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Understanding food consumer behavior using projective methods and the big five personality traits model: The case of traditional Mexican cheeses.
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- Journal of Sensory Studies, 2024, v. 39, n. 4, p. 1, doi. 10.1111/joss.12936
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What happened to the subjects? Questions about mezcal.
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- Food Economy / Economia Agro-Alimentare, 2024, v. 26, n. 1, p. 11, doi. 10.3280/ecag2024oa15967
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- Article
What are Urban Consumers Looking for in Traditional Products? The Maize Tortilla in Mexico, a Society in Transition.
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- Revista Portuguesa de Estudos Regionais (RPER), 2024, n. 67, p. 115, doi. 10.59072/rper.vi67.516
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TURISMO RURAL COMO ALTERNATIVA BIOCÉNTRICA AL CONCEPTO DE SUSTENTABILIDAD, UNA MIRADA DESCOLONIAL.
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- Tendencias: Revista de la Facultad de Ciencias Económicas y Administrativas, 2023, v. 24, n. 2, p. 307, doi. 10.22267/rtend.232402.237
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- Article
Social interactions and business portfolio among vegetable producers in central Mexico.
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- Agro Productividad, 2023, v. 16, n. 4, p. 167, doi. 10.32854/agrop.v15i4.2394
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ANÁLISIS DE LA IMPLEMENTACIÓN DEL MODELO DE TURISMO RURAL COMUNITARIO DESDE EL ENFOQUE DE BIENES DE CAPITAL RURAL EN TRES REGIONES DEL SUR DE PERÚ.
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- Agricultura Sociedad y Desarrollo, 2023, v. 20, n. 1, p. 1, doi. 10.22231/asyd.v20i1.1310
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- Article
A Preliminary Study on the Validity and Stability of Projective Methods: An Application of the Structural Approach of Social Representations with Traditional Mexican Cheeses.
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- Foods, 2022, v. 11, n. 24, p. 3959, doi. 10.3390/foods11243959
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Los hongos comestibles silvestres: Entre las neofilias y neofobias de los consumidores mexicanos.
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- Bosque (03048799), 2022, v. 43, n. 3, p. 231, doi. 10.4067/S0717-92002022000300231
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- Article
RURAL COMMUNITY-BASED TOURISM MANAGEMENT IN CENTRAL MEXICO: A VIEW FROM THE EMPOWERMENT THEORY.
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- Cuadernos de Turismo, 2022, n. 50, p. 401
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- Article
Viniculture and Tourism in the New World of Wine: a literature review from the American continent.
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- Wine Economics & Policy, 2022, v. 11, n. 1, p. 127, doi. 10.36253/wep-10897
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- Article
Respuesta a la Contingencia Sanitaria COVID-19: El Caso de Queseros Artesanales en el Centro de México.
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- Revista Portuguesa de Estudos Regionais (RPER), 2022, n. 60, p. 117, doi. 10.59072/rper.vi60.23
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- Article
MAIN MOTIVATIONS OF THE URBAN CONSUMER OF TRADITIONAL FOODS IN MEXICO.
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- Textual, 2022, n. 79, p. 161, doi. 10.5154/r.textual.2021.79.07
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Functional Social Organization to Obtain the Region of Origin Cotija Cheese Collective Brand.
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- Agro Productividad, 2021, v. 14, n. 8, p. 135, doi. 10.32854/agrop.v14i8.1958
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- Article
Memoria alimentaria, nostalgia y tiempo libre: una aproximación a la oferta culinaria tradicional del Centro Histórico de Quito.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2021, v. 31, n. 58, p. 1, doi. 10.24836/es.v31i58.1098
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- Article
THE OLD AND THE NEW WORLD OF WINE: RETHINKING ENOGASTRONOMIC TOURISM FROM CONTEXTUAL FACTORS.
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- Gastronomy & Tourism, 2021, v. 5, n. 4, p. 177, doi. 10.3727/216929721X16105303036544
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Dinámica relacional de las actividades recreativas en el Área de Protección de Flora y Fauna Nevado de Toluca, México: El enfoque del Análisis de Redes Sociales.
