Publikationen (18) Publikationen, an denen Forscher/innen teilgenommen haben

2022

  1. Baby boomers and their growing interest in spa and wellness tourism

    International Journal of Spa and Wellness, Vol. 5, Núm. 3, pp. 237-249

  2. Building Bridges: A transdisciplinary view on gastronomy

    UOU Scientific Journal, Núm. 4, pp. 32-39

  3. Cambios de tendencia en el mundo de la nutrición: ¿Qué futuro de la alimentación queremos?: La gastronomía como herramienta de salud para un envejecimiento saludable

    Revista de nutrición práctica, Año 26, pp. 25-26

  4. Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study

    Nutrients, Vol. 14, Núm. 6

  5. Disciplinary interactions in gastronomy R&D teams

    International Journal of Gastronomy and Food Science, Vol. 30

  6. Discovering silver market segments in cooking courses: The case of Basque Culinary Center

    International Journal of Gastronomy and Food Science, Vol. 28

  7. Effect of inoculation strategy with autochthonous Oenococcus oeni strains on aroma development in Rioja Alavesa Tempranillo wines

    LWT, Vol. 162

  8. Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies

    Journal of Sensory Studies, Vol. 37, Núm. 3

  9. Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor

    Sensors, Vol. 22, Núm. 18

  10. Factors affecting hotel managers’ intentions to adopt robotic technologies: A global study

    International Journal of Hospitality Management, Vol. 102

  11. Fermented foods: An update on evidence-based health benefits and future perspectives

    Food Research International, Vol. 156

  12. From plant to soil: Quantitative changes in pine and juniper extractive compounds at different transformation stages

    Plant and Soil, Vol. 481, Núm. 1-2, pp. 229-251

  13. 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

  14. On the importance of understanding older tourists: addressing the complexity of ageing travellers

    Quaestio Iuris, Vol. 15, Núm. 3, pp. 1734-1751

  15. Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 5542-5552

  16. Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production

    International Journal of Food Microbiology, Vol. 377

  17. 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

  18. Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers

    Foods, Vol. 11, Núm. 19