4 Facultad de Ciencias Gastronómicas (BCC)

2023

1. 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

2. A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin

   Frontiers in Microbiology, Vol. 14

3. 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

4. Analysis of Volatile Compounds during Food Fermentation

   Foods

5. 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

6. 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

7. Assessment of different debittering techniques to valorize orange peel

   International Journal of Food Science and Technology, Vol. 58, Núm. 6, pp. 3040-3049

8. 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

9. 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

10. 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

11. Bioluminescence experience in the holistic cuisine: Making contact through living light and sound

    International Journal of Gastronomy and Food Science, Vol. 31

12. Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations

    LWT, Vol. 188

13. Citizens driving the transition to sustainable urban food systems

    Journal of Cleaner Production, Vol. 429

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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