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Page 1
Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties.
J Sci Food Agric. 2021 Feb;101(3):970-980. doi: 10.1002/jsfa.10705. Epub 2020 Aug 28.
J Sci Food Agric. 2021.
PMID: 32748952
Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines.
Roldán AM, Sánchez-García F, Pérez-Rodríguez L, Palacios VM.
Roldán AM, et al. Among authors: sanchez garcia f.
Foods. 2021 Feb 19;10(2):453. doi: 10.3390/foods10020453.
Foods. 2021.
PMID: 33669553
Free PMC article.
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Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods.
Sánchez-García F, Hernández I, Palacios VM, Roldán AM.
Sánchez-García F, et al.
Foods. 2021 Jan 18;10(1):181. doi: 10.3390/foods10010181.
Foods. 2021.
PMID: 33477578
Free PMC article.
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The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation.
Arango-Herrán M, Sánchez-García F, Palacios VM, Roldán AM.
Arango-Herrán M, et al. Among authors: sanchez garcia f.
Foods. 2023 Oct 29;12(21):3958. doi: 10.3390/foods12213958.
Foods. 2023.
PMID: 37959077
Free PMC article.
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Benefit of the nutritional and mineral composition of sea lettuce from a traditional salina: Implications for human consumption.
Sánchez-García F, Palacios VM, Hernández I, Roldán AM.
Sánchez-García F, et al.
Food Res Int. 2024 Jun;186:114375. doi: 10.1016/j.foodres.2024.114375. Epub 2024 Apr 18.
Food Res Int. 2024.
PMID: 38729732
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Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures.
Sánchez-García F, Mirzayeva A, Roldán A, Castro R, Palacios V, García-Barroso C, Durán-Guerrero E.
Sánchez-García F, et al.
J Sci Food Agric. 2019 Sep;99(12):5475-5482. doi: 10.1002/jsfa.9808. Epub 2019 Jun 5.
J Sci Food Agric. 2019.
PMID: 31087395
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