| ‘Entomophagy’: an evolving terminology in need of review J Evans, MH Alemu, R Flore, MB Frøst, A Halloran, AB Jensen, ... Journal of Insects as Food and Feed 1 (4), 293-305, 2015 | 134 | 2015 |
| Entomophagy and power A Müller, J Evans, CLR Payne, R Roberts Journal of Insects as Food and Feed 2 (2), 121-136, 2016 | 81 | 2016 |
| Standard methods for Apis mellifera brood as human food AB Jensen, J Evans, A Jonas-Levi, O Benjamin, I Martinez, B Dahle, ... Journal of Apicultural Research 58 (2), 1-28, 2019 | 62 | 2019 |
| Setting the agenda for social science research on the human microbiome B Greenhough, CJ Read, J Lorimer, J Lezaun, C McLeod, A Benezra, ... Palgrave Communications 6 (1), 1-11, 2020 | 53 | 2020 |
| Fermentation Art and Science at the Nordic Food Lab B Reade, J de Valicourt, J Evans The Routledge handbook of sustainable food and gastronomy, 2015 | 47* | 2015 |
| Culinary science in Denmark: molecular gastronomy and beyond J Risbo, OG Mouritsen, MB Frøst, JD Evans, B Reade Journal of Culinary Science & Technology 11 (2), 111-130, 2013 | 35 | 2013 |
| A Descriptive Sensory Analysis of Honeybee Drone Brood from Denmark and Norway JD Evans, A Müller, AB Jensen, B Dahle, R Flore, J Eilenberg, MB Frøst Journal of Insects As Food and Feed, 2016 | 34 | 2016 |
| On eating insects: essays, stories and recipes J Evans, R Flore, MB Frøst (No Title), 2017 | 33 | 2017 |
| Nested houses: Domestication dynamics of human–wasp relations in contemporary rural Japan CLR Payne, JD Evans Journal of ethnobiology and ethnomedicine 13, 1-20, 2017 | 26 | 2017 |
| Place-based taste: geography as a starting point for deliciousness J Evans, R Flore, J Astrup Pedersen, M Bom Frøst Flavour 4, 1-6, 2015 | 23 | 2015 |
| Taste-shaping-natures: Making novel miso with charismatic microbes and new Nordic fermenters in Copenhagen J Evans, J Lorimer Current Anthropology 62 (S24), S361-S375, 2021 | 17 | 2021 |
| Broadening insect gastronomy A Halloran, C Münke, P Vantomme, B Reade, J Evans The Routledge Handbook of Sustainable Food and Gastronomy, 231-237, 2015 | 17 | 2015 |
| Non-Trivial Pursuit-New approaches to Nordic deliciousness. Interview and self-experiences, Nordic Food Lab in Copenhagen, Denmark J Evans Anthropology of food, 2012 | 10 | 2012 |
| Wild ideas in food C Münke, A Halloran, P Vantomme, J Evans, B Reade, R Flore, R Rittman, ... The Routledge handbook of sustainable food and gastronomy, 206-213, 2015 | 9 | 2015 |
| Observations from the frontier of deliciousness JD Evans MAD Dispatches: What is cooking, 81-91, 2014 | 6 | 2014 |
| Exploring the microbial diversity of novel misos with metagenomics CI Kothe, JA Rasmussen, SST Mak, MTP Gilbert, J Evans Food Microbiology 117, 104372, 2024 | 3 | 2024 |
| Taste Shaping Natures: A multiplied ethnography of translated fermentation in the New/er Nordic Cuisine JD Evans University of Oxford, 2022 | 3 | 2022 |
| Introducing 'With Microbes': From witnessing to withnessing S Atkinson, C Brives, S Biederman, J Cañada, D Chartier, AC Davidson, ... With Microbes, 2021 | 3 | 2021 |
| Insect gastronomy J Evans Cereal Magazine 3, 62-71, 2013 | 3 | 2013 |
| Thinking Edibility Otherwise AD Ginsberg, N Chieza, C Govera, J Evans, J Vilutis Journal of Design and Science, 2018 | 2 | 2018 |
