MARÍA DE LA MONTAÑA CÁMARA HURTADO-rekin lankidetzan egindako argitalpenak (13)

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. PODCAST AS E-LEARNING METHODOLOGY IN FOOD SCIENCE AND NUTRITION AT UNIVERSITY LEVEL

    15th International Conference on Education and New Learning Technologies

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

    Molecules, Vol. 27, Núm. 3

  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

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

    EDULEARN Proceedings

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

    12th International Conference on Education and New Learning Technologies

  3. Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages

    Journal of Food Composition and Analysis, Vol. 89

2019

  1. Flipped learning vs. Master class: preliminary results in the design and implementation of this pedagogical model in pharmacy degree

    13th international technology, education and development conference (inted2019)

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