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Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
closedAccess | | 1-ene-2023 | Acrylamide in table olives | Montaño, Alfredo CSIC ORCID ; López-López, Antonio CSIC ORCID | capítulo de libro |
closedAccess | | 23-sep-2022 | Application of NutriScore and NutrInform Battery to Spanish table olives | Garrido Fernández, A. CSIC ORCID ; López-López, Antonio CSIC ORCID | póster de congreso |
openAccess | | ene-2020 | Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars) | Sánchez Gómez, Antonio Higinio CSIC ORCID CVN; López-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Montaño, Alfredo CSIC ORCID | artículo |
openAccess | | 13-abr-2018 | Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing | López-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Garrido Fernández, A. CSIC ORCID | artículo |
openAccess | | 8-nov-2015 | Bioaccesibilidad de minerales nutrientes en aceitunas de mesa negras oxidadas | López-López, Antonio CSIC ORCID ; Moreno-Baquero, J. María CSIC; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Garrido Fernández, A. CSIC ORCID | comunicación de congreso |
openAccess | | may-2021 | Changes in the volatile composition of Spanish-style green table olives induced by pasteurisation treatment | Montaño, Alfredo CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; López-López, Antonio CSIC ORCID ; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN | artículo |
openAccess | | 2019 | Changes in volatile composition during the processing and storage of black ripe olives | López-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Montaño, Alfredo CSIC ORCID | artículo |
openAccess | | 27-sep-2015 | Changes in waxes and ethyl esters contents during Green Spanish-style table olive procdessing | López-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Montaño, Alfredo CSIC ORCID ; Garrido Fernández, A. CSIC ORCID | comunicación de congreso |
closedAccess | | 15-jun-2011 | Chemometric characterisation of the fats released during the conditioning processes of table olives | López-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Garrido Fernández, A. CSIC ORCID | artículo |
closedAccess | | 10-ago-2011 | Chemometric classification of the fat residues from the conditioning operations of table olive processing, based on their minor components | Garrido Fernández, A. CSIC ORCID ; López-López, Antonio CSIC ORCID | artículo |
openAccess | | 2014 | Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing | Sánchez, Antonio Higinio; Beato, Víctor Manuel CSIC; López-López, Antonio CSIC ORCID ; Montaño, Alfredo CSIC ORCID | artículo |
closedAccess | | 27-may-2022 | Consideraciones relativas a Nutri-Score y su aplicación a las aceitunas de mesa. Alternativas | López-López, Antonio CSIC ORCID ; Garrido Fernández, A. CSIC ORCID | comunicación de congreso |
openAccess | | feb-2018 | Data on fatty acid profiles of green Spanish-style Gordal table olives studied by compositional analysis | Garrido Fernández, A. CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; López-López, Antonio CSIC ORCID | artículo |
openAccess | | sep-2016 | Data on green Spanish-style Manzanilla table olives fermented in salt mixtures | López-López, Antonio CSIC ORCID ; Bautista-Gallego, J. CSIC ORCID ; Moreno-Baquero, J. María CSIC; Garrido Fernández, A. CSIC ORCID | artículo |
openAccess | | oct-2018 | Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive Analysis | López-López, Antonio CSIC ORCID ; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Montaño, Alfredo CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Garrido Fernández, A. CSIC ORCID | artículo |
closedAccess | | 27-nov-2023 | Desalting Process of Directly Brined Table Olives | López-López, Antonio CSIC ORCID ; Moreno-Baquero, J. María CSIC; Garrido Fernández, A. CSIC ORCID | póster de congreso |
closedAccess | | 25-may-2011 | Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): Development of treatments to mitigate browning | Segovia-Bravo, Kharla A. CSIC ORCID; García García, Pedro CSIC ORCID CVN ; López-López, Antonio CSIC ORCID ; Garrido Fernández, A. CSIC ORCID | artículo |
closedAccess | | 1-jul-2010 | Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives | Bautista-Gallego, J. CSIC ORCID ; Arroyo López, Francisco Noé CSIC ORCID ; López-López, Antonio CSIC ORCID ; Garrido Fernández, A. CSIC ORCID | artículo |
openAccess | | dic-2015 | Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat | López-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Garrido Fernández, A. CSIC ORCID | artículo |
openAccess | | 15-ene-2018 | Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives | Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; López-López, Antonio CSIC ORCID ; Cortés Delgado, Amparo CSIC ORCID ; Beato, Víctor Manuel CSIC; Medina Pradas, Eduardo CSIC ORCID ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Montaño, Alfredo CSIC ORCID | artículo |