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RightsPreviewIssue DateTitleAuthor(s)Type
closedAccessaccesoRestringido.pdf.jpg2016Acrylamide in Table OlivesMontaño, Alfredo  ; Casado, Francisco Javier ; Reinhold, Carlecapítulo de libro
closedAccessSep-2011Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of GrowthBeato, Víctor Manuel ; Orgaz Rosua, Francisco  ; Mansilla, Francisco; Montaño, Alfredo  artículo
openAccessChanges_ALópez_Florence_2015.pdf.jpg27-Sep-2015Changes in waxes and ethyl esters contents during Green Spanish-style table olive procdessingLópez-López, Antonio  ; Cortés Delgado, Amparo  ; Montaño, Alfredo  ; Garrido Fernández, A.  comunicación de congreso
openAccessPostprint_Food_Addit_Cont_A_2014_V31_P242_Figure1.tif.jpg2014Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processingSánchez, Antonio Higinio; Beato, Víctor Manuel ; López-López, Antonio  ; Montaño, Alfredo  artículo
openAccess2014Contribution of peptides and polyphenols from olive water to acrylamide formation in sterilized table olivesCasado, Francisco Javier ; Montaño, Alfredo  ; Carle, Reinholdartículo
openAccessDataBrief_2018_V20_P1471.pdf.jpgOct-2018Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive AnalysisLópez-López, Antonio  ; Sánchez Gómez, Antonio Higinio  ; Montaño, Alfredo  ; Cortés Delgado, Amparo  ; Garrido Fernández, A.  artículo
closedAccess23-Feb-2011Effect of Genetic Characteristics and Environmental Factors on Organosulfur Compounds in Garlic (Allium sativum L.) Grown in Andalusia, SpainMontaño, Alfredo  ; Beato, Víctor Manuel ; Mansilla, Francisco; Orgaz Rosua, Francisco  artículo
openAccessPostprint_2018_FoodChem_V239_P343.pdf.jpg15-Jan-2018Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olivesSánchez Gómez, Antonio Higinio  ; López-López, Antonio  ; Cortés Delgado, Amparo  ; Beato, Víctor Manuel ; Medina Pradas, Eduardo  ; Castro Gómez-Millán, Antonio de  ; Montaño, Alfredo  artículo
closedAccess2012Effect of Processing and Storage Time on the Contents of Organosulfur Compounds in Pickled Blanched GarlicBeato, Víctor Manuel ; Sánchez Gómez, Antonio Higinio  ; Castro Gómez-Millán, Antonio de  ; Montaño, Alfredo  artículo
embargoedAccessPostprint_2019_FoodChem_V271_P543.pdf.jpg15-Jan-2019Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olivesCastro Gómez-Millán, Antonio de  ; Sánchez Gómez, Antonio Higinio  ; Cortés Delgado, Amparo  ; López-López, Antonio  ; Montaño, Alfredo  artículo
openAccessPostprint_JFPP_2014_V38_P905_Figure1 (sulfites).tif.jpg2014Effect of sulfites and sorbates on the preservation and color of pickled blanched garlic under different storage conditionsCasado, Francisco Javier ; Sánchez, Antonio Higinio; Beato, Víctor Manuel ; Castro Gómez-Millán, Antonio de  ; Montaño, Alfredo  artículo
openAccessPostprint_J_Food_Eng_2014_V120_P9.pdf.jpg2014Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model systemLópez-López, Antonio  ; Beato, Víctor Manuel ; Sánchez, Antonio Higinio; García García, Pedro  ; Montaño, Alfredo  artículo
openAccessAlcali.pdf.jpg30-Sep-2007Estudio de nuevos procedimientos de elaboración de aceitunas verdes tratadas con álcali, no fermentadas, conservadas mediante tratamientos térmicosCasado, Francisco Javier ; Sánchez Gómez, Antonio Higinio  ; Rejano Navarro, Luis ; Montaño, Alfredo  artículo
closedAccess23-Mar-2011Fermented vegetables containing benzoic and ascorbic acids as additives: Benzene formation during storage and impact of additives on quality parametersCasado, Francisco Javier ; Sánchez Gómez, Antonio Higinio  ; Castro Gómez-Millán, Antonio de  ; Rejano Navarro, Luis ; Beato, Víctor Manuel ; Montaño, Alfredo  artículo
closedAccess14-Oct-2009Influence of ripe table olive processing on oil characteristics and composition as determined by chemometricsLópez-López, Antonio  ; Rodríguez-Gómez, Francisco J.  ; Cortés Delgado, Amparo  ; Montaño, Alfredo  ; Garrido Fernández, A.  artículo
openAccessmetabolites-08-00073.pdf.jpg31-Oct-2018Microbiota and metabolite profiling of spoiled spanish-style green table olivesCastro Gómez-Millán, Antonio de  ; Sánchez Gómez, Antonio Higinio  ; López-López, Antonio  ; Cortés Delgado, Amparo  ; Medina Pradas, Eduardo  ; Montaño, Alfredo  artículo
openAccess2018898_A6.pdf.jpg16-May-1991Procedimiento para la conservación de aceitunas verdes aderezadas mediante tratamientos térmicos previos a su envasadoRejano Navarro, Luis ; Sánchez Gómez, Antonio Higinio  ; Montaño, Alfredo  ; Sánchez Roldán, Francisco patente
closedAccess1-Mar-2010Reduction of acrylamide content of ripe olives by selected additivesCasado, Francisco Javier ; Sánchez Gómez, Antonio Higinio  ; Montaño, Alfredo  artículo
openAccessPostprint_2018_LWT_V89_P725.pdf.jpgMar-2018Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profilingLópez-López, Antonio  ; Sánchez Gómez, Antonio Higinio  ; Cortés Delgado, Amparo  ; Castro Gómez-Millán, Antonio de  ; Montaño, Alfredo  artículo
openAccessPostprint_2017_LWTFoodSciTech_V75_P685.pdf.jpgJan-2017Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperatureSánchez Gómez, Antonio Higinio  ; Castro Gómez-Millán, Antonio de  ; López-López, Antonio  ; Cortés Delgado, Amparo  ; Beato, Víctor Manuel ; Montaño, Alfredo  artículo