Publicaciones en las que colabora con VIRGINIA FERNÁNDEZ RUIZ (71)

2023

  1. 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

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

    15th International Conference on Education and New Learning Technologies

  3. Food Supplements and Functional Foods Assessment for Health and Nutrition

  4. Micronutrients in Food Supplements for Pregnant Women: European Health Claims Assessment

    Nutrients, Vol. 15, Núm. 21

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

    15th International Conference on Education and New Learning Technologies

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

    Food Chemistry, Vol. 414

2022

  1. Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers

    Sustainability (Switzerland), Vol. 14, Núm. 5

  2. Consumers' food choice and healthfulness perception - the impact of front-of-package nutrition labelling systems (FoPL) on tomato products

    Acta Horticulturae

  3. Evaluation of lycopene content in industrial tomato derivatives for the development of products with particular nutraceutical and health-functional properties

    Acta Horticulturae

  4. Extracts Rich in Nutrients as Novel Food Ingredients to Be Used in Food Supplements: A Proposal Classification

    Nutrients, Vol. 14, Núm. 15

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

    Molecules, Vol. 27, Núm. 3

  6. International requirements for demonstrating the beneficial effects of tomato products on atherosclerosis prevention

    Acta Horticulturae

  7. 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

  8. Millennial consumers' acceptance and attitude related to salmorejo innovation

    Acta Horticulturae

  9. Scientific Evidence of the Beneficial Effects of Tomato Products on Cardiovascular Disease and Platelet Aggregation

    Frontiers in Nutrition, Vol. 9

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

    EDULEARN Proceedings

2021

  1. A review of the role of micronutrients and bioactive compounds on immune system supporting to fight against the covid-19 disease

    Foods, Vol. 10, Núm. 5

  2. 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

  3. Extrusion process as an alternative to improve pulses products consumption. A review

    Foods, Vol. 10, Núm. 5

  4. Global Concepts and Regulations in Functional Foods

    Functional Foods (wiley), pp. 511-554