C. Iborra-Bernad

Measuring Bread Use in a French Restaurant. A Naturalistic Approach: Grid Analysis for the French Culture

C. Iborra-Bernad, O. Wathelet, A. Giboreau, 2012 .

Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

C. Iborra-Bernad, Purificación García-Segovia, Vivian Barreto-Palacios, 2012 .

Determining Stock Cube Uses in a Kitchen A Naturalistic Approach: Behaviors during the Culinary Preparation with Different Ingredients

Agnès Giboreau, C. Iborra-Bernad, E. Petit, 2014 .

Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

C. Iborra-Bernad, Purificación García-Segovia, Javier Martínez-Monzó, 2014 .