Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches

por López-López, Antonio, Cortés-Delgado, Amparo, Garrido-Fernández, Antonio
Publicado 2020

Effect of Spanish-Style Table Olive Processing on Fatty Acid Profile: A Compositional Data Analysis (CoDA) Approach

por Garrido-Fernández, Antonio, Cortés-Delgado, Amparo, López-López, Antonio
Publicado 2022

The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content

por López-López, Antonio, Moreno-Baquero, José María, Garrido-Fernández, Antonio
Publicado 2023

Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging

por López-López, Antonio, Moreno-Baquero, José María, Garrido-Fernández, Antonio
Publicado 2023

In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent

por Romero-Gil, Verónica, Garrido-Fernández, Antonio, Arroyo-López, Francisco N.
Publicado 2016

In Vitro Bioaccessibility of Ripe Table Olive Mineral Nutrients

por López-López, Antonio, Moreno-Baquero, José María, Garrido-Fernández, Antonio
Publicado 2020

Foodborne Pathogen Survival in Commercial Aloreña de Málaga Table Olive Packaging

por Romero-Gil, Verónica, Medina, Eduardo, Garrido-Fernández, Antonio, Arroyo-López, Francisco Noé
Publicado 2018

Data on green Spanish-style Manzanilla table olives fermented in salt mixtures

por López-López, Antonio, Bautista-Gallego, Joaquín, Moreno-Baquero, José María, Garrido-Fernández, Antonio
Publicado 2016

Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars

por López-López, Antonio, Sánchez-Gómez, Antonio Higinio, Montaño, Alfredo, Cortés-Delgado, Amparo, Garrido-Fernández, Antonio
Publicado 2019

Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations

por Garrido-Fernández, Antonio, Montaño, Alfredo, Cortés-Delgado, Amparo, Rodríguez-Gómez, Francisco, Arroyo-López, Francisco Noé
Publicado 2021

Effect of green Spanish‐style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC‐LAB2

por Rodríguez‐Gómez, Francisco, Romero‐Gil, Verónica, García‐García, Pedro, Arroyo‐López, Francisco Noé, Garrido‐Fernández, Antonio
Publicado 2015

Optimizing Propagation of Staphylococcus aureus Infecting Bacteriophage vB_SauM-phiIPLA-RODI on Staphylococcus xylosus Using Response Surface Methodology

por González-Menéndez, Eva, Arroyo-López, Francisco Noé, Martínez, Beatriz, García, Pilar, Garrido-Fernández, Antonio, Rodríguez, Ana
Publicado 2018

Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives

por López-López, Antonio, Moreno-Baquero, José M., Rodríguez-Gómez, Francisco, García-García, Pedro, Garrido-Fernández, Antonio
Publicado 2018

Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysis

por Benítez-Cabello, Antonio, Romero-Gil, Verónica, Medina-Pradas, Eduardo, Garrido-Fernández, Antonio, Arroyo-López, Francisco Noé
Publicado 2020

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

por Bautista-Gallego, Joaquin, Rodríguez-Gómez, Francisco, Romero-Gil, Verónica, Benítez-Cabello, Antonio, Arroyo-López, Francisco N., Garrido-Fernández, Antonio
Publicado 2018

Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms

por Benítez-Cabello, Antonio, Calero-Delgado, Beatriz, Rodríguez-Gómez, Francisco, Garrido-Fernández, Antonio, Jiménez-Díaz, Rufino, Arroyo-López, Francisco Noé
Publicado 2019

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

por Benítez-Cabello, Antonio, Rodríguez-Gómez, Francisco, Morales, M. Lourdes, Garrido-Fernández, Antonio, Jiménez-Díaz, Rufino, Arroyo-López, Francisco Noé
Publicado 2019

RT-PCR–DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations

por Benítez-Cabello, Antonio, Bautista-Gallego, Joaquín, Garrido-Fernández, Antonio, Rantsiou, Kalliopi, Cocolin, Luca, Jiménez-Díaz, Rufino, Arroyo-López, Francisco N.
Publicado 2016

Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

por Rodríguez-Gómez, Francisco, Ruiz-Bellido, Miguel Á., Romero-Gil, Verónica, Benítez-Cabello, Antonio, Garrido-Fernández, Antonio, Arroyo-López, Francisco N.
Publicado 2017

Potential benefits of the application of yeast starters in table olive processing

por Arroyo-López, Francisco N., Romero-Gil, Verónica, Bautista-Gallego, Joaquín, Rodríguez-Gómez, Francisco, Jiménez-Díaz, Rufino, García-García, Pedro, Querol, Amparo, Garrido-Fernández, Antonio
Publicado 2012