Facultad
4 Facultad de Ciencias Gastronómicas (BCC)
Artigos (28) Publicacións nas que participase algún/ha investigador/a
2023
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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
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A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin
Frontiers in Microbiology, Vol. 14
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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
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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
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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
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Assessment of different debittering techniques to valorize orange peel
International Journal of Food Science and Technology, Vol. 58, Núm. 6, pp. 3040-3049
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Bioluminescence experience in the holistic cuisine: Making contact through living light and sound
International Journal of Gastronomy and Food Science, Vol. 31
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Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations
LWT, Vol. 188
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Citizens driving the transition to sustainable urban food systems
Journal of Cleaner Production, Vol. 429
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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
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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
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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
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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
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Eating with the eyes? Tracking food choice in restaurant's menu
Food Quality and Preference, Vol. 110
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Effect of Recipient’s Tactile Properties and Expectations on Beer Perception
Beverages, Vol. 9, Núm. 3
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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
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Enhancing the design of wine labels
Frontiers in Psychology, Vol. 14
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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
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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
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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