Publicacións (61) Publicacións nas que participase algún/ha investigador/a

2024

  1. Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study

    Foods, Vol. 13, Núm. 6

  2. Culinary medicine and healthy ageing: A comprehensive review

    Nutrition Research Reviews, Vol. 37, Núm. 1, pp. 179-193

  3. Derived Environmental Impacts of Organic Fairtrade Cocoa (Peru) Compared to Its Conventional Equivalent (Ivory Coast) through Life-Cycle Assessment in the Basque Country

    Sustainability (Switzerland), Vol. 16, Núm. 2

2023

  1. A 1 year course of starch- and sucrose-reduced diet used by irritable bowel syndrome patients with diarrhoea and the effect of genetic variants

    Frontiers in Nutrition, Vol. 10

  2. An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study

    International Journal of Gastronomy and Food Science, Vol. 32

  3. Author Correction: GLORIA - A globally representative hyperspectral in situ dataset for optical sensing of water quality (Scientific Data, (2023), 10, 1, (100), 10.1038/s41597-023-01973-y)

    Scientific Data

  4. Citizens driving the transition to sustainable urban food systems

    Journal of Cleaner Production, Vol. 429

  5. Correlation between serum advanced glycation end products and dietary intake of advanced glycation end products estimated from home cooking and food frequency questionnaires

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 33, Núm. 9, pp. 1768-1777

  6. Eating with the eyes? Tracking food choice in restaurant's menu

    Food Quality and Preference, Vol. 110

  7. GLORIA - A globally representative hyperspectral in situ dataset for optical sensing of water quality

    Scientific Data

  8. Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas

    Fermentation, Vol. 9, Núm. 10

  9. Sucrase-isomaltase genotype and response to a starch-reduced and sucrose-reduced diet in IBS-D patients

    Gut

  10. The effect of starch- and sucrose-reduced diet accompanied by nutritional and culinary recommendations on the symptoms of irritable bowel syndrome patients with diarrhoea

    Therapeutic Advances in Gastroenterology, Vol. 16

  11. Understanding food sustainability from a consumer perspective: A cross cultural exploration

    International Journal of Gastronomy and Food Science, Vol. 31

2022

  1. Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study

    Nutrients, Vol. 14, Núm. 6

  2. Discovering silver market segments in cooking courses: The case of Basque Culinary Center

    International Journal of Gastronomy and Food Science, Vol. 28

2021

  1. Mindfulness-Based Eating Intervention in Children: Effects on Food Intake and Food-Related Behaviour During a Mid-morning Snack

    Mindfulness, Vol. 12, Núm. 5, pp. 1185-1194

  2. Olive Leaf Waste Management

    Frontiers in Sustainable Food Systems, Vol. 5

  3. Rol de la gastronomía en la transformación de la salud poblacional

    Revista española de nutrición humana y dietética, Vol. 25, Núm. 3, pp. 73-74

  4. Strategies for reducing salt and sugar intakes in individuals at increased cardiometabolic risk

    Nutrients, Vol. 13, Núm. 1, pp. 1-19