Publicaciones (44) Publicaciones de IÑAKI ETAIO ALONSO

2023

  1. Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding

    Food Science and Nutrition, Vol. 11, Núm. 10, pp. 6544-6559

2022

  1. Control de calidad sensorial de productos de calidad diferenciada

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 519-534

  2. Implementation of Sustainability and Social Responsibility Competencies in the Degree of Human Nutrition and Dietetics

    Shaping a Sustainable Future: Innovative Teaching Practices for Educating Responsible Leaders (Baden-Baden: Nomos, 2022), pp. 343-354

  3. Vino

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 263-281

2021

  1. Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

    Food Quality and Preference, Vol. 87

2020

  1. A theory-based randomized controlled trial in promoting fruit and vegetable intake among schoolchildren: PROFRUVE study

    European Journal of Nutrition, Vol. 59, Núm. 8, pp. 3517-3526

  2. Effect of ageing time on consumer preference and sensory description of foal meat

    Food Research International, Vol. 129

  3. Including aspects of sustainability in the degree in Human Nutrition and Dietetics: An evaluation based on student perceptions

    Journal of Cleaner Production, Vol. 243

2019

  1. Improvement of a questionnaire to evaluate the achievementof the «sustainable development and social responsibility» cross curricular skill

    Ikaskuntza-irakaskuntza akademikoaren eremu berriak arakatzen

  2. Zehargaituz: gure esperientzia “iraunkortasunaeta gizarte-erantzukizuna” zeharkako gaitasun bezala lantzenmetodologia aktibo eta kolaboratiboak erabiliz

    Ikaskuntza-irakaskuntza akademikoaren eremu berriak arakatzen

2018

  1. A randomised controlled trial of a program based on the theory of planned behavior to promote fruit and vegetable intake among schoolchildren: PROFRUVE study protocol

    BMC Public Health, Vol. 18, Núm. 1

  2. Cross-curricular skills development in final-year dissertation by active and collaborative methodologies

    Interactive Learning Environments, Vol. 26, Núm. 2, pp. 175-188

  3. Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines

    Food Control, Vol. 88, pp. 159-168

  4. Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese

    Journal of Sensory Studies, Vol. 33, Núm. 2

  5. Evaluación de la mejora del conocimiento y comportamiento en torno a la sostenibilidad de alumnado del Grado de Nutrición Humana y Dietética

    Evaluación de la Calidad de la Investigación y de la Educación Superior: Libro de resúmenes XV FECIES

2017

  1. Assessment of sensory quality of calf chops with different fat cover by a trained panel using a specific sensory method

    Czech Journal of Food Sciences, Vol. 35, Núm. 5, pp. 392-400

  2. Ezarpen esperientzia: iraunkortasuna eta erantzukizun soziala giza dietetikako eta nutrizioko graduan

    Revista Forum de Sostenibilidad = Forum Iraunkortasun aldizkaria = Sustainability Forum journal, Núm. 8, pp. 219-232

  3. La competencia de sostenibilidad y responsabilidad social en la asignatura de Restauración Colectiva

    Evaluación de la Calidad de la Investigación y de la Educación Superior: libro de resúmenes XIV FECIES

  4. SUSTAINABILITY AND SOCIAL RESPONSIBILITY IN THE DEGREE IN HUMAN NUTRITION AND DIETETICS: DEFINITION OF THE COMPETENCE AND DEVELOPMENT OF EVALUATION TOOLS

    9TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES (EDULEARN17)

2016

  1. Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile

    Meat Science, Vol. 117, pp. 108-116