Zerrendatu Artikuluak-Gastronomia honen arabera: izenburua
34-tik 1-20 emaitza erakusten
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Acetate and glycerol are not uniquely suited for the evolution of cross-feeding in E. coli
(Kiran Raosaheb Patil, EMBL-Heidelberg, GERMANY, 2020)The evolution of cross-feeding among individuals of the same species can help generate genetic and phenotypic diversity even in completely homogeneous environments. Crossfeeding Escherichia coli strains, where one strain ... -
Adapting the product group-specific nutritional functional units to the Spanish context
(Springer Nature Link, 2025)Purpose Nutritional aspects have recently been integrated into the life cycle assessment (LCA) of foods through the use of nutrient indices as functional units (nFU). In this study, we develop the nFU indices for each ... -
Assessing the influence of packaging design symmetry, curvature, and mark on the perception of brand premiumness
(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 ... -
Assessment of different debittering techniques to valorize orange peel.
(Institute of Food Science & Technology (IFST), 2023)Different strategies to reduce bitterness of orange peels were assessed in the present research: a) blanching in 2 % NaCl-water (SALT), b) blanching in 1 % Na2CO3-water (ALK), c) blanching in water and fermentation with ... -
Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses
(Elsevier, 2021)A traditional fermentative process typical of North-African countries has been used to develop a new product using orange peels discarded from orange juice making. The impact of different NaCl (5-10-15%), sucrose (3-4-5%) ... -
Citizens driving the transition to sustainable urban food systems
(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 ... -
Consumer behavior in confinement times: Food choice and cooking attitudes in Spain
(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 ... -
Consumer insights to eco-design a hot sauce: understanding household use for product optimization through focus groups and a Home-Use-Test study
(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 ... -
Consumer-led approach to adapt a food-odors emotional lexicon for the Spanish population: a tool for designing the scent of food spaces.
(John Wiley & Sons, Ltd, 2021)Aromas are powerful stimuli capable of triggering emotions. The Geneva Emotion and Odor Scale (GEOS) was developed to measure the affective response to odors, and was later adapted to other countries and cultures (EOSs). ... -
Diversity begets diversity during community assembly until ecological limits impose a diversity ceiling
(John Wiley & Sons Ltd., 2021)Abstract Microbial communities are hugely diverse, but we do not yet understand how species invasions and extinctions drive and limit their diversity. On the one hand, the ecological limits hypothesis posits that diversity ... -
Eating with the eyes? Tracking food choice in restaurant’s menu
(Elsevier, 2023)Digitalization is considered the industrial revolution of the 21st century, helping companies to become more efficient and value-driven. This trend also reaches the restaurant sector, being present in all its spaces and ... -
Effect of product properties and context on the perception of sweetness and liking: a case study with butter cookies
(John Wiley & Sons, Ltd, 2021)Consumption context has been shown to significantly contribute to food acceptance, probably because of affecting food attributes’ perception. The present study investigated the influence of multisensory reformulation ... -
An enormous potential for niche construction through bacterial cross-feeding in a homogeneous environment
(Morgan Langille, DAL, CANADA, 2018)Microorganisms modify their environment by excreting by-products of metabolism, which can create new ecological niches that can help microbial populations diversify. A striking example comes from experimental evolution of ... -
Environmental assessment of a hot sauce: Involving stakeholders in the development of new food products
(Elsevier, 2025)Meeting the expectations of consumers when developing eco-friendly products is essential for an effective change towards sustainable consumption patterns. Interdisciplinary design approaches including both, consumers’ ... -
The establishment of cow’s milk protein allergy in infants is related with a deficit of regulatory T cells (Treg) and vitamin D
(Springer Nature, 2017)Background: Cow’s milk protein allergy (CMPA) is the most common food allergy in infants. However, little is known about which specific immune mechanisms are related with the CMPA onset. The objective was to investigate ... -
Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor
(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. ... -
Exploring Basque Gastronomy Identity through Recipes and Consumers Interviews
(Elsevier, 2026-03-06)The present study investigated how sensory stimuli, particularly olfactory stimuli from various aromas of herbs, spices, and ingredients, as well as visual stimuli including recipes photos, could contribute to the ... -
Food consumption, nutrient intake, and dietary patterns in Ghanaian migrants in Europe and their compatriots in Ghana
(Informa UK Limited, 2017)Background : West African immigrants in Europe are disproportionally affected by metabolic conditions compared to European host populations. Nutrition transition through urbanisation and migration may contribute to this ... -
The Immunological Mechanisms Involved in the Pathophysiology of Allergic Proctocolitis
(MDPI, 2025)The pathophysiology of non-IgE-mediated cow’s milk allergy is mostly unknown. Previous studies suggested a mechanism mediated by T cells, but this was not confirmed in subsequent studies. The aim of this study was to ... -
In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids
(MDPI, 2019)Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus ...
