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Results: 1-13 |
Results: 13
Fermentation of washing waters of Spanish-style green olive processing
Authors: de Castro, A Brenes, M
Citation: A. De Castro et M. Brenes, Fermentation of washing waters of Spanish-style green olive processing, PROCESS BIO, 36(8-9), 2001, pp. 797-802
Improvement of phenolic compound content in virgin olive oils by using enzymes during malaxation
Authors: Garcia, A Brenes, M Moyano, MJ Alba, J Garcia, P Garrido, A
Citation: A. Garcia et al., Improvement of phenolic compound content in virgin olive oils by using enzymes during malaxation, J FOOD ENG, 48(3), 2001, pp. 189-194
Colour improvement in ripe olive processing by manganese cations: industrial performance
Authors: Romero, C Garcia, P Brenes, M Garrido, A
Citation: C. Romero et al., Colour improvement in ripe olive processing by manganese cations: industrial performance, J FOOD ENG, 48(1), 2001, pp. 75-81
Colour fixation in ripe olives. Effects of type of iron salt and other processing factors
Authors: Garcia, P Brenes, M Romero, C Garrido, A
Citation: P. Garcia et al., Colour fixation in ripe olives. Effects of type of iron salt and other processing factors, J SCI FOOD, 81(14), 2001, pp. 1364-1370
Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil
Authors: Brenes, M Garcia, A Garcia, P Garrido, A
Citation: M. Brenes et al., Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil, J AGR FOOD, 49(11), 2001, pp. 5609-5614
High-performance liquid chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale
Authors: Garcia, A Brenes, M Martinez, F Alba, J Garcia, P Garrido, A
Citation: A. Garcia et al., High-performance liquid chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale, J AM OIL CH, 78(6), 2001, pp. 625-629
Treatment of green table olive waste waters by an activated-sludge process
Authors: Brenes, M Garcia, P Romero, C Garrido, A
Citation: M. Brenes et al., Treatment of green table olive waste waters by an activated-sludge process, J CHEM TECH, 75(6), 2000, pp. 459-463
Optimization of simulated ripe olive darkening in presence of manganese
Authors: Romero, C Brenes, M Garcia, P Garrido, A
Citation: C. Romero et al., Optimization of simulated ripe olive darkening in presence of manganese, J FOOD SCI, 65(2), 2000, pp. 254-258
Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system
Authors: Brenes, M Garcia, A Garcia, P Garrido, A
Citation: M. Brenes et al., Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system, J AGR FOOD, 48(11), 2000, pp. 5178-5183
Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil
Authors: Brenes, M Hidalgo, FJ Garcia, A Rios, JJ Garcia, P Zamora, R Garrido, A
Citation: M. Brenes et al., Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil, J AM OIL CH, 77(7), 2000, pp. 715-720
Color and texture of acidified ripe olives in pouches
Authors: Garcia, P Brenes, M Romero, C Garrido, A
Citation: P. Garcia et al., Color and texture of acidified ripe olives in pouches, J FOOD SCI, 64(2), 1999, pp. 248-251
Phenolic compounds in Spanish olive oils
Authors: Brenes, M Garcia, A Garcia, P Rios, JJ Garrido, A
Citation: M. Brenes et al., Phenolic compounds in Spanish olive oils, J AGR FOOD, 47(9), 1999, pp. 3535-3540
Hydroxytyrosol and tyrosol as the main compounds found in the phenolic fraction of steam-exploded olive stones
Authors: Fernandez-Bolanos, J Felizon, B Brenes, M Guillen, R Heredia, A
Citation: J. Fernandez-bolanos et al., Hydroxytyrosol and tyrosol as the main compounds found in the phenolic fraction of steam-exploded olive stones, J AM OIL CH, 75(11), 1998, pp. 1643-1649
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