HERMINIA
LÓPEZ GARCÍA DE LA SERRANA
Investigadora en el periodo 2022-2023
Publicaciones en las que colabora con HERMINIA LÓPEZ GARCÍA DE LA SERRANA (12)
2015
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Effect of physical activity, nutritional education, and consumption of extra virgin olive oil on lipid, physiological, and anthropometric Profiles in a Pediatric Population
Journal of Physical Activity and Health, Vol. 12, Núm. 9, pp. 1245-1252
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Titulación conjunta de grado en nutrición humana y dietética y ciencia y tecnología de los alimentos (PID 12-132)
Innovación docente y buenas prácticas en la Universidad de Granada. (Editorial Universidad de Granada), pp. 324-337
2014
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Effect of a school-intervention in a health related parameter on children
Handbook of Physical Education Research: Role of School Programs, Children's Attitudes and Health Implications (Nova Science Publishers, Inc.), pp. 283-296
2013
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Síndrome metabólico y nutrición en una población de la costa tropical de Granada
Nutricion Hospitalaria, Vol. 28, Núm. 4, pp. 1190-1194
2011
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The influence of domestic culinary processes on the Trolox Equivalent Antioxidant Capacity of green tea infusions
Journal of Food Composition and Analysis, Vol. 24, Núm. 1, pp. 79-86
2010
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Antioxidant Capacity of Blood after Extra Virgin Olive Oil Intake in Human Volunteers
Olives and Olive Oil in Health and Disease Prevention (Elsevier Inc.), pp. 915-923
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Perfil del farmacéutico en el ámbito de la nutrición a nivel europeo
Ars pharmaceutica, Vol. 51, Núm. 1, pp. 435-442
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β-Carotene, squalene and waxes determined by chromatographic method in picual extra virgin olive oil obtained by a new cold extraction system
Journal of Food Composition and Analysis, Vol. 23, Núm. 7, pp. 671-676
2008
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Evolution of nutritional biochemical parameters in hemodialysis patients during a one-year follow-up period
Nutricion Hospitalaria, Vol. 23, Núm. 2, pp. 119-125
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Resistance of hyperhomocysteinemia in renal patients to treatment with supra-physiological doses of parenteral folic acid
Nutricion Hospitalaria, Vol. 23, Núm. 3, pp. 268-276
2007
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Different radical scavenging tests in virgin olive oil and their relation to the total phenol content
Analytica Chimica Acta, Vol. 593, Núm. 1, pp. 103-107
1996
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Influence of wood heat treatment, temperature and maceration time on vanillin, syringaldehyde, and gallic acid contents in oak wood and wine spirit mixtures
American Journal of Enology and Viticulture, Vol. 47, Núm. 4, pp. 441-446