Facultad
4 Facultad de Ciencias Gastronómicas (BCC)
Artículos (21) Publicaciones en las que ha participado algún/a investigador/a
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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Altxunbidëa. Estudio etnofotográfico del ciclo anual trashumante roncalés
Cuadernos de etnología y etnografía de Navarra, Año 51, Núm. 93, pp. 143-194
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An untargeted evaluation of the volatile and semi-volatile compounds migrating into food simulants from polypropylene food containers by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
Talanta, Vol. 195, pp. 800-806
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Associations between olfactory pathway gene methylation marks, obesity features and dietary intakes
Genes and Nutrition, Vol. 14, Núm. 1
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Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences
International Journal of Gastronomy and Food Science, Vol. 15, pp. 6-14
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DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2251-2258
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Dietary patterns are associated with predicted 10-year risk of cardiovascular disease among Ghanaian populations: The Research on Obesity and Diabetes in African Migrants (RODAM) study
Journal of Nutrition, Vol. 149, Núm. 5, pp. 755-769
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Early-life factors are associated with waist circumference and type 2 diabetes among Ghanaian adults: The RODAM Study
Scientific Reports, Vol. 9, Núm. 1
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Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability
LWT, Vol. 116
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Effect of personality on the emotional response elicited by wines
Food Quality and Preference, Vol. 76, pp. 39-46
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Epigenome-wide association study in whole blood on type 2 diabetes among sub-Saharan African individuals: Findings from the RODAM study
International Journal of Epidemiology, Vol. 48, Núm. 1, pp. 58-70
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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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Gaussian graphical models identified food intake networks and risk of type 2 diabetes, CVD, and cancer in the EPIC-Potsdam study
European Journal of Nutrition, Vol. 58, Núm. 4, pp. 1673-1686
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Guide for climate-resilient cities: An urban critical infrastructures approach
Sustainability (Switzerland), Vol. 11, Núm. 17
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Improvement of an emotional lexicon for the evaluation of beers
Food Quality and Preference, Vol. 71, pp. 158-162
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Nutrition quality parameters of almonds as affected by deficit irrigation strategies
Molecules, Vol. 24, Núm. 14
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Salt distribution in raw sheep milk cheese during ripening and the effect on proteolysis and lipolysis
Foods, Vol. 8, Núm. 3
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Selective fractionation of sugar alcohols using ionic liquids
Separation and Purification Technology, Vol. 209, pp. 800-805
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Senior Foodies:A developing niche market in gastronomic tourism
International Journal of Gastronomy and Food Science, Vol. 16
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Sensory profile and acceptability of hydrosostainable almonds
Foods, Vol. 8, Núm. 2