Publikationen (29) Publikationen, an denen Forscher/innen teilgenommen haben

2020

  1. '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

  2. 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

  3. Advances in structure elucidation of low molecular weight carbohydrates by liquid chromatography-multiple-stage mass spectrometry analysis

    Journal of Chromatography A, Vol. 1612

  4. Applying food enzymes in the kitchen

    International Journal of Gastronomy and Food Science, Vol. 21

  5. 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

  6. Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach

    Food Quality and Preference, Vol. 83

  7. Consumer behavior in confinement times: Food choice and cooking attitudes in Spain

    International Journal of Gastronomy and Food Science, Vol. 21

  8. Continuing and Emerging Trends of Senior Tourism: A Review of the Literature

    JOURNAL OF POPULATION AGEING, Vol. 13, Núm. 3, pp. 385-399

  9. 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

  10. Evolución etnohistórica del disfrute ganadero en las Bardenas Reales de Navarra

    Lurralde: Investigación y espacio, Núm. 43, pp. 5-60

  11. FPGA remote laboratory: Experience of a shared laboratory between UPNA and UNIFESP

    Proceedings - 2020 14th Technologies Applied to Electronics Teaching Conference, TAEE 2020

  12. Gastronomic tourism and the senior foodies market

    Gastronomy and Food Science (Elsevier Applied Science), pp. 193-204

  13. Implicit reaction vs explicit emotional response: Protected designation of origin in apple cider

    Food Quality and Preference, Vol. 79

  14. 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

  15. Long-term correlation between water deficit and quality markers in hydrosostainable almonds

    Agronomy, Vol. 10, Núm. 10

  16. 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

  17. Optical biosensors for the detection of rheumatoid arthritis (Ra) biomarkers: A comprehensive review

    Sensors (Switzerland), Vol. 20, Núm. 21, pp. 1-51

  18. 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

  19. 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

  20. Relationship between tactile stimuli and basic tastes: CATA with consumers with visual disability

    Journal of Sensory Studies, Vol. 35, Núm. 1