Publicaciones en colaboración con investigadores/as de Universidad del País Vasco/Euskal Herriko Unibertsitatea (39)

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

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. Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach

    Journal of Dairy Science, Vol. 104, Núm. 1, pp. 253-269

2020

  1. Effect of analytically measured fiber and resistant starch from gluten-free products on the diets of individuals with celiac disease

    Nutrition, Vol. 70

  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

2019

  1. Characterization of curd grain size and shape by 2-dimensional image analysis during the cheesemaking process in artisanal sheep dairies

    Journal of Dairy Science, Vol. 102, Núm. 2, pp. 1083-1095

  2. Effects of technological settings on yield, curd, whey, and cheese composition during the cheese-making process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions

    Journal of Dairy Science, Vol. 102, Núm. 9, pp. 7813-7825

  3. Gluten-free-rendered products contribute to imbalanced diets in children and adolescents with celiac disease

    European Journal of Nutrition, Vol. 58, Núm. 2, pp. 775-783

  4. Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk

    Food and Bioproducts Processing, Vol. 116, pp. 160-169

  5. Micronutrient analysis of gluten-free products: Their low content is not involved in gluten-free diet imbalance in a cohort of celiac children and adolescent

    Foods, Vol. 8, Núm. 8

  6. New software for gluten-free diet evaluation and nutritional education

    Nutrients, Vol. 11, Núm. 10

2018

  1. Bebidas alcohólicas sin gluten

    Avances en el conocimiento de las patologías relacionadas con el gluten y evolución de los alimentos sin gluten (Sociedad Española de Enfermedad Celíaca (SEEC)), pp. 522-545

  2. Fomento de la cultura científica en escolares de primaria a través del aprendizaje basado en la indagación

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

2017

  1. DESIGN AND IMPLEMENTATION OF A TEACHING-LEARNING SEQUENCE ABOUT CELIAC DISEASE IN PRIMARY SCHOOL CLASSROOMS

    10TH INTERNATIONAL CONFERENCE OF EDUCATION, RESEARCH AND INNOVATION (ICERI2017)