MARÍA DE LA MONTAÑA
CÁMARA HURTADO
Catedrática de universidad
Argitalpenak (202) MARÍA DE LA MONTAÑA CÁMARA HURTADO argitalpenak
2024
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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
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Valorization of Salicornia patula Duval-Jouve Young Shoots in Healthy and Sustainable Diets
Nutrients, Vol. 16, Núm. 3
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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Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents
Food Bioactive Compounds: Chemical Challenges and Opportunities (MDPI), pp. 189-201
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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
- Food Supplements and Functional Foods Assessment for Health and Nutrition
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Micronutrients in Food Supplements for Pregnant Women: European Health Claims Assessment
Nutrients, Vol. 15, Núm. 21
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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
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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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Plant-based beverages as milk alternatives? Nutritional and functional approach through food labelling
Food Research International, Vol. 173
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Whey Protein Dietary Supplements: Metal Exposure Assessment and Risk Characterization
Nutrients, Vol. 15, Núm. 16
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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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Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents
Molecules, Vol. 27, Núm. 15
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Caffeine, D-glucuronolactone and Taurine Content in Energy Drinks: Exposure and Risk Assessment
Nutrients, Vol. 14, Núm. 23
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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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Evaluation of lycopene content in industrial tomato derivatives for the development of products with particular nutraceutical and health-functional properties
Acta Horticulturae
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Extracts Rich in Nutrients as Novel Food Ingredients to Be Used in Food Supplements: A Proposal Classification
Nutrients, Vol. 14, Núm. 15
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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