JOSEFA SANCHEZ GARCIA-rekin lankidetzan egindako argitalpenak (21)

2024

  1. Benefit of the nutritional and mineral composition of sea lettuce from a traditional salina: Implications for human consumption

    Food Research International, Vol. 186

  2. From marine to fork: Effects of different cooking methods on the composition of sea lettuce

    International Journal of Gastronomy and Food Science, Vol. 36

2023

  1. The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

    Foods, Vol. 12, Núm. 21

2022

  1. Earthen pond to fork: the journey of the sea lettuce from the bay of Cádiz to the consumer´s plate

    SeaWheat Conference 2022

2021

  1. Development of innovate products with fishery species of low commercial value or fishing discards. Novelfish proyect.

    10th Food Tecnology International Symposium

  2. Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 970-980

  3. Freshness quality and shelf life evaluation of the seaweed Ulva rigida through physical, chemical, microbiological, and sensory methods

    Foods, Vol. 10, Núm. 1

  4. Influence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines

    Foods, Vol. 10, Núm. 2, pp. 1-22

2020

  1. Arqueología experimental en Baelo Claudia: del laboratorio al yacimiento

    Baelo Claudia y los secretos del Garum: atunes, ballenas, ostras, sardinas y otros recursos marinos en la cadena operativa haliéutica romana (Servicio de Publicaciones), pp. 178-193

  2. Productos innovadores con especies pesqueras.

    Tecnifood, pp. 82-84

2019

  1. Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 12, pp. 5475-5482

2018

  1. Field cultures of macroalgae in Cadiz Bay: Nutritional potential and environmental implications. The Algae Project

    VI International Symposium on Marine Science

  2. Influencia de la temperatura de almacenamiento sobre la frescura de la lechuga de mar (ulva laminar sp.) recolectada en los esteros de la bahía de Cádiz

    I Congreso Jóvenes Investigadores del Mar

2017

  1. Potencial alimentario de la lechuga de mar (Ulva laminarsp.) recolectada en dos zonas de la bahía de Cádiz (España)

    X Congreso Chileno d eMicro y MacroAlgas

2016

  1. Conservas antiguas y gastronomía contemporánea

    Un estrecho de conservas: del garum de Baelo Claudia a la melva de Tarifa (Editorial UCA), pp. 89-106

2015

  1. Macroalgal culture in the bay of Cadiz (Spain): Possibilities and Perspectives

    Sixth European Phycological Congress

2014

  1. Comparative study of the chemical composition and caloric value of Ulva ssp. collected in two different areas of the Bay of Cadiz

    IV Congress of Marine Sciences

  2. Confectio Gari Pompeiani: procedimiento experimental para la elaboración de salsas de pescado romanas

    SPAL: Revista de prehistoria y arqueología de la Universidad de Sevilla, Núm. 23, pp. 65-82

  3. Del proceso de elaboración del Garum de Pompeya. Aportaciones tecnológicas a partir del análisis de los restos del interior de los dolia 1-6 de la "Bottega del Garum" (Pompeya I, 12, 8)

    Centro y periferia en el mundo clásico: Actas XVIII Congreso Internacional Arqueología Clásica : CIAC,[Mérida, 2013]

  4. Evaluation of freshness of two seaweed species (Ulva sp. and Codium sp.) collected in Gulf of Cadiz

    IV Congress of Marine Sciences