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- Pasos: Revista de Turismo y Patrimonio Cultural, 2021, v. 19, n. 3, p. 477, doi. 10.25145/j.pasos.2021.19.031
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- Article
Perception of traditional foods in societies in transition: The maize tortilla in Mexico.
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- Journal of Sensory Studies, 2021, v. 36, n. 2, p. 1, doi. 10.1111/joss.12635
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- Article
Quality Seal for Artisanal Chorizo in Valle de Toluca: Keys to Obtaining a Collective Brand.
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- Agro Productividad, 2021, v. 14, n. 1, p. 107, doi. 10.32854/agrop.v14i1.1917
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TURISMO AGROALIMENTARIO Y BIENES DE CAPITAL: EL CASO DE LOS PRODUCTORES DE PULQUE EN EL ALTIPLANO CENTRAL MEXICANO.
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- Anuario Turismo y Sociedad, 2020, v. 27, p. 127, doi. 10.18601/01207555.n27.07
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Enoturismo y promoción del territorio. Análisis comparativo entre el nuevo y el viejo mundo del vino.
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- Pasos: Revista de Turismo y Patrimonio Cultural, 2020, v. 18, n. 3, p. 457, doi. 10.25145/j.pasos.2020.18.032
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- Article
Enogastronomía en la región vitivinícola de Querétaro, México: una perspectiva crítica sobre su patrimonialización.
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- Quaderns de l'Institut Català d'Antropologia, 2020, v. 36, n. 2, p. 257
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- Article
¿Representa el turismo culinario una oportunidad para valorizar el patrimonio agroalimentario? El caso del centro histórico de Quito.
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- Revista de Estudios Andaluces, 2020, n. 40, p. 137, doi. 10.12795/rea.2020.i40.08
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LA FITODIVERSIDAD Y SUS SERVICIOS ECOSISTÉMICOS EN UN GRADIENTE NATURAL-URBANO DE UNA CUENCA PERIURBANA A LA CIUDAD DE MÉXICO.
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- Etnobiología, 2020, v. 18, n. 1, p. 36
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SOCIAL CONSTRUCTION OF MYCOLOGICAL CULINARY HERITAGE AS A TOURIST RESOURCE AND ITS DIMENSIONS OF SUSTAINABILITY.
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- Folia Turistica, 2020, n. 55, p. 45, doi. 10.5604/01.3001.0014.2418
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Consumption and purchase intention of amaranth (Amaranthus spp.) in Mexico; an ancestral grain with functional properties.
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- Agro Productividad, 2020, v. 13, n. 2, p. 71, doi. 10.32854/agrop.vi.1669
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SIAL approach to implement a quality seal for red vigor organic tuna (Opuntia ficus-indica L. Mill.).
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- Agro Productividad, 2020, v. 13, n. 2, p. 77, doi. 10.32854/agrop.vi.1670
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Use and appropriation of information and communication technologies (ICTs) in the commercialization of rural accommodation services.
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- Agro Productividad, 2020, v. 13, n. 2, p. 89, doi. 10.32854/agrop.vi.1649
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Quality certification for rural tourism in indigenous communities of central Mexico.
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- Agro Productividad, 2020, v. 13, n. 2, p. 95, doi. 10.32854/agrop.vi.1650
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El tlacoyo como recurso alimentario y su relación con la oferta turística local: Casos Texcoco y Chiconcuac, México.
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- Agro Productividad, 2020, v. 13, n. 1, p. 67, doi. 10.32854/agrop.vi0.1581
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APROPIACIÓN TURÍSTICA DE TERRITORIOS INDÍGENAS: CAMBIOS Y CONTINUIDADES EN UNA COMUNIDAD MATLATZINCA.
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- Anuario Turismo y Sociedad, 2019, v. 25, p. 113, doi. 10.18601/01207555.n25.06
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Rural capital and its implications for the integral use of wild edible mushrooms.
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- Agro Productividad, 2019, v. 12, n. 5, p. 25, doi. 10.32854/agrop.v0i0.1397
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Value added to wild edible mushrooms through dehydration processes.
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- Agro Productividad, 2019, v. 12, n. 5, p. 31, doi. 10.32854/agrop.v0i0.1401
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Tourist uses of wild edible mushrooms of Senguio Michoacán, Mexico, and its local development perspectives.
