Publicaciones (23) Publicaciones de JOSEFA SANCHEZ GARCIA

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

  3. Innova en tu cocina: 27 recetas con algas

    Ctaqua - Centro Tecnológico de Acuicultura

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. Creating a space for early career researchers: experiences from a congress of young marine scientists

    INTED2021 Proceedings. 15th International Technology, Education and Development Conference

  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. Growth rates of Gracilariopsis longissima, Gracilaria bursa-pastoris and Chondracanthus teedei (Rhodophyta) cultured in ropes: implication for N biomitigation in Cadiz Bay (Southern Spain)

    Journal of Applied Phycology, Vol. 32, Núm. 3, pp. 1879-1891

  3. Influence of irradiance, dissolved nutrients and salinity on the colour and nutritional characteristics of Gracilariopsis longissima (Rhodophyta)

    Algal Research, Vol. 52

  4. Las algas marinas de la Bahía de Cádiz como recurso alimentario

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 518, pp. 31-33

  5. Productos innovadores con especies pesqueras.

    Tecnifood, pp. 82-84

2019

  1. Culture of Chondracanthus teedei and Gracilariopsis longissima in a traditional salina from southern Spain

    Journal of Applied Phycology, Vol. 31, Núm. 1, pp. 561-573

  2. 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. Air exposure in catshark (Scyliorhinus canicula) modify muscle texture properties: A pilot study

    Fishes, Vol. 3, Núm. 3

  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