. Laureati, C. Cattaneo, et al. · Journal of Sensory Studies · 34
Masking foods for food challenge: Practical aspects of masking foods for a double-blind, placebo-controlled food challenge
1994 · Geertje B Huijbers, Ann A.M Colen, et al. · Journal of the American Dietetic Association · 34
Improving the nutritional quality of charitable meals for homeless and vulnerable adults. A case study of food provision by a food aid organisation in the UK
2014 · Sophie E. Pelham-Burn, Catherine J. Frost, et al. · Appetite · 30
The Use of Indigenous Green Leafy Vegetables in the Preparation of Ghanaian Dishes
2013 · Darkwa S · Journal of Food Processing & Technology · 30
PDF
Sucuk (turkish-style Dry-fermented Sausage) Quality as an Influence of Recipe Formulation and Inoculation of Starter Cultures
2012 · SLAVIŠA STAJIĆ, MARIJA PERUNOVIĆ, et al. · Journal of Food Processing and Preservation · 28
The Abuela Project: safe cheese workshops to reduce the incidence of Salmonella typhimurium from consumption of raw-milk fresh cheese.
1999 · R A Bell, V N Hillers, et al. · American Journal of Public Health · 28
Pengembangan Potensi Wisata Kuliner Kota Malang Berbasis Sumber Daya Lokal
2017 · Dian Prayogi · Jurnal Pariwisata Pesona · 27
PDF
A model for reduced fat food product development success
2003 · Barbara Stewart-Knox, Heather Parr, et al. · Food Quality and Preference · 24
Analysing Food Innovation Drivers: Chefs’ Perspectives
2022 · Patita Paban Mohanty, Sunil Tiwari, et al. · Journal of Culinary Science & Technology · 23
Extrusion—Cooking and expansion
2020 · Magdalena Kristiawan, Laurent Chaunier, et al. · Elsevier eBooks · 22
Antimicrobial efficacy of mango peel powder and formulation of recipes using mango peel powder (Mangifera indica L.)
2016 · Priyanka Asai Thambi, Sheila John, et al. · International Journal of Home Science · 22
Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation
2009 · L. D'evoli, P. Salvatore, et al. · International Journal of Food Sciences and Nutrition · 22
The effects of recipe formulation on the textural characteristics of microwave-reheated pizza bases
2000 · Charmaine I Clarke, Geraldine M Farrell · Journal of the Science of Food and Agriculture · 21
Works count: 3,102
Citation count: 2,186
Year
Topic
Type