Publications by the researcher in collaboration with María Montaña Cámara Hurtado (24)

2025

  1. New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties

    Molecules, Vol. 30, Núm. 6, pp. 1225

2024

  1. A chain service-learning experience to improve food habits in children and the young population

    EDULEARN Proceedings

  2. Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products

    Foods, Vol. 13, Núm. 21

2023

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

    15th International Conference on Education and New Learning Technologies

  2. Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

    Food Bioactive Compounds: Chemical Challenges and Opportunities (MDPI), pp. 189-201

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

    15th International Conference on Education and New Learning Technologies

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

    Food Research International, Vol. 173

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

    Food Chemistry, Vol. 414

2022

  1. Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

    Molecules, Vol. 27, Núm. 15

  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

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. Nutritional and phytochemical composition of mediterranean wild vegetables after culinary treatment

    Foods, Vol. 9, Núm. 12

2016

  1. Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF

    International Journal of Food Science and Technology, Vol. 51, Núm. 10, pp. 2290-2300

  2. Ethnobotanical and food composition monographs of selected mediterranean wild edible plants

    Mediterranean Wild Edible Plants: Ethnobotany and Food Composition Tables (Springer New York), pp. 273-470

2014

  1. Erratum to Carotenoid content of wild edible young shoots traditionally consumed in Spain (Asparagus acutifolius L., Humulus lupulus L., Bryonia dioica Jacq. and Tamus communis L.) [Journal of the Science of Food and Agriculture, 93, (2013), 1692-1698], DOI 10.1002/jsfa.5952

    Journal of the Science of Food and Agriculture

  2. Evaluación nutricional y de la actividad biológica de los bulbos silvestres de "Allium ampeloprasum" L.

    VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas: innovar y producir para el futuro. Libro de actas

  3. Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest

    Journal of Food Composition and Analysis, Vol. 34, Núm. 2, pp. 163-170