Publications dans lesquelles il/elle collabore avec JONATAN MIRANDA GOMEZ (25)

2024

  1. Assessment of a training course for cookery students regarding celiac disease and gluten-free diet

    Heliyon, Vol. 10, Núm. 20

  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. Producción de cervezas artesanas sin gluten: guía para su elaboración

    GLUTEN 3S, (UPV/EHU)

2022

  1. Application of a Platform for Gluten-Free Diet Evaluation and Dietary Advice: From Theory to Practice

    Sensors, Vol. 22, Núm. 3

  2. Gluten-Free Products: Do We Need to Update Our Knowledge?

    Foods, Vol. 11, Núm. 23

  3. 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

  4. Percepción de la sostenibilidad y la responsabilidad social en el sector alimentario: de la universidad a la industria

    Innovación educativa en Educación Superior (Universidad del País Vasco = Euskal Herriko Unibertsitatea), pp. 164-169

  5. 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

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 urriko dieta eta haien erabilgarritasuna hesteko gaixotasunen maneiuan.

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

2019

  1. 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

  2. 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

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

    Nutrients, Vol. 11, Núm. 10

2018

  1. 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

  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. Análisis de resultados de intervención en educación primaria mediante una unidad didáctica sobre celiaquía

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

  2. Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease

    SPRINGER, pp. 1-94

2016

  1. An approach to develop sustainability in a subject of Human Nutrition and Dietetics Degree, a pilot experience

    2ND INTERNATIONAL CONFERENCE ON HIGHER EDUCATION ADVANCES,HEAD'16

  2. DEVELOPMENT OF "SUSTAINABILITY AND SOCIAL RESPONSIBILITY" AS A CROSS CURRICULAR SKILL IN THE SUBJECT GENERAL AND APPLIED DIETETICS IN THE DEGREE OF HUMAN NUTRITION AND DIETETICS

    EDULEARN16: 8TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES