Publications by the researcher in collaboration with María Luisa González San José (60)

2022

  1. Antimicrobial properties and volatile profile of bread and biscuits melanoidins

    Food Chemistry, Vol. 373

2020

  1. 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

  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. 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

2019

  1. Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3588-3603

  2. 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

  3. Effectiveness of the flipped classroom approach in higher education

    Edulearn19: 11th international conference on education and new learning technologies

  4. 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. Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

    LWT - Food Science and Technology, Vol. 77, pp. 85-91

  2. Chemopreventive potential of powdered red wine pomace seasonings against colorectal cancer in HT-29 cells

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 1, pp. 66-73

2016

  1. 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

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

    Journal of Chemistry, Vol. 2016

  4. Mannoproteins and Enology: Tartrate and Protein Stabilization

    Recent Advances in Wine Stabilization and Conservation Technologies (Lex Nova)

  5. Mannoproteins and enology: Tartrate and protein stabilization

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

  6. Student participation in the learning process: responsibility

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

2015

  1. 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

  2. Características de sazonadores derivados de residuos de vinificación

    Enología 2.015: innovación vitivinícola