Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

por Martín-Vertedor, Daniel, Schaide, Thaís, Boselli, Emanuele, Martínez, Manuel, Arias-Calderón, Rocío, Pérez-Nevado, Francisco
Publicado 2021

Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae

por Martín-Vertedor, Daniel, Schaide, Thais, Boselli, Emanuele, Martínez, Manuel, García-Parra, Jesús, Pérez-Nevado, Francisco
Publicado 2022

Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines

por Sánchez, Ramiro, Pérez-Nevado, Francisco, Montero-Fernández, Ismael, Lozano, Jesús, Meléndez, Félix, Martín-Vertedor, Daniel
Publicado 2022

Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives

por Mechi, Dalel, Pérez-Nevado, Francisco, Montero-Fernández, Ismael, Baccouri, Bechir, Abaza, Leila, Martín-Vertedor, Daniel
Publicado 2023

Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality

por Casquete, Rocío, Benito, María José, Pérez-Nevado, Francisco, Martínez, Ana, Martín, Alberto, de Guía Córdoba, María
Publicado 2021

Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

por Rivas, María Ángeles, Casquete, Rocío, Córdoba, María de Guía, Ruíz-Moyano, Santiago, Benito, María José, Pérez-Nevado, Francisco, Martín, Alberto
Publicado 2021