LAURA DOMÍNGUEZ DÍAZ-rekin lankidetzan egindako argitalpenak (9)

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

    15th International Conference on Education and New Learning Technologies

2022

  1. Instagram como recurso docente virtual en la enseñanza universitaria

    Jornada «Aprendizaje Eficaz con TIC en la UCM» (Universidad Complutense de Madrid), pp. 245-255

  2. 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

2020

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

    12th International Conference on Education and New Learning Technologies

2019

  1. Flipped learning vs. Master class: preliminary results in the design and implementation of this pedagogical model in pharmacy degree

    13th international technology, education and development conference (inted2019)

  2. Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges

    Food Chemistry, Vol. 270, pp. 395-402