 Presentación |
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| | · Presentation
Aranceta Bartrina, Javier; Pérez Rodrigo, Carmen; Serra Majem, Lluis
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| Original Papers |
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| | · Role of gastronomy and new technologies in shaping a healthy diet
Aranceta Bartrina, Javier
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| | · The role of omics in precision nutrition: strengths and weaknesses
Corella, Dolores; Ordovás, José Mª
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| | · Nutrigenetics, nutrigenomics and Mediterranean diet: a new vision for gastronomy
Corella, Dolores; Barragán, Rocío; Ordovás, José Mª; Coltell, Óscar
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| | · Food biotechnology: from genetically modified foods to personalized nutrition
Ramón Vidal, Daniel
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| | · Biological clocks of food
Calvo Fernández, José Ramón; Gianzo Citores, Marta
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| | · Current challenges of nutrition applied research: ¿person or population?
Gil Hernández, Ángel
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| | · Nearby food and gastronomy: a rising value?
Ascorbe Landa, Cristina
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| | · Cooking-feeding-future
Castells Esqué, Pere
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| | · Essay on health, nutrition and gastronomy
Perisé, Ramón; Serrano Ríos, Gema
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| | · Healthy gastronomy education: challenges and opportunities in the institutional food service
Valero Gaspar, Teresa; Ávila Torres, José Manuel; Varela Moreiras, Gregorio
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| | · Do we know what we eat?. A nutrition perspective
Martínez de Victoria Muñoz, Emilio
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| | · Needs and feelings of the consumers regarding the Food Industry
Domínguez Jiménez, Pedro J
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| | · The role of consumer organisations in nutritional education
Moreno Rodríguez, Juan
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| | · Functional harmony criteria between gastronomy and health: the scientific community vision
Achón Tuñón, María; González González, Mª Purificación; Varela Moreiras, Gregorio
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| | · Diet 3.0: practical issues in everyday life
Pérez Rodrigo, Carmen; Gianzo Citores, Marta
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| | · The Mediterranean diet as an example of food and nutrition sustainability: a multidisciplinary approach
Serra Majem, Lluis; Ortiz Andrellucchi, Adriana
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| | · A global vision of adverse reactions to foods: food allergy and food intolerance
Ruiz Sánchez, Jorge Gabriel; Palma Milla, Samara; Pelegrina Cortés, Beatriz; López Plaza, Bricia; Bermejo López, Laura María; Gómez Candela, Carmen
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| | · Diet recomendations in diabetes and obesity
Riobó Serván, Pilar
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| | · Salt, fat and sugar reduction in the food, for getting the goals for Spanish population
Urrialde de Andrés, Rafael
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| | · Study and promotion of healthy eating habits and physical activity among Spanish adolescents: TAS program (you and Alicia for health)
Pareja Sierra, Sara Lucía; Roura Carvajal, Elena; Milà-Villarroel, Raimon; Adot Caballero, Alba
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| | · Attention to diners with specific dietary needs in mass catering services
Diego Blanco, Beatriz Susana de
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| | · The importance of involving boys and girls in food preparation
Maiz, Edurne; Urdaneta, Elena; Allirot, Xavier
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| | · Hospital feeding and healthy gastronomy
Garriga García, María; Ruiz de las Heras de la Hera, Arantza
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| | · Nanotechnology and food safety
de Ariño Otxoa, Amaia
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| | · Encapsulation and controlled delivery systems based on molecular gates
Ruiz Rico, María; Pérez Esteve, Édgar; Fuentes, Ana; Barat, José Manuel
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| | · Overview on the safety of commercial products containing metallic nanoparticles in the food sector
Rainieri, Sandra; Olasagasti, Maider; Barranco, Alejandro
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| Conclusions |
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| | · Conclusions
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All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
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