List of works - Concepcion Romero

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

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

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

Color and Texture of Acidified Ripe Olives in Pouches

article by P. Garcia et al published March 1999 in Journal of Food Science

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 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 Metal Cations on the Chemical Oxidation of Oliveo-Diphenols in Model Systems

article

Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution

article

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

Effect of cultivar and processing method on the contents of polyphenols in table olives

scientific article

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Effect of refining on the phenolic composition of crude olive oils

article

Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives

scientific article published on 31 July 2007

Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin A derivative formation, and color characteristics of model solutions.

scientific article published in June 2000

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

Estudio de los factores que afectan a la velocidad de neutralización de la pulpa durante la elaboración de aceitunas tipo negras

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

Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives

article by F.N. Arroyo-López et al published December 2009 in Lebensmittel-Wissenschaft & Technologie

Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions

scientific article

Iron content and colour of ripe olives

article published in 1995

Kinetic study of the physicochemical and microbiological changes in "seasoned" olives during the shelf-life period

scientific article published in June 2005

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

Optimization of Simulated Ripe Olive Darkening in Presence of Manganese

Optimization of the natural debittering of table olives

article by Eva Ramírez et al published April 2017 in Lebensmittel-Wissenschaft & Technologie

Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: effect of dry salting process

scientific article published on 26 February 2014

Phenolic compounds in natural black Spanish olive varieties

article

Phenolic compounds in olive oils intended for refining: formation of 4-ethylphenol during olive paste storage

scientific article published in December 2004

Phenolic content of commercial olive oils

article published in 2003

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

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

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

Triterpenic acids in table olives

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

Use of manganese in ripe olive processing

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 Concepcion Romero

A new polymer inhibitor of lactobacillus growth in table olives

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

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

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

Color and Texture of Acidified Ripe Olives in Pouches

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 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 Metal Cations on the Chemical Oxidation of Oliveo-Diphenols in Model Systems

Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution

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

Effect of cultivar and processing method on the contents of polyphenols in table olives

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Effect of refining on the phenolic composition of crude olive oils

Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives

Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin A derivative formation, and color characteristics of model solutions.

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

Estudio de los factores que afectan a la velocidad de neutralización de la pulpa durante la elaboración de aceitunas tipo negras

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

Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives

Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions

Iron content and colour of ripe olives

Kinetic study of the physicochemical and microbiological changes in "seasoned" olives during the shelf-life period

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

Optimization of Simulated Ripe Olive Darkening in Presence of Manganese

Optimization of the natural debittering of table olives

Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: effect of dry salting process

Phenolic compounds in natural black Spanish olive varieties

Phenolic compounds in olive oils intended for refining: formation of 4-ethylphenol during olive paste storage

Phenolic content of commercial olive oils

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

Polyphenol changes during fermentation of naturally black olives

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

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

Triterpenic acids in table olives

Use of manganese in ripe olive processing

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