Artículos (4) Publicaciones en las que ha participado algún/a investigador/a

2023

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

    International Journal of Gastronomy and Food Science, Vol. 31

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

    LWT, Vol. 188

  3. 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

  4. 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