OLAIA
MARTÍNEZ GONZÁLEZ
Universidad del País Vasco/Euskal Herriko Unibertsitatea
Lejona, EspañaPublications en collaboration avec des chercheurs de Universidad del País Vasco/Euskal Herriko Unibertsitatea (31)
2024
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A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions
Foods, Vol. 13, Núm. 9
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Development and validation of the baby eating behaviour coding system (BEBECS) to assess eating behaviour during complementary feeding
Appetite, Vol. 196
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FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
Plant Foods for Human Nutrition, Vol. 79, Núm. 2, pp. 545-550
2023
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Informal collaborative learning (ICL)–student perspectives on the role of informal collaborative learning ICL in higher education
Teaching in Higher Education
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Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties
Foods, Vol. 12, Núm. 4
2022
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Gluten-Free Products: Do We Need to Update Our Knowledge?
Foods, Vol. 11, Núm. 23
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Implementation of Sustainability and Social Responsibility Competencies in the Degree of Human Nutrition and Dietetics
Shaping a Sustainable Future: Innovative Teaching Practices for Educating Responsible Leaders (Baden-Baden: Nomos, 2022), pp. 343-354
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Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value
Applied Sciences (Switzerland), Vol. 12, Núm. 12
2021
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A quasi-experimental intervention protocol to characterize the factors that influence the acceptance of new foods by infants: mothers’ diet and weaning method. Dastatuz project
BMC Public Health, Vol. 21, Núm. 1
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Gluten and fodmaps relationship with mental disorders: Systematic review
Nutrients, Vol. 13, Núm. 6
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Gluten assessment in beers: Comparison by different commercial elisa kits and evaluation of nir analysis as a complementary technique
Foods, Vol. 10, Núm. 6
2020
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A theory-based randomized controlled trial in promoting fruit and vegetable intake among schoolchildren: PROFRUVE study
European Journal of Nutrition, Vol. 59, Núm. 8, pp. 3517-3526
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Fodmap intake in spanish population: Open approach for risk assessment
International Journal of Environmental Research and Public Health, Vol. 17, Núm. 16, pp. 1-12
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Including aspects of sustainability in the degree in Human Nutrition and Dietetics: An evaluation based on student perceptions
Journal of Cleaner Production, Vol. 243
2019
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Sensory perception and flow properties of dysphagia thickening formulas with different composition
Food Hydrocolloids, Vol. 90, pp. 508-514
2018
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A randomised controlled trial of a program based on the theory of planned behavior to promote fruit and vegetable intake among schoolchildren: PROFRUVE study protocol
BMC Public Health, Vol. 18, Núm. 1
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Cross-curricular skills development in final-year dissertation by active and collaborative methodologies
Interactive Learning Environments, Vol. 26, Núm. 2, pp. 175-188
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Diseño y validación de cuestionarios para la evaluación de la competencia sobre desarrollo sostenible y responsabilidad social
Evaluación de la Calidad de la Investigación y de la Educación Superior: Libro de resúmenes XV FECIES
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Evaluación de la mejora del conocimiento y comportamiento en torno a la sostenibilidad de alumnado del Grado de Nutrición Humana y Dietética
Evaluación de la Calidad de la Investigación y de la Educación Superior: Libro de resúmenes XV FECIES
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Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films
Food Control, Vol. 85, pp. 168-176