List of works - Alfredo Montaño

4-Hydroxycyclohexanecarