4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
Universidad de Sevilla
Sevilla, EspañaPublicacións en colaboración con investigadores/as de Universidad de Sevilla (9)
2021
2020
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Long-term correlation between water deficit and quality markers in hydrosostainable almonds
Agronomy, Vol. 10, Núm. 10
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Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
Journal of Food Science, Vol. 85, Núm. 11, pp. 3969-3980
2019
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Almond fruit quality can be improved by means of deficit irrigation strategies
Agricultural Water Management, Vol. 217, pp. 236-242
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Gastronomy: A customer study of restaurant in cordoba (spain) included in a prestigious guide
Revista Internacional de Turismo, Empresa y Territorio. RITUREM, Vol. 3, Núm. 2, pp. 131-145
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Nutrition quality parameters of almonds as affected by deficit irrigation strategies
Molecules, Vol. 24, Núm. 14
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Sensory profile and acceptability of hydrosostainable almonds
Foods, Vol. 8, Núm. 2
2013
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Human study of ion implantation as a surface treatment for dental implants
International Journal of Oral and Maxillofacial Surgery, Vol. 42, Núm. 7, pp. 891-896