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The name of deliciousness and the gastrophysics behind it
Ole G Mouritsen, Lars Duelund, Luis A Bagatolli, Himanshu Khandelia Flavour 2013, 2:9 (9 January 2013)
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Gastrophysics in the brain and body
Per Møller Flavour 2013, 2:8 (9 January 2013)
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A biophysicist in the kitchen
Félix M Goñi Flavour 2013, 2:7 (9 January 2013)
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Culinary precisions as a platform for interdisciplinary dialogue
Erik Fooladi, Anu Hopia Flavour 2013, 2:6 (9 January 2013)
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Physics in the kitchen
Peter Barham Flavour 2013, 2:5 (9 January 2013)
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Network analysis and data mining in food science: the emergence of computational gastronomy
Sebastian E Ahnert Flavour 2013, 2:4 (9 January 2013)
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Gastrophysics-do we need it?
Ole G Mouritsen, Jens Risbo Flavour 2013, 2:3 (9 January 2013)
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Texture, taste and aroma: multi-scale materials and the gastrophysics of food
Thomas A Vilgis Flavour 2013, 2:12 (9 January 2013)
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Integration of gastronomy and physics for innovation
Erik van der Linden Flavour 2013, 2:11 (9 January 2013)
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The molecules we eat: Food as a medium to communicate science
Amy C Rowat Flavour 2013, 2:10 (9 January 2013)
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