Search Results - "Mirzayeva, Aytan"

Characterization and differentiation of seaweeds on the basis of their volatile composition by Mirzayeva, Aytan, Castro, Remedios, G. Barroso, Carmelo, Durán-Guerrero, Enrique

“…•Volatile compounds content in seaweeds was studied.•Different geographical origins, collecting seasons, species and pretreatments.•Collection season proved to…”
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Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties by Sánchez‐García, Fini, Mirzayeva, Aytan, Roldán, Ana, Castro, Remedios, Palacios, Víctor, Barroso, Carmelo, Durán‐Guerrero, Enrique

“…BACKGROUND The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce…”
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Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures by Sánchez‐García, Fini, Mirzayeva, Aytan, Roldán, Ana, Castro, Remedios, Palacios, Victor, García‐Barroso, Carmelo, Durán‐Guerrero, Enrique

“…BACKGROUND Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during…”
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