IDOIA LARRECHI LAMELAS-rekin lankidetzan egindako argitalpenak (29)

2024

  1. FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products

    Plant Foods for Human Nutrition

  2. Study Protocol for a Controlled Trial of Nutrition Education Intervention about Celiac Disease in Primary School: ZELIAKIDE Project

    Nutrients, Vol. 16, Núm. 3

2023

  1. Aldizkako barauaren efektuak obesitatean eta 2 motako diabetesean

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 44, pp. 27-40

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

    GLUTEN 3S, (UPV/EHU)

  3. Uncovering the Concerns and Needs of Individuals with Celiac Disease: A Cross-Sectional Study

    Nutrients, Vol. 15, Núm. 17

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

2021

  1. Nutritional imbalances in adult celiac patients following a gluten-free diet

    Nutrients, Vol. 13, Núm. 8

2020

  1. Development of social responsibility through gluten free cooking workshop: Multidisciplinary students experience

    EDULEARN20 Proceedings: 12th International Conference on Education and New Learning TechnologiesOnline Conference. 6-7 July, 2020. (IATED Academy), pp. 4373-4379

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

    Nutrition, Vol. 70

  3. 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. Improvement of a questionnaire to evaluate the achievementof the «sustainable development and social responsibility» cross curricular skill

    Ikaskuntza-irakaskuntza akademikoaren eremu berriak arakatzen

  3. 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

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

    Nutrients, Vol. 11, Núm. 10

  5. Zehargaituz: gure esperientzia “iraunkortasunaeta gizarte-erantzukizuna” zeharkako gaitasun bezala lantzenmetodologia aktibo eta kolaboratiboak erabiliz

    Ikaskuntza-irakaskuntza akademikoaren eremu berriak arakatzen

2018

  1. Celiac male’s gluten-free diet profile: Comparison to that of the control population and celiac women

    Nutrients, Vol. 10, Núm. 11

  2. 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

  3. 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