Rocío de la Peña Armada-rekin lankidetzan egindako argitalpenak (10)

2024

  1. UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.)

    Foods, Vol. 13, Núm. 6, pp. 893-893

2023

  1. Contenidos audiovisuales para la mejora en el aprendizaje virtual

    II Jornada «Aprendizaje Eficaz con TIC en la UCM» (Ediciones Complutense), pp. 203-216

  2. The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

    Food Chemistry, Vol. 402

2022

  1. High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

    LWT, Vol. 169

  2. Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

    Molecules, Vol. 27, Núm. 20

2021

  1. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

    LWT, Vol. 146

  2. Triterpene-Rich Supercritical CO2 Extracts from Apple By-product Protect Human Keratinocytes Against ROS

    Food and Bioprocess Technology, Vol. 14, Núm. 5, pp. 909-919

2020

  1. Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats

    Bioactive Carbohydrates and Dietary Fibre, Vol. 23

  2. High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties

    European Food Research and Technology, Vol. 246, Núm. 8, pp. 1691-1702

  3. STUDENTS PERCEIVE THE GAMIFICATION THROUGH ACTIVITIES BASED ON ESCAPE ROOMS VERY POSITIVELY FOR LEARNING AT UNIVERSITY

    IJAEDU- International E-Journal of Advances in Education, Vol. 6, Núm. 18, pp. 281-286