Francisco Noé Arroyo López-rekin lankidetzan egindako argitalpenak (4)

2009

  1. Instability profile of fresh packed "seasoned" Manzanilla-Aloreña table olives

    LWT, Vol. 42, Núm. 10, pp. 1629-1639

2008

  1. Ozonation process for the regeneration and recycling of Spanish green table olive fermentation brines

    European Food Research and Technology, Vol. 227, Núm. 2, pp. 463-472

2007

  1. Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives

    Journal of Food Science, Vol. 72, Núm. 4

  2. Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth

    International Journal of Food Microbiology, Vol. 114, Núm. 1, pp. 60-68