Works about SPANISH cooking
Results: 72
Food brands, YouTube and Children: Media practices in the context of the PAOS selfregulation code.
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- Communication & Society, 2021, v. 34, n. 2, p. 87, doi. 10.15581/003.34.2.87-105
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- Article
Using PLS-SEM to Analyze the Effect of CSR on Corporate Performance: The Mediating Role of Human Resources Management and Customer Satisfaction. An Empirical Study in the Spanish Food and Beverage Manufacturing Sector.
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- Mathematics (2227-7390), 2021, v. 9, n. 22, p. 2973, doi. 10.3390/math9222973
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- Article
Ley 17/2011, de 5 de julio, de seguridad alimentaria y nutrición. (BOE núm. 160, de 6 de julio de 2011).
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- Actualidad Jurídica Ambiental, 2022, n. 119, p. 358
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- Publication type:
- Article
Estimating the Cost of the Spanish Sustainable Food Basket through the Reference Budgets Approach.
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- Sustainability (2071-1050), 2021, v. 13, n. 16, p. 9401, doi. 10.3390/su13169401
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- Article
Forging Political Cadres for Re-Peasantization: Escuela de Acción Campesina (Spain).
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- Sustainability (2071-1050), 2021, v. 13, n. 7, p. 4061, doi. 10.3390/su13074061
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- Publication type:
- Article
Looking for Answers to Food Loss and Waste Management in Spain from a Holistic Nutritional and Economic Approach.
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- Sustainability (2071-1050), 2021, v. 13, n. 1, p. 125, doi. 10.3390/su13010125
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- Publication type:
- Article
COCINAR LAS INDIAS. ALIMENTOS AMERICANOS EN LA CORTE ESPAÑOLA (SIGLOS XVI-XVII). USOS, TEXTOS Y REPRESENTACIONES.
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- Librosdelacorte.es, 2024, v. 16, n. 29, p. 156, doi. 10.15366/ldc2024.16.29.006
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- Article
Denominación, traducción y transferencia cultural en el ámbito de la gastronomía.
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- Onomázein, 2021, n. 54, p. 1, doi. 10.7764/onomazein.54.01
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- Article
THE HISTORIAN'S COOKBOOK: ENCHILADAS.
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- History Today, 2019, v. 69, n. 6, p. 84
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- 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.
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- Chemical Senses, 2021, v. 46, p. 1, doi. 10.1093/chemse/bjab014
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- Publication type:
- Article
Cooking up the nation: Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century.
- Published in:
- 2016
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- Publication type:
- Book Review
The unity and diversity of La olla podrida: an autochthonous model of Spanish culinary nationalism.
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- Journal of Spanish Cultural Studies, 2013, v. 14, n. 4, p. 400, doi. 10.1080/14636204.2013.916027
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- Publication type:
- Article
Spanish Culinary Autochtony & Culinary Modernity: María Mestayer de Echagüe's.
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- Cincinnati Romance Review, 2012, v. 33, p. 98
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- Publication type:
- Article
Mapping and Mocking: Spanish Cuisine and Ramón Gómez de la Serna's "El primer mapa gastronómico de España".
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- Cincinnati Romance Review, 2012, v. 33, p. 78
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- Publication type:
- Article
Contributions of Medieval Food Manuals to Spain's Culinary Heritage.
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- Cincinnati Romance Review, 2012, v. 33, p. 59
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- Publication type:
- Article
The Role of Food Security in Mediterranean Diet Adherence Among Adolescents: Findings from the EHDLA Study.
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- Foods, 2025, v. 14, n. 3, p. 414, doi. 10.3390/foods14030414
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- 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.
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- Foods, 2024, v. 13, n. 13, p. 2030, doi. 10.3390/foods13132030
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- Article
Exploring Consumer Perceptions and Changing Consumption Patterns for Smoked Paprika: Implications for Traditional Food Products in Spain.
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- Foods, 2023, v. 12, n. 14, p. 2808, doi. 10.3390/foods12142808
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- Publication type:
- Article
Preliminary assessment of the degree of food addiction through the Spanish Yale Food Addiction Scale for Children (S-YFAS-C) in a pilot pediatric population.
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- Journal of Eating Disorders, 2023, v. 11, n. 1, p. 1, doi. 10.1186/s40337-023-00798-9
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- Article
La perspectiva de los expertos.
