Publications (92) Publications in which a researcher has participated View referenced research data.

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2025

  1. Dietary Habits of Pregnant Women in Spain: The Role of Nutrition Education in Midwife Consultations

    Nutrients , Vol. 17, Núm. 1

  2. Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life

    Food Chemistry, Vol. 487

2024

  1. Arte y ciencia de los alimentos

    Servicio de Publicaciones e Imagen Institucional

  2. Dietary Habits and Nutritional Knowledge of Pregnant Women: The Importance of Nutrition Education

    Foods, Vol. 13, Núm. 19

  3. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

    Food Chemistry, Vol. 460

  4. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57

  5. Nutrition education in the midwife consultation room. A cross sectional survey in Spain

    Midwifery, Vol. 139

  6. Smart polymers and smartphones for Betalain measurement in cooked beetroots

    Food Chemistry, Vol. 459

  7. Testing of black-carrots-derived fluorescence imaging and anti-metastatic potential

    Journal of Molecular Structure, Vol. 1300

2023

  1. Creatine, the player number 16. Effect of creatine on the physical improvement of rugby union players

    Gazzetta Medica Italiana Archivio per le Scienze Mediche, Vol. 182, Núm. 11, pp. 792-801

  2. Modern Analytical Techniques for Berry Authentication

    Chemosensors, Vol. 11, Núm. 9

  3. Nutritional Education in the Midwife’s Consultation Room

    Nutrients, Vol. 15, Núm. 13

  4. Nutritional and Functional Properties of Novel Protein Sources

    Food Reviews International, Vol. 39, Núm. 9, pp. 6045-6077

  5. The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders

    Foods, Vol. 12, Núm. 9

2022

  1. Application of omics in food color

    Current Opinion in Food Science, Vol. 46

  2. Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)

    Foods, Vol. 11, Núm. 11

  3. Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer

    Food Chemistry, Vol. 368

  4. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

  5. Nursing Students’ Perceived Satisfaction with Flipped Learning Experiences: A Mixed-Methods Study

    Sustainability (Switzerland), Vol. 14, Núm. 23

2021

  1. A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors

    Food chemistry, Vol. 342, pp. 1-7