4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
Ikerbasque, Fundación Vasca para la Ciencia
Bilbao, EspañaPublicacions en col·laboració amb investigadors/es de Ikerbasque, Fundación Vasca para la Ciencia (7)
2024
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Sniffing out meaning: Chemosensory and semantic neural network changes in sommeliers
Human Brain Mapping, Vol. 45, Núm. 2
2023
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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
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Sucrase-isomaltase genotype and response to a starch-reduced and sucrose-reduced diet in IBS-D patients
Gut
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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
2022
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Structure design for gastronomy applications
Food Structure Engineering and Design for Improved Nutrition, Health and Well-being (Elsevier), pp. 139-155
2015
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What can the brain teach us about winemaking? An fMRI study of alcohol level preferences
PLoS ONE, Vol. 10, Núm. 3
2012
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Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin
Food Hydrocolloids, Vol. 27, Núm. 1, pp. 154-160