![Foto de PATRICIA](/img/uploaded/45216B4B2158C9285786E957ACED3BF8.jpg)
PATRICIA
MORALES GÓMEZ
Profesora titular de universidad
Publications (119) Publications de PATRICIA MORALES GÓMEZ
2023
-
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
-
A service-learning experience for fighting fake news about food and nutrition
15th International Conference on Education and New Learning Technologies
-
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
-
Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
Foods, Vol. 12, Núm. 22
-
PODCAST AS E-LEARNING METHODOLOGY IN FOOD SCIENCE AND NUTRITION AT UNIVERSITY LEVEL
15th International Conference on Education and New Learning Technologies
-
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
-
Wild Vitex agnus-castus L.: Phytochemical Characterization, Acute Toxicity, and Bioactive Properties
Molecules, Vol. 28, Núm. 13
-
Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties
Food Chemistry, Vol. 414
2022
-
Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers
Sustainability (Switzerland), Vol. 14, Núm. 5
-
Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties
Foods, Vol. 11, Núm. 13
-
Consumers' food choice and healthfulness perception - the impact of front-of-package nutrition labelling systems (FoPL) on tomato products
Acta Horticulturae
-
Editorial: The chemistry of food in the advent of sustainable diets
Frontiers in Nutrition
-
Evaluation of PCDD/Fs, PCBs and PBDEs in two penguin species from Antarctica
Chemosphere, Vol. 286
-
Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice
Molecules, Vol. 27, Núm. 3
-
Instagram como recurso docente virtual en la enseñanza universitaria
Jornada «Aprendizaje Eficaz con TIC en la UCM» (Universidad Complutense de Madrid), pp. 245-255
-
Millennial consumers' acceptance and attitude related to salmorejo innovation
Acta Horticulturae
-
Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents
Food Chemistry, Vol. 372
-
Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract
Food Bioscience, Vol. 45
-
Sensory analysis of foods as a tool for education in healthy food choices: a service learning experience (APS)
EDULEARN Proceedings
2021
-
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