Publicaciones en las que colabora con Olaia Martínez González (15)

2024

  1. 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

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

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

2020

  1. FODMAP urriko dieta eta haien erabilgarritasuna hesteko gaixotasunen maneiuan.

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 38, pp. 155-182

  2. 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

  3. Including aspects of sustainability in the degree in Human Nutrition and Dietetics: An evaluation based on student perceptions

    Journal of Cleaner Production, Vol. 243

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

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