Desarrollo de prácticas en el laboratorio quí­mico en formato hí­brido apoyadas en el trabajo en equipo y ví­deos instructivos

Autor: Martí Calatayud, Manuel César, Cifuentes Cabezas, Magdalena Soledad, Rodríguez López, Antonio Diego, Hernández Pérez, Lorena, Carrillo Abad, Jordi

Publikováno v: Martí-Calatayud, Manuel César Cifuentes Cabezas, M. Rodríguez López, Antonio Diego Hernández Pérez, L. Carrillo-Abad, J. 2022 Desarrollo de prácticas en el laboratorio químico en formato híbrido apoyadas en el trabajo en equipo y vídeos instructivos REDU Revista 20 1 51 67

[EN] This work presents the adaptation of a course mainly based on practice sessions in the chemical laboratory into a blended learning format after the irruption of the COVID-19 pandemic. The study was conducted during the course Experimentation in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efd72869a754ce75ff20eb2319a98430
https://doi.org/10.4995/redu.2022.16898

Rendimiento del alumnado en un entorno semi-virtual durante el aprendizaje de la asignatura Experimentación en Ingeniería Química II. Comparación con el escenario presencial

Autor: Sánchez Arévalo, Carmen, Luján Facundo, María José, Rodríguez López, Antonio Diego, Ferrer Polonio, Eva, Martí Calatayud, Manuel César

Publikováno v: In-Red 2022 - VIII Congreso Nacional de Innovación Educativa y Docencia en Red.

[EN] During the academic year 2020-2021, face-to-face teaching had to be adapted to the virtual environment to meet with the requirements of the health recommendations derived from the COVID-19 pandemic. After the returning to the face-to-face mode,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f502b17dc12e893a63b23d54f7a0c3d
https://doi.org/10.4995/inred2022.2022.15872

Fabrication and performance of low-fouling UF membranes for 2 the treatment of Isolated Soy Protein solutions

Autor: Garcia-Castello, Esperanza M., Rodríguez López, Antonio Diego, Barredo Damas, Sergio, Iborra Clar, Alicia, Pascual-Garrido, Jairo, Iborra-Clar, María Isabel

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] Consumers are becoming more conscious about the need to include functional and nutritional foods in their diet. This has increased the demand for food extracts rich in proteins and peptides with physiological effects that are used within the foo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3ae2f1a17a079dc444291a60cda2031f
https://hdl.handle.net/10251/182943