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Browsing by Author Montaño, Alfredo

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Showing results 1 to 14 of 14
RightsIssue DateTitleAuthor(s)
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
openAccess2014Comparative 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
openAccess2014Contribution of peptides and polyphenols from olive water to acrylamide formation in sterilized table olivesCasado, Francisco Javier; Montaño, Alfredo; Carle, Reinhold
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
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
openAccess2014Effect 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
openAccess2014Effects 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
openAccess30-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
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
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.
openAccess16-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
closedAccess1-Mar-2010Reduction of acrylamide content of ripe olives by selected additivesCasado, Francisco Javier; Sánchez Gómez, Antonio Higinio; Montaño, Alfredo
openAccess2014Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage timeCastro Gómez-Millán, Antonio de; Sánchez, Antonio Higinio; Beato, Víctor Manuel; Casado, Francisco Javier; Montaño, Alfredo
closedAccessOct-2010Stability of sorbic and ascorbic acids in packed green table olives during long-term storage as affected by different packing conditions, and its influence on quality parametersHidalgo Casado, Francisco; Sánchez Gómez, Antonio Higinio; Rejano Zapata, Luis; Castro Gómez-Millán, Antonio de; Montaño, Alfredo