4BCC Tecnología de alimentos

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. Citizens driving the transition to sustainable urban food systems

   Journal of Cleaner Production, Vol. 429

4. 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

5. 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

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

   Food Quality and Preference, Vol. 110

7. Piedras que hablan: registro y análisis de los suelos musivos en el Valle de Roncal

   Res Mobilis: Revista internacional de investigación en mobiliario y objetos decorativos, Vol. 12, Núm. 15, pp. 1-32

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

   Fermentation, Vol. 9, Núm. 10

9. 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

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

    International Journal of Gastronomy and Food Science, Vol. 31