Publicacións (23) Publicacións nas que participase algún/ha investigador/a

2021

  1. Carbohydrate-dense snacks are a key feature of the nutrition transition among ghanaian adults – findings from the rodam study

    Food and Nutrition Research, Vol. 65

  2. Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses

    LWT, Vol. 148

  3. Consumer profile and drivers influencing consumer behavior towards fondillón, a european protected naturally sweet red wine

    Foods, Vol. 10, Núm. 11

  4. Consumer-led approach to adapt a food-odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces

    Journal of Sensory Studies, Vol. 36, Núm. 6

  5. Culinary nutrition in gastronomic sciences. A review

    International Journal of Gastronomy and Food Science, Vol. 25

  6. El marcado de ganado ovino roncalés: análisis de un discurso etnológico e ideográfico

    Munibe Antropologia - Arkeologia, Núm. 72, pp. 219-237

  7. Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines

    Food Research International, Vol. 143

  8. Genome‐wide association studies of somatic cell count in the assaf breed

    Animals, Vol. 11, Núm. 6

  9. How does water stress and roasting temperature affect the physicochemical parameters of almonds?

    LWT, Vol. 150

  10. Innovation in online food delivery: Learnings from COVID-19

    International Journal of Gastronomy and Food Science, Vol. 24

  11. Integral Design and Manufacturing Methodology of a Reduced-Scale Servo Press

    IEEE/ASME Transactions on Mechatronics, Vol. 26, Núm. 5, pp. 2418-2428

  12. Los espejos del miedo navarro en la cultura popular de la Modernidad

    Revista de folklore, Núm. 478, pp. 9-24

  13. Microbiological and sensory characterization of kombucha SCOBY for culinary applications

    International Journal of Gastronomy and Food Science, Vol. 23

  14. 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

  15. Olive Leaf Waste Management

    Frontiers in Sustainable Food Systems, Vol. 5

  16. Reformulación de recetas asociadas a la nutrición culinaria

    Revista española de nutrición humana y dietética, Vol. 25, Núm. 3, pp. 84-85

  17. Rol de la gastronomía en la transformación de la salud poblacional

    Revista española de nutrición humana y dietética, Vol. 25, Núm. 3, pp. 73-74

  18. Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages

    International Journal of Gastronomy and Food Science, Vol. 25

  19. Strategies for reducing salt and sugar intakes in individuals at increased cardiometabolic risk

    Nutrients, Vol. 13, Núm. 1, pp. 1-19

  20. Tourism preferences of seniors and their impact on healthy ageing

    Anatolia, Vol. 32, Núm. 4, pp. 553-564