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

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

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

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