Publicaciones (30) Publicaciones en las que ha participado algún/a investigador/a

2022

  1. Baby boomers and their growing interest in spa and wellness tourism

    International Journal of Spa and Wellness, Vol. 5, Núm. 3, pp. 237-249

  2. Building Bridges: A transdisciplinary view on gastronomy

    UOU Scientific Journal, Núm. 4, pp. 32-39

  3. Cambios de tendencia en el mundo de la nutrición: ¿Qué futuro de la alimentación queremos?: La gastronomía como herramienta de salud para un envejecimiento saludable

    Revista de nutrición práctica, Año 26, pp. 25-26

  4. Capítulo 7. The market power of older travellers and how they are portrayed: a practical approach to an increasing market segment

    La gestión turística del patrimonio: una visión multidisciplinar (Thomson Reuters Aranzadi), pp. 165

  5. Cerveza

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 231-248

  6. Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study

    Nutrients, Vol. 14, Núm. 6

  7. Disciplinary interactions in gastronomy R&D teams

    International Journal of Gastronomy and Food Science, Vol. 30

  8. Discovering silver market segments in cooking courses: The case of Basque Culinary Center

    International Journal of Gastronomy and Food Science, Vol. 28

  9. Editorial: Sustainable Food Waste Management

    Frontiers in Sustainable Food Systems

  10. Effect of inoculation strategy with autochthonous Oenococcus oeni strains on aroma development in Rioja Alavesa Tempranillo wines

    LWT, Vol. 162

  11. Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies

    Journal of Sensory Studies, Vol. 37, Núm. 3

  12. Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor

    Sensors, Vol. 22, Núm. 18

  13. Factors affecting hotel managers’ intentions to adopt robotic technologies: A global study

    International Journal of Hospitality Management, Vol. 102

  14. Feature Papers in Sensory Analysis of Beverages

    Beverages

  15. Fermented foods: An update on evidence-based health benefits and future perspectives

    Food Research International, Vol. 156

  16. From plant to soil: Quantitative changes in pine and juniper extractive compounds at different transformation stages

    Plant and Soil, Vol. 481, Núm. 1-2, pp. 229-251

  17. Liderazgo, compasión y felicidad: Una apuesta de presente y futuro

    El Happiness Management. Un cisne amarillo que vuela hacia el marketing social, la felicidad y el bienestar (Tirant Humanidades), pp. 319-336

  18. Luxury tourism in the new normal: In search of the new memorability

    The Emerald Handbook of Luxury Management for Hospitality and Tourism (Emerald Group Publishing Ltd.), pp. 513-532

  19. Michelin-starred restaurants and its contribution to luxury gastronomy tourism

    The Emerald Handbook of Luxury Management for Hospitality and Tourism (Emerald Group Publishing Ltd.), pp. 321-334

  20. Mindful eating: effects of a brief induction in the choice and intake of food in children

    Current Psychology, Vol. 41, Núm. 5, pp. 2535-2545