Faculty
4 Faculty of Gastronomic Sciences (BCC)
Publications (18) Publications in which a researcher has participated
2022
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Baby boomers and their growing interest in spa and wellness tourism
International Journal of Spa and Wellness, Vol. 5, Núm. 3, pp. 237-249
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Building Bridges: A transdisciplinary view on gastronomy
UOU Scientific Journal, Núm. 4, pp. 32-39
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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
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Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study
Nutrients, Vol. 14, Núm. 6
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Disciplinary interactions in gastronomy R&D teams
International Journal of Gastronomy and Food Science, Vol. 30
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Discovering silver market segments in cooking courses: The case of Basque Culinary Center
International Journal of Gastronomy and Food Science, Vol. 28
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Effect of inoculation strategy with autochthonous Oenococcus oeni strains on aroma development in Rioja Alavesa Tempranillo wines
LWT, Vol. 162
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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
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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
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Factors affecting hotel managers’ intentions to adopt robotic technologies: A global study
International Journal of Hospitality Management, Vol. 102
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Fermented foods: An update on evidence-based health benefits and future perspectives
Food Research International, Vol. 156
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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
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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
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On the importance of understanding older tourists: addressing the complexity of ageing travellers
Quaestio Iuris, Vol. 15, Núm. 3, pp. 1734-1751
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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
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Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production
International Journal of Food Microbiology, Vol. 377
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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
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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