Publicaciones en las que colabora con OLAIA MARTÍNEZ GONZÁLEZ (41)

2024

  1. A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions

    Foods, Vol. 13, Núm. 9

  2. Development and validation of the baby eating behaviour coding system (BEBECS) to assess eating behaviour during complementary feeding

    Appetite, Vol. 196

  3. 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. Informal collaborative learning (ICL)–student perspectives on the role of informal collaborative learning ICL in higher education

    Teaching in Higher Education

  2. 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

  3. 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. 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

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

    Nutrients, Vol. 13, Núm. 6

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

    Foods, Vol. 10, Núm. 6

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

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

  5. Umeak Gidatutako Elikadura Osagarriaren metodoa osasun-zerbitzuetatik gomenda daitekeen estrategia al da?

    Osagaiz: osasun-zientzien aldizkaria, Vol. 5, Núm. 2, pp. 27-40

2020

  1. 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

  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. Efecto de la amilasa salival sobre espesantes para disfagia con distinta composición

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  2. Sensory perception and flow properties of dysphagia thickening formulas with different composition

    Food Hydrocolloids, Vol. 90, pp. 508-514