Publicaciones en las que colabora con INMACULADA GOMEZ BASTIDA (7)

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

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

  2. 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

2017

  1. Teaching resource in the degree of food science and technology: scientific articles

    10th international conference of education, research and innovation (iceri2017)