Publications dans lesquelles il/elle collabore avec Olaia Martínez González (21)

2024

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

    Foods, Vol. 13, Núm. 9

  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

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

2018

  1. A randomised controlled trial of a program based on the theory of planned behavior to promote fruit and vegetable intake among schoolchildren: PROFRUVE study protocol

    BMC Public Health, Vol. 18, Núm. 1

  2. Cross-curricular skills development in final-year dissertation by active and collaborative methodologies

    Interactive Learning Environments, Vol. 26, Núm. 2, pp. 175-188

  3. Evaluación de la mejora del conocimiento y comportamiento en torno a la sostenibilidad de alumnado del Grado de Nutrición Humana y Dietética

    Evaluación de la Calidad de la Investigación y de la Educación Superior: Libro de resúmenes XV FECIES

2017

  1. Ezarpen esperientzia: iraunkortasuna eta erantzukizun soziala giza dietetikako eta nutrizioko graduan

    Revista Forum de Sostenibilidad = Forum Iraunkortasun aldizkaria = Sustainability Forum journal, Núm. 8, pp. 219-232

  2. La competencia de sostenibilidad y responsabilidad social en la asignatura de Restauración Colectiva

    Evaluación de la Calidad de la Investigación y de la Educación Superior: libro de resúmenes XIV FECIES

2014

  1. PRELIMINARY RESULTS OF THE APPLICATION OF ACTIVE-LEARNING AND COLLABORATIVE METHODOLOGIES IN THE DEVELOPMENT OF CROSS-CURRICULAR SKILLS DURING THE FINAL YEAR DISSERTATION

    EDULEARN14: 6TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES

2013

  1. COOPERATIVE ACTIVE LEARNING METHODOLOGY TO DEVELOP CROSS-CURRICULAR SKILLS: TRANSFERRING KNOWLEDGE ABOUT HEALTHY DIET AND NUTRITION FROM THE UNIVERSITY TO THE SOCIAL SCENE

    EDULEARN13: 5TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES