Isabel Fernández‐Segovia

Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

Ana Fuentes, Isabel Fernández‐Segovia, Juan A. Monsoriu et al. · Food Chemistry · 2009 · 242 citations

Fishery Assessment, Dicentrarchus Labrax, Fishery Science +1

Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins

Ana Fuentes, Isabel Fernández‐Segovia, Isabel Escriche · Food Chemistry · 2008 · 147 citations

Biology, Engineering, Physico-chemical Parameters +3

Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

Isabel Fernández‐Segovia, Ana Fuentes, M. Aliño et al. · Journal of Food Engineering · 2012 · 89 citations · Full text

Salmo Salar, Aquaculture, Frozen-thawed Salmon +3

Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

Isabel Fernández‐Segovia, Marı́a Jesús Lerma-García, Ana Fuentes et al. · Food Research International · 2018 · 79 citations · Full text

Food Chemistry, Technological Properties, Algal Product +3

Development of a colorimetric sensor array for squid spoilage assessment

Patricia Zaragozá, Ana Fuentes, María Ruiz‐Rico et al. · Food Chemistry · 2014 · 64 citations · Full text

Squid Spoilage Assessment, Environmental Monitoring, Engineering +1