| |
original article |
Date |
Title |
Authors Max. 6 Authors |
| 1 |
[GO] |
2025―Jul―03 |
COVID-19 Pandemic Effects on Operation and Safety Measures at Food Service Establishments in Brazil |
Juliana Costa Liboredo, Iara Bank Setti, Cláudia Antônia Alcântara Amaral, Natália Caldeira de Carvalho |
| 2 |
[GO] |
2024―Mar―31 |
Gastronomy Cities and Their Survival Strategies During the Early and Acute Stages of the Pandemic |
Bendegul Okumus, Belma Suna, Ibrahim Giritlioglu |
| 3 |
[GO] |
2022―Aug―02 |
Cooking or Consuming Food from Away Home after the COVID-19 Lockdown in Brazil? |
Natália Caldeira de Carvalho, Cláudia Antônia Alcântara Amaral, Juliana Costa Liboredo |
| 4 |
[GO] |
2022―Mar―01 |
Building Culinary Business Performance during the Covid-19 Pandemic: Transformational Leadership as a Trigger through Digital Capabilities |
Erwin Permana, Rukun Santoso, Bambang Purwoko |
| 5 |
[GO] |
2022―Feb―16 |
Distant Gastronomic Experiences through Online Cooking Classes in the Covid-19 Era |
Faruk Seyitoğlu, Ozan Atsız |
| 6 |
[GO] |
2021―Dec―23 |
COVID-19, Food Safety, and Consumer Preferences: Changing Trends and the Way Forward |
Srinivasan Krishnamoorthy, J.A. Moses, C. Anandharamakrishnan |
| 7 |
[GO] |
2021―Feb―26 |
Norovirus and Coronavirus Risks in Food Service Settings: A Systematic Review for Future Research |
Bendegul Okumus |
