Publications by the researcher in collaboration with Miriam Ortega Heras (58)

2020

  1. The use of self-assessment in first year students of the degree of food science and technology

    EDULEARN20 Proceedings: 12th International Conference on Education and New Learning TechnologiesOnline Conference. 6-7 July, 2020. (IATED Academy), pp. 4820-4824

  2. Mobile application to track student experimental learning and to improve the students’ attention

    EDULEARN20 Proceedings: 12th International Conference on Education and New Learning TechnologiesOnline Conference. 6-7 July, 2020. (IATED Academy), pp. 4852-4856

  3. Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability

    CyTA: Journal of food, Vol. 18, Núm. 1, pp. 122-131

2018

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

    Edulearn 18. 10th International Conference on Education and New Learning Technology: (Palma, 2nd-4th of July, 2018). Conference proceedings

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

    Edulearn 18. 10th International Conference on Education and New Learning Technology: (Palma, 2nd-4th of July, 2018). Conference proceedings

2016

  1. Student participation in the learning process: responsibility

    ICERI2016 Proceedings. 9th annual International Conference of Education, Research and Innovation, 14-16 November 2016, Seville, Spain

  2. Coordination in the development of transversal competences in the degree of food science and technology

    EDULEARN16 Proceedings, 8th International Conference on Education and New Learning Technologies, 4-6 July 2016, Barcelona

  3. Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology

    39TH WORLD CONGRESS OF VINE AND WINE

  4. Mannoproteins and enology: Tartrate and protein stabilization

    Recent Advances in Wine Stabilization and Conservation Technologies (Nova Science Publishers, Inc.), pp. 95-109

  5. Mannoproteins and Enology: Tartrate and Protein Stabilization

    Recent Advances in Wine Stabilization and Conservation Technologies (Lex Nova), pp. 4

  6. Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

    Journal of Chemistry, Vol. 2016

2015

  1. Implementation of problem-based learning in food science and technology degree

    ICERI2015 Proceedings, 8th International Conference of Education, Research and Innovation, 18-20 November 2015, Seville, Spain

  2. A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

    LWT - Food Science and Technology, Vol. 64, Núm. 1, pp. 32-41