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- Nutrición Hospitalaria, 2023, v. 40, p. 63
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- Publication type:
- Article
Alimentación, nutrición y gastronomía: tres valores socioculturales para la población de la provincia de Segovia.
- Published in:
- 2019
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- Publication type:
- journal article
Nutrición y gastronomía en la comunidad de Cantabria.
- Published in:
- 2019
- By:
- Publication type:
- journal article
Nutrición, gastronomía y salud en la comunidad de Castilla y León.
- Published in:
- 2019
- By:
- Publication type:
- journal article
Nutrición y gastronomía en la Comunidad de Madrid.
- Published in:
- 2019
- By:
- Publication type:
- journal article
Nutrición y gastronomía en Aragón.
- Published in:
- 2019
- By:
- Publication type:
- journal article
Nutrición y gastronomía en la Comunitat Valenciana.
- Published in:
- 2019
- By:
- Publication type:
- journal article
Nutrición y gastronomía en la Comunidad Foral de Navarra.
- Published in:
- 2019
- By:
- Publication type:
- journal article
Peculiaridades gastronómicas y modelo alimentario de la comunidad de Castilla-La Mancha.
- Published in:
- 2019
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- Publication type:
- journal 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
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- Publication type:
- Article
Calidad de la dieta española según el índice de alimentación saludable.
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- Nutrición Hospitalaria, 2011, v. 26, n. 2, p. 330, doi. 10.3305/nh.2011.26.2.4630
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- Publication type:
- Article
Cooking Up The Nation.
- Published in:
- 2016
- By:
- Publication type:
- Book Review
'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.
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- Petits Propos Culinaires, 2020, n. 118, p. 26, doi. 10.1558/ppc.27844
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- Publication type:
- Article
New Art of Cookery, a Spanish friar's kitchen notebook/Nuevo Arte de la Cocina Espahola.
- Published in:
- 2018
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- 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:
- Publication type:
- Book Review
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
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- Publication type:
- Article
Food Education: Manuel Vázquez Montalbán and the Invention of Contemporary Spanish Cuisine.
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- Il Capitale Culturale: Studies on the Value of Cultural Heritage, 2020, p. 73, doi. 10.13138/2039-2362/2334
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- Publication type:
- Article
Improving Through Employee Participation. The Case of a Spanish Food Manufacturer.
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- Journal of Industrial Engineering & Management, 2021, v. 14, n. 3, p. 405, doi. 10.3926/jiem.3362
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- Publication type:
- Article
INDUSTRIA ALIMENTARIA: FORTALEZAS Y DEBILIDADES.
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- Egitania Sciencia, 2018, n. 23, p. 25
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- Publication type:
- Article
Food Fit for a King: Exploring Royal Recipes in Francisco Martínez Montiño's 1611 Cookbook.
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- 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
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- Publication type:
- Article
Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with relevant food products for the Italian and Spanish food supply chains.
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- EFSA Journal, 2024, v. 22, p. 1, doi. 10.2903/j.efsa.2024.e221103
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- Publication type:
- Article
Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison between the Hungarian and Spanish food supply chains.
- Published in:
- EFSA Journal, 2023, v. 21, p. 1, doi. 10.2903/j.efsa.2023.e211014
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- Publication type:
- Article
Training in tools to develop quantitative microbial risk assessment of ready‐to‐eat food with a comparison between the Romanian and Spanish food supply chains.
- Published in:
- EFSA Journal, 2023, v. 21, p. 1, doi. 10.2903/j.efsa.2023.e211006
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- Publication type:
- Article
Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products.
- Published in:
- EFSA Journal, 2022, v. 20, p. 1, doi. 10.2903/j.efsa.2022.e200903
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- Publication type:
- Article
Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products.
- Published in:
- EFSA Journal, 2022, v. 20, n. 12, p. 1, doi. 10.2903/j.efsa.2022.e200903
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- 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
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- Publication type:
- Article
8 Spanische Literatur.
- Published in:
- Romanische Bibliographie, 2018, v. 134, n. 2, p. 190, doi. 10.1515/robi-2018-1340211
- 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
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- 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
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- Publication type:
- Article
Creativity and Innovation Patterns of Haute Cuisine Chefs.
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 19, doi. 10.1080/15428052.2012.728978
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- Publication type:
- Article
Nuevo Latino: Rebranding Latin American Cuisine.
- Published in:
- Consumption, Markets & Culture, 2005, v. 8, n. 2, p. 95, doi. 10.1080/10253860500112826
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- Publication type:
- Article