Publicaciones (10) Publicaciones en las que ha participado algún/a investigador/a

2022

  1. Building Bridges: A transdisciplinary view on gastronomy

    UOU Scientific Journal, Núm. 4, pp. 32-39

  2. Disciplinary interactions in gastronomy R&D teams

    International Journal of Gastronomy and Food Science, Vol. 30

  3. Editorial: Sustainable Food Waste Management

    Frontiers in Sustainable Food Systems

  4. Effect of inoculation strategy with autochthonous Oenococcus oeni strains on aroma development in Rioja Alavesa Tempranillo wines

    LWT, Vol. 162

  5. Fermented foods: An update on evidence-based health benefits and future perspectives

    Food Research International, Vol. 156

  6. 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

  7. 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

  8. Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production

    International Journal of Food Microbiology, Vol. 377

  9. Structure Design for Gastronomy Applications

    Food Engineering Series (Springer), pp. 177-193

  10. Structure design for gastronomy applications

    Food Structure Engineering and Design for Improved Nutrition, Health and Well-being (Elsevier), pp. 139-155