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Results: 1-11 |
Results: 11
Effect of dressings "(alinos)" on olive texture: cellulase, polygalacturonase and glycosidase activities of garlic and lemon present in brines
Authors: Fernandez-Bolanos, J Heredia, A Saldana, C Rodriguez, R Guillen, R Jimenez, A
Citation: J. Fernandez-bolanos et al., Effect of dressings "(alinos)" on olive texture: cellulase, polygalacturonase and glycosidase activities of garlic and lemon present in brines, EUR FOOD RE, 212(4), 2001, pp. 465-468
Steam-explosion of olive stones: hemicellulose solubilization and enhancement of enzymatic hydrolysis of cellulose
Authors: Fernandez-Bolanos, J Felizon, B Heredia, A Rodriguez, R Guillen, R Jimenez, A
Citation: J. Fernandez-bolanos et al., Steam-explosion of olive stones: hemicellulose solubilization and enhancement of enzymatic hydrolysis of cellulose, BIORES TECH, 79(1), 2001, pp. 53-61
Olive fruit cell wall: Degradation of cellulosic and hemicellulosic polysaccharides during ripening
Authors: Jimenez, A Rodriguez, R Fernandez-Caro, I Guillen, R Fernandez-Bolanos, J Heredia, A
Citation: A. Jimenez et al., Olive fruit cell wall: Degradation of cellulosic and hemicellulosic polysaccharides during ripening, J AGR FOOD, 49(4), 2001, pp. 2008-2013
Olive fruit cell wall: Degradation of pectic polysaccharides during ripening
Authors: Jimenez, A Rodriguez, R Fernandez-Caro, I Guillen, R Fernandez-Bolanos, J Heredia, A
Citation: A. Jimenez et al., Olive fruit cell wall: Degradation of pectic polysaccharides during ripening, J AGR FOOD, 49(1), 2001, pp. 409-415
Cell wall polysaccharides implied in green olive behaviour during the pitting process
Authors: Jimenez, A Rodriguez, R Felizon, B Fernandez-Caro, I Guillen, R Fernandez-Bolanos, J Heredia, A
Citation: A. Jimenez et al., Cell wall polysaccharides implied in green olive behaviour during the pitting process, EUR FOOD RE, 211(3), 2000, pp. 181-184
Dietary fibre content of table olives processed under different European styles: study of physico-chemical characteristics
Authors: Jimenez, A Rodriguez, R Fernandez-Caro, I Guillen, R Fernandez-Bolanos, J Heredia, A
Citation: A. Jimenez et al., Dietary fibre content of table olives processed under different European styles: study of physico-chemical characteristics, J SCI FOOD, 80(13), 2000, pp. 1903-1908
Steam-explosion pretreatment of olive cake
Authors: Felizon, B Fernandez-Bolanos, J Heredia, A Guillen, R
Citation: B. Felizon et al., Steam-explosion pretreatment of olive cake, J AM OIL CH, 77(1), 2000, pp. 15-22
Characterization of the lignin obtained by alkaline delignification and ofthe cellulose residue from steam-exploded olive stones
Authors: Fernandez-Bolanos, J Felizon, B Heredia, A Guillen, R Jimenez, A
Citation: J. Fernandez-bolanos et al., Characterization of the lignin obtained by alkaline delignification and ofthe cellulose residue from steam-exploded olive stones, BIORES TECH, 68(2), 1999, pp. 121-132
Postharvest changes in white asparagus cell wall during refrigerated storage
Authors: Rodriguez, R Jimenez, A Guillen, R Heredia, A Fernandez-Bolanos, J
Citation: R. Rodriguez et al., Postharvest changes in white asparagus cell wall during refrigerated storage, J AGR FOOD, 47(9), 1999, pp. 3551-3557
Turnover of white asparagus cell wall polysaccharides during postharvest storage
Authors: Rodriguez, R Jimenez, A Guillen, R Heredia, A Fernandez-Bolanos, J
Citation: R. Rodriguez et al., Turnover of white asparagus cell wall polysaccharides during postharvest storage, J AGR FOOD, 47(11), 1999, pp. 4525-4531
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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