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Antonio Garrido Fernández
Antonio Garrido Fernández
Prof. Investigación "Ad honorem"
Email verificata su cica.es
Titolo
Citata da
Citata da
Anno
Table olives: production and processing
AG Fernández, MR Adams, MJ Fernandez-Diez
Springer Science & Business Media, 1997
6031997
Phenolic compounds in Spanish olive oils
M Brenes, A García, P García, JJ Rios, A Garrido
Journal of Agricultural and Food Chemistry 47 (9), 3535-3540, 1999
4731999
Role of yeasts in table olive production
FN Arroyo-López, A Querol, J Bautista-Gallego, A Garrido-Fernández
International journal of food microbiology 128 (2), 189-196, 2008
2952008
Effect of cultivar and processing method on the contents of polyphenols in table olives
C Romero, M Brenes, K Yousfi, P García, A García, A Garrido
Journal of Agricultural and Food Chemistry 52 (3), 479-484, 2004
2172004
Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential
J Bautista-Gallego, FN Arroyo-López, K Rantsiou, R Jiménez-Díaz, ...
Food Research International 50 (1), 135-142, 2013
2072013
Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil
M Brenes, FJ Hidalgo, A García, JJ Rios, P García, R Zamora, A Garrido
Journal of the American Oil Chemists' Society 77 (7), 715-720, 2000
2062000
Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil
M Brenes, A Garcia, P Garcia, A Garrido
Journal of agricultural and food chemistry 49 (11), 5609-5614, 2001
1882001
Biochemical changes in phenolic compounds during Spanish-style green olive processing
M Brenes, L Rejano, P Garcia, AH Sanchez, A Garrido
Journal of Agricultural and Food Chemistry 43 (10), 2702-2706, 1995
1761995
Hydroxytyrosol 4-β-d-Glucoside, an Important Phenolic Compound in Olive Fruits and Derived Products
C Romero, M Brenes, P García, A Garrido
Journal of Agricultural and Food Chemistry 50 (13), 3835-3839, 2002
1742002
Optimization of Bacteriocin Production by Batch Fermentation of Lactobacillus plantarum LPCO10
MV Leal-Sánchez, R Jiménez-Díaz, A Maldonado-Barragán, ...
Applied and Environmental Microbiology 68 (9), 4465-4471, 2002
1702002
Phenolic compounds related to the black color formed during the processing of ripe olives
M Brenes-Balbuena, P Garcia-Garcia, A Garrido-Fernandez
Journal of agricultural and food chemistry 40 (7), 1192-1196, 1992
1631992
Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system
M Brenes, A García, P García, A Garrido
Journal of agricultural and food chemistry 48 (11), 5178-5183, 2000
1492000
Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture
MV Leal-Sánchez, JL Ruiz-Barba, AH Sánchez, L Rejano, ...
Food Microbiology 20 (4), 421-430, 2003
1472003
Yeasts in table olive processing: desirable or spoilage microorganisms?
FN Arroyo-López, V Romero-Gil, J Bautista-Gallego, F Rodríguez-Gómez, ...
International journal of food microbiology 160 (1), 42-49, 2012
1392012
Use of molecular methods for the identification of yeast associated with table olives
FN Arroyo-López, MC Durán-Quintana, JL Ruiz-Barba, A Querol, ...
Food microbiology 23 (8), 791-796, 2006
1372006
Contribution of polyphenols to the oxidative stability of virgin olive oil
F Gutiérrez, T Arnaud, A Garrido
Journal of the Science of Food and Agriculture 81 (15), 1463-1470, 2001
1362001
Phenolic content of commercial olive oils
A García, M Brenes, P García, C Romero, A Garrido
European Food Research and Technology 216 (6), 520-525, 2003
1302003
Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration
A Delgado, D Brito, C Peres, F Noe-Arroyo, A Garrido-Fernández
Food Microbiology 22 (6), 521-528, 2005
1182005
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
J Bautista-Gallego, F Rodríguez-Gómez, E Barrio, A Querol, ...
International journal of food microbiology 147 (2), 89-96, 2011
1132011
Use of 1‐acetoxypinoresinol to authenticate Picual olive oils
M Brenes, A García, JJ Rios, P García, A Garrido
International journal of food science & technology 37 (6), 615-625, 2002
1112002
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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