Foodservice Research International

A yen for sushi: an analysis of demographic and behavioural patterns of sushi consumption in Japan
pp. 63-76(14)
Authors: De Silva, Devarahandhi; Yamao, Masahiro

Food acceptance and acculturation
pp. 77-83(7)
Author: Mitchell, Janet

The Five Aspects Meal Model: a tool for developing meal services in restaurants
pp. 84-93(10)
Authors: Gustafsson, Inga-Britt; Öström, Åsa; Johansson, Jesper; Mossberg, Lena

Physicochemical characteristics and amino acid profile of chickpea cultivars grown in Pakistan
pp. 94-101(8)
Authors: Iqbal, Amjad; Ateeq, Nadia; Khalil, Iqtidar A.; Perveen, Sajida; Saleemullah, Saleem

Roselle/sorrel (Hibiscus subdariffa L.) wines with varying calyx puree and total soluble solids: sensory acceptance, quantitative descriptive and physicochemical analysis
pp. 102-110(9)
Authors: Mounigan, Pascale; Badrie, Neela