eBiltegia: Envíos recientes

Mostrando ítems 161-180 de 12136

    • Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis 

      Estrada Korta, Olaia; Arino, Agustin; Juan Esteban, Teresa (MDPI, 2019)
      The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The ...

    • Assessing the influence of packaging design symmetry, curvature, and mark on the perception of brand premiumness 

      Romeo-Arroyo, Elena; Jensen, Henrik; Hunneman, Auke; velasco, carlos (Elsevier, 2023)
      Packaging and label design are crucial in facilitating the perception of brand premiumness. However, we know relatively little about how common design characteristics used in a product’ packaging affect consumers’ perception ...

    • MUniversitas 63. zenbakia, 2026 

      Mondragon Unibertsitatea (Mondragon Unibertsitatea, 2026)
      Gehigarria: MUniversitas 20. urteurrena

    • Consumer behavior in confinement times: Food choice and cooking attitudes in Spain 

      Romeo-Arroyo, Elena; Mora Gijón, María; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2020)
      The present study provides an overview of the food related behavior of the Spanish population during the confinement period due to the Covid-19 sanitary emergency. A national survey was responded by 600 volunteers, who ...

    • Citizens driving the transition to sustainable urban food systems 

      Torán Pereg, Paula; Mora Gijón, María; VÁZQUEZ-ARAÚJO, LAURA; Novoa, Stefani (Elsevier, 2023)
      Reaching a sustainable future in which cities characteristics meet all needs and expectations of citizens is an ambitious challenge at a global level. The present study aimed to identify appropriate ways to transform ...

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

      Romeo-Arroyo, Elena; Mora Gijón, María; Noguera-Artiaga, Luis; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2023)
      Food pairing is a relevant tool for the food industry and for culinary professionals to develop successful flavor combinations and memorable experiences, but it could also be useful for encouraging consumers to adhere to ...

    • Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor 

      Romeo-Arroyo, Elena; soria, javier; Mora Gijón, María; Laport Lopez, Francisco; Moreno Fdz. de Leceta, Aitor; VÁZQUEZ-ARAÚJO, LAURA (MDPI, 2022)
      Using implicit responses to determine consumers’ response to different stimuli is becoming a popular approach, but research is still needed to understand the outputs of the different technologies used to collect data. ...

    • Understanding food sustainability from a consumer perspective: a cross-cultural exploration 

      Torán Pereg, Paula; Mora Gijón, María; Thomsen, Marianne; Palkova, Zuzana; Novoa, Stefani; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2023)
      To successfully transition to more sustainable diets, it is necessary to understand consumers’ demands and expectations. The present exploratory research shows a cross-cultural study (Spain, Slovakia, Denmark) in ...

    • Consumer insights to eco-design a hot sauce: understanding household use for product optimization through focus groups and a Home-Use-Test study 

      Torán Pereg, Paula; Romeo-Arroyo, Elena; Novoa, Stefani; Pardo, Guillermo; VÁZQUEZ-ARAÚJO, LAURA (MDPI, 2024)
      Promoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market success. The aim of the present study was to ...

    • Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product 

      Mora Gijón, María; Romeo-Arroyo, Elena; Torán Pereg, Paula; Chaya Romero, Carolina; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2020)
      New foods development is always challenging, and including consumers’ opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product ...

    • Ingeniaritza-proiektuen azoka 

      Ugalde Arrese, Irati; Zubia Aranburu, Lide; Errasti, Nekane; Arsuaga Perea, Markel; Arabaolaza Gorostizurkaiztegi, Ibai; Esnaola, Aritz; Guerricagoitia Cacho, Luis; Olaizola Loinaz, Egoitz; Ubiria Pérez, Mikel; Iparraguirre Azurmendi, Unai; Lertxundi Albizu, Eider (ETB - Elhuyar, 2025-04-05)
      Mondragon Unibertsitateak antolatzen duen PBL Day egunera gerturatu gara, ingeniaritza graduetako ikasleek landutako proiekturik onenak ezagutzeko. Jardunaldian zehar, Unibertsitateko irakasle eta enpresa batzuk osatzen ...

