Universidad del País Vasco/Euskal Herriko Unibertsitatea-ko ikertzaileekin lankidetzan egindako argitalpenak (59)

2024

  1. Assessment of a training course for cookery students regarding celiac disease and gluten-free diet

    Heliyon, Vol. 10, Núm. 20

  2. Global Approach to Follow-Up of Celiac Disease

    Foods, Vol. 13, Núm. 10

  3. Importance of an Ongoing Nutritional Counselling Intervention on Eating Habits of Newly Diagnosed Children with Celiac Disease

    Nutrients, Vol. 16, Núm. 15

  4. Study Protocol for a Controlled Trial of Nutrition Education Intervention about Celiac Disease in Primary School: ZELIAKIDE Project

    Nutrients, Vol. 16, Núm. 3

2023

  1. Aldizkako barauaren efektuak obesitatean eta 2 motako diabetesean

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 44, pp. 27-40

  2. Uncovering the Concerns and Needs of Individuals with Celiac Disease: A Cross-Sectional Study

    Nutrients, Vol. 15, Núm. 17

2022

  1. Application of a Platform for Gluten-Free Diet Evaluation and Dietary Advice: From Theory to Practice

    Sensors, Vol. 22, Núm. 3

  2. 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

2021

  1. Effects of physiological doses of resveratrol and quercetin on glucose metabolism in primary myotubes

    International Journal of Molecular Sciences, Vol. 22, Núm. 3, pp. 1-16

  2. Nutritional imbalances in adult celiac patients following a gluten-free diet

    Nutrients, Vol. 13, Núm. 8

  3. Pterostilbene modifies triglyceride metabolism in hepatic steatosis induced by high-fat high-fructose feeding: A comparison with its analog resveratrol

    Food and Function, Vol. 12, Núm. 7, pp. 3266-3279

2020

  1. Effect of analytically measured fiber and resistant starch from gluten-free products on the diets of individuals with celiac disease

    Nutrition, Vol. 70

  2. 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

  1. Effect of wakame and carob pod snacks on non-alcoholic fatty liver disease

    Nutrients, Vol. 11, Núm. 1

  2. Gluten-free-rendered products contribute to imbalanced diets in children and adolescents with celiac disease

    European Journal of Nutrition, Vol. 58, Núm. 2, pp. 775-783

  3. Micronutrient analysis of gluten-free products: Their low content is not involved in gluten-free diet imbalance in a cohort of celiac children and adolescent

    Foods, Vol. 8, Núm. 8

  4. New software for gluten-free diet evaluation and nutritional education

    Nutrients, Vol. 11, Núm. 10

2018

  1. Celiac male’s gluten-free diet profile: Comparison to that of the control population and celiac women

    Nutrients, Vol. 10, Núm. 11

  2. Cross-curricular skills development in final-year dissertation by active and collaborative methodologies

    Interactive Learning Environments, Vol. 26, Núm. 2, pp. 175-188

  3. 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