List of works - Manuel Brenes

A new polymer inhibitor of lactobacillus growth in table olives

article by Antonio de Castro et al published 10 February 2005 in European Food Research and Technology

Absorption of sorbic and benzoic acids in the flesh of table olives

article by Manuel Brenes et al published 1 June 2004 in European Food Research and Technology

Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil.

scientific article published in November 2001

Acidification of Alperujo Paste Prevents Off-Odors During Their Storage in Open Air

Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils ⬇️

scientific article published on August 31, 2012

Antimicrobial Activity of Olive Solutions from Stored Alpeorujo against Plant Pathogenic Microorganisms

article

Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety

scientific article published on 23 December 2015

Assessment of Helicobacter pylori Eradication by Virgin Olive Oil

scientific article published on 17 April 2012

Bioactive Compounds in Virgin Olive Oil of the PDO Montoro-Adamuz

Biochemical changes during the preservation stage of ripe olive processing

scientific article published on 01 January 1993

Catalytic effect of metal cations on the darkening reaction in ripe olive processing

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

scientific article published on 15 July 2019

Chemical hydrolysis of oleuropein affected by the type of organic acid

scientific article published on 04 February 2020

Colour and texture changes during sterilization of packed ripe olives

Colour fixation in ripe olives. Effects of type of iron salt and other processing factors

Colour improvement in ripe olive processing by manganese cations: industrial performance

Combined fermentation and evaporation processes for treatment of washwaters from Spanish-style green olive processing

article

Combined use of nitrogen and coatings to improve the quality of mechanically harvested Manzanilla olives

scientific article published on 4 September 2014

Comment on Addressing Analytical Requirements To Support Health Claims on “Olive Oil Polyphenols” (EC Regulation 432/212)

article

Comparison of analytical methodologies based on 1h and 31p NMR spectroscopy with conventional methods of analysis for the determination of some olive oil constituents

scientific article published on 01 February 2007

Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity

scientific article published on July 2006

Composition of pigments and colour changes in green table olives related to processing type

scientific article published on 7 June 2014

Debittering of black dry-salted olives

article published in 2013

Debittering of olives by polyphenol oxidation

scientific article published in December 2008

Effect of amino acids on the chemical oxidation of olive o-diphenols in model systems

Effect of pH on the colour formed by Fe-phenolic complexes in ripe olives

Effect of refining on the phenolic composition of crude olive oils

article

Endogenous Enzymes Involved in the Transformation of Oleuropein in Spanish Table Olive Varieties

article

Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment

scientific article published on 14 October 2016

Enrichment of pomace olive oil in triterpenic acids during storage of “Alpeorujo” olive paste

Evaluation of chemical components of debittered olives undergone preservation and polyphenol oxidation

Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products

scientific article

In vitro activity of olive oil polyphenols against Helicobacter pylori

scientific article published on February 2007

Industrial implementation of black ripe olive storage under acid conditions

Influence of iron redox state on black ripe olive processing

scientific article published on 10 April 2018

Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olives

Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.

scientific article published in October 2002

Inhibitors of lactic acid fermentation in Spanish-style green olive brines of the Manzanilla variety

scientific article published on 4 March 2008

Iron content and colour of ripe olives

article published in 1995

Main antimicrobial compounds in table olives

scientific article published on 31 October 2007

Main variables affecting the lactic acid fermentation of table olives

article by Eduardo Medina et al published June 2010 in International Journal of Food Science and Technology

New genotypes of table olives: profile of bioactive compounds

article by Eduardo Medina et al published 3 August 2012 in International Journal of Food Science and Technology

Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes

scientific article published on 18 March 2016

Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi

article

Olives and Olive Oil Compounds Active Against Pathogenic Microorganisms

Phenolic compounds in Spanish olive oils.

scientific article

Phenolic compounds in natural black Spanish olive varieties

article

Phenolic inhibitors involved in the natural fermentation of Gemlik cultivar black olives

Polyphenol changes during fermentation of naturally black olives

scientific article published in April 2004

Processing of table olives with KOH and characterization of the wastewaters as potential fertilizer

scientific article published on 13 April 2019

Production of 4-ethylphenol in alperujo by Lactobacillus pentosus

scientific article published on 31 October 2014

Profile of anti-lactic acid bacteria compounds during the storage of olives which are not treated with alkali

Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit

scientific article published on 31 August 2016

Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system

scientific article published on 01 November 2000

Recycling preservation solutions in black ripe olive processing

Removal of monomeric phenols in dry mill olive residue by saprobic fungi

scientific article published in July 2004

Safety of Fermented Fruits and Vegetables

Storage of mechanically harvested Manzanilla olives under controlled atmospheres

article published in 2013

Study of phenolic compounds in virgin olive oils of the Picual variety

Study of the anti-lactic acid bacteria compounds in table olives

article by Eduardo Medina et al published July 2009 in International Journal of Food Science and Technology

Survival of foodborne pathogenic bacteria in table olive brines

article by Eduardo Medina et al published December 2013 in Food Control

The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils

scientific article

Triterpenic acids in table olives

article by Concepcion Romero et al published February 2010 in Food Chemistry

Use of 1-acetoxypinoresinol to authenticate Picual olive oils

Validation of a method for the analysis of iron and manganese in table olives by flame atomic absorption spectrometry

scientific article published in June 2002

List of works by Manuel Brenes

A new polymer inhibitor of lactobacillus growth in table olives

Absorption of sorbic and benzoic acids in the flesh of table olives

Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil.

Acidification of Alperujo Paste Prevents Off-Odors During Their Storage in Open Air

Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils ⬇️

Antimicrobial Activity of Olive Solutions from Stored Alpeorujo against Plant Pathogenic Microorganisms

Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety

Assessment of Helicobacter pylori Eradication by Virgin Olive Oil

Bioactive Compounds in Virgin Olive Oil of the PDO Montoro-Adamuz

Biochemical changes during the preservation stage of ripe olive processing

Catalytic effect of metal cations on the darkening reaction in ripe olive processing

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

Chemical hydrolysis of oleuropein affected by the type of organic acid

Colour and texture changes during sterilization of packed ripe olives

Colour fixation in ripe olives. Effects of type of iron salt and other processing factors

Colour improvement in ripe olive processing by manganese cations: industrial performance

Combined fermentation and evaporation processes for treatment of washwaters from Spanish-style green olive processing

Combined use of nitrogen and coatings to improve the quality of mechanically harvested Manzanilla olives

Comment on Addressing Analytical Requirements To Support Health Claims on “Olive Oil Polyphenols” (EC Regulation 432/212)

Comparison of analytical methodologies based on 1h and 31p NMR spectroscopy with conventional methods of analysis for the determination of some olive oil constituents

Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity

Composition of pigments and colour changes in green table olives related to processing type

Debittering of black dry-salted olives

Debittering of olives by polyphenol oxidation

Effect of amino acids on the chemical oxidation of olive o-diphenols in model systems

Effect of pH on the colour formed by Fe-phenolic complexes in ripe olives

Effect of refining on the phenolic composition of crude olive oils

Endogenous Enzymes Involved in the Transformation of Oleuropein in Spanish Table Olive Varieties

Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment

Enrichment of pomace olive oil in triterpenic acids during storage of “Alpeorujo” olive paste

Evaluation of chemical components of debittered olives undergone preservation and polyphenol oxidation

Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products

In vitro activity of olive oil polyphenols against Helicobacter pylori

Industrial implementation of black ripe olive storage under acid conditions

Influence of iron redox state on black ripe olive processing

Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olives

Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.

Inhibitors of lactic acid fermentation in Spanish-style green olive brines of the Manzanilla variety

Iron content and colour of ripe olives

Main antimicrobial compounds in table olives

Main variables affecting the lactic acid fermentation of table olives

New genotypes of table olives: profile of bioactive compounds

Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes

Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi

Olives and Olive Oil Compounds Active Against Pathogenic Microorganisms

Phenolic compounds in Spanish olive oils.

Phenolic compounds in natural black Spanish olive varieties

Phenolic inhibitors involved in the natural fermentation of Gemlik cultivar black olives

Polyphenol changes during fermentation of naturally black olives

Processing of table olives with KOH and characterization of the wastewaters as potential fertilizer

Production of 4-ethylphenol in alperujo by Lactobacillus pentosus

Profile of anti-lactic acid bacteria compounds during the storage of olives which are not treated with alkali

Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit

Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system

Recycling preservation solutions in black ripe olive processing

Removal of monomeric phenols in dry mill olive residue by saprobic fungi

Safety of Fermented Fruits and Vegetables

Storage of mechanically harvested Manzanilla olives under controlled atmospheres

Study of phenolic compounds in virgin olive oils of the Picual variety

Study of the anti-lactic acid bacteria compounds in table olives

Survival of foodborne pathogenic bacteria in table olive brines

The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils

Triterpenic acids in table olives

Use of 1-acetoxypinoresinol to authenticate Picual olive oils

Validation of a method for the analysis of iron and manganese in table olives by flame atomic absorption spectrometry