Personal information

Other IDs

Loop profile: 811129
Scopus Author ID: 57209329696

Keywords

Food Technology, Food Chemistry, Seaweed

Activities

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Employment (3)

Universidad de Cádiz: Cádiz, Andalucia, ES

Investigador/a Licenciado/a (Ingeniería Química y Tecnología de Alimentos )
Employment
Source: check_circle
Universidad de Cádiz

Universidad de Cádiz: Puerto Real, Andalucía, ES

2022-03-01 to 2025-02-28 | Posdoctoral (Ingenieria Quimica y Tecnología de Alimentos)
Employment
Source: Self-asserted source
Fini Sánchez-García

Fundación Centro Tecnológico Acuicultura de Andalucía: El Puerto de Santa María, Cádiz, ES

2019-04-22 to 2020-11-25 | Técnico de Proyectos
Employment
Source: Self-asserted source
Fini Sánchez-García

Education and qualifications (4)

Facultad de Ciencias: Puerto Real, Cádiz, ES

2015-10-17 to 2020-02-07 | Doctor Recursos Agroalimentarios (Ingeniería Química y Tecnología de Alimentos)
Education
Source: Self-asserted source
Fini Sánchez-García

Cátedra de Emprendedores: Cadiz, Andalucía, ES

2017-01-07 to 2017-10-03 | Experto Universitario en emprendimiento e innovación
Education
Source: Self-asserted source
Fini Sánchez-García

Universidad de Cádiz: Puerto Real, Cádiz, ES

2011-01-07 to 2012-01-20 | Master: Acuicultura y pesca: recursos marinos y sostenibilidad (Departamento de Ingeniería Química y Tecnología de Alimentos)
Education
Source: Self-asserted source
Fini Sánchez-García

Universidad de Cadiz Campus de Rio San Pedro: Puerto Real, Andalucía, ES

2003-10-01 to 2010-09-30 | Ciencias del Mar
Education
Source: Self-asserted source
Fini Sánchez-García

Works (14)

Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging

Applied Sciences
2025-01-10 | Journal article
DOI: 10.3390/app15020643
Contributors: Fini Sánchez-García; Noelia D. Machado; María Tirado-Fernández; Cristina Cejudo-Bastante; Ana M. Roldán; Casimiro Mantell-Serrano; Lourdes Casas-Cardoso
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Benefit of the nutritional and mineral composition of sea lettuce from a traditional salina: Implications for human consumption

Food Research International
2024-06 | Journal article
DOI: 10.1016/j.foodres.2024.114375
Part of ISSN: 0963-9969
Contributors: Fini Sánchez-García; Víctor M. Palacios; Ignacio Hernandez; Ana M. Roldán
Source: Self-asserted source
Fini Sánchez-García

From marine to fork: Effects of different cooking methods on the composition of sea lettuce

International Journal of Gastronomy and Food Science
2024-06 | Journal article
DOI: 10.1016/j.ijgfs.2024.100923
Contributors: Fini Sánchez-García; M. José Neira; Víctor M. Palacios; Ana M. Roldán
Source: check_circle
Crossref

The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

Foods
2023-10-29 | Journal article
DOI: 10.3390/foods12213958
Contributors: Mauricio Arango-Herrán; Fini Sánchez-García; Víctor M. Palacios; Ana M. Roldán
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

CREATING A SPACE FOR EARLY CAREER RESEARCHERS: EXPERIENCES FROM A CONGRESS OF YOUNG MARINE SCIENTISTS

2021-03 | Conference paper
DOI: 10.21125/inted.2021.0509
Contributors: Javier Moreno-Andrés; Ismael Jerez-Cepa; Fini Sánchez-García; Marta Pérez-Miguel; Marisol Simón; Carmen Garrido-Pérez; Juan J. Vergara; J.I. González-Gordillo; Marina Bolado-Penagos
Source: check_circle
Crossref

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

Foods
2021-02-19 | Journal article
DOI: 10.3390/foods10020453
Contributors: Ana M. Roldán; Fini Sánchez-García; Luis Pérez-Rodríguez; Víctor M. Palacios
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

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

Foods
2021-01-18 | Journal article
DOI: 10.3390/foods10010181
Contributors: Fini Sánchez-García; Ignacio Hernández; Víctor M. Palacios; Ana M. Roldán
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

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

Algal Research
2020 | Journal article
DOI: 10.1016/j.algal.2020.102121
EID:

2-s2.0-85096222626

Part of ISSN: 22119264
Contributors: Bermejo, R.; Macías, M.; Sánchez-García, F.; Love, R.; Varela-Álvarez, E.; Hernández, I.
Source: Self-asserted source
Fini Sánchez-García via Scopus - Elsevier

Effect of different cooking methods on sea lettuce's ( Ulva rigida ) Volatile compounds and sensory properties

Journal of the Science of Food and Agriculture
2020-08-04 | Journal article
DOI: 10.1002/jsfa.10705
Part of ISSN: 0022-5142
Part of ISSN: 1097-0010
Source: Self-asserted source
Fini Sánchez-García
grade
Preferred source (of 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
2020-03-10 | Journal article
DOI: 10.1007/s10811-020-02090-8
Part of ISSN: 0921-8971
Part of ISSN: 1573-5176
Source: Self-asserted source
Fini Sánchez-García
grade
Preferred source (of 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
2019-09 | Journal article
DOI: 10.1002/jsfa.9808
ISSN: 0022-5142
Part of ISSN: 1097-0010
Source: Self-asserted source
Fini Sánchez-García
grade
Preferred source (of 2)‎

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

Journal of Applied Phycology
2019-02 | Journal article
DOI: 10.1007/s10811-018-1516-0
Part of ISSN: 0921-8971
Part of ISSN: 1573-5176
Source: Self-asserted source
Fini Sánchez-García
grade
Preferred source (of 2)‎

Air Exposure in Catshark (<i>Scyliorhinus canicula</i>) Modify Muscle Texture Properties: A Pilot Study

Fishes
2018-09 | Journal article | Author
DOI: 10.3390/fishes3030034
Contributors: Cristina Barragán-Méndez; Fini Sánchez-García; Ignacio Sobrino; Juan Miguel Mancera; Ignacio Ruiz-Jarabo
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 3)‎

Nutritional Potential of Four Seaweed Species Collected in the Barbate Estuary (Gulf of Cadiz, Spain)

Journal of Nutrition & Food Sciences
2016 | Journal article
DOI: 10.4172/2155-9600.1000505
ISSN: 2155-9600
Source: Self-asserted source
Fini Sánchez-García

Peer review (1 review for 1 publication/grant)

Review activity for Foods. (1)
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