Instituto de la Grasa-ko ikertzaileekin lankidetzan egindako argitalpenak (11)

2012

  1. Effect of Inert Atmosphere on the Postharvest Browning of Manzanilla Olives and Optimization by Response Surface Methodology of the Aqueous Treatments

    Journal of Food Science, Vol. 77, Núm. 5

2011

  1. Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): Development of treatments to mitigate browning

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 10, pp. 5456-5464

2010

  1. Treatments to inhibit the browning reactions in model solutions of olive fruit extracts

    Food Chemistry, Vol. 123, Núm. 3, pp. 741-746

2009

  1. Browning reactions in olives: Mechanism and polyphenols involved

    Food Chemistry, Vol. 114, Núm. 4, pp. 1380-1385

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

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

  3. Mechanism and polyphenols involved in the browning reaction of olives

    Czech Journal of Food Sciences

2008

  1. Characterization of polyphenoloxidase from the manzanilla cultivar (olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits

    Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

  2. 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. Characterization of polyphenol oxidase from the manzanilla cultivar (Olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 16, pp. 6515-6520

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

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

  3. 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