Publicaciones en las que colabora con MARÍA ÁNGELES BUSTAMANTE GALLEGO (51)

2024

  1. Characterization and monitoring of changes during lactation in the profile of multiple bioactive compounds of milk from grazing mares

    Journal of the Science of Food and Agriculture

  2. 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

  1. 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

  2. Producción de cervezas artesanas sin gluten: guía para su elaboración

    GLUTEN 3S, (UPV/EHU)

2022

  1. Gluten-Free Products: Do We Need to Update Our Knowledge?

    Foods, Vol. 11, Núm. 23

  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

  3. Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value

    Applied Sciences (Switzerland), Vol. 12, Núm. 12

2021

  1. Gluten and fodmaps relationship with mental disorders: Systematic review

    Nutrients, Vol. 13, Núm. 6

  2. Gluten assessment in beers: Comparison by different commercial elisa kits and evaluation of nir analysis as a complementary technique

    Foods, Vol. 10, Núm. 6

  3. Hezkuntza Nutrizionala: gluten gabeko dieta segurua, orekatua eta inklusiboa

    Osasun zientzak: IV. Ikergazte Nazioarteko Ikerteta Euskaraz. 2021eko ekainaren 9, 10 eta . Gasteiz, Euskal Herria.

  4. Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach

    Journal of Dairy Science, Vol. 104, Núm. 1, pp. 253-269

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. FODMAP urriko dieta eta haien erabilgarritasuna hesteko gaixotasunen maneiuan.

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 38, pp. 155-182

  3. 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

  4. 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. Characterization of curd grain size and shape by 2-dimensional image analysis during the cheesemaking process in artisanal sheep dairies

    Journal of Dairy Science, Vol. 102, Núm. 2, pp. 1083-1095

  2. Effects of technological settings on yield, curd, whey, and cheese composition during the cheese-making process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions

    Journal of Dairy Science, Vol. 102, Núm. 9, pp. 7813-7825

  3. 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

  4. Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk

    Food and Bioproducts Processing, Vol. 116, pp. 160-169

  5. 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