Publicaciones en las que colabora con Maria Luisa Gonzalez San Jose (7)
2023
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Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
Food and Function, Vol. 14, Núm. 3, pp. 1785-1794
2019
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Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace
Foods, Vol. 8, Núm. 9, pp. 419
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Effectiveness of the flipped classroom approach in higher education
Edulearn19: 11th international conference on education and new learning technologies
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Self-assessment experience in first year nursing students
EDULEARN19: 11TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES
2018
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Flipped classroom experience in practice class in the degree of food science and technology
EDULEARN18 Proceedings: 10th International Conference on Education and New Learning Technology (July 2nd-4th, 2018, Palma, Spain)
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Introducing secondary school students into food science and technology research
EDULEARN18 Proceedings: 10th International Conference on Education and New Learning Technology (July 2nd-4th, 2018, Palma, Spain)
2017
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Teaching resource in the degree of food science and technology: scientific articles
10th international conference of education, research and innovation (iceri2017)