4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
Universidad Autónoma de Madrid
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Universidad Autónoma de Madrid (5)
2020
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On Finding the Voice of the Customer in the Digital Traces of the Michelin-Star Gastronomy Experience: Unveiling Insights for Service Design
Lecture Notes in Business Information Processing
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
2013
2012
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Modeling neural differentiation on micropatterned substrates coated with neural matrix components
Frontiers in Cellular Neuroscience
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Proteomic analysis of processing by-products from canned and fresh tuna: Identification of potentially functional food proteins
Food Chemistry, Vol. 134, Núm. 2, pp. 1211-1219