Concepedia

Food Pairing

Food Pairing is a theoretical framework in gastronomic science that systematically identifies and evaluates complementary flavor interactions between ingredients based on shared volatile aromatic compounds.

52

Publications

2.2K

Citations

135

Authors

88

Institutions

Publications per year

2017–2026

28

Parents

Publications

52

Flavor network and the principles of food pairing

Yong‐Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow et al. · Scientific Reports · 2011 · 477 citations · Full text

, , +17

The attitudes of Italian consumers towards jellyfish as novel food

Luisa Torri, Fabio Tuccillo, Simona Bonelli et al. · Food Quality and Preference · 2019 · 97 citations · Full text

, , +17

Parallel encoding of sensory history and behavioral preference during Caenorhabditis elegans olfactory learning

Christine E. Cho, Chantal Brueggemann, Noëlle D. L’Étoile et al. · eLife · 2016 · 90 citations · Full text

, , +17

Analysis of Food Pairing in Regional Cuisines of India

Anupam Jain, N K Rakhi, Ganesh Bagler · PLoS ONE · 2015 · 85 citations · Full text

, , +11

U.S. wine consumer preferences for bottle characteristics, back label extrinsic cues and wine composition

Kathleen M. Kelley, Jeffrey Hyde, Johan Bruwer · Asia Pacific Journal of Marketing and Logistics · 2015 · 65 citations

, , +17

1–5 of 52

Authors

135

  1. GB
    Ganesh Bagler

    Indraprastha Institute of Information Technology Delhi, India

    3 publications · 146 citations

    3

    h-index

  2. CV
    Charlotte Vinther Schmidt

    University of Copenhagen, Denmark

    2 publications · 84 citations

    2

    h-index

  3. AJ
    Anupam Jain

    Central Drug Research Institute, India

    2 publications · 109 citations

    2

    h-index

  4. NK
    N K Rakhi

    Indian Institute of Technology Jodhpur, India

    2 publications · 109 citations

    2

    h-index

  5. LT
    Luisa Torri

    University of Gastronomic Sciences, Italy

    2 publications · 119 citations

    2

    h-index

1–5 of 135

Institutions

88

  1. University of Copenhagen

    Copenhagen, Denmark

    4 h-index

    8 publications

    303 citations

  2. University of Cambridge

    Cambridge, United Kingdom

    2 h-index

    2 publications

    517 citations

  3. Université de Bourgogne

    Dijon, France

    2 h-index

    8 publications

    275 citations

  4. Université Bourgogne Franche-Comté

    Besançon, France

    2 h-index

    8 publications

    275 citations

  5. Centre National de la Recherche Scientifique

    Paris, France

    2 h-index

    8 publications

    275 citations

  6. University of California, Davis

    Davis, United States

    2 h-index

    3 publications

    100 citations

  7. Indian Institute of Technology Jodhpur

    Jodhpur, India

    2 h-index

    6 publications

    327 citations

  8. Centre des Sciences du Goût et de l'Alimentation

    Dijon, France

    2 h-index

    8 publications

    275 citations

1–8 of 88

Venues

  1. Scientific Reports

    3 publications · 583 citations

    3

    h-index

  2. Beverages

    3 publications · 69 citations

    3

    h-index

  3. Food Research International

    2 publications · 44 citations

    3

    h-index

  4. Journal of Food Science

    JFS · 3 publications · 63 citations

    3

    h-index

  5. arXiv (Cornell University)

    Repository · 2 publications · 61 citations

    2

    h-index

1–5