Facultad
4 Facultad de Ciencias Gastronómicas (BCC)
Publicacions (30) Publicacions en què ha participat algun/a investigador/a
2022
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Baby boomers and their growing interest in spa and wellness tourism
International Journal of Spa and Wellness, Vol. 5, Núm. 3, pp. 237-249
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Building Bridges: A transdisciplinary view on gastronomy
UOU Scientific Journal, Núm. 4, pp. 32-39
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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
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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
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Cerveza
Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 231-248
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Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study
Nutrients, Vol. 14, Núm. 6
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Disciplinary interactions in gastronomy R&D teams
International Journal of Gastronomy and Food Science, Vol. 30
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Discovering silver market segments in cooking courses: The case of Basque Culinary Center
International Journal of Gastronomy and Food Science, Vol. 28
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Editorial: Sustainable Food Waste Management
Frontiers in Sustainable Food Systems
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Effect of inoculation strategy with autochthonous Oenococcus oeni strains on aroma development in Rioja Alavesa Tempranillo wines
LWT, Vol. 162
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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
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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
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Factors affecting hotel managers’ intentions to adopt robotic technologies: A global study
International Journal of Hospitality Management, Vol. 102
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Feature Papers in Sensory Analysis of Beverages
Beverages
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Fermented foods: An update on evidence-based health benefits and future perspectives
Food Research International, Vol. 156
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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
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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
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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
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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
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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