Work

Cultural dimensions differences in food conceptualization: a case study using plant-based powders

Year: 2026

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2026.101645

Authors: Jessica Brzezowska, Elena Romeo-Arroyo, María Mora, Olatz Urkiaga, Agnieszka Kita, Anna Michalska-Ciechanowska, Laura Vázquez-Araújo

Institutions: Wrocław University of Environmental and Life Sciences, Basque Culinary Center, Mondragon Unibertsitatea

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: European Commission, HORIZON EUROPE Framework Programme

Award: G8526102399

OpenAlex ID: W7207548482

FWCI:

Cites: 10

Cited by:

Related to: 10