4 Gastronomia Zientzien Fakultatea (BCC)

2023

1. A 1 year course of starch- and sucrose-reduced diet used by irritable bowel syndrome patients with diarrhoea and the effect of genetic variants

   Frontiers in Nutrition, Vol. 10

2. A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin

   Frontiers in Microbiology, Vol. 14

3. An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study

   International Journal of Gastronomy and Food Science, Vol. 32

4. Are chefs happiness providers? Exploring the impact of organisational support, intrapreneurship and interactional justice from the perspective of happiness management

   International Journal of Gastronomy and Food Science, Vol. 34

5. Assessing the influence of packaging design symmetry, curvature, and mark on the perception of brand premiumness

   International Journal of Gastronomy and Food Science, Vol. 31

6. Assessment of different debittering techniques to valorize orange peel

   International Journal of Food Science and Technology, Vol. 58, Núm. 6, pp. 3040-3049

7. Bioluminescence experience in the holistic cuisine: Making contact through living light and sound

   International Journal of Gastronomy and Food Science, Vol. 31

8. Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations

   LWT, Vol. 188

9. Citizens driving the transition to sustainable urban food systems

   Journal of Cleaner Production, Vol. 429

10. Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels

    International Journal of Gastronomy and Food Science, Vol. 31

11. Correlation between serum advanced glycation end products and dietary intake of advanced glycation end products estimated from home cooking and food frequency questionnaires

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 33, Núm. 9, pp. 1768-1777

12. Damnatio memoriae en la cultura local. El patrimonio oscuro y las fuentes orales en el estudio de un entorno pirenaico

    Cuadernos de etnología y etnografía de Navarra, Año 55, Núm. 97, pp. 71-91

13. Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

    Foods, Vol. 12, Núm. 23

14. Eating with the eyes? Tracking food choice in restaurant's menu

    Food Quality and Preference, Vol. 110

15. Effect of Recipient’s Tactile Properties and Expectations on Beer Perception

    Beverages, Vol. 9, Núm. 3

16. Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles

    Journal of Sensory Studies, Vol. 38, Núm. 1

17. Enhancing the design of wine labels

    Frontiers in Psychology, Vol. 14

18. Hotel customers’ behavioral intentions toward service robots: the role of utilitarian and hedonic values

    Journal of Hospitality and Tourism Technology, Vol. 14, Núm. 5, pp. 780-801

19. Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

    Foods, Vol. 12, Núm. 19

20. Piedras que hablan: registro y análisis de los suelos musivos en el Valle de Roncal

    Res Mobilis: Revista internacional de investigación en mobiliario y objetos decorativos, Vol. 12, Núm. 15, pp. 1-32