VIRGINIA FERNÁNDEZ RUIZ-rekin lankidetzan egindako argitalpenak (20)

2023

  1. 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

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

    15th International Conference on Education and New Learning Technologies

  3. Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives

    Foods, Vol. 12, Núm. 22

  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 Vitex agnus-castus L.: Phytochemical Characterization, Acute Toxicity, and Bioactive Properties

    Molecules, Vol. 28, Núm. 13

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

    Food Chemistry, Vol. 414

2022

  1. Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers

    Sustainability (Switzerland), Vol. 14, Núm. 5

  2. Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

    Foods, Vol. 11, Núm. 13

  3. Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

    Molecules, Vol. 27, Núm. 3

  4. 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

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

    EDULEARN Proceedings

2021

  1. 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. Comparison of different bread types: Chemical and physical parameters

    Food Chemistry, Vol. 310

  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. Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors

    Food Chemistry, Vol. 315

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

    Nutrients, Vol. 12, Núm. 2

2019

  1. 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

  2. Nutritional properties, identification of phenolic compounds, and enzyme inhibitory activities of Feijoa sellowiana leaves

    Journal of Food Biochemistry, Vol. 43, Núm. 11

2018

  1. 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