Publicaciones en las que colabora con ANA MARIA ROLDAN GOMEZ (38)

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

  2. Haciendo garum: Diez años de arqueología experimental

    Andalucía en la historia, Núm. 76, pp. 48-50

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. Avances en la recuperación tecnológica del garum romano: pruebas de envejecimiento en ánforas

    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. 158-177

  3. 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. Effect on white grape must of multiflora bee pollen addition during the alcoholic fermentation process

    Molecules, Vol. 23, Núm. 6

  2. Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

    Food Research International, Vol. 105, pp. 197-209

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

    VI International Symposium on Marine Science

  4. 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

  5. New technological contributions to Roman garum elaboration from chemical analysis of archaeological fish remains from the ‘Garum shop’ at Pompeii (I.12.8)

    Zephyrus: Revista de prehistoria y arqueología, Núm. 82, pp. 149-163

  6. Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type

    PLoS ONE, Vol. 13, Núm. 12

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