    • Itsas trafikoaren aurreikuspenak 

      Lopez-Odriozola, Urko; Ortega Urquiaga, Jon (ETB - Elhuyar, 2025-03-08)
      Mondragon Unibertsitateko Business Data Analytics graduko ikasleek proiekzio bat egin dute urtean zehar Bilboko portuaren merkantzia-trafikoa zenbaterainokoa izango den aurreikusteko. Aldez aurretik datu hauek izatea ...

    • Auto elektrikoen baterien etorkizuna 

      IRAOLA, UNAI; Aizpuru, Iosu; Unamuno, Eneko (ETB - Elhuyar, 2025-03-22)
      Unai Iraolak hamarkada eta erdi darama bateriak gertutik ikertzen; hain zuzen ere, potentzia handiko aplikazioetan litio-ioizko baterien optimizazio elektrokimikoaren erabilerari buruz egin zuen bere doktore-tesia Mondragon ...

    • Ongizatea hobetzeko errealitate birtuala 

      Etxabe, Amaia (ETB - Elhuyar, 2025-03-15)
      Oroi enpresa ohartu zen betaurreko birtualak oso interesgarriak izan zitezkeela adineko pertsonentzat eta mugikortasun arazoak dituztenentzat. Horretarako teknologia eraldatu behar izan dute eta erabiltzaile berrietara ...

    • Itsas energien hedapen handiaren atarian 

      Penalba, Markel (ETB - Elhuyar, 2024-11-30)
      Itsasoko aerosorgailu flotagarrien ustiaketa hasi besterik ez da egin. Zabalkunde handi baten atarian gaude, eta horretarako prestatzen ari dira unibertsitate, teknologia-zentro eta enpresak. Mundu-mailako polo garrantzitsuetako ...

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

      Torán Pereg, Paula; Deba-Rementeria, Shuyana; Estrada Korta, Olaia; Pardo, Guillermo; VÁZQUEZ-ARAÚJO, LAURA (MDPI, 2023)
      The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was ...

    • Ekintzaile berrien aukera 

      Uribeetxeberria, Roberto; San Sebastian, Laida; Arostegui, Asier (ETB - Elhuyar, 2024-06-08)
      Hirekin eraikinari azken ukituak falta zaizkio, eta uztailean zabalduko ditu ateak. Proiektu industrialak abiatu nahi dituzten ekintzaile gazteak zein jarduera dibertsifikatu nahi duten enpresa kontsolidatuak hartuko ditu. ...

    • Eginaz erakutsi, campusean ere bai 

      Urain Descarga, Idoia; Urkiola Olano, Josu; Andueza Alustiza, Amaia (ETB - Elhuyar, 2024-05-04)
      Ekonomia zirkularra praktikan jartzeko, Mondragon Unibertsitatean Campus Zirkularra proiektuarekin ari dira lanean.

    • Sare bat, mila osagai 

      Unamuno, Eneko; Barrenetxea, Manex; Lopez Erauskin, Ramon; Sagredo Blanco, Enrique (ETB - Elhuyar, 2024-03-23)
      Eneko Unamuno Ruiz Mondragon Unibertsitateko ikertzailea da. Sare elektrikoak errealitate berrira nola egokitu, horixe da bere ikerketa-gaia. Energia-iturri berriak, berriztagarriak kasu, sarean txertatzeko eta kontsumoaren ...

    • Pertsonen ongizatea helburu 

      Apraiz, Ainhoa; Arrieta, Aitor (ETB - Elhuyar, 2024-02-17)
      5. industria-iraultza bertan da eta sistema adimendunekin eta robotekin bizi diren pertsonengan jarri du arreta. Eredu berriari aurre hartzeko Mondragon Unibertsitatean ingurune aurreratuetako lanean eragiten duten giza ...