Publications by the researcher in collaboration with PATRICIA MORALES GÓMEZ (14)

2026

  1. Nutrients and Bioactive Compounds in Peruvian Pacay (Inga feuilleei D.C.)

    Foods, Vol. 15, Núm. 2

2025

  1. Functional foods: Production, marketing, and regulatory issues

    Bioactive Components for Functional Foods (Elsevier), pp. 393-412

  2. Harnessing Edible Wild Fruits: Sustainability and Health Aspects

    Nutrients , Vol. 17, Núm. 3

2023

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

    15th International Conference on Education and New Learning Technologies

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

    15th International Conference on Education and New Learning Technologies

  3. 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

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

    Acta Horticulturae

  2. Instagram como recurso docente virtual en la enseñanza universitaria

    Jornada «Aprendizaje Eficaz con TIC en la UCM» (Ediciones Complutense), pp. 245-255

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

    EDULEARN Proceedings

2021

  1. Determinación de compuestos fenólicos y actividad antioxidante en Crataegus monogyna Jacq. y Prunus Spinosa L.

    XVI Congreso Nacional de Ciencias Hortícolas. Córdoba, 17-21 de octubre de 2021

2020

  1. 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

  2. LEARNING ABOUT NUTRITIONAL LABELING AND PRESENCE OF ALLERGENS IN FOODS. A SERVICE LEARNING EXPERIENCE

    12th International Conference on Education and New Learning Technologies

2018

  1. DESIGN AND IMPLEMENTATION OF A PLURI-DISCIPLINARY SELF-EVALUATION STRATEGY

    12TH INTERNATIONAL TECHNOLOGY, EDUCATION AND DEVELOPMENT CONFERENCE (INTED)

2015

  1. Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

    Journal of Functional Foods, Vol. 19, pp. 537-544