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IDOIA
LARRETXI LAMELAS
Publicaciones (43) Publicaciones de IDOIA LARRETXI LAMELAS
2024
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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
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Global Approach to Follow-Up of Celiac Disease
Foods, Vol. 13, Núm. 10
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Importance of an Ongoing Nutritional Counselling Intervention on Eating Habits of Newly Diagnosed Children with Celiac Disease
Nutrients, Vol. 16, Núm. 15
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Study Protocol for a Controlled Trial of Nutrition Education Intervention about Celiac Disease in Primary School: ZELIAKIDE Project
Nutrients, Vol. 16, Núm. 3
2023
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Aldizkako barauaren efektuak obesitatean eta 2 motako diabetesean
Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 44, pp. 27-40
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Producción de cervezas artesanas sin gluten: guía para su elaboración
GLUTEN 3S, (UPV/EHU)
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Uncovering the Concerns and Needs of Individuals with Celiac Disease: A Cross-Sectional Study
Nutrients, Vol. 15, Núm. 17
2022
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Application of a Platform for Gluten-Free Diet Evaluation and Dietary Advice: From Theory to Practice
Sensors, Vol. 22, Núm. 3
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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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Percepción de la sostenibilidad y la responsabilidad social en el sector alimentario: de la universidad a la industria
Innovación educativa en Educación Superior (Universidad del País Vasco = Euskal Herriko Unibertsitatea), pp. 164-169
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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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Gluten and fodmaps relationship with mental disorders: Systematic review
Nutrients, Vol. 13, Núm. 6
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Nutritional imbalances in adult celiac patients following a gluten-free diet
Nutrients, Vol. 13, Núm. 8
2020
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Development of social responsibility through gluten free cooking workshop: Multidisciplinary students experience
EDULEARN20 Proceedings: 12th International Conference on Education and New Learning TechnologiesOnline Conference. 6-7 July, 2020. (IATED Academy), pp. 4373-4379
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Effect of analytically measured fiber and resistant starch from gluten-free products on the diets of individuals with celiac disease
Nutrition, Vol. 70
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FODMAP urriko dieta eta haien erabilgarritasuna hesteko gaixotasunen maneiuan.
Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 38, pp. 155-182
2019
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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
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Improvement of a questionnaire to evaluate the achievementof the «sustainable development and social responsibility» cross curricular skill
Ikaskuntza-irakaskuntza akademikoaren eremu berriak arakatzen
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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