4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
Universidad del País Vasco/Euskal Herriko Unibertsitatea
Lejona, EspañaPublicaciones en colaboración con investigadores/as de Universidad del País Vasco/Euskal Herriko Unibertsitatea (23)
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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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
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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
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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
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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
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Effect of personality on the emotional response elicited by wines
Food Quality and Preference, Vol. 76, pp. 39-46
2018
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Do the effects of resveratrol on thermogenic and oxidative capacities in IBAT and skeletal muscle depend on feeding conditions?
Nutrients, Vol. 10, Núm. 10
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Emotional response to wine: Sensory properties, age and gender as drivers of consumers’ preferences
Food Quality and Preference, Vol. 66, pp. 19-28
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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
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Senior tourism An emerging and attractive market segment for destinations
ROUTLEDGE HANDBOOK OF DESTINATION MARKETING (ROUTLEDGE), pp. 154-162
2017
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Comparative effects of energy restriction and resveratrol intake on glycemic control improvement
BioFactors, Vol. 43, Núm. 3, pp. 371-378
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Pterostilbene-induced changes in gut microbiota composition in relation to obesity
Molecular Nutrition and Food Research, Vol. 61, Núm. 1
2015
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Metabolic faecal fingerprinting of trans-resveratrol and quercetin following a high-fat sucrose dietary model using liquid chromatography coupled to high-resolution mass spectrometry
Food and Function, Vol. 6, Núm. 8, pp. 2758-2767
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Reshaping faecal gut microbiota composition by the intake of trans-resveratrol and quercetin in high-fat sucrose diet-fed rats
Journal of Nutritional Biochemistry, Vol. 26, Núm. 6, pp. 651-660
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Shifts in microbiota species and fermentation products in a dietary model enriched in fat and sucrose
Beneficial Microbes, Vol. 6, Núm. 1, pp. 97-111
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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
2014
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Murine muscle engineered from dermal precursors: An in vitro model for skeletal muscle generation, degeneration, and fatty infiltration
Tissue Engineering - Part C: Methods, Vol. 20, Núm. 1, pp. 28-41