Publications by the researcher in collaboration with MARIA LUISA GONZALEZ SAN JOSE (10)

2025

  1. Aprovechamiento de subproductos de la zarzamora y arándano: caracterización, efecto sobre la salud, y elaboración de productos cárnicos más sanos y seguros

    XI Jornadas de Investigadoras de Castilla y León: la aventura de la ciencia y tecnología (Servicio de Publicaciones e Imagen Institucional), pp. 59

  2. Desarrollo de desinfectantes sostenibles para la eliminación de biofilms en la industria alimentaria: evaluación de su funcionalidad y efectos sobre la salud

    XI Jornadas de Investigadoras de Castilla y León: la aventura de la ciencia y tecnología (Servicio de Publicaciones e Imagen Institucional), pp. 57

2024

  1. Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning

    LWT, Vol. 212

2023

  1. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

2019

  1. Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

    Foods, Vol. 8, Núm. 9, pp. 419

  2. EFFECTIVENESS OF THE FLIPPED CLASSROOM APPROACH IN HIGHER EDUCATION

    EDULEARN19: 11TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES

  3. SELF-ASSESSMENT EXPERIENCE IN FIRST YEAR NURSING STUDENTS

    EDULEARN19: 11TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES

2018

  1. Flipped classroom experience in practice class in the degree of food science and technology

    EDULEARN18 Proceedings: 10th International Conference on Education and New Learning Technology (July 2nd-4th, 2018, Palma, Spain)

  2. Introducing secondary school students into food science and technology research

    EDULEARN18 Proceedings: 10th International Conference on Education and New Learning Technology (July 2nd-4th, 2018, Palma, Spain)

2017

  1. TEACHING RESOURCE IN THE DEGREE OF FOOD SCIENCE AND TECHNOLOGY: SCIENTIFIC ARTICLES

    10TH INTERNATIONAL CONFERENCE OF EDUCATION, RESEARCH AND INNOVATION (ICERI2017)