Publications by the researcher in collaboration with María Dolores Rivero Pérez (20)

2020

  1. 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

  2. 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. Effectiveness of the flipped classroom approach in higher education

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

  2. 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. 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. 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

  2. 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. Características de sazonadores derivados de residuos de vinificación

    Enología 2.015: innovación vitivinícola

  2. 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

  3. Métodos Quencher para la evaluación de la actividad antioxidante de productos sólidos derivados de la uva

    Enología 2.015: innovación vitivinícola

  4. The scientific poster as a teaching tool in food science and technology degree

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

2014

  1. Development and assessment of transversal key competences in the degree of food science and technology

    ICERI2014: 7TH INTERNATIONAL CONFERENCE OF EDUCATION, RESEARCH AND INNOVATION

2010

  1. Efecto de la maceración pre-fermentativa en frío en la calidad de un vino tinto

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 418, pp. 76-83

2009

  1. Diferentes técnicas de maceración enológica y su efecto sobre la capacidad antioxidante de vinos tintos de Prieto Picudo

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

  2. Técnicas de maceración pre-fermentativa y perfil aromático de vinos tintos

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

2008

  1. Antioxidant potential of single-variety red wines aged in the barrel and in the bottle

    Food Chemistry, Vol. 111, Núm. 4, pp. 957-964

  2. Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

    European Food Research and Technology, Vol. 226, Núm. 6, pp. 1485-1493

2007

  1. La microoxigenación: una técnica para la mejora de la calidad de vinos tintos

    Instituto Tecnológico Agrario de Castilla y León