Publikationen (23) Publikationen, an denen Forscher/innen teilgenommen haben

2019

  1. Almond fruit quality can be improved by means of deficit irrigation strategies

    Agricultural Water Management, Vol. 217, pp. 236-242

  2. Altxunbidëa. Estudio etnofotográfico del ciclo anual trashumante roncalés

    Cuadernos de etnología y etnografía de Navarra, Año 51, Núm. 93, pp. 143-194

  3. An untargeted evaluation of the volatile and semi-volatile compounds migrating into food simulants from polypropylene food containers by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

    Talanta, Vol. 195, pp. 800-806

  4. Associations between olfactory pathway gene methylation marks, obesity features and dietary intakes

    Genes and Nutrition, Vol. 14, Núm. 1

  5. Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences

    International Journal of Gastronomy and Food Science, Vol. 15, pp. 6-14

  6. DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2251-2258

  7. Dietary patterns are associated with predicted 10-year risk of cardiovascular disease among Ghanaian populations: The Research on Obesity and Diabetes in African Migrants (RODAM) study

    Journal of Nutrition, Vol. 149, Núm. 5, pp. 755-769

  8. Early-life factors are associated with waist circumference and type 2 diabetes among Ghanaian adults: The RODAM Study

    Scientific Reports, Vol. 9, Núm. 1

  9. Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability

    LWT, Vol. 116

  10. Effect of personality on the emotional response elicited by wines

    Food Quality and Preference, Vol. 76, pp. 39-46

  11. Epigenome-wide association study in whole blood on type 2 diabetes among sub-Saharan African individuals: Findings from the RODAM study

    International Journal of Epidemiology, Vol. 48, Núm. 1, pp. 58-70

  12. Gastronomy: A customer study of restaurant in cordoba (spain) included in a prestigious guide

    Revista Internacional de Turismo, Empresa y Territorio. RITUREM, Vol. 3, Núm. 2, pp. 131-145

  13. Gaussian graphical models identified food intake networks and risk of type 2 diabetes, CVD, and cancer in the EPIC-Potsdam study

    European Journal of Nutrition, Vol. 58, Núm. 4, pp. 1673-1686

  14. Guide for climate-resilient cities: An urban critical infrastructures approach

    Sustainability (Switzerland), Vol. 11, Núm. 17

  15. Herbario etnobotánico de Navarra: propuesta didáctica multidisciplinar en el aula de cuarto de primaria

    Nuevos retos en la enseñanza de las ciencias (Educación), pp. 325-330

  16. Improvement of an emotional lexicon for the evaluation of beers

    Food Quality and Preference, Vol. 71, pp. 158-162

  17. Nutrition quality parameters of almonds as affected by deficit irrigation strategies

    Molecules, Vol. 24, Núm. 14

  18. Salt distribution in raw sheep milk cheese during ripening and the effect on proteolysis and lipolysis

    Foods, Vol. 8, Núm. 3

  19. Selective fractionation of sugar alcohols using ionic liquids

    Separation and Purification Technology, Vol. 209, pp. 800-805

  20. Senior Foodies:A developing niche market in gastronomic tourism

    International Journal of Gastronomy and Food Science, Vol. 16