VIRGINIA
FERNÁNDEZ RUIZ
Profesora titular de universidad
MARÍA
CIUDAD MULERO
Profesora ayudante doctora
Publikationen, an denen er mitarbeitet MARÍA CIUDAD MULERO (20)
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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Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
Foods, Vol. 12, Núm. 22
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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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Wild Vitex agnus-castus L.: Phytochemical Characterization, Acute Toxicity, and Bioactive Properties
Molecules, Vol. 28, Núm. 13
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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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Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties
Foods, Vol. 11, Núm. 13
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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
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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
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Sensory analysis of foods as a tool for education in healthy food choices: a service learning experience (APS)
EDULEARN Proceedings
2021
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Durum and bread wheat flours. Preliminary mineral characterization and its potential health claims
Agronomy, Vol. 11, Núm. 1
2020
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Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review
Current pharmaceutical design, Vol. 26, Núm. 16, pp. 1880-1897
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Comparison of different bread types: Chemical and physical parameters
Food Chemistry, Vol. 310
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LEARNING ABOUT NUTRITIONAL LABELING AND PRESENCE OF ALLERGENS IN FOODS. A SERVICE LEARNING EXPERIENCE
12th International Conference on Education and New Learning Technologies
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Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors
Food Chemistry, Vol. 315
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Potential health claims of durum and bread wheat flours as functional ingredients
Nutrients, Vol. 12, Núm. 2
2019
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Dietary fiber sources and human benefits: The case study of cereal and pseudocereals
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 83-134
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Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves
Journal of Food Biochemistry, Vol. 43, Núm. 11
2018
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Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours
Food and Function, Vol. 9, Núm. 2, pp. 819-829