Facultad
4 Facultad de Ciencias Gastronómicas (BCC)
Publicaciones (25) Publicaciones en las que ha participado algún/a investigador/a
2021
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Carbohydrate-dense snacks are a key feature of the nutrition transition among ghanaian adults – findings from the rodam study
Food and Nutrition Research, Vol. 65
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Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses
LWT, Vol. 148
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Consumer profile and drivers influencing consumer behavior towards fondillón, a european protected naturally sweet red wine
Foods, Vol. 10, Núm. 11
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Consumer-led approach to adapt a food-odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces
Journal of Sensory Studies, Vol. 36, Núm. 6
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Culinary nutrition in gastronomic sciences. A review
International Journal of Gastronomy and Food Science, Vol. 25
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El marcado de ganado ovino roncalés: análisis de un discurso etnológico e ideográfico
Munibe Antropologia - Arkeologia, Núm. 72, pp. 219-237
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Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines
Food Research International, Vol. 143
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Genome‐wide association studies of somatic cell count in the assaf breed
Animals, Vol. 11, Núm. 6
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How does water stress and roasting temperature affect the physicochemical parameters of almonds?
LWT, Vol. 150
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Innovation in online food delivery: Learnings from COVID-19
International Journal of Gastronomy and Food Science, Vol. 24
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Integral Design and Manufacturing Methodology of a Reduced-Scale Servo Press
IEEE/ASME Transactions on Mechatronics, Vol. 26, Núm. 5, pp. 2418-2428
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Los espejos del miedo navarro en la cultura popular de la Modernidad
Revista de folklore, Núm. 478, pp. 9-24
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Microbiological and sensory characterization of kombucha SCOBY for culinary applications
International Journal of Gastronomy and Food Science, Vol. 23
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Mindfulness-Based Eating Intervention in Children: Effects on Food Intake and Food-Related Behaviour During a Mid-morning Snack
Mindfulness, Vol. 12, Núm. 5, pp. 1185-1194
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Olive Leaf Waste Management
Frontiers in Sustainable Food Systems, Vol. 5
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Reformulación de recetas asociadas a la nutrición culinaria
Revista española de nutrición humana y dietética, Vol. 25, Núm. 3, pp. 84-85
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Reinventa tu liderazgo: 12 claves para gestionar equipos
Escuela Superior de Gestión Comercial y Marketing, ESIC
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Rol de la gastronomía en la transformación de la salud poblacional
Revista española de nutrición humana y dietética, Vol. 25, Núm. 3, pp. 73-74
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Senior travelers: an emerging market segment in gastronomic tourism
The Routledge Handbook of Gastronomic Tourism (Routledge/Taylor & Francis Group), pp. 469-478
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Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
International Journal of Gastronomy and Food Science, Vol. 25