Publicaciones (202) Publicaciones de MARÍA DE LA MONTAÑA CÁMARA HURTADO

2024

  1. Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries

    International Journal of Food Sciences and Nutrition

  2. Valorization of Salicornia patula Duval-Jouve Young Shoots in Healthy and Sustainable Diets

    Nutrients, Vol. 16, Núm. 3

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

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

  4. Ethnobiology of edible palm weevil larvae Rhynchophorus palmarum L. (Curculionidae, Coleoptera), a common food source in Amazonian Ecuador

    Journal of Insects as Food and Feed, Vol. 10, Núm. 3, pp. 427-441

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

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

    Nutrients, Vol. 15, Núm. 21

  7. Nuevos alimentos autorizados en la Unión Europea: análisis y valoración de sus especificaciones

    Revista del Comité Científico de la AESAN, Núm. 38, pp. 45-63

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

    15th International Conference on Education and New Learning Technologies

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

    Food Research International, Vol. 173

  10. Whey Protein Dietary Supplements: Metal Exposure Assessment and Risk Characterization

    Nutrients, Vol. 15, Núm. 16

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

    Molecules, Vol. 27, Núm. 15

  3. Caffeine, D-glucuronolactone and Taurine Content in Energy Drinks: Exposure and Risk Assessment

    Nutrients, Vol. 14, Núm. 23

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

    Acta Horticulturae

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

    Acta Horticulturae

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

    Nutrients, Vol. 14, Núm. 15

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

    Molecules, Vol. 27, Núm. 3