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- Agro Productividad, 2019, v. 12, n. 5, p. 45, doi. 10.32854/agrop.v0i0.1402
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Trayectoria territorial de la región enológica de Querétaro, México (1970-2017): enoturismo y calidad territorial.
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- Cuadernos Geograficos, 2019, v. 58, n. 2, p. 240, doi. 10.30827/cuadgeo.v58i2.7358
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- Article
La prospectiva como marco de análisis para el aprovechamiento turístico de los hongos comestibles silvestres (HCS) en el centro de México.
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- Ciencia Ergo Sum, 2019, v. 26, n. 1, p. 1, doi. 10.30878/ces.v26n1a9
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¿PUEDE EL TURISMO AYUDAR A LA VALORIZACION DEL DULCE TÍPICO DE LECHE EN TOLUCA, ESTADO DE MÉXICO? ANÁLISIS POR MEDIO DE LA CADENA DE VALOR.
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- Anuario Turismo y Sociedad, 2019, v. 24, p. 161, doi. 10.18601/01207555.n24.08
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Identidad y migración rural: Un enfoque fenomenológico.
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- Estudios Fronterizos, 2019, v. 20, p. 1, doi. 10.21670/ref.1904025
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Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique.
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- Journal of Sensory Studies, 2018, v. 33, n. 5, p. 1, doi. 10.1111/joss.12439
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FATORES QUE INTERFEREM NO DESENVOLVIMENTO DO TURISMO SUSTENTÁVEL NO ESPAÇO RURAL DO ROTEIRO TURÍSTICO VALE DOS VINHEDOS, DE BENTO GONÇALVES/RS - BRASIL.
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- Gestão e Desenvolvimento (18075436), 2018, v. 15, n. 2, p. 204, doi. 10.25112/rgd.v15i2.1252
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The discursive construction of agri-food heritage in contemporary societies: conceptual approaches and theoretical debates.
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- Revista Mexicana de Ciencias Agrícolas, 2018, v. 9, n. 2, p. 443, doi. 10.29312/remexca.v9i2.1084
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- Article
Políticas turísticas y etnoturismo: entre la rururbanización y el desarrollo de capacidades.
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- Pasos: Revista de Turismo y Patrimonio Cultural, 2018, v. 16, n. 1, p. 21, doi. 10.25145/j.pasos.2018.16.002
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- Article
Aprovechamiento recreativo de los hongos comestibles silvestres: casos de micoturismo en el mundo con énfasis en México.
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- Bosque (03048799), 2017, v. 38, n. 3, p. 447, doi. 10.4067/S0717-92002017000300002
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Empoderamiento y feminismo comunitario en la conservación del maíz en México.
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- Revista Estudos Feministas, 2017, v. 25, n. 3, p. 1073, doi. 10.1590/1806-9584.2017v25n3p1073
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- Article
Turismo culinario y patrimonio histórico: La ruta de la sal prehispánica en Zapotitlán Salinas, Mexico.
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- Dos Algarves: A Multidisciplinary e-Journal, 2017, v. 30, p. 72, doi. 10.18089/DAMeJ.2017.30.6
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TURISMO AGROALIMENTARIO: Una perspectiva recreativa de los alimentos emblemáticos desde la geografía del gusto.
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- Estudios y Perspectivas en Turismo, 2017, v. 26, n. 3, p. 549
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Estudo Comparado do Turismo no Espaço Rural: Coredes de Campos de Cima da Serra e Fronteira Oeste, RS, Brasil.
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- Revista Turismo em Análise, 2017, v. 28, n. 2, p. 293, doi. 10.11606/issn.1984-4867.v28i2p293-308
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O turismo no espaço rural como atividade complementar de geração de renda e ocupação não agrícola no Corede das Hortênsias do Estado do Rio Grande do Sul, Brasil.
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- Caderno Virtual de Turismo, 2017, v. 17, n. 1, p. 171, doi. 10.18472/cvt.17n1.2017.1150
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Cultivos nativos y valorización simbólica del suelo rural de la Ciudad de México.
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- Eutopía: Revista de Desarrollo Económico Territorial, 2016, n. 10, p. 97, doi. 10.17141/eutopia.10.2016.2353
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- Article