Research Report
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academic article
- consumer behaviour approach to analyse the sustainability of food purchasing
- Aroma-active compounds, sensory profile, and phenolic composition of Fondillón
- Consumers¿ Attitude towards the Sustainability of Different Food Categories
- Correlation between water stress and phenolic compounds of hydroSOStainable almonds
- Designing of an Enterprise Resource Planning for the Optimal Management of Agricultural Plots Regarding Quality and Environmental Requirements
- Differences in Consumer Preferences for Lamb Meat before and duriang the Economic Crisis in Spain. Analysis and Perspectives
- Distribution of essential and non-essential elements in rice located in a Protected Natural Reserve ¿Marjal de Pego-Oliva¿.
- Economic estimation of cactus pear production and its feasibility in Spain
- Firing behaviour of Tertiary, Cretaceous and Permo-Triassic clays from Castellon ceramic cluster (Spain)
- Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. "Algar" Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined- Drying Methods
- Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents
- Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic
- Morphological Characterization of Indoor Airborne Particles in seven Primary Schools
- Traditional Varieties for Local Markets: A Sustainable Proposal for Agricultural SMEs
- Why don't consumers buy organic lamb meat? A Spanish case study.
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chapter
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congress communication
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person (active)
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research project
- 2010/00003/003
- 2020/VALORIZA/VSC/018
- 2020/VALORIZA/VSC/019
- 2020/VALORIZA/VSC/020
- 2020/VALORIZA/VSC/021
- 2020/VALORIZA/VSC/023
- EQC2018-004170-P
- Exp. Nº 20190020007482
- Exp. nº: 20180020012104
- GA Nº 887648
- PID2019-105952GB-I00
- PID2019-110221RR-C33
- PIEU/2019/01
- PIEU/2019/39
- PIEU/2019/63
- RTI2018-099609-B-C21
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technological support
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thesis
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thrid party project