Purificación García-Segovia

Designing healthy, climate friendly and affordable school lunches

Javier Ribal, Gabriela Clemente, Neus Sanjuán, 2016, The International Journal of Life Cycle Assessment.

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Purificación García-Segovia, A. Andrés-Bello, Javier Martínez-Monzó, 2007 .

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

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

Influences of table setting and eating location on food acceptance and intake

Robert J. Harrington, Han-Seok Seo, Purificación García-Segovia, 2015 .

Creativity and Innovation Patterns of Haute Cuisine Chefs

Jose Albors-Garrigos, Purificación García-Segovia, Jose-Luis Hervas-Oliver, 2013 .