Ámbito de investigación
4BCC Tecnología de alimentos
Artikel (4) Publikationen, an denen Forscher/innen teilgenommen haben
2022
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Building Bridges: A transdisciplinary view on gastronomy
UOU Scientific Journal, Núm. 4, pp. 32-39
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Disciplinary interactions in gastronomy R&D teams
International Journal of Gastronomy and Food Science, Vol. 30
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From plant to soil: Quantitative changes in pine and juniper extractive compounds at different transformation stages
Plant and Soil, Vol. 481, Núm. 1-2, pp. 229-251
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Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation
International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 5542-5552