Works matching DE "SPANISH cooking"

Results: 77

La perspectiva de los expertos.

Published in:

Nutrición Hospitalaria, 2023, v. 40, p. 63

By:

Martín, Pilar Matía;
Arraiza Irigoyen, Carmen;
Palacio Abizanda, José Enrique;
Júdez, Javier;
Arnanz Narganes, Esther;
Álvarez Hernández, Julia

Publication type:

Article

Alimentación, nutrición y gastronomía: tres valores socioculturales para la población de la provincia de Segovia.

Published in:

2019

By:

Urrialde, Rafael;
Benavent, Carlos;
Núñez, Carmen

Publication type:

journal article

Nutrición y gastronomía en la comunidad de Cantabria.

Published in:

2019

By:

del Castañar García Gómez, María;
Montalbán Carrasco, Coral;
Cruz Tamayo, Fabiola;
Castañar García Gómez, María Del Mar;
Montalbán, Coral

Publication type:

journal article

Nutrición, gastronomía y salud en la comunidad de Castilla y León.

Published in:

2019

By:

Mauriz, Elba;
González Fernández, Maria Jesús;
García Fernández, Maria Camino;
Mauriz García, Elba;
González Fernández, María Jesús;
García Fernández, María Camino

Publication type:

journal article

Nutrición y gastronomía en la Comunidad de Madrid.

Published in:

2019

By:

Ortega Anta, Rosa M.;
Jiménez Ortega, Ana Isabel;
López-Sobaler, Ana M.;
Ortega Anta, Rosa María;
López-Sobaler, Ana María

Publication type:

journal article

Nutrición y gastronomía en Aragón.

Published in:

2019

By:

Casamayor Sebastián, Francisco A.;
García Perea, Aquilino

Publication type:

journal article

Nutrición y gastronomía en la Comunitat Valenciana.

Published in:

2019

By:

Bernabeu-Mestre, Josep;
Quiles Izquierdo, Joan;
Galiana Sánchez, María Eugenia;
Trescastro López, Eva María;
Tormo Santamaría, María

Publication type:

journal article

Nutrición y gastronomía en la Comunidad Foral de Navarra.

Published in:

2019

By:

Santiago, Susana;
Bes-Rastrollo, Maira;
Ángel Martínez-González, Miguel;
Martín-Calvo, Nerea;
Rico-Campà, Anaïs;
Zazpe, Itziar;
Martínez-González, Miguel Ángel;
Rico-Campà, Anais

Publication type:

journal article

Peculiaridades gastronómicas y modelo alimentario de la comunidad de Castilla-La Mancha.

Published in:

2019

By:

Martínez García, Rosa María;
García Perea, Aquilino

Publication type:

journal article

Adapting the product group-specific nutritional functional units to the Spanish context.

Published in:

International Journal of Life Cycle Assessment, 2025, v. 30, n. 4, p. 682, doi. 10.1007/s11367-024-02422-7

By:

Torán-Pereg, Paula;
Kyttä, Venla;
Pardo, Guillermo;
Saarinen, Merja

Publication type:

Article

'AND IN THE MORNING THE COOK... SHALL GO TO HIS KITCHEN': JUAN AIIAMIRAS' NEW ART OF COOKERY, ITS ORIGINS & DEFINING INFLUENCE ON MODERN SPANISH COOKERY.

Published in:

Petits Propos Culinaires, 2020, n. 118, p. 26, doi. 10.1558/ppc.27844

By:

Hayward, Vicky

Publication type:

Article

New Art of Cookery, a Spanish friar's kitchen notebook/Nuevo Arte de la Cocina Espahola.

Published in:

2018

By:

RILEY, GILLIAN

Publication type:

Book Review

Cooking up the nation: Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century.

Published in:

2015

By:

DALBY, ANDREW

Publication type:

Book Review

Food Fit for a King: Exploring Royal Recipes in Francisco Martínez Montiño's 1611 Cookbook.

Published in:

Bulletin of Spanish Studies: Hispanic Studies & Researches on Spain, Portugal & Latin America, 2020, v. 97, n. 4, p. 615, doi. 10.1080/14753820.2020.1699333

By:

Nadeau, Carolyn A.

