Fini Sánchez‐García

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

Fini Sánchez‐García, Ignacio Hernández, Víctor Palacios et al. · Foods · 2021 · 46 citations · Full text

Evolution of volatile compounds and sensory characteristics of edible green seaweed (<i>Ulva rigida</i>) during storage at different temperatures

Fini Sánchez‐García, Aytan Mirzayeva, Ana Roldán et al. · Journal of the Science of Food and Agriculture · 2019 · 31 citations · Full text

Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Ana Roldán, Fini Sánchez‐García, Luis Pérez-Rodríguez et al. · Foods · 2021 · 24 citations · Full text

Food Chemistry, Different Vinification Techniques, Volatile Compounds +13

Effect of different cooking methods on sea lettuce (<scp><i>Ulva rigida</i></scp>) volatile compounds and sensory properties

Fini Sánchez‐García, Aytan Mirzayeva, Ana Roldán et al. · Journal of the Science of Food and Agriculture · 2020 · 19 citations · Full text

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

Ricardo Bermejo, Manuel Macías, Fini Sánchez‐García et al. · Algal Research · 2020 · 18 citations · Full text

Biogeochemistry, Engineering, Plant-abiotic Interaction +6