-Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods Atrio s.l. (2009)
-Tutormaster. orientación del alumnado en la iniciación a la investigación y estudios de postgrado. Atrio s.l. (2013)
-Browning: non-enzymatic browning The encyclopedia of food and health Capítulo de libro (2016)
-Maillard reaction The encyclopedia of food and health Capítulo de libro (2016)
-Melanoidins in coffee Coffee in health and disease prevention Capítulo de libro (2015)
-Novel insights in the methods for measuring the antioxidant capacity of foods Advances in food analysis research Capítulo de libro (2015)
-Effect of a school-intervention in a health related parameter on children Handbook of physical education research Capítulo de libro (2014)
-Effect of a school-intervention in a health related parameters on children Physical education role of school programs, childrens attitudes and health implications Capítulo de libro (2014)
´-Análisis de los intereses y motivaciones de los alumnos participantes en el plan de acción tutorial ¿tutormaster¿ de la universidad de granada Viii foro sobre evaluacion de la calidad de la investigacion y de la educacion superior: libro de capitulos. Capítulo de libro (2011)
-Innovating in food science laboratory practices: the tablet touch. Proceedings of the 3rd international conference in education and new learning technologies (edulearn) Capítulo de libro (2011)
-Proyecto de acción tutorial para la orientación del alumno en la iniciación a la investigación y estudios de posgrado (tutormaster). Viii foro sobre evaluacion de la calidad de la investigacion y de la educacion superior: libro de capitulos. Capítulo de libro (2011)
-First experience for the educational training of new lecturers at the university of granada. Proceedings of the iceri2009 conference Capítulo de libro (2010)
-Antimicrobial activity of maillard reaction products Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods Capítulo de libro (2009)
-Colour and fluorescence measurement as unspecific markers for the maillard reaction Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods Capítulo de libro (2009)
-First coaching experience at the faculty of pharmacy (university of granada). Proceedings of the iceri2009 conference Capítulo de libro (2009)
-Gastrointestinal digestion as first conditioning of nutrient bioavailability Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods Capítulo de libro (2009)
-Non-enzymatic browning: the case of the maillard reaction Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods Capítulo de libro (2009)