PATRICIA
MORALES GÓMEZ
Profesora titular de universidad
Publicaciones (117) Publicaciones de PATRICIA MORALES GÓMEZ
2023
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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
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A service-learning experience for fighting fake news about food and nutrition
15th International Conference on Education and New Learning Technologies
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Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products
Food and Function, Vol. 14, Núm. 19, pp. 8775-8784
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Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
Foods, Vol. 12, Núm. 22
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PODCAST AS E-LEARNING METHODOLOGY IN FOOD SCIENCE AND NUTRITION AT UNIVERSITY LEVEL
15th International Conference on Education and New Learning Technologies
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Wild Fruits of Crataegus monogyna Jacq. and Sorbus aria (L.) Crantz: From Traditional Foods to Innovative Sources of Pigments and Antioxidant Ingredients for Food Products
Foods, Vol. 12, Núm. 12
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Wild Vitex agnus-castus L.: Phytochemical Characterization, Acute Toxicity, and Bioactive Properties
Molecules, Vol. 28, Núm. 13
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Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties
Food Chemistry, Vol. 414
2022
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Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers
Sustainability (Switzerland), Vol. 14, Núm. 5
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Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties
Foods, Vol. 11, Núm. 13
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Consumers' food choice and healthfulness perception - the impact of front-of-package nutrition labelling systems (FoPL) on tomato products
Acta Horticulturae
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Editorial: The chemistry of food in the advent of sustainable diets
Frontiers in Nutrition
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Evaluation of PCDD/Fs, PCBs and PBDEs in two penguin species from Antarctica
Chemosphere, Vol. 286
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Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice
Molecules, Vol. 27, Núm. 3
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Instagram como recurso docente virtual en la enseñanza universitaria
Jornada «Aprendizaje Eficaz con TIC en la UCM» (Universidad Complutense de Madrid), pp. 245-255
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Millennial consumers' acceptance and attitude related to salmorejo innovation
Acta Horticulturae
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Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents
Food Chemistry, Vol. 372
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Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract
Food Bioscience, Vol. 45
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Sensory analysis of foods as a tool for education in healthy food choices: a service learning experience (APS)
EDULEARN Proceedings
2021
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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