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Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing

Journal of agricultural and food chemistry, 2018-05, Vol.66 (17), p.4481-4489

2018

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

Frontiers in microbiology, 2019-04, Vol.10, p.836-836

2019

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Oral intake of Lactiplantibacillus pentosus LPG1 Produces a Beneficial Regulation of Gut Microbiota in Healthy Persons: A Randomised, Placebo-Controlled, Single-Blind Trial

Nutrients, 2023-04, Vol.15 (8), p.1931

2023

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

Foods, 2022-12, Vol.11 (24), p.4024

2022

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Exploring Iberian ham triacylglycerols: Unraveling the influence of growing area, season, breed, and feeding patterns through innovative compositional data analysis

Food chemistry, 2024-10, Vol.456, p.139916, Article 139916

2024

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

Foods, 2023-09, Vol.12 (19), p.3561

2023

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

Foods, 2023-06, Vol.12 (12), p.2307

2023

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

Frontiers in microbiology, 2017-11, Vol.8, p.2209-2209

2017

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

Foods, 2019-07, Vol.8 (8), p.280

2019

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

Foods, 2020-12, Vol.9 (12), p.1907

2020

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Foodborne Pathogen Survival in Commercial Aloreña de Málaga Table Olive Packaging

Frontiers in microbiology, 2018-10, Vol.9, p.2471-2471

2018

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

Viruses, 2018-03, Vol.10 (4), p.153

2018

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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, 2011-05, Vol.59 (10), p.5456-5464

2011

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Quality parameters and fatty acid and triacylglycerol profiles of directly brined table olive fat throughout processing and shelf life

Food chemistry, 2022-09, Vol.389, p.133079, Article 133079

2022

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Effect of season, feeding, and anatomical region on the triacylglycerol profile of Iberian pig fat

Food chemistry, 2021-11, Vol.361, p.130070-130070, Article 130070

2021

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Application of Compositional Data Analysis to Study the Relationship between Bacterial Diversity in Human Faeces and Sex, Age, and Weight

Biomedicines, 2023-07, Vol.11 (8), p.2134

2023

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Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations

Fermentation (Basel), 2022-09, Vol.8 (9), p.441

2022

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

Frontiers in microbiology, 2016-08, Vol.7, p.1291-1291

2016

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

Foods, 2021-05, Vol.10 (6), p.1182

2021

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Assessing the effect of season, montanera length and sampling location on Iberian pig fat by compositional data analysis and standard multivariate statistics

Food chemistry, 2019-10, Vol.295, p.377-386

2019

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Spanish-style green table olive shelf-life

International journal of food science & technology, 2013-08, Vol.48 (8), p.1559-1568

2013

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Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life

International journal of food science & technology, 2014-03, Vol.49 (3), p.895-903

2014

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In Vitro Bioaccessibility of Ripe Table Olive Mineral Nutrients

Foods, 2020-03, Vol.9 (3), p.275

2020

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Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures

Journal of food science, 2012-02, Vol.77 (2), p.S107-S114

2012

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Pigment, Physicochemical, and Microbiological Changes Related to the Freshness of Cracked Table Olives

Journal of agricultural and food chemistry, 2013-04, Vol.61 (15), p.3737-3747

2013

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Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing

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

Oral intake of Lactiplantibacillus pentosus LPG1 Produces a Beneficial Regulation of Gut Microbiota in Healthy Persons: A Randomised, Placebo-Controlled, Single-Blind Trial

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

Exploring Iberian ham triacylglycerols: Unraveling the influence of growing area, season, breed, and feeding patterns through innovative compositional data analysis

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

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

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

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

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

Foodborne Pathogen Survival in Commercial Aloreña de Málaga Table Olive Packaging

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

Effect of Bruising on Respiration, Superficial Color, and Phenolic Changes in Fresh Manzanilla Olives (Olea europaea pomiformis): Development of Treatments To Mitigate Browning

Quality parameters and fatty acid and triacylglycerol profiles of directly brined table olive fat throughout processing and shelf life

Effect of season, feeding, and anatomical region on the triacylglycerol profile of Iberian pig fat

Application of Compositional Data Analysis to Study the Relationship between Bacterial Diversity in Human Faeces and Sex, Age, and Weight

Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations

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

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

Assessing the effect of season, montanera length and sampling location on Iberian pig fat by compositional data analysis and standard multivariate statistics

Spanish-style green table olive shelf-life

Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life

In Vitro Bioaccessibility of Ripe Table Olive Mineral Nutrients

Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures

Pigment, Physicochemical, and Microbiological Changes Related to the Freshness of Cracked Table Olives

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