MARÍA DE LA MONTAÑA CÁMARA HURTADO-rekin lankidetzan egindako argitalpenak (44)

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

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

    Acta Horticulturae

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

    Molecules, Vol. 27, Núm. 3

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

    Acta Horticulturae

  5. 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. 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. Bioactive compounds in oranges from the Mediterranean climate area

    The Mediterranean Diet: An Evidence-Based Approach (Elsevier), pp. 293-309

  3. 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

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

    12th International Conference on Education and New Learning Technologies

  5. Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment

    Foods, Vol. 9, Núm. 12

  6. Potential nutrition and health claims in deastringed persimmon fruits (Diospyros kaki l.), variety ‘rojo brillante’, pdo ’ribera del xúquer’

    Nutrients, Vol. 12, Núm. 5

  7. Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages

    Journal of Food Composition and Analysis, Vol. 89

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