Publications (48) IÑAKI ETAIO ALONSO publications

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2024

  1. Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights

    Beverages, Vol. 10, Núm. 3

  2. Setting up of a sensory panel for the analysis of water (SUSPAW)

    Current Research in Food Science, Vol. 9

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

  2. Jasangarritasuna unibertsitate graduetan lantzeko gida metodologikoa. Giza Nutrizioko eta Dietetikako Graduan garatutako esperientzia = Guía metodológica para desarrollar la sostenibilidad en grados universitarios. Experiencia desarrollada en el grado de Nutrición Humana y Dietética

    Bilbao : Servicio Editorial de la Universidad del País Vasco/Euskal Herriko Unibertsitatearen Argitalpen Zerbitzua, 2021

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 achievement of the «sustainable development and social responsibility» cross curricular skill

    Ikaskuntza-irakaskuntza akademikoaren eremu berriak arakatzen

  2. Lankidetasun-hezkuntza aktiboa zeharkako gaitasunak eskuratzeko: nutrizioa eta elikadura osasungarria unibertsitatetik gizartera hurbiltzen

    Metodologia AktiboakUPV/EHUn: hezkuntza berrikuntza esperientzien trukaketa (Servicio Editorial = Argitalpen Zerbitzua), pp. 207-222

  3. 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