Results 51 to 60 of about 2,153 (183)

Pemetaan Wisata Kuliner Khas Kota Surakarta

Jurnal Pariwisata Terapan, 2017
This article discusses the mapping of specific cuisines as culinary tourism potential in Surakarta. The general objective is to present a culinary-mapping of specific culinary products where the information can be used by stakeholders such as goverment ...
Amad Saeroji, Deria Adi Wijaya
doaj   +1 more source

Culinary Tourism Analysis at Restaurants with Tourism Satisfaction Mediation

EUROPEAN RESEARCH STUDIES JOURNAL, 2019
Purpose: The study analyzes culinary tourism owned by restaurants in South Tangerang City to find out whether there is tourist satisfaction and what are the factors that can provide culinary tourists’ satisfaction. This research is also to find out, whether a restaurant in South Tangerang City has become a popular culinary destination.
openaire   +3 more sources

Inter‐platform ecosystems

Strategic Management Journal, Volume 47, Issue 7, Page 1840-1877, July 2026.
Abstract Research Summary We extend ecosystem theory to cases in which platforms are complementors to each other: inter‐platform ecosystems. Analyzing web traffic data on 241 European platforms, we identify and characterize demand‐side inter‐platform ecosystems, and propose a theory of why they emerge.
Bruno Carballa‐Smichowski, Néstor Duch‐Brown, Bertin Martens, Álvaro Gomez‐Losada   +3 more
wiley   +1 more source

Flavoromics approach reveals the dynamic changes of non-volatile and volatile compounds in the Sarcodon imbricatus soup at different cooking times

Frontiers in Nutrition
This study investigated the effects of different cooking times (30, 60, 90, 120, and 150 min) on volatile and non-volatile compounds in Sarcodon imbricatus soup. The S.
Xiang Li, Xiang Li, Yiming Tang, Zhongyan Zhu, Zhongyan Zhu, Chengjian Xu, Nina Yan, Shuangli Xiong, Yu Zhou, Siyu Gu, Jing Xiao, Zheng Zeng, Nan Zhu, Chen-Qiang Wang, Xue-Ming Wang, Hang Xiao   +15 more
doaj   +1 more source

Synergistic Effects of Carrier Composition and Spray‐Drying Conditions on the Microencapsulation of Pomegranate Peel Extract

Journal of Food Process Engineering, Volume 49, Issue 7, July 2026.
Spray drying conditions and carrier composition significantly affected the retention of bioactive compounds in pomegranate peel extract powders. The synergistic combination of maltodextrin and gum arabic enhanced process yield, ellagic acid retention, total phenolic content, and antioxidant activity under optimized drying conditions.
Nida Pınarbaşı, Aslı Arslan Kulcan, Ferhan Balcı‐Torun, Ayhan Topuz   +3 more
wiley   +1 more source

Analysis of Differences in Volatile Components of Pork between Cooking Methods Based on Electronic Nose Combined with GC-IMS

Shipin gongye ke-ji
Cooking methods could have a great influence on the flavour of food, to investigate the effect of cooking methods on the aroma of pork, this study used electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS) for multivariate ...
Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU   +9 more
doaj   +1 more source

Needle‐shaped diatom frustules in food as a possible promoter of esophageal squamous cell carcinoma in coastal southeastern China: A pilot study

International Journal of Cancer, Volume 158, Issue 11, Page 2822-2828, 1 June 2026.
What's new? Esophageal squamous cell carcinoma (ESCC) incidence varies worldwide, suggesting that local environmental and dietary factors are influential. In coastal southeastern China, food products derived from small filter‐feeding fish are important dietary components, though their consumption increased ESCC risk.
Haisheng Wu, Yang Li, Lihua Ran, Zhiying Xia, Pi Guo, Shenxi Deng, Erica Conway, Yuan He, Jun Zheng, Huachen Zhu, Linwei Tian   +10 more
wiley   +1 more source

Analysis of Impact of Different Parts of Beef on the Quality and Volatile Aroma Components of Boletus Beef Sauce Based on GC-MS

Shipin gongye ke-ji
In this experiment, five different parts of beef were selected to make boletus beef sauce, namely beef hind leg (BHL), beef shoulder (BS), beef knuckle (BK), beef brisket (BB), and beef tendon (BT), and the effects of different beef parts on the quality ...
Guangcheng SUN, Xiuqun LUO, Dan LIN, Lian HE, SookWah CHAN, Xiexin LI, Hongfeng JIA, Nan ZHU   +7 more
doaj   +1 more source

Genetic identification and characterization of novel loci for flag leaf morphology traits in Chinese endemic wheat

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Flag leaf morphology (FLM) is a critical determinant of wheat (Triticum aestivum L.) photosynthetic efficiency and grain yield. Chinese endemic wheat, a unique genetic reservoir formed by long‐term adaptation to diverse and heterogeneous environments in China, harbors abundant, untapped allelic variation for traits related to environmental ...
Md Nahibuzzaman Lohani, Longxing Su, Lu Lu, Li Yin, Yanlin Liu, Qiang Xu, Yunfeng Jiang, Qiantao Jiang, Guoyue Chen, Yuming Wei, Chunji Liu, Quan Xie, Jian Ma   +12 more
wiley   +1 more source

A comparative study of drying methods on tomato peel residues: physicochemical and antioxidant properties

Frontiers in Sustainable Food Systems
This study aimed to systematically evaluate the effects of vacuum freeze drying (VFD), vacuum drying (VD), natural drying (ND), vacuum microwave drying (VMD), hot air drying (HAD) and microwave drying (MD) on the physicochemical properties ...
Ni-Na Yan, Yu Zhou, Jing Xiao, Cheng-Jian Xu, Cheng-Jian Xu, Yang Liu, Chen-Qiang Wang, Chen-Qiang Wang, Xue-Ming Wang, Xue-Ming Wang, Shuang-Li Xiong, Zhong-Yan Zhu, Xiao Yang, Hang Xiao   +13 more
doaj   +1 more source