Rafael Urrialde

Profesor

Universidad Complutense de Madrid

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Rafael Urrialde is a Profesor at Universidad Complutense de Madrid, Spain. His research focuses on nutritional assessment, food allergen management, the role of sweeteners in obesity control, and the health impacts of hydration and mineral waters. He has authored several articles exploring food-related health issues, including the ALASKA study, which investigates the relationship between physical performance and adverse reactions to foodstuffs.

Articles (13)

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2021

Year:

Universidad de Valladolid

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Rafael Urrialde

Research Interests

Explore related searches

Contact this professor

About

Articles (13)

Nutritional Assessment of the Healthy Eating Plate as Graphic Tool from Food Dietary Guidelines

The multifactorial approach and the food allergen-specific substitutive diet as a tool to manage and ameliorate adverse reactions to foodstuffs in adulthood: study protocol for a randomized controlled trial—the ALASKA study

Food Allergen-Specific Substitutive Diet as a Proposed Tool for Adverse Reactions to Foodstuffs Management: The ALASKA Study

Hidratación y aguas minerales naturales: una revisión sobre la importancia para la salud del aporte de agua y los minerales

Is There a Relationship Between Physical Performance Factors and Adverse Reactions to Foodstuffs? The ALASKA Study

Design and validity of the Spanish version of two questionnaires related to adverse reactions to foodstuffs.

¡No lo tires, aprovéchalo, es bioeconomía!

Low and non-calorie sweeteners as a tool for reducing the energy density at foodstuffs. An alternative for helping to control and reduce overweight and obesity

Bioactive compounds from plants. Development of new or novel food

Potential Effects of Sucralose and Saccharin on Gut Microbiota: A Review

Nuevos enfoques en la composición de bebidas con ingredientes vegetales dirigidas a consumidores con perfil vegetariano y vegano

Understanding the composition of sports recovery drinks, a necessity for adequate prescription

Shapes or icons from the dietary guidelines. A reality going beyond healthy food

Collaborators (7)

ARANZAZU GOMEZ-GARAY

Susana del Pozo de la Calle

Alicia Moreno Ortega

Eva Gesteiro

Elena Perez-Urria Carril

BEATRIZ PINTOS LÓPEZ

SERGIO CALONGE-PASCUAL

Make your next move.