Publicaciones en colaboración con investigadores/as de Universidad Complutense de Madrid (7)

2023

  1. Engaging Guests in the Sustainability Experience Leading question: How can hotels engage guests in sustainability endeavours and experiences?

    Critical Questions in Sustainability and Hospitality (Taylor and Francis), pp. 265-276

2022

  1. Luxury tourism in the new normal: In search of the new memorability

    The Emerald Handbook of Luxury Management for Hospitality and Tourism (Emerald Group Publishing Ltd.), pp. 513-532

  2. Michelin-starred restaurants and its contribution to luxury gastronomy tourism

    The Emerald Handbook of Luxury Management for Hospitality and Tourism (Emerald Group Publishing Ltd.), pp. 321-334

2021

  1. Culinary nutrition in gastronomic sciences. A review

    International Journal of Gastronomy and Food Science, Vol. 25

  2. Innovation in online food delivery: Learnings from COVID-19

    International Journal of Gastronomy and Food Science, Vol. 24

  3. 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

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