4 Faculty of Gastronomic Sciences (BCC)

2024

1. A participant observation methodology to analyse social functions, gender, class, and gastronomic practices in food-centric organizations: From the Gastronomic Societies in San Sebastián to the world

   International Journal of Gastronomy and Food Science, Vol. 35

2. Age-related changes in sweetness perception: Exploring the role of cross-modal interactions

   Journal of Sensory Studies, Vol. 39, Núm. 2

3. Beyond Tourism: The Importance of Baby Boomer Generation Volunteers

   Journal of Population Ageing

4. Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

   Foods, Vol. 13, Núm. 1

5. Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study

   Foods, Vol. 13, Núm. 6

6. Culinary medicine and healthy ageing: A comprehensive review

   Nutrition Research Reviews, Vol. 37, Núm. 1, pp. 179-193

7. Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights

   Beverages, Vol. 10, Núm. 3

8. Derived Environmental Impacts of Organic Fairtrade Cocoa (Peru) Compared to Its Conventional Equivalent (Ivory Coast) through Life-Cycle Assessment in the Basque Country

   Sustainability (Switzerland), Vol. 16, Núm. 2

9. Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives

   Foods, Vol. 13, Núm. 5

10. From the kitchen to the embassy: a rapid review of gastronomic approaches in diplomacy

    Place Branding and Public Diplomacy

11. Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile

    Foods, Vol. 13, Núm. 13

12. Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir

    International Journal of Gastronomy and Food Science, Vol. 36

13. Reinvent your leadership: 12 keys to team management

    Escuela Superior de Gestión Comercial y Marketing, ESIC

14. Reinventa tu liderazgo: 12 claves para gestionar equipos

    Escuela Superior de Gestión Comercial y Marketing, ESIC

15. Sniffing out meaning: Chemosensory and semantic neural network changes in sommeliers

    Human Brain Mapping, Vol. 45, Núm. 2

16. The role of perceived risk and information security on customers' acceptance of service robots in the hotel industry

    International Journal of Hospitality Management, Vol. 117

17. Towards a deeper understanding of senior tourists: challenges and opportunities of an emerging market segment

    Revista Internacional de Turismo, Empresa y Territorio. RITUREM, Vol. 8, Núm. 1, pp. 121-138

18. Understanding consumer food choices & promotion of healthy and sustainable Mediterranean diet and lifestyle in children and adolescents through behavioural change actions: the DELICIOUS project

    International Journal of Food Sciences and Nutrition, Vol. 75, Núm. 5, pp. 527-535

19. Virtual sensing-based monitoring and maintenance in elevators

    Structural Health Monitoring, Vol. 23, Núm. 1, pp. 230-247