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Journal of Nutrition in Recipe & Menu Development is a peer-reviewed journal published by Taylor & Francis, covering Culinary Culture and Tourism, Obesity, Physical Activity, Diet, Diverse Scientific and Economic Studies.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Author–year (Chicago, T&F) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of Nutrition in Recipe & Menu Development 12 (3): 45–58.
Formats any DOI in Journal of Nutrition in Recipe & Menu Development style. No sign-up. |
| Publishes research in | Culinary Culture and Tourism Obesity, Physical Activity, Diet Diverse Scientific and Economic Studies Nutrition, Health and Food Behavior Consumer Attitudes and Food Labeling |
| ISSN | 1055-1379 |
| h-index | 8 |
| i10-index | 6 |
| Total citations | 231 |
| Top institutions publishing here | Virginia Tech |
| Journal website | www.tandfonline.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Abstract This paper examines wine consumers' personal involvement with wine. We use the notion of a Personal Involvement Inventory (PII) to segment wine consumers into wine enthusiasts (those highly involved with wine) and wine novices (those with limited personal involvement). Using a large and representative data set and employing a multivariate logistic regression framework, we…
Abstract The menu is a key factor in influencing the guest's first impression of the facility, the menu selections they are likely to order, and sets expectations about the food and beverages they are about to receive. Menu development is an ongoing process. To maintain a competitive advantage, menus must remain flexible. This study examines…
Abstract Consumer complaints about food products have increased over the past decade due, in part, to consumer error in the preparation of products. Although the food industry assumes that consumers are knowledgeable about food preparation at all stages ranging from purchasing to preparation to storage, little is known about consumers' actual knowledge. The study reported…
Abstract Food safety is a growing concern for consumers and for professionals in the foodservice industry. The purpose of this paper is to discuss the critical control points for food safety as food moves from the farm (production) to the fork (consumer consumption). Each person involved in the production, processing, distribution, preparation, and service of…
Abstract A study was conducted on the eating qualities of muffins prepared with 10% and 20% soy flour. Results showed that muffins prepared with or without soy flour were not significantly different in tenderness, flavor and overall quality. The addition of soy flour did not impart any adverse flavor. In fact, there was a tendency…