Publication type:

Article

THE HISTORIAN'S COOKBOOK: ENCHILADAS.

Published in:

History Today, 2019, v. 69, n. 6, p. 84

By:

Lee, Alexander

Publication type:

Article

Food Education: Manuel Vázquez Montalbán and the Invention of Contemporary Spanish Cuisine.

Published in:

Il Capitale Culturale: Studies on the Value of Cultural Heritage, 2020, p. 73, doi. 10.13138/2039-2362/2334

By:

Bakhtiarova, Galina

Publication type:

Article

Training in tools to develop Quantitative Risk Assessment using Spanish ready‐to‐eat food examples.

Published in:

EFSA Journal, 2020, v. 18, p. 1, doi. 10.2903/j.efsa.2020.e181103

By:

Georgalis, Leonidas;
Garre, Alberto;
Fernandez Escamez, Pablo S

Publication type:

Article

Cooking Up The Nation.

Published in:

2016

By:

SHARP, MICHELLE M.

Publication type:

Book Review

Demystifying food systems transformation: a review of the state of the field.

Published in:

Ecology & Society, 2024, v. 29, n. 2, p. 1, doi. 10.5751/ES-14525-290205

By:

Juri, Silvana;
Terry, Naomi;
Pereira, Laura M.

Publication type:

Article

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours.

Published in:

Journal of Culinary Science & Technology, 2015, v. 13, n. 1, p. 19, doi. 10.1080/15428052.2014.952475

By:

Casas Moreno, Maria del Mar;
Barreto-Palacios, Vivian;
Gonzalez-Carrascosa, Rebeca;
Iborra-Bernad, Consuelo;
Andres-Bello, Amparo;
Martínez-Monzó, Javier;
García-Segovia, Purificación

Publication type:

Article

Science and Technology for New Culinary Techniques.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 66, doi. 10.1080/15428052.2013.755422

By:

Ruiz, Jorge;
Calvarro, Julia;
Sánchez del Pulgar, José;
Roldán, Mar

Publication type:

Article

Creativity and Innovation Patterns of Haute Cuisine Chefs.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 19, doi. 10.1080/15428052.2012.728978

By:

Albors-Garrigos, J.;
Barreto, V.;
García-Segovia, P.;
Martínez-Monzó, J.;
Hervás-Oliver, J.L.

Publication type:

Article

Control of Persistent Listeria monocytogenes in the Meat Industry: From Detection to Prevention.

Published in:

Foods, 2025, v. 14, n. 9, p. 1519, doi. 10.3390/foods14091519

By:

Romero de Castilla López, Belén;
Gómez Lozano, Diego;
Herrera Marteache, Antonio;
Conchello Moreno, Pilar;
Rota García, Carmen

Publication type:

Article

The Role of Food Security in Mediterranean Diet Adherence Among Adolescents: Findings from the EHDLA Study.

Published in:

Foods, 2025, v. 14, n. 3, p. 414, doi. 10.3390/foods14030414

By:

Aquino-Blanco, Andrea;
Jiménez-López, Estela;
Victoria-Montesinos, Desirée;
Gutiérrez-Espinoza, Héctor;
Olivares-Arancibia, Jorge;
Yañéz-Sepúlveda, Rodrigo;
Martín-Calvo, Nerea;
López-Gil, José Francisco

Publication type:

Article

Food Neophobias in Spanish Adults with Overweight or Obesity by Sex: Their Association with Sociodemographic Factors and the Most Prevalent Chronic Diseases.

Published in:

Foods, 2024, v. 13, n. 13, p. 2030, doi. 10.3390/foods13132030

By:

del Campo, Carmen;
Bouzas, Cristina;
Monserrat-Mesquida, Margalida;
Tur, Josep A.

Publication type:

Article

Exploring Consumer Perceptions and Changing Consumption Patterns for Smoked Paprika: Implications for Traditional Food Products in Spain.

Published in:

Foods, 2023, v. 12, n. 14, p. 2808, doi. 10.3390/foods12142808

By:

Lami, Olda;
Sama-Berrocal, Celia;
Martín, Alberto;
Mesías, Francisco J.;
Velázquez, Rocío

Publication type:

Article

Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarkets.

