Publicaciones (19) Publicaciones en las que ha participado algún/a investigador/a

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. 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

  3. Analysis of Volatile Compounds during Food Fermentation

    Foods

  4. 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

  5. Assessment of different debittering techniques to valorize orange peel

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

  6. Citizens driving the transition to sustainable urban food systems

    Journal of Cleaner Production, Vol. 429

  7. 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

  8. 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

  9. Culinary Medicine and Healthy Ageing: a comprehensive review

    Nutrition Research Reviews

  10. Eating with the eyes? Tracking food choice in restaurant's menu

    Food Quality and Preference, Vol. 110

  11. Effect of Recipient’s Tactile Properties and Expectations on Beer Perception

    Beverages, Vol. 9, Núm. 3

  12. Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles

    Journal of Sensory Studies, Vol. 38, Núm. 1

  13. Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

    Foods, Vol. 12, Núm. 19

  14. Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas

    Fermentation, Vol. 9, Núm. 10

  15. Sucrase-isomaltase genotype and response to a starch-reduced and sucrose-reduced diet in IBS-D patients

    Gut

  16. Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception

    Current Research in Food Science, Vol. 6

  17. The effect of starch- and sucrose-reduced diet accompanied by nutritional and culinary recommendations on the symptoms of irritable bowel syndrome patients with diarrhoea

    Therapeutic Advances in Gastroenterology, Vol. 16

  18. Understanding food sustainability from a consumer perspective: A cross cultural exploration

    International Journal of Gastronomy and Food Science, Vol. 31

  19. Unraveling the Mediterranean cuisine. What ingredients drive the flavor of the gastronomies included in the Mediterranean diet?

    International Journal of Gastronomy and Food Science, Vol. 34