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PATRICIA
GARCÍA HERRERA
Profesora ayudante doctora
Publicacions (29) Publicacions de PATRICIA GARCÍA HERRERA
2024
2023
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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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Bebidas vegetales: análisis de su etiquetado y recomendaciones de consumo y formulación
VI Congreso de Alimentación, Nutrición y Dietética
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Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents
Food Bioactive Compounds: Chemical Challenges and Opportunities (MDPI), pp. 189-201
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Nutrition Security of Hemp for Human Consumption
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V3-60-V3-88
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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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Plant-based beverages as milk alternatives? Nutritional and functional approach through food labelling
Food Research International, Vol. 173
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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 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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Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents
Molecules, Vol. 27, Núm. 15
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Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet
Molecules (Basel, Switzerland), Vol. 27, Núm. 17
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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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Learning by doing about health and sustainability through food labeling
EDULEARN22 Proceedings: 14th International Conference on Education and New Learning Technologies : July 4th-6th, 202214th International Conference on Education and New Learning Technologies
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Plant-based drinks for vegetarian or vegan toddlers: Nutritional evaluation of commercial products, and review of health benefits and potential concerns
Food Research International, Vol. 160
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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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Determinación de compuestos fenólicos y actividad antioxidante en Crataegus monogyna Jacq. y Prunus Spinosa L.
XVI Congreso Nacional de Ciencias Hortícolas. Córdoba, 17-21 de octubre de 2021
2020
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LEARNING ABOUT NUTRITIONAL LABELING AND PRESENCE OF ALLERGENS IN FOODS. A SERVICE LEARNING EXPERIENCE
12th International Conference on Education and New Learning Technologies
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Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment
Foods, Vol. 9, Núm. 12
2016
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Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF
International Journal of Food Science and Technology, Vol. 51, Núm. 10, pp. 2290-2300