MARÍA LUISA
PÉREZ RODRÍGUEZ
Profesora titular de universidad
MARÍA DE CORTES
SÁNCHEZ MATA
Profesora titular de universidad
Publications by the researcher in collaboration with MARÍA DE CORTES SÁNCHEZ MATA (14)
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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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
2022
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Biological activities, chromatographic profile and thermal stability of organic and conventional goji berry
Journal of Food Measurement and Characterization, Vol. 16, Núm. 2, pp. 1263-1273
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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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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
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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Study of xoconostle (Opuntia spp.) powder as source of dietary fiber and antioxidants
Foods, Vol. 9, Núm. 4
2019
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Chemical characterization and biological activities of two varieties of xoconostle fruits: Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar
Food and Function, Vol. 10, Núm. 6, pp. 3181-3187
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Qualitative and nutritional comparison of goji berry fruits produced in organic and conventional systems
Scientia Horticulturae, Vol. 257
2016
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In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
Food and Function, Vol. 7, Núm. 6, pp. 2706-2711
2015
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Antioxidant phytochemicals of Hovenia dulcis Thunb. peduncles in different maturity stages
Journal of Functional Foods, Vol. 18, pp. 1117-1124
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Matching in Vitro Bioaccessibility of Polyphenols and Antioxidant Capacity of Soluble Coffee by Boosted Regression Trees
Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 43, pp. 9572-9582
2013
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Preliminary results of the application of collaborative self assessment E-learning innovative strategies in health sciences
ICERI 2013 (IATED Academy), pp. 2388-2394