Facultad
4 Facultad de Ciencias Gastronómicas (BCC)
Publications (19) Publications auxquelles un chercheur a participé
2024
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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
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Age-related changes in sweetness perception: Exploring the role of cross-modal interactions
Journal of Sensory Studies, Vol. 39, Núm. 2
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Beyond Tourism: The Importance of Baby Boomer Generation Volunteers
Journal of Population Ageing
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Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
Foods, Vol. 13, Núm. 1
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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
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Culinary medicine and healthy ageing: A comprehensive review
Nutrition Research Reviews, Vol. 37, Núm. 1, pp. 179-193
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Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights
Beverages, Vol. 10, Núm. 3
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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
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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
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From the kitchen to the embassy: a rapid review of gastronomic approaches in diplomacy
Place Branding and Public Diplomacy
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Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile
Foods, Vol. 13, Núm. 13
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Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir
International Journal of Gastronomy and Food Science, Vol. 36
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Reinvent your leadership: 12 keys to team management
Escuela Superior de Gestión Comercial y Marketing, ESIC
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Reinventa tu liderazgo: 12 claves para gestionar equipos
Escuela Superior de Gestión Comercial y Marketing, ESIC
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Sniffing out meaning: Chemosensory and semantic neural network changes in sommeliers
Human Brain Mapping, Vol. 45, Núm. 2
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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
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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
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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
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Virtual sensing-based monitoring and maintenance in elevators
Structural Health Monitoring, Vol. 23, Núm. 1, pp. 230-247