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| Rights | Preview | Issue Date | Title | Author(s) | Type |
| closedAccess |  | 1-Jan-2023 | Acrylamide in table olives | Montaño, Alfredo CSIC ORCID ; López-López, Antonio CSIC ORCID | capítulo de libro |
| closedAccess |  | 2016 | Acrylamide in Table Olives | Montaño, Alfredo CSIC ORCID ; Casado, Francisco Javier; Reinhold, Carle | capítulo de libro |
| openAccess |  | Dec-2020 | Aerobic treatment of black ripe olive processing streams to reduce biological contamination | García-Serrano, Pedro CSIC; Romero Barranco, Concepción CSIC ORCID ; Castro Gómez-Millán, Antonio de CSIC ORCID ; García García, Pedro CSIC ORCID CVN ; Montaño, Alfredo CSIC ORCID ; Medina Pradas, Eduardo CSIC ORCID ; Brenes Balbuena, Manuel CSIC ORCID | artículo |
| openAccess |  | Jan-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 |
| closedAccess | | Sep-2011 | Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth | Beato, Víctor Manuel CSIC; Orgaz Rosua, Francisco CSIC ORCID ; Mansilla, Francisco; Montaño, Alfredo CSIC ORCID | artículo |
| 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 |  | 2020 | Chemical composition of fermented green olives | Montaño, Alfredo CSIC ORCID ; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN | capítulo de libro |
| 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 |
| openAccess | | 2014 | Contribution of peptides and polyphenols from olive water to acrylamide formation in sterilized table olives | Casado, Francisco Javier; Montaño, Alfredo CSIC ORCID ; Carle, Reinhold | 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 | | 23-Feb-2011 | Effect of Genetic Characteristics and Environmental Factors on Organosulfur Compounds in Garlic (Allium sativum L.) Grown in Andalusia, Spain | Montaño, Alfredo CSIC ORCID ; Beato, Víctor Manuel CSIC; Mansilla, Francisco; Orgaz Rosua, Francisco CSIC ORCID | artículo |
| openAccess |  | 15-Jan-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 |
| closedAccess | | 2012 | Effect of Processing and Storage Time on the Contents of Organosulfur Compounds in Pickled Blanched Garlic | Beato, Víctor Manuel CSIC; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Montaño, Alfredo CSIC ORCID | artículo |
| openAccess |  | 15-Jan-2019 | Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives | Castro Gómez-Millán, Antonio de CSIC ORCID ; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Cortés Delgado, Amparo CSIC ORCID ; López-López, Antonio CSIC ORCID ; Montaño, Alfredo CSIC ORCID | artículo |
| openAccess |  | 2014 | Effect of sulfites and sorbates on the preservation and color of pickled blanched garlic under different storage conditions | Casado, Francisco Javier; Sánchez, Antonio Higinio; Beato, Víctor Manuel CSIC; Castro Gómez-Millán, Antonio de CSIC ORCID ; Montaño, Alfredo CSIC ORCID | artículo |
| openAccess |  | 2014 | Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system | López-López, Antonio CSIC ORCID ; Beato, Víctor Manuel CSIC; Sánchez, Antonio Higinio; García García, Pedro CSIC ORCID CVN ; Montaño, Alfredo CSIC ORCID | artículo |
| openAccess |  | 30-Sep-2007 | Estudio de nuevos procedimientos de elaboración de aceitunas verdes tratadas con álcali, no fermentadas, conservadas mediante tratamientos térmicos | Casado, Francisco Javier; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Rejano Navarro, Luis CSIC; Montaño, Alfredo CSIC ORCID | artículo |
| closedAccess | | 23-Mar-2011 | Fermented vegetables containing benzoic and ascorbic acids as additives: Benzene formation during storage and impact of additives on quality parameters | Casado, Francisco Javier; Sánchez Gómez, Antonio Higinio CSIC ORCID CVN ; Castro Gómez-Millán, Antonio de CSIC ORCID ; Rejano Navarro, Luis CSIC; Beato, Víctor Manuel CSIC; Montaño, Alfredo CSIC ORCID | artículo |
