Results 101 to 110 of about 27,626 (198)

Beyond Reality Avoidance: Unraveling the Paradox of Escapism Through Self‐Monitoring and Autonomy Mechanisms for Consumers' Life Satisfaction

Psychology &Marketing, Volume 43, Issue 12, Page 3425-3465, December 2026.
ABSTRACT This study introduces the Paradox of Escapism, exploring how the act of escaping reality can evolve from a short‐term avoidance strategy to a mechanism for self‐regulation and enhanced life satisfaction. Employing five rigorous, multimethod investigations, including qualitative interviews and sentiment analysis (Study 1), Structural Equation ...
Thamiris Magalhães de Sousa, Flávio Santino Bizarrias, Thelma Valéria Rocha, Larissa Luz Raposo   +3 more
wiley   +1 more source

Evaluation of Gastronomy Tourism from Perspectives of Professional Tourist Guides

, 2021
Yalçınkaya, Tarık, (Çanakkale Onsekiz Mart Üniversitesi Turizm İşletmeciliği Bölümü Doktora Öğrencisi) ; Cankül, Duran, (Eskişehir Osmangazi Üniversitesi)The research aims to reveal gastronomy tourism potential in Canakkale from the perspective of ...
Yalçınkaya, Tarık, Cankül, Duran
core   +1 more source

Trends in molecular gastronomy

Journal of Future Foods
Molecular gastronomy, a fusion of food science and culinary art, applies scientific principles to modify and transform ingredients and culinary techniques.
Jony Blessing Manoj J, Amarnath Venkatraman   +1 more
doaj   +1 more source

Drew Rothrock's Fundamental Contributions to Arctic Science

Perspectives of Earth and Space Scientists, Volume 7, Issue 1, December 2026.
Abstract David Andrew (Drew) Rothrock III lived during a period of vigorous scientific research in the Earth Sciences, from the International Geophysical Year to the era of satellites and high‐speed computer modeling. Drew made fundamental contributions to Arctic science, helping to lay the theoretical foundations for modeling the movement and ...
Harry L. Stern, Richard E. Moritz, Michael Steele, Averil Rothrock, Yanling Yu   +4 more
wiley   +1 more source

Culinary Chemistry as a Platform for Interfacial Materials Design

Advanced Materials Interfaces, Volume 13, Issue 21, 6 November 2026.
Culinary processes control interfaces through heating, shear, gelation, and molecular transport. This Review connects selected gastronomic examples with food‐derived nanomaterials, plasmonic sensing, anthocyanin photovoltaics, and intelligent packaging. Original agar‐based plasmonic films illustrate the proposed translation.
Josep Moreno, I. Brian Becerril‐Castro, Irene Calderon‐Gonzalez, Jaslyn Ru Ting Chen, Zhiming Wang, Alexander O. Govorov, José Manuel Romo‐Herrera, Neus Feliu, Wolfgang J. Parak, Miguel A. Correa‐Duarte, In Yee Phang, Xing Yi Ling, Ramón A. Alvarez‐Puebla   +12 more
wiley   +1 more source

Valorization of Cactus Cladodes (Opuntia ficus indica): The Effects of Different Drying Methods on Antioxidant Compounds and Physicochemical Characteristics

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Opuntia ficus indica cladodes were sliced to 5 mm and dried using conventional, microwave, and ultrasound pretreated vacuum‐assisted convectional drying. Drying significantly affected total phenolic content (p < 0.05), with the highest value obtained using ultrasound pretreated vacuum‐assisted convectional drying at 70°C.
Şehriban Gül Bağirsakci, Erkan Karacabey, Salih Karasu   +2 more
wiley   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8724-8741, November 2026.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

The Role of Gastronomy as A Driver of Rural Tourism Development: The Case of Mirandela

European Countryside
This research aimed to analyze the perception of tourism stakeholders regarding the potential of gastronomy to revitalize tourism in the Mirandela region.
da Mota Carlos Vilela, Rodrigues Rosa Isabel, Palrão Teresa, Madeira Arlindo   +3 more
doaj   +1 more source

Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy)

Gastronomy
Food waste is a growing global problem that originates from a variety of sources, with about 38% of it coming from food processing. In recent years, the European Union has encouraged investigations into by-products for their exploitation in several ...
Laura Alessandroni, Lorenzo Bellabarba, Samanta Corsetti, Gianni Sagratini   +3 more
doaj   +1 more source

Responsible Agritourism and Meaningful Transformation in the Mekong Delta: Culture–Nature Synergy, Responsible Leadership, and Community Governance

International Journal of Tourism Research, Volume 28, Issue 6, November/December 2026.
ABSTRACT This study examines how responsible tourism may contribute to meaningful outcomes across culture, nature, and people. Drawing on a critical realist study of five focus group discussions and 26 in‐depth interviews across five exemplary agritourism enterprises in the Mekong Delta, Vietnam, we propose three causal mechanisms: the Culture‐Nature ...
Giang N. T. Nguyen, Heidi Wechtler
wiley   +1 more source