Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Filters
Results by year
Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2019 | 1 |
2020 | 1 |
2021 | 3 |
2023 | 1 |
2024 | 0 |
Search Results
5 results
Results by year
Filters applied: . Clear all
It looks like you are searching for an author.
Results are currently sorted by Best Match. To see the newest results first,
change the sort order to Most Recent.
Page 1
The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation.
Foods. 2023 Oct 29;12(21):3958. doi: 10.3390/foods12213958.
Foods. 2023.
PMID: 37959077
Free PMC article.
Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties.
Sánchez-García F, Mirzayeva A, Roldán A, Castro R, Palacios V, G Barroso C, Durán-Guerrero E.
Sánchez-García F, et al.
J Sci Food Agric. 2021 Feb;101(3):970-980. doi: 10.1002/jsfa.10705. Epub 2020 Aug 28.
J Sci Food Agric. 2021.
PMID: 32748952
Item in Clipboard
Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines.
Roldán AM, Sánchez-García F, Pérez-Rodríguez L, Palacios VM.
Roldán AM, et al. Among authors: sanchez garcia f.
Foods. 2021 Feb 19;10(2):453. doi: 10.3390/foods10020453.
Foods. 2021.
PMID: 33669553
Free PMC article.
Item in Clipboard
Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods.
Sánchez-García F, Hernández I, Palacios VM, Roldán AM.
Sánchez-García F, et al.
Foods. 2021 Jan 18;10(1):181. doi: 10.3390/foods10010181.
Foods. 2021.
PMID: 33477578
Free PMC article.
Item in Clipboard
Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures.
Sánchez-García F, Mirzayeva A, Roldán A, Castro R, Palacios V, García-Barroso C, Durán-Guerrero E.
Sánchez-García F, et al.
J Sci Food Agric. 2019 Sep;99(12):5475-5482. doi: 10.1002/jsfa.9808. Epub 2019 Jun 5.
J Sci Food Agric. 2019.
PMID: 31087395
Item in Clipboard
Cite
Cite