Argitalpenak (28) PATRICIA GARCÍA HERRERA argitalpenak

2023

  1. A service-learning experience for fighting fake news about food and nutrition

    15th International Conference on Education and New Learning Technologies

  2. Bebidas vegetales: análisis de su etiquetado y recomendaciones de consumo y formulación

    VI Congreso de Alimentación, Nutrición y Dietética

  3. Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

    Food Bioactive Compounds: Chemical Challenges and Opportunities (MDPI), pp. 189-201

  4. Nutrition Security of Hemp for Human Consumption

    Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V3-60-V3-88

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

    15th International Conference on Education and New Learning Technologies

  6. Plant-based beverages as milk alternatives? Nutritional and functional approach through food labelling

    Food Research International, Vol. 173

  7. 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

  8. Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties

    Food Chemistry, Vol. 414

2022

  1. Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

    Molecules, Vol. 27, Núm. 15

  2. Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

    Molecules (Basel, Switzerland), Vol. 27, Núm. 17

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

    Molecules, Vol. 27, Núm. 3

  4. Instagram como recurso docente virtual en la enseñanza universitaria

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

  5. 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

  6. 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

  7. Sensory analysis of foods as a tool for education in healthy food choices: a service learning experience (APS)

    EDULEARN Proceedings

2021

  1. 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

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

    12th International Conference on Education and New Learning Technologies

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

    Foods, Vol. 9, Núm. 12

2016

  1. 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

  2. Ethnobotanical and food composition monographs of selected mediterranean wild edible plants

    Mediterranean Wild Edible Plants: Ethnobotany and Food Composition Tables (Springer New York), pp. 273-470