Facultad
4 Facultad de Ciencias Gastronómicas (BCC)
Publicacions (44) Publicacions en què ha participat algun/a investigador/a
2023
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A 1 year course of starch- and sucrose-reduced diet used by irritable bowel syndrome patients with diarrhoea and the effect of genetic variants
Frontiers in Nutrition, Vol. 10
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A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin
Frontiers in Microbiology, Vol. 14
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An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study
International Journal of Gastronomy and Food Science, Vol. 32
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Analysis of Volatile Compounds during Food Fermentation
Foods
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Are chefs happiness providers? Exploring the impact of organisational support, intrapreneurship and interactional justice from the perspective of happiness management
International Journal of Gastronomy and Food Science, Vol. 34
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Assessing the influence of packaging design symmetry, curvature, and mark on the perception of brand premiumness
International Journal of Gastronomy and Food Science, Vol. 31
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Assessment of different debittering techniques to valorize orange peel
International Journal of Food Science and Technology, Vol. 58, Núm. 6, pp. 3040-3049
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Author Correction: GLORIA - A globally representative hyperspectral in situ dataset for optical sensing of water quality (Scientific Data, (2023), 10, 1, (100), 10.1038/s41597-023-01973-y)
Scientific Data
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Baby boomers and sustainable tourism: The need for a new research agenda
Routledge Handbook of Trends and Issues in Tourism Sustainability, Planning and Development, Management, and Technology (Taylor and Francis), pp. 55-68
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Baby boomers and sustainable tourism: The need for a new research agenda
Routledge Handbook of Trends and Issues in Tourism Sustainability, Planning and Development, Management, and Technology (Routledge Reino Unido), pp. 55-68
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Bioluminescence experience in the holistic cuisine: Making contact through living light and sound
International Journal of Gastronomy and Food Science, Vol. 31
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Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations
LWT, Vol. 188
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Citizens driving the transition to sustainable urban food systems
Journal of Cleaner Production, Vol. 429
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Cocina en palabra de mujer: posibles recetarios femeninos de la modernidad
La mujer y los universos femeninos en las fuentes documentales de la Edad Moderna (Dykinson), pp. 151-166
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Communicating sustainability to wine tourists, the next "big thing" for the landmark wineries: The case of emilio moro wineries
Handbook of Research on Sustainability Challenges in the Wine Industry (IGI Global), pp. 1-15
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Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels
International Journal of Gastronomy and Food Science, Vol. 31
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Correlation between serum advanced glycation end products and dietary intake of advanced glycation end products estimated from home cooking and food frequency questionnaires
Nutrition, Metabolism and Cardiovascular Diseases, Vol. 33, Núm. 9, pp. 1768-1777
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Damnatio memoriae en la cultura local. El patrimonio oscuro y las fuentes orales en el estudio de un entorno pirenaico
Cuadernos de etnología y etnografía de Navarra, Año 55, Núm. 97, pp. 71-91
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De rutas turísticas, patrimonio cultural y agenda 2030: algunas claves para el bienestar y la felicidad de turistas senior
Turismo y patrimonio: enfoques para la gestión (Aranzadi), pp. 583-598
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Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients
Foods, Vol. 12, Núm. 23