Publicaciones en colaboración con investigadores/as de Universidad de Burgos (15)

2023

  1. 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

2022

  1. Carne

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 173-187

  2. Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS

    Journal of Fungi, Vol. 8, Núm. 9

2021

  1. Estimation of fatty acids in intramuscular fat of beef by ft-mir spectroscopy

    Foods, Vol. 10, Núm. 1

2020

  1. Effects of an Extract from Olive Fruits on the Physicochemical Properties, Lipid Oxidation and Volatile Compounds of Beef Patties

    Foods, Vol. 9, Núm. 12, pp. 1728

  2. Methodology for design of suitable dishes for dysphagic people

    Innovative Food Science and Emerging Technologies, Vol. 64

  3. Raw-cured spanish traditional meat product Chistorra de Navarra : Sensory and composition quality standards

    Foods, Vol. 9, Núm. 8

  4. The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects

    Foods, Vol. 9, Núm. 10

  5. The reformulation of a beef patty enriched with n-3 fatty acids and Vitamin D3 influences consumers' response under different information scenarios

    Foods, Vol. 9, Núm. 4

2019

  1. 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

  2. Effectiveness of the flipped classroom approach in higher education

    Edulearn19: 11th international conference on education and new learning technologies

  3. Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

    International Journal of Food Properties, Vol. 22, Núm. 1, pp. 1693-1708

  4. Self-assessment experience in first year nursing students

    EDULEARN19: 11TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES

  5. Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

    International Journal of Food Properties, Vol. 22, Núm. 1, pp. 593-606

2017

  1. Teaching resource in the degree of food science and technology: scientific articles

    10th international conference of education, research and innovation (iceri2017)