Argitalpenak (41) MARÍA CRUZ MATALLANA GONZÁLEZ argitalpenak

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 sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties

    Food Chemistry, Vol. 414

2022

  1. Instagram como recurso docente virtual en la enseñanza universitaria

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

  2. 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

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

    EDULEARN Proceedings

2021

  1. Almástiga y Mirra. De la planta a la higiene bucal

    Boletín de la Real Sociedad Española de Historia Natural, Núm. 115, pp. 111-129

  2. 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

  3. Durum and bread wheat flours. Preliminary mineral characterization and its potential health claims

    Agronomy, Vol. 11, Núm. 1

2020

  1. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review

    Current pharmaceutical design, Vol. 26, Núm. 16, pp. 1880-1897

  2. Interés de los germinados y su Seguridad Alimentaria

    Nutrición clínica y dietética hospitalaria, Vol. 40, Núm. 1, pp. 62-73

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

    12th International Conference on Education and New Learning Technologies

  4. Potential health claims of durum and bread wheat flours as functional ingredients

    Nutrients, Vol. 12, Núm. 2

2018

  1. Lactose malabsorption and intolerance: a review

    Food and Function, Vol. 9, Núm. 8, pp. 4056-4068

2016

  1. A historical perspective of wild plant foods in the mediterranean area

    Mediterranean Wild Edible Plants: Ethnobotany and Food Composition Tables (Springer New York), pp. 3-13

  2. Ethnobotanical and food composition monographs of selected mediterranean wild edible plants

    Mediterranean Wild Edible Plants: Ethnobotany and Food Composition Tables (Springer New York), pp. 273-470

  3. The contribution of wild plants to dietary intakes of micronutrients (I): Vitamins

    Mediterranean Wild Edible Plants: Ethnobotany and Food Composition Tables (Springer New York), pp. 111-139

2013

  1. Cultivo, procesado y elaboración de alimentos en Castilla-la-Mancha, en algunas novelas del Siglo de Oro español

    Boletín de la Real Sociedad Española de Historia Natural. Sección biológica, Tomo 107, Núm. 1, pp. 17-28

  2. El ajo y la cebolla: de las medicinas antiguas al interés actual

    Boletín de la Real Sociedad Española de Historia Natural. Sección biológica, Tomo 107, Núm. 1, pp. 29-37

  3. Preliminary results of the application of collaborative self assessment E-learning innovative strategies in health sciences

    ICERI 2013 (IATED Academy), pp. 2388-2394