MARÍA DE LA MONTAÑA
CÁMARA HURTADO
Catedrática de universidad
PATRICIA
MORALES GÓMEZ
Profesora titular de universidad
Publicacions en què col·labora amb PATRICIA MORALES GÓMEZ (44)
2023
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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
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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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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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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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Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers
Sustainability (Switzerland), Vol. 14, Núm. 5
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Consumers' food choice and healthfulness perception - the impact of front-of-package nutrition labelling systems (FoPL) on tomato products
Acta Horticulturae
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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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Millennial consumers' acceptance and attitude related to salmorejo innovation
Acta Horticulturae
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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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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
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Extrusion process as an alternative to improve pulses products consumption. A review
Foods, Vol. 10, Núm. 5
2020
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Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review
Current pharmaceutical design, Vol. 26, Núm. 16, pp. 1880-1897
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Bioactive compounds in oranges from the Mediterranean climate area
The Mediterranean Diet: An Evidence-Based Approach (Elsevier), pp. 293-309
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Characterization of extra early Spanish clementine varieties (Citrus clementina hort ex tan) as a relevant source of bioactive compounds with antioxidant activity
Foods, Vol. 9, Núm. 5
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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
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Potential nutrition and health claims in deastringed persimmon fruits (Diospyros kaki l.), variety ‘rojo brillante’, pdo ’ribera del xúquer’
Nutrients, Vol. 12, Núm. 5
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Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages
Journal of Food Composition and Analysis, Vol. 89
2019
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Flipped learning vs. Master class: preliminary results in the design and implementation of this pedagogical model in pharmacy degree
13th international technology, education and development conference (inted2019)
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Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges
Food Chemistry, Vol. 270, pp. 395-402