MARÍA LUISA PÉREZ RODRÍGUEZ-rekin lankidetzan egindako argitalpenak (17)

2023

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

    15th International Conference on Education and New Learning Technologies

  2. Bebidas vegetales: análisis de su etiquetado y recomendaciones de consumo y formulación

    VI Congreso de Alimentación, Nutrición y Dietética

  3. Plant-based beverages as milk alternatives? Nutritional and functional approach through food labelling

    Food Research International, Vol. 173

  4. 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. Biological activities, chromatographic profile and thermal stability of organic and conventional goji berry

    Journal of Food Measurement and Characterization, Vol. 16, Núm. 2, pp. 1263-1273

  2. Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

    Molecules (Basel, Switzerland), Vol. 27, Núm. 17

  3. 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

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

    12th International Conference on Education and New Learning Technologies

  2. Study of xoconostle (Opuntia spp.) powder as source of dietary fiber and antioxidants

    Foods, Vol. 9, Núm. 4

2019

  1. Chemical characterization and biological activities of two varieties of xoconostle fruits: Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar

    Food and Function, Vol. 10, Núm. 6, pp. 3181-3187

  2. Qualitative and nutritional comparison of goji berry fruits produced in organic and conventional systems

    Scientia Horticulturae, Vol. 257

2016

  1. In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples

    Food and Function, Vol. 7, Núm. 6, pp. 2706-2711

2015

  1. Antioxidant phytochemicals of Hovenia dulcis Thunb. peduncles in different maturity stages

    Journal of Functional Foods, Vol. 18, pp. 1117-1124

  2. Matching in Vitro Bioaccessibility of Polyphenols and Antioxidant Capacity of Soluble Coffee by Boosted Regression Trees

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 43, pp. 9572-9582

2013

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

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

2005

  1. Interés de los condimentos del género Allium (Liliaceae) como fuente de compuestos bioactivos de acción antioxidante en los alimentos

    Schironia, Vol. 4, pp. 19-23