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| Rights | Preview | Issue Date | Title | Author(s) | Type |
| closedAccess |  | 2016 | Acrylamide in Table Olives | Montaño, Alfredo  ; Casado, Francisco Javier ; Reinhold, Carle | Capítulo de libro |
| closedAccess | | Sep-2011 | Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth | Beato, Víctor Manuel ; Orgaz Rosua, Francisco ; Mansilla, Francisco; Montaño, Alfredo | Artículo |
| openAccess |  | 27-Sep-2015 | Changes in waxes and ethyl esters contents during Green Spanish-style table olive procdessing | López-López, Antonio ; Cortés Delgado, Amparo ; Montaño, Alfredo ; Garrido Fernández, A. | Comunicación de congreso |
| 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 ; López-López, Antonio ; Montaño, Alfredo | Artículo |
| openAccess | | 2014 | Contribution of peptides and polyphenols from olive water to acrylamide formation in sterilized table olives | Casado, Francisco Javier ; Montaño, Alfredo ; Carle, Reinhold | Artículo |
| openAccess |  | Oct-2018 | Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive Analysis | López-López, Antonio ; Sánchez Gómez, Antonio Higinio ; Montaño, Alfredo ; Cortés Delgado, Amparo ; Garrido Fernández, A. | 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 ; Beato, Víctor Manuel ; Mansilla, Francisco; Orgaz Rosua, Francisco | 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 ; López-López, Antonio ; Cortés Delgado, Amparo ; Beato, Víctor Manuel ; Medina Pradas, Eduardo ; Castro Gómez-Millán, Antonio de ; Montaño, Alfredo | Artículo |
| closedAccess | | 2012 | Effect of Processing and Storage Time on the Contents of Organosulfur Compounds in Pickled Blanched Garlic | Beato, Víctor Manuel ; Sánchez Gómez, Antonio Higinio ; Castro Gómez-Millán, Antonio de ; Montaño, Alfredo | Artículo |
| embargoedAccess |  | 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 ; Sánchez Gómez, Antonio Higinio ; Cortés Delgado, Amparo ; López-López, Antonio ; Montaño, Alfredo | 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 ; Castro Gómez-Millán, Antonio de ; Montaño, Alfredo | Artículo |
| openAccess |  | 2014 | Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system | López-López, Antonio ; Beato, Víctor Manuel ; Sánchez, Antonio Higinio; García García, Pedro ; Montaño, Alfredo | 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 ; Rejano Navarro, Luis ; Montaño, Alfredo | 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 ; Castro Gómez-Millán, Antonio de ; Rejano Navarro, Luis ; Beato, Víctor Manuel ; Montaño, Alfredo | Artículo |
| closedAccess | | 14-Oct-2009 | Influence of ripe table olive processing on oil characteristics and composition as determined by chemometrics | López-López, Antonio ; Rodríguez-Gómez, Francisco J. ; Cortés Delgado, Amparo ; Montaño, Alfredo ; Garrido Fernández, A. | Artículo |
| openAccess |  | 31-Oct-2018 | Microbiota and metabolite profiling of spoiled spanish-style green table olives | Castro Gómez-Millán, Antonio de ; Sánchez Gómez, Antonio Higinio ; López-López, Antonio ; Cortés Delgado, Amparo ; Medina Pradas, Eduardo ; Montaño, Alfredo | Artículo |
| openAccess |  | 16-May-1991 | Procedimiento para la conservación de aceitunas verdes aderezadas mediante tratamientos térmicos previos a su envasado | Rejano Navarro, Luis ; Sánchez Gómez, Antonio Higinio ; Montaño, Alfredo ; Sánchez Roldán, Francisco | Patente |
| closedAccess | | 1-Mar-2010 | Reduction of acrylamide content of ripe olives by selected additives | Casado, Francisco Javier ; Sánchez Gómez, Antonio Higinio ; Montaño, Alfredo | Artículo |
| openAccess |  | Mar-2018 | Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profiling | López-López, Antonio ; Sánchez Gómez, Antonio Higinio ; Cortés Delgado, Amparo ; Castro Gómez-Millán, Antonio de ; Montaño, Alfredo | Artículo |
| openAccess |  | Jan-2017 | Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature | Sánchez Gómez, Antonio Higinio ; Castro Gómez-Millán, Antonio de ; López-López, Antonio ; Cortés Delgado, Amparo ; Beato, Víctor Manuel ; Montaño, Alfredo | Artículo |
