4BCC Sistemas sostenibles

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