Publicaciones en colaboración con investigadores/as de Universidad de Burgos (36)

2023

  1. Creatine, the player number 16. Effect of creatine on the physical improvement of rugby union players

    Gazzetta Medica Italiana Archivio per le Scienze Mediche, Vol. 182, Núm. 11, pp. 792-801

  2. Nutritional Education in the Midwife’s Consultation Room

    Nutrients, Vol. 15, Núm. 13

  3. The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders

    Foods, Vol. 12, Núm. 9

2022

  1. Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer

    Food Chemistry, Vol. 368

2021

  1. Poner fin al hambre, lograr la seguridad alimentaria y la mejora de la nutrición y promover la agricultura sostenible

    Los objetivos de desarrollo sostenible en la ciudad de Burgos (Ayuntamiento de Burgos), pp. 197

  2. Poner fin al hambre, lograr la seguridad alimentaria y la mejora de la nutrición y promover la agricultura sostenible

    Los objetivos de desarrollo sostenible en la ciudad de Burgos (Ayuntamiento de Burgos), pp. 598

  3. Poner fin al hambre, lograr la seguridad alimentaria y la mejora de la nutrición y promover la agricultura sostenible

    Los objetivos de desarrollo sostenible en la ciudad de Burgos (Ayuntamiento de Burgos), pp. 459-461

2020

  1. Biological activity and photocatalytic properties of a naphthyl-imidazo phenanthroline (HNAIP) ligand and its [Ir(ppy)2(HNAIP)]Cl and [Rh(ppy)2(HNAIP)]Cl complexes

    Journal of Inorganic Biochemistry, Vol. 203

  2. Relationship between color and betalain content in different thermally treated beetroot products

    Journal of Food Science and Technology, Vol. 57, Núm. 9, pp. 3305-3313

2019

  1. Anthropometric characteristics and somatotype of professional soccer players by position

    Journal of Sports Medicine and Therapy, Vol. 4, Núm. 4, pp. 073-080

  2. High hydrostatic pressure processing of beetroot juice: effects on nutritional, sensory and microbiological quality

    High Pressure Research, Vol. 39, Núm. 4, pp. 691-706

2017

  1. Antioxidant Capacity of Beetroot: Traditional vs Novel Approaches

    Plant Foods for Human Nutrition, Vol. 72, Núm. 3, pp. 266-273

  2. Effect of oleic acid on store-operated calcium entry in immune-competent cells

    European Journal of Nutrition, Vol. 56, Núm. 3, pp. 1077-1084

  3. Global antioxidant response of meat

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 8, pp. 2358-2365

2015

  1. Activities for the acquisition of transversal competencies in science degrees

    Inted2015: 9th international technology, education and development conference

  2. Assessment of oral presentations in science degrees by using a rubric-based system

    Edulearn15: 7th international conference on education and new learning technologies

  3. Desarrollo de materiales docentes para evaluar la competencia trabajo en grupo: una experiencia en los grados de la Facultad de Ciencias de la Universidad de Burgos

    FECIES 2015

  4. Elaboration of teaching resources for assessing transversal skills in bachelor's degrees of the faculty of sciences

    Inted2015: 9th international technology, education and development conference

  5. Evaluación del estado nutricional durante el estirón puberal

    II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015

  6. Methodologies and multidisciplinary activities applied to chemical engineering and nutrition subjects of the degree of food science and technology

    Iceri2015: 8th international conference of education, research and innovation