MIRIAM
ORTEGA HERAS
Profesor Titular de Universidad
Publicaciones (107) Publicaciones de MIRIAM ORTEGA HERAS
2024
2023
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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
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Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines
BIO Web of Conferences
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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
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Antimicrobial properties and volatile profile of bread and biscuits melanoidins
Food Chemistry, Vol. 373
2020
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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
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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
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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)
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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
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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
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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
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Effectiveness of the flipped classroom approach in higher education
Edulearn19: 11th international conference on education and new learning technologies
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Self-assessment experience in first year nursing students
EDULEARN19: 11TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES
2018
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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)
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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
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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
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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
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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
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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
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Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
Journal of Chemistry, Vol. 2016