148 related articles for article (PubMed ID: 31056191)
1. Processing of table olives with KOH and characterization of the wastewaters as potential fertilizer.
García-Serrano P; Sánchez AH; Romero C; García-García P; de Castro A; Brenes M
Sci Total Environ; 2019 Aug; 676():834-839. PubMed ID: 31056191
[TBL] [Abstract][Full Text] [Related]
2. Progress on green table olive processing with KOH and wastewaters reuse for agricultural purposes.
García-Serrano P; de Los Santos B; Sánchez AH; Romero C; Aguado A; García-García P; Brenes M
Sci Total Environ; 2020 Dec; 746():141150. PubMed ID: 32745859
[TBL] [Abstract][Full Text] [Related]
3. Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars.
Ruiz-Barba JL; Sánchez AH; López-López A; Cortés-Delgado A; Montaño A
Foods; 2023 Jun; 12(12):. PubMed ID: 37372597
[TBL] [Abstract][Full Text] [Related]
4. Chemical and physicochemical profile of wastewaters produced from the different stages of Spanish-style green olives processing.
Parinos CS; Stalikas CD; Giannopoulos TS; Pilidis GA
J Hazard Mater; 2007 Jun; 145(1-2):339-43. PubMed ID: 17287079
[TBL] [Abstract][Full Text] [Related]
5. Isolation of megaritolactones and other bioactive metabolites from 'megaritiki' table olives and debittering water.
Mousouri E; Melliou E; Magiatis P
J Agric Food Chem; 2014 Jan; 62(3):660-7. PubMed ID: 24383986
[TBL] [Abstract][Full Text] [Related]
6. Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes.
Tataridou M; Kotzekidou P
Int J Food Microbiol; 2015 Sep; 208():122-30. PubMed ID: 26065729
[TBL] [Abstract][Full Text] [Related]
7. Inhibitors of lactic acid fermentation in Spanish-style green olive brines of the Manzanilla variety.
Medina E; Romero C; de Castro A; Brenes M; García A
Food Chem; 2008 Oct; 110(4):932-7. PubMed ID: 26047282
[TBL] [Abstract][Full Text] [Related]
8. Reuse of KOH Solutions during Black Ripe Olive Processing, Effect on the Quality of the Final Product and Valorization of Wastewaters as Possible Fertilizer Product.
García-Serrano P; Brenes M; Romero C; García-García P
Foods; 2022 Jun; 11(12):. PubMed ID: 35741949
[TBL] [Abstract][Full Text] [Related]
9. Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics.
López-López A; Bautista-Gallego J; Moreno-Baquero JM; Garrido-Fernández A
Food Chem; 2016 Nov; 211():415-22. PubMed ID: 27283650
[TBL] [Abstract][Full Text] [Related]
10. Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat.
López-López A; Cortés-Delgado A; Garrido-Fernández A
Food Chem; 2015 Dec; 188():37-45. PubMed ID: 26041161
[TBL] [Abstract][Full Text] [Related]
11. Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes.
Chytiri A; Tasioula-Margari M; Bleve G; Kontogianni VG; Kallimanis A; Kontominas MG
J Sci Food Agric; 2020 Feb; 100(3):926-935. PubMed ID: 31523827
[TBL] [Abstract][Full Text] [Related]
12. Effect of cultivar and processing method on the contents of polyphenols in table olives.
Romero C; Brenes M; Yousfi K; García P; García A; Garrido A
J Agric Food Chem; 2004 Feb; 52(3):479-84. PubMed ID: 14759136
[TBL] [Abstract][Full Text] [Related]
13. Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing.
López-López A; Cortés-Delgado A; Garrido-Fernández A
J Agric Food Chem; 2018 May; 66(17):4481-4489. PubMed ID: 29652144
[TBL] [Abstract][Full Text] [Related]
14. Data on green Spanish-style Manzanilla table olives fermented in salt mixtures.
López-López A; Bautista-Gallego J; Moreno-Baquero JM; Garrido-Fernández A
Data Brief; 2016 Sep; 8():709-16. PubMed ID: 27508222
[TBL] [Abstract][Full Text] [Related]
15. Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment.
Romero C; García-García P; Brenes M
J Food Sci; 2016 Nov; 81(11):C2686-C2691. PubMed ID: 27741353
[TBL] [Abstract][Full Text] [Related]
16. Effect of fertilisation with black table olive wastewater solutions on production and quality of tomatoes cultivated under open field conditions.
de Los Santos B; García-Serrano P; Romero C; Aguado A; García-García P; Hornero-Méndez D; Brenes M
Sci Total Environ; 2021 Oct; 790():148053. PubMed ID: 34090164
[TBL] [Abstract][Full Text] [Related]
17. Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives.
Sánchez AH; López-López A; Cortés-Delgado A; Beato VM; Medina E; de Castro A; Montaño A
Food Chem; 2018 Jan; 239():343-353. PubMed ID: 28873578
[TBL] [Abstract][Full Text] [Related]
18. Main antimicrobial compounds in table olives.
Medina E; Brenes M; Romero C; García A; de Castro A
J Agric Food Chem; 2007 Nov; 55(24):9817-23. PubMed ID: 17970590
[TBL] [Abstract][Full Text] [Related]
19. NaOH-debittering induces changes in bacterial ecology during table olives fermentation.
Cocolin L; Alessandria V; Botta C; Gorra R; De Filippis F; Ercolini D; Rantsiou K
PLoS One; 2013; 8(7):e69074. PubMed ID: 23935928
[TBL] [Abstract][Full Text] [Related]
20. Debittering of olives by polyphenol oxidation.
García A; Romero C; Medina E; García P; de Castro A; Brenes M
J Agric Food Chem; 2008 Dec; 56(24):11862-7. PubMed ID: 19049294
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]