Detalhe da pesquisa
1.
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar).
Food Microbiol
; 113: 104286, 2023 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-37098427
2.
Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium.
Food Microbiol
; 98: 103788, 2021 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-33875216
3.
Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers.
J Sci Food Agric
; 97(11): 3631-3641, 2017 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-28101943
4.
Degradation of ascorbic acid and potassium sorbate by different Lactobacillus species isolated from packed green olives.
Food Microbiol
; 34(1): 7-11, 2013 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-23498172
5.
Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars.
Foods
; 12(12)2023 Jun 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-37372597
6.
Corrigendum: Identification of volatile organic compounds in extremophilic bacteria and their effective use in biocontrol of postharvest fungal phytopathogens.
Front Microbiol
; 14: 1267324, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-37637106
7.
Changes in phenolic compounds in garlic (Allium sativum L.) owing to the cultivar and location of growth.
Plant Foods Hum Nutr
; 66(3): 218-23, 2011 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-21667145
8.
Packing black ripe olives in acid conditions.
Food Chem
; 337: 127751, 2021 Feb 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-32777575
9.
Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations.
Foods
; 10(6)2021 May 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-34073901
10.
Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style.
Front Microbiol
; 12: 729436, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-34803946
11.
Identification of Volatile Organic Compounds in Extremophilic Bacteria and Their Effective Use in Biocontrol of Postharvest Fungal Phytopathogens.
Front Microbiol
; 12: 773092, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-34867910
12.
Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars).
Food Res Int
; 127: 108733, 2020 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-31882090
13.
Changes in volatile composition during the processing and storage of black ripe olives.
Food Res Int
; 125: 108568, 2019 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-31554036
14.
Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives.
Food Chem
; 271: 543-549, 2019 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30236714
15.
Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars.
Foods
; 8(11)2019 Nov 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-31717451
16.
Influence of processing conditions on acrylamide content in black ripe olives.
J Agric Food Chem
; 56(6): 2021-7, 2008 Mar 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-18303816
17.
Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives.
Food Chem
; 239: 343-353, 2018 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-28873578
18.
Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives.
Metabolites
; 8(4)2018 Oct 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-30384453
19.
D-amino acid formation in sterilized alkali-treated olives.
J Agric Food Chem
; 55(9): 3503-7, 2007 May 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-17407322
20.
Fatty acid profile of table olives and its multivariate characterization using unsupervised (PCA) and supervised (DA) chemometrics.
J Agric Food Chem
; 54(18): 6747-53, 2006 Sep 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-16939335