Publicaciones (35) Publicaciones de MARÍA ALEJANDRA GARCÍA ALONSO

2024

  1. Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

    Foods, Vol. 13, Núm. 8, pp. 1154-1154

  2. Effect of Pre-Treatment, Treatment, and Extraction Technologies on the Bioactive Substances of Coriander

    Applied Sciences (Switzerland), Vol. 14, Núm. 19

  3. Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

    Cereal Chemistry, Vol. 101, Núm. 4, pp. 750-758

  4. Prevalence and distribution of Legionella in municipal drinking water supply systems in Madrid (Spain) and risk factors associated

    Science of the Total Environment, Vol. 954

  5. Trihalomethane Levels in Municipal Drinking Water of Madrid (Spain) and Health Risk Assessment for Oral Exposure

    Exposure and Health, Vol. 16, Núm. 4, pp. 911-924

  6. UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.)

    Foods, Vol. 13, Núm. 6, pp. 893-893

2023

  1. Contenidos audiovisuales para la mejora en el aprendizaje virtual

    II Jornada «Aprendizaje Eficaz con TIC en la UCM» (Ediciones Complutense), pp. 203-216

  2. Nutritional composition of green asparagus (Asparagus officinalis L.), edible part and by-products, and assessment of their effect on the growth of human gut-associated bacteria

    Food Research International, Vol. 163

2022

  1. Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10814-10835

  2. Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

    Journal of Food Science, Vol. 87, Núm. 12, pp. 5289-5302

  3. Okara: A Soybean By-Product with Interesting Properties in Nutrition and Health

    Phytochemicals in Soybeans: Bioactivity and Health Benefits (CRC Press), pp. 259-284

  4. Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation

    Antioxidants, Vol. 11, Núm. 7

  5. Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

    Foods, Vol. 11, Núm. 13

  6. Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

    International Journal of Food Science and Technology, Vol. 57, Núm. 6, pp. 3467-3476

2021

  1. Cerveza sin gluten, métodos de elaboración

    Technifood, Vol. Dossier Cervezas, pp. 112-114

2020

  1. STUDENT PERCEPTION OF AN ACTIVITY BASED ON ESCAPE ROOMS FOR LEARNING AT UNIVERSITY

    Proceedings of ADVED 2020- 6th International Conference on Advances in Education

  2. STUDENTS PERCEIVE THE GAMIFICATION THROUGH ACTIVITIES BASED ON ESCAPE ROOMS VERY POSITIVELY FOR LEARNING AT UNIVERSITY

    IJAEDU- International E-Journal of Advances in Education, Vol. 6, Núm. 18, pp. 281-286

2009

  1. Novel carbohydrate-binding non-peptidic molecules as potential inhibitors of human immunodeficiency virus replication

    Drugs of the Future, Vol. 34, Núm. Supplement A, pp. 152

2008

  1. Conservación de piñas (Ananas Sativus) y plátanos (Musa Cavendishi) en cámaras frigoríficas con atmósfera modificada

    Alimentaria, pp. 80-84

2003

  1. Influencia de los absorbedores de volátiles sobre la calidad del tomate en el transporte.

    Maduración y post-recolección de frutos y hortalizas. (Ed CSIC), pp. 343-347