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International Journal of Gastronomy and Food Science|August 25, 2020
Gastronomic tourism in Greece and beyond: A thorough reviewGeorge Pavlidis, Stella MarkantonatouInternational Journal of Gastronomy and Food Science|August 25, 2020
Meal identity as practice - Towards an understanding of business travellers' meal practicesJoachim Sundqvist, Ute Walter, Agneta HörnellInternational Journal of Gastronomy and Food Science|January 10, 2022
Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysisAlejandro Plata, Kosuke Motoki, Charles Spence, et al.International Journal of Gastronomy and Food Science|February 1, 2022
"Stay at home with bakery products" can be public motto of quarantine days in the early period of COVID-19 outbreak: A nutritional infodemiology studyElif GünalanInternational Journal of Gastronomy and Food Science|February 27, 2023
The role of technology use in food practices during the COVID-19 pandemicPhilip Weber, Thomas Ludwig, Lea Katharina MichelInternational Journal of Gastronomy and Food Science|February 1, 2024
An exploration of customers' perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurantsTitilola Labisi, Melissa Preciado, Allison Voorhees, et al.International Journal of Gastronomy and Food Science|June 29, 2026
A Cross-Sectional Investigation of Relationships between Food Pleasure and Worry, Eating Behaviors, and Cultural Attributes among Mexican American AdultsRachel E Davis, Dai Fang, Christine M White, et al.Pageof 2