VIRGINIA
FERNÁNDEZ RUIZ
Profesora titular de universidad
Publicacións (104) Publicacións de VIRGINIA FERNÁNDEZ RUIZ
2024
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PROP taste status has limited impact on wine flavour perception and acceptability by consumers
Food Quality and Preference, Vol. 116
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
- 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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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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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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Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet
Molecules (Basel, Switzerland), Vol. 27, Núm. 17
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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
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Insights on the effect of age and gender on in-mouth volatile release during wine tasting
Food Research International, Vol. 155
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International requirements for demonstrating the beneficial effects of tomato products on atherosclerosis prevention
Acta Horticulturae
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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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Millennial consumers' acceptance and attitude related to salmorejo innovation
Acta Horticulturae