Publicaciones (114) Publicaciones de Ana María Vivar Quintana

2024

  1. Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)

    Food Chemistry, Vol. 450

  2. Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 1, pp. 104-115

  3. Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed

    Current Research in Food Science, Vol. 8

  4. The Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Tea

    Foods, Vol. 13, Núm. 3

2023

  1. Commercial Hemp (Cannabis sativa Subsp. sativa) Proteins and Flours: Nutritional and Techno-Functional Properties

    Applied Sciences (Switzerland), Vol. 13, Núm. 18

  2. Nutritional Value, Mineral Composition, Fatty Acid Profile and Bioactive Compounds of Commercial Plant-Based Gluten-Free Flours

    Applied Sciences (Switzerland), Vol. 13, Núm. 4

  3. Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil

    Food Chemistry, Vol. 411

  4. Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology

    Sensors, Vol. 23, Núm. 3

  5. The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach

    Foods, Vol. 12, Núm. 3

  6. The Role of Engineering in Achieving the SDGs: A Case Study on Awareness-Raising Through Different Undergraduate Subjects at the Higher Polytechnic School of Zamora (Spain)

    Lecture Notes in Educational Technology (Springer Science and Business Media Deutschland GmbH), pp. 944-952

2022

  1. Actores y acciones de la EDS dirigida a los ODS

    Los ODS: avanzando hacia una educación sostenible : modelos y experiencias en el Máster en Profesor de Educación Secundaria Obligatoria y Bachillerato, Formación Profesional y Enseñanzas de Idiomas (Ediciones Universidad de Salamanca), pp. 53-70

  2. Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage

    Foods, Vol. 11, Núm. 15

  3. Implementación de la educación para el desarrollo sostenible

    Los ODS: avanzando hacia una educación sostenible : modelos y experiencias en el Máster en Profesor de Educación Secundaria Obligatoria y Bachillerato, Formación Profesional y Enseñanzas de Idiomas (Ediciones Universidad de Salamanca), pp. 71-89

  4. Pistacia Root and Leaf Extracts as Potential Bioherbicides

    Plants, Vol. 11, Núm. 7

  5. The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil

    Foods, Vol. 11, Núm. 7

  6. The Work Experience of Graduates as a Motivating Element in the Teaching-Learning Process

    Education in the knowledge society (EKS), Núm. 23

2021

  1. Authentication of the montanera period on carcasses of iberian pigs by using analytical techniques and chemometric analyses

    Animals, Vol. 11, Núm. 9

  2. Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs

    Meat Science, Vol. 182

  3. Egresados en el aula: incorporación de su experiencia profesional al proceso de enseñanza-aprendizaje

    Innovaciones docentes en tiempos de pandemia. Actas del VI congreso internacional sobre aprendizaje, innovación y cooperación, CINAIC 2021

  4. Incorporating authentic learning experiences in the Degree in Agro-Food Engineering

    ACM International Conference Proceeding Series