Publicaciones (107) Publicaciones de MIRIAM ORTEGA HERAS

2024

  1. Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

    LWT, Vol. 203

2023

  1. Aprovechamiento de subproductos obtenidos a partir de residuos de vinificación y otras bayas para la elaboración de alimentos funcionales

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 81, pp. 23-29

  2. Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines

    BIO Web of Conferences

  3. Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

    Beverages, Vol. 9, Núm. 3

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. Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

    Foods, Vol. 9, Núm. 12, pp. 1728

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

    EDULEARN20 Proceedings: 12th International Conference on Education and New Learning Technologies (July 6th-7th, 2020, Online)

  4. 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 Technologies (July 6th-7th, 2020, Online)

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

    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. 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