Publikationen in Zusammenarbeit mit Forschern von Universidad del País Vasco/Euskal Herriko Unibertsitatea (4)

2022

  1. Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink

    International Journal of Gastronomy and Food Science, Vol. 28

2020

  1. Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study

    International Journal of Gastronomy and Food Science, Vol. 21

2019

  1. Effect of personality on the emotional response elicited by wines

    Food Quality and Preference, Vol. 76, pp. 39-46

2018

  1. Emotional response to wine: Sensory properties, age and gender as drivers of consumers’ preferences

    Food Quality and Preference, Vol. 66, pp. 19-28