VIRGINIA FERNÁNDEZ RUIZ-rekin lankidetzan egindako argitalpenak (54)

2023

  1. A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention according to EFSA Scientific Evidence

    Molecules, Vol. 28, Núm. 21

  2. A service-learning experience for fighting fake news about food and nutrition

    15th International Conference on Education and New Learning Technologies

  3. Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives

    Foods, Vol. 12, Núm. 22

  4. PODCAST AS E-LEARNING METHODOLOGY IN FOOD SCIENCE AND NUTRITION AT UNIVERSITY LEVEL

    15th International Conference on Education and New Learning Technologies

  5. Wild Vitex agnus-castus L.: Phytochemical Characterization, Acute Toxicity, and Bioactive Properties

    Molecules, Vol. 28, Núm. 13

  6. Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties

    Food Chemistry, Vol. 414

2022

  1. Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers

    Sustainability (Switzerland), Vol. 14, Núm. 5

  2. Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

    Foods, Vol. 11, Núm. 13

  3. Consumers' food choice and healthfulness perception - the impact of front-of-package nutrition labelling systems (FoPL) on tomato products

    Acta Horticulturae

  4. Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

    Molecules, Vol. 27, Núm. 3

  5. Millennial consumers' acceptance and attitude related to salmorejo innovation

    Acta Horticulturae

  6. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

  7. Sensory analysis of foods as a tool for education in healthy food choices: a service learning experience (APS)

    EDULEARN Proceedings

2021

  1. Assessment of health claims related to folic acid in food supplements for pregnant women according to the european regulation

    Nutrients, Vol. 13, Núm. 3, pp. 1-10

  2. Durum and bread wheat flours. Preliminary mineral characterization and its potential health claims

    Agronomy, Vol. 11, Núm. 1

  3. Extrusion process as an alternative to improve pulses products consumption. A review

    Foods, Vol. 10, Núm. 5

2020

  1. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review

    Current pharmaceutical design, Vol. 26, Núm. 16, pp. 1880-1897

  2. Characterization of extra early Spanish clementine varieties (Citrus clementina hort ex tan) as a relevant source of bioactive compounds with antioxidant activity

    Foods, Vol. 9, Núm. 5

  3. Comparison of different bread types: Chemical and physical parameters

    Food Chemistry, Vol. 310

  4. LEARNING ABOUT NUTRITIONAL LABELING AND PRESENCE OF ALLERGENS IN FOODS. A SERVICE LEARNING EXPERIENCE

    12th International Conference on Education and New Learning Technologies