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11
The Rising Role of Omics and Meta-Omics in Table Olive Research
The Rising Role of Omics and Meta-Omics in Table Olive Research
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The Rising Role of Omics and Meta-Omics in Table Olive Research

Tsoungos, Anastasios ; Pemaj, Violeta ; Slavko, Aleksandra ; Kapolos, John ; Papadelli, Marina ; Papadimitriou, Konstantinos

Foods, 2023-10, Vol.12 (20), p.3783 [Periódico revisado por pares]

Basel: MDPI AG

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12
Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination
Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination
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Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination

Martín-Tornero, Elísabet ; Sánchez, Ramiro ; Lozano, Jesús ; Martínez, Manuel ; Arroyo, Patricia ; Martín-Vertedor, Daniel

Foods, 2021-12, Vol.10 (12), p.2973 [Periódico revisado por pares]

Switzerland: MDPI AG

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13
Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives
Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives
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Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Martín-Vertedor, Daniel ; Fernández, Antonio ; Mesías, Marta ; Martínez, Manuel ; Díaz, María ; Martín-Tornero, Elisabet

Foods, 2020-09, Vol.9 (9), p.1202 [Periódico revisado por pares]

Basel: MDPI AG

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14
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
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Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil

Boudebouz, Abdelaziz ; Romero, Agustí ; Hermoso, Juan-F ; Boqué, Ricard ; Mestres, Montserrat

Foods, 2023-07, Vol.12 (13), p.2633 [Periódico revisado por pares]

Switzerland: MDPI AG

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15
Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters
Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters
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Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters

Bonatsou, Stamatoula ; Panagou, Efstathios Z

Foods, 2022-10, Vol.11 (19), p.3106 [Periódico revisado por pares]

Basel: MDPI AG

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16
The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content
The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content
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The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content

López-López, Antonio ; Moreno-Baquero, José María ; Garrido-Fernández, Antonio

Foods, 2023-06, Vol.12 (12), p.2307 [Periódico revisado por pares]

Switzerland: MDPI AG

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17
Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors
Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors
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Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors

Cascos, Gema ; Barea-Ramos, Juan Diego ; Montero-Fernández, Ismael ; Ruiz-Canales, Antonio ; Lozano, Jesús ; Martín-Vertedor, Daniel

Foods, 2023-03, Vol.12 (7), p.1377 [Periódico revisado por pares]

Switzerland: MDPI AG

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18
Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars
Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars
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Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars

Ataollahi Eshkour, Mahnaz ; Ghorbani-HasanSaraei, Azade ; Rafe, Ali ; Shahidi, Seyed-Ahmad ; Naghizadeh Raeisi, Shahram

Foods, 2023-08, Vol.12 (15), p.2970 [Periódico revisado por pares]

Switzerland: MDPI AG

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19
Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
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Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential

Coimbra-Gomes, Joana ; Reis, Patrícia J M ; Tavares, Tânia G ; Malcata, Francisco Xavier ; Macedo, Angela C

Foods, 2022-10, Vol.11 (19), p.3050 [Periódico revisado por pares]

Switzerland: MDPI AG

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20
Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process
Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process
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Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process

Gordillo, Miguel Calixto López ; Madueño-Luna, Antonio ; Luna, José Miguel Madueño ; Ramírez-Juidías, Emilio

Foods, 2023-07, Vol.12 (14), p.2815 [Periódico revisado por pares]

Switzerland: MDPI AG

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