Publicacions en col·laboració amb investigadors/es de Universidad del País Vasco/Euskal Herriko Unibertsitatea (37)

2025

  1. Functional characterization of the riboflavin-overproducing and dextran-producing Weissella cibaria BAL3C-5 C120T strain for the development of biofortified plant-based beverages

    International Journal of Food Microbiology, Vol. 426

2024

  1. Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

    Foods, Vol. 13, Núm. 1

  2. Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights

    Beverages, Vol. 10, Núm. 3

  3. Derived Environmental Impacts of Organic Fairtrade Cocoa (Peru) Compared to Its Conventional Equivalent (Ivory Coast) through Life-Cycle Assessment in the Basque Country

    Sustainability (Switzerland), Vol. 16, Núm. 2

  4. Sniffing out meaning: Chemosensory and semantic neural network changes in sommeliers

    Human Brain Mapping, Vol. 45, Núm. 2

2023

  1. 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

  2. A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin

    Frontiers in Microbiology, Vol. 14

  3. Sucrase-isomaltase genotype and response to a starch-reduced and sucrose-reduced diet in IBS-D patients

    Gut

  4. 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

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

    Food Research International, Vol. 156

  2. Mindful eating: effects of a brief induction in the choice and intake of food in children

    Current Psychology, Vol. 41, Núm. 5, pp. 2535-2545

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

    International Journal of Food Microbiology, Vol. 377

  4. Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink

    International Journal of Gastronomy and Food Science, Vol. 28

2021

  1. 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

2019

  1. Effect of personality on the emotional response elicited by wines

    Food Quality and Preference, Vol. 76, pp. 39-46

2018

  1. A randomised controlled trial of a program based on the theory of planned behavior to promote fruit and vegetable intake among schoolchildren: PROFRUVE study protocol

    BMC Public Health, Vol. 18, Núm. 1

  2. Do the effects of resveratrol on thermogenic and oxidative capacities in IBAT and skeletal muscle depend on feeding conditions?

    Nutrients, Vol. 10, Núm. 10

  3. Emotional response to wine: Sensory properties, age and gender as drivers of consumers’ preferences

    Food Quality and Preference, Vol. 66, pp. 19-28

  4. Involvement of autophagy in the beneficial effects of resveratrol in hepatic steatosis treatment. A comparison with energy restriction

    Food and Function, Vol. 9, Núm. 8, pp. 4207-4215