Publicaciones en colaboración con investigadores/as de Universidad Complutense de Madrid (11)

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

  3. Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers

    Foods, Vol. 11, Núm. 19

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. Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach

    Food Quality and Preference, Vol. 83

  2. 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