Publikationen (28) Publikationen von ROSA MARÍA CÁMARA HURTADO

2024

  1. Decision-making processes on sustainable packaging options in the European food sector

    Journal of Cleaner Production, Vol. 434

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

    Nutrients, Vol. 16, 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. Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

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

  3. 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

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

    15th International Conference on Education and New Learning Technologies

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

    Molecules, Vol. 27, Núm. 15

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

    Acta Horticulturae

  3. Instagram como recurso docente virtual en la enseñanza universitaria

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

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

    Acta Horticulturae

  5. 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

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

    Frontiers in Nutrition, Vol. 9

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

    EDULEARN Proceedings

  8. Three Amazonian palms as underestimated and little-known sources of nutrients, bioactive compounds and edible insects

    Food Chemistry, Vol. 372

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. Global Concepts and Regulations in Functional Foods

    Functional Foods (wiley), pp. 511-554

2020

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

    12th International Conference on Education and New Learning Technologies

2019

  1. Novel ingredients based on grapefruit freeze-dried formulations: Nutritional and bioactive value

    Foods, Vol. 8, Núm. 10

  2. Tomato products and cardiovascular disease prevention

    Acta Horticulturae