Published in:

Foods, 2021, v. 10, n. 5, p. 1146, doi. 10.3390/foods10051146

By:

Vioque, Montserrat;
de la Cruz-Ares, Silvia;
Gómez, Rafael;
Shan, Yang

Publication type:

Article

Effectiveness of Gutting Blue Whiting (Micromesistius poutassou , Risso, 1827), in Spanish Supermarkets as an Anisakidosis Safety Measure.

Published in:

Foods, 2021, v. 10, n. 4, p. 862, doi. 10.3390/foods10040862

By:

Ahuir-Baraja, Ana Elena;
Llobat, Lola;
Garijo, Maria Magdalena

Publication type:

Article

Madrid: a culinary history.

Published in:

2019

By:

Vlachos, George L.

Publication type:

Book Review

The unity and diversity of La olla podrida: an autochthonous model of Spanish culinary nationalism.

Published in:

Journal of Spanish Cultural Studies, 2013, v. 14, n. 4, p. 400, doi. 10.1080/14636204.2013.916027

By:

Anderson, Lara

Publication type:

Article

Ingesta de micronutrientes en estudiantes universitarios ecuatorianos de enfermería.

Published in:

Revista Nutrición Clínica y Dietética Hospitalaria, 2021, v. 41, n. 3, p. 97, doi. 10.12873/413hernandez

By:

GALLARDO, Damaris HERNÁNDEZ;
MORENO, Ricardo ARENCIBIA;
BOSQUES COTELO, José José;
IRIBAR, Giorver PÉREZ;
NUÑEZ PEÑA, Carlos Rafael

Publication type:

Article

The Role of Acceptance in Eating Behaviors—Spanish Validation of Food Craving Acceptance and Action Questionnaire (FAAQ-S).

Published in:

Frontiers in Psychology, 2021, v. 12, p. 1, doi. 10.3389/fpsyg.2021.717886

By:

Manchón, Javier;
Quiles, Maria;
López-Roig, Sofía

Publication type:

Article

An analysis of educational mismatch on wages in the agroindustrial sector.

Published in:

Agribusiness, 2025, v. 41, n. 2, p. 363, doi. 10.1002/agr.21897

By:

Lasso‐Dela‐Vega, Elena;
Campos‐Soria, Juan A.;
García‐Pozo, Alejandro

Publication type:

Article

Thinking with La Cocina: fats in Spanish kitchens and dietary recommendations.

Published in:

Food, Culture & Society, 2018, v. 21, n. 3, p. 314, doi. 10.1080/15528014.2018.1451039

By:

Ibáñez Martín, Rebeca

Publication type:

Article

Editor's Note.

Published in:

Food, Culture & Society, 2018, v. 21, n. 3, p. 279, doi. 10.1080/15528014.2018.1451036

By:

Bentley, Amy

Publication type:

Article

Tasting Spain: a culinary tour.

Published in:

2018

By:

Wild, Matthew J.

Publication type:

Book Review

Writing Cuisine in the Spanish Caribbean: A Comparative Analysis of Iconic Puerto Rican and Cuban cookbooks.

Published in:

Food, Culture & Society, 2015, v. 18, n. 4, p. 659, doi. 10.1080/15528014.2015.1088195

By:

Fuster, Melissa

Publication type:

Article

Contenido de ácidos grasos trans en alimentos comercializados en la Comunidad de Madrid (España).

Published in:

Nutrición Hospitalaria, 2014, v. 29, n. 1, p. 180, doi. 10.3305/nh.2014.29.1.6980

By:

Moreno Alcalde, Santiago;
Ruiz-Roso, Baltasar;
Pérez-Olleros, Lourdes;
Belmonte Cortés, Susana

Publication type:

Article

Calidad de la dieta española según el índice de alimentación saludable.

Published in:

Nutrición Hospitalaria, 2011, v. 26, n. 2, p. 330, doi. 10.3305/nh.2011.26.2.4630

By:

Navarro, A. I. Norte;
Moncada, R. Ortiz

Publication type:

Article

La denominación de origen protegida "Los Pedroches" como ruta gastronómica del jamón ibérico: análisis del perfil del visitante y evolución futura.

Published in:

Cuadernos de Desarrollo Rural, 2016, v. 13, n. 77, p. 63, doi. 10.11144/Javeriana.cdr13-77.dopp

By:

de la Torre, Maria Genoveva Millán Vázquez;
Amador, Luis;
Arjona Fuentes, Juan Manuel

Publication type:

Article

Denominación, traducción y transferencia cultural en el ámbito de la gastronomía.

Published in:

Onomázein, 2021, n. 54, p. 1, doi. 10.7764/onomazein.54.01

By:

Cantón Rodríguez, María Loreto;
López Santiago, Mercedes

Publication type:

Article

Selkea! Memories of Eating Non-Kosher Food among the Spanish–Moroccan Jewish Diaspora in Israel.

Published in:

Religions, 2024, v. 15, n. 10, p. 1171, doi. 10.3390/rel15101171

By:

Cohen, Angy;
Moreno, Aviad

Publication type:

Article

Improving Through Employee Participation. The Case of a Spanish Food Manufacturer.

Published in:

Journal of Industrial Engineering & Management, 2021, v. 14, n. 3, p. 405, doi. 10.3926/jiem.3362

By:

González-Boubeta, Iván;
Portela-Caramés, Iago;
Prado-Prado, J. Carlos

Publication type:

Article

La cocina de producto: seña de identidad y recurso de comunicación en la alta restauración en España.

Published in:

Revista Latina de Comunicación Social, 2019, n. 74, p. 873, doi. 10.4185/RLCS-2019-1362

By:

Dolores Fernández-Poyatos, María;
Aguirregoitia-Martínez, Ainhoa;
Bringas Rábago, Nora Leticia

Publication type:

Article

Individual and family predictors of ultra-processed food consumption in Spanish children: The SENDO project.

Published in:

Public Health Nutrition, 2023, v. 26, n. 2, p. 437, doi. 10.1017/S136898002200132X

By:

García-Blanco, Lorena;
de la O Pascual, Víctor;
Berasaluce, Arantxa;
Moreno-Galarraga, Laura;
Martínez-González, Miguel Ángel;
Martín-Calvo, Nerea

Publication type:

Article

Adherence to Mediterranean diet is inversely associated with the consumption of ultra-processed foods among Spanish children: the SENDO project.

Published in:

2021

By:

da Rocha, Bárbara Rafaela Santos;
Rico-Campà, Anaïs;
Romanos-Nanclares, Andrea;
Ciriza, Edurne;
Barbosa, Kiriaque Barra Ferreira;
Martínez-González, Miguel Ángel;
Martín-Calvo, Nerea

Publication type:

journal article

What Are the Key Determinants of Digital Transformation? Empirical Evidence from Spanish Food Units (Mercas) Network.

Published in:

UCJC Business & Society Review, 2023, v. 20, n. 79, p. 18, doi. 10.3232/UBR.2023.V20.N4.01

By:

Poveda-Larrosa, Ana;
Sogorb-Mira, Francisco

Publication type:

Article

Food and Social Change: Signs of Change in Spanish Eating Habits.

Published in:

Italian Sociological Review, 2014, v. 4, n. 2, p. 207

By:

Méndez, Cecilia Díaz

Publication type:

Article

INDUSTRIA ALIMENTARIA: FORTALEZAS Y DEBILIDADES.

Published in:

Egitania Sciencia, 2018, n. 23, p. 25

By:

Claver-Cortés, Enrique;
Marco-Lajara, Bartolomé;
Seva-Larrosa, Pedro;
Manresa-Marhuenda, Encarnación

Publication type:

Article

Perceived Intensity and Palatability of Fatty Culinary Preparations is Associated with Individual Fatty Acid Detection Threshold and the Fatty Acid Profile of Oils Used as Ingredients.

Published in:

Chemical Senses, 2021, v. 46, p. 1, doi. 10.1093/chemse/bjab014

By:

Tarragon, Ernesto;
Ceano-Vivas, Pere Cases;
Gonzalez-Ogazón, Pol;
Moreno, Juan José

Publication type:

Article