Facultad
4 Facultad de Ciencias Gastronómicas (BCC)
Publicacions (29) Publicacions en què ha participat algun/a investigador/a
2020
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'Mujeres y criados': palabra, honor y amor: juicios históricos a la libertad de casamiento en la comedia lopesca
eHumanista: Journal of Iberian Studies, Vol. 46, pp. 23-39
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Acculturation and Food Intake Among Ghanaian Migrants in Europe: Findings From the RODAM Study
Journal of Nutrition Education and Behavior, Vol. 52, Núm. 2, pp. 114-125
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Advances in structure elucidation of low molecular weight carbohydrates by liquid chromatography-multiple-stage mass spectrometry analysis
Journal of Chromatography A, Vol. 1612
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Applying food enzymes in the kitchen
International Journal of Gastronomy and Food Science, Vol. 21
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Citclops: A next-generation sensor system for the monitoring of natural waters and a citizens’ observatory for the assessment of ecosystems’ status
PLoS ONE, Vol. 15, Núm. 3
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Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach
Food Quality and Preference, Vol. 83
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Consumer behavior in confinement times: Food choice and cooking attitudes in Spain
International Journal of Gastronomy and Food Science, Vol. 21
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Continuing and Emerging Trends of Senior Tourism: A Review of the Literature
JOURNAL OF POPULATION AGEING, Vol. 13, Núm. 3, pp. 385-399
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Desarrollo regional e innovación social en el autoempleo: estudio del caso de los programas de reactivación comarcal como iniciativa pública
REVESCO: revista de estudios cooperativos, Núm. 134, pp. 71-80
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Evolución etnohistórica del disfrute ganadero en las Bardenas Reales de Navarra
Lurralde: Investigación y espacio, Núm. 43, pp. 5-60
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FPGA remote laboratory: Experience of a shared laboratory between UPNA and UNIFESP
Proceedings - 2020 14th Technologies Applied to Electronics Teaching Conference, TAEE 2020
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Gastronomic tourism and the senior foodies market
Gastronomy and Food Science (Elsevier Applied Science), pp. 193-204
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Implicit reaction vs explicit emotional response: Protected designation of origin in apple cider
Food Quality and Preference, Vol. 79
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Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study
International Journal of Gastronomy and Food Science, Vol. 21
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Long-term correlation between water deficit and quality markers in hydrosostainable almonds
Agronomy, Vol. 10, Núm. 10
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On Finding the Voice of the Customer in the Digital Traces of the Michelin-Star Gastronomy Experience: Unveiling Insights for Service Design
Lecture Notes in Business Information Processing
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Optical biosensors for the detection of rheumatoid arthritis (Ra) biomarkers: A comprehensive review
Sensors (Switzerland), Vol. 20, Núm. 21, pp. 1-51
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Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
Journal of Food Science, Vol. 85, Núm. 11, pp. 3969-3980
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Reformulación del discurso significativo sociocultural en el entramado fortificado de la Línea P (Valle de Roncal-Navarra)
Cuadernos de etnología y etnografía de Navarra, Año 52, Núm. 94, pp. 271-310
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Relationship between tactile stimuli and basic tastes: CATA with consumers with visual disability
Journal of Sensory Studies, Vol. 35, Núm. 1