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Results:
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Results: 23
Authors:
ROMERO C
GARCIA P
BRENES M
GARRIDO A
Citation: C. Romero et al., USE OF MANGANESE IN RIPE OLIVE PROCESSING, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(4), 1998, pp. 297-302
Authors:
ROMERO C
BRENES M
GARCIA P
GARRIDO A
Citation: C. Romero et al., EFFECT OF AMINO-ACIDS ON THE CHEMICAL OXIDATION OF OLIVE O-DIPHENOLS IN MODEL SYSTEMS, Food chemistry, 63(3), 1998, pp. 319-324
TRANSFORMATION OF OLEUROPEIN AND ITS HYDROLYSIS PRODUCTS DURING SPANISH-STYLE GREEN OLIVE PROCESSING
Authors:
BRENES M
DECASTRO A
Citation: M. Brenes et A. Decastro, TRANSFORMATION OF OLEUROPEIN AND ITS HYDROLYSIS PRODUCTS DURING SPANISH-STYLE GREEN OLIVE PROCESSING, Journal of the Science of Food and Agriculture, 77(3), 1998, pp. 353-358
Authors:
BRENES M
GARCIA P
ROMERO C
GARRIDO A
Citation: M. Brenes et al., RIPE OLIVES STORAGE LIQUIDS REUSE DURING THE OXIDATION PROCESS, Journal of food science, 63(1), 1998, pp. 117-121
Authors:
MONTANO A
DECASTRO A
REJANO L
BRENES M
Citation: A. Montano et al., 4-HYDROXYCYCLOHEXANECARBOXYLIC ACID AS A SUBSTRATE FOR CYCLOHEXANECARBOXYLIC ACID PRODUCTION DURING THE ZAPATERA SPOILAGE OF SPANISH-STYLE GREEN TABLE OLIVES, Journal of food protection, 59(6), 1996, pp. 657-662
Authors:
ROMERO C
BRENES M
GARCIA P
GARRIDO A
Citation: C. Romero et al., RESPIRATION OF OLIVES STORED IN STERILE WATER, Journal of Horticultural Science, 71(5), 1996, pp. 739-745
Authors:
GARCIA P
ROMERO C
BRENES M
GARRIDO A
Citation: P. Garcia et al., EFFECT OF METAL-CATIONS ON THE CHEMICAL OXIDATION OF OLIVE O-DIPHENOLS IN MODEL SYSTEMS, Journal of agricultural and food chemistry, 44(8), 1996, pp. 2101-2105
Authors:
ROMERO C
GARCIA P
BRENES M
GARRIDO A
Citation: C. Romero et al., COLOR AND TEXTURE CHANGES DURING STERILIZATION OF PACKED RIPE OLIVES, International journal of food science & technology, 30(1), 1995, pp. 31-36
Authors:
REJANO L
BRENES M
SANCHEZ AH
GARCIA P
GARRIDO A
Citation: L. Rejano et al., BRINE RECYCLING - ITS APPLICATION IN CANNED ANCHOVY-STUFFED OLIVES AND OLIVES PACKED IN POUCHES, Sciences des aliments, 15(6), 1995, pp. 541-550
Authors:
BRENES M
ROMERO C
GARCIA P
FERNANDEZ AG
Citation: M. Brenes et al., CATALYTIC EFFECT OF METAL-CATIONS ON THE DARKENING REACTION IN RIPE OLIVE PROCESSING, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 201(3), 1995, pp. 221-225
Authors:
GARRIDO A
GARCIA P
BRENES M
ROMERO C
Citation: A. Garrido et al., IRON CONTENT AND COLOR OF RIPE OLIVES, Die Nahrung, 39(1), 1995, pp. 67-76
Authors:
SANCHEZ A
GARCIA P
REJANO L
BRENES M
GARRIDO A
Citation: A. Sanchez et al., THE EFFECTS OF ACIDIFICATION AND TEMPERATURE DURING WASHING OF SPANISH-STYLE GREEN OLIVES ON THE FERMENTATION PROCESS, Journal of the Science of Food and Agriculture, 68(2), 1995, pp. 197-202
Authors:
BRENES M
ROMERO C
GARCIA P
GARRIDO A
Citation: M. Brenes et al., EFFECT OF PH ON THE COLOR FORMED BY FE-PHENOLIC COMPLEXES IN RIPE OLIVES, Journal of the Science of Food and Agriculture, 67(1), 1995, pp. 35-41
Authors:
GARCIA P
BRENES M
ROMERO C
GARRIDO A
Citation: P. Garcia et al., RESPIRATION AND PHYSICOCHEMICAL CHANGES IN HARVESTED OLIVE FRUITS, Journal of Horticultural Science, 70(6), 1995, pp. 925-933
Authors:
BRENES M
REJANO L
GARCIA P
SANCHEZ AH
GARRIDO A
Citation: M. Brenes et al., BIOCHEMICAL-CHANGES IN PHENOLIC-COMPOUNDS DURING SPANISH-STYLE GREEN OLIVE PROCESSING, Journal of agricultural and food chemistry, 43(10), 1995, pp. 2702-2706
Authors:
GARCIA P
BRENES M
GARRIDO A
Citation: P. Garcia et al., EFFECTS OF PH AND SALTS ON THE FIRMNESS OF CANNED RIPE OLIVES, Sciences des aliments, 14(2), 1994, pp. 159-172
Authors:
BRENES M
GARCIA P
GARRIDO A
Citation: M. Brenes et al., INFLUENCE OF SALTS AND PH ON THE FIRMNESS OF OLIVES IN ACID CONDITIONS, Journal of food quality, 17(4), 1994, pp. 335-346
Authors:
DURAN MC
GARCIA P
BRENES M
GARRIDO A
Citation: Mc. Duran et al., LACTOBACILLUS-PLANTARUM SURVIVAL IN AEROBIC, DIRECTLY BRINED OLIVES, Journal of food science, 59(6), 1994, pp. 1197-1201
Authors:
DURAN MC
GARCIA P
BRENES M
GARRIDO A
Citation: Mc. Duran et al., INDUCED LACTIC-ACID FERMENTATION DURING THE PRESERVATION STAGE OF RIPE OLIVES FROM HOJIBLANCA CULTIVAR, Journal of Applied Bacteriology, 76(4), 1994, pp. 377-382
Authors:
DURAN MC
GARCIA P
BRENES M
GARRIDO A
Citation: Mc. Duran et al., LACTOBACILLUS-PLANTARUM SURVIVAL DURING THE 1ST DAYS OF RIPE OLIVE BRINING, Systematic and applied microbiology, 16(1), 1993, pp. 153-158
Authors:
GARRIDO A
GARCIA P
MONTANO A
BRENES M
DURAN MC
Citation: A. Garrido et al., BIOCHEMICAL-CHANGES DURING THE PRESERVATION STAGE OF RIPE OLIVE PROCESSING, Die Nahrung, 37(6), 1993, pp. 583-591
Authors:
BRENES M
GARCIA P
DURAN MC
GARRIDO A
Citation: M. Brenes et al., CONCENTRATION OF PHENOLIC-COMPOUNDS CHANGE IN STORAGE BRINES OF RIPE OLIVES, Journal of food science, 58(2), 1993, pp. 347-350
Authors:
BRENES M
GARCIA P
ROMERO C
GARRIDO A
Citation: M. Brenes et al., STUDY OF THE FACTORS AFFECTING THE RATE O F NEUTRALIZATION OF OLIVE FLESH DURING THE PRODUCTION OF BLACK OLIVE, Grasas y aceites, 44(3), 1993, pp. 190-194
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