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Roberto Flore

  • Diplomvej, bygning 373A, DTU Skylab, Staff area

    2800 Kgs. Lyngby

    Denmark

20182019
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Research Output 2018 2019

  • 2 Journal article
  • 1 Conference abstract in proceedings
  • 1 Editorial

Chefs meet scientists: GASTRO-SCIENCE-CHEF 2018

Mouritsen, O. G., Sørensen, P. M. & Flore, R., 2019, In : International Journal of Gastronomy and Food Science. 17, 100162.

Research output: Contribution to journalEditorialResearchpeer-review

The changing role of the chef: A dialogue

McBride, A. E. & Flore, R., 2019, In : International Journal of Gastronomy and Food Science. 17, 4 p., 100157.

Research output: Contribution to journalJournal articleResearchpeer-review

Squids of the North: Gastronomy and gastrophysics of Danish squid

Faxholm, P. L., Schmidt, C. V., Brønnum, L. B., Sun, Y. T., Clausen, M. P., Flore, R., Olsen, K. B. & Mouritsen, O. G., 2018, In : International Journal of Gastronomy and Food Science. 14, p. 66-76

Research output: Contribution to journalJournal articleResearchpeer-review

Open Access
File

The impact of gastronomic innovation in the Nordic Region

Flore, R., 2018, Sustain Conference 2018: Creating Technology for a Sustainable Society. Melero, C. & Mølhave, K. (eds.). Lyngby, Denmark: Technical University of Denmark, 1 p. F-5

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearchpeer-review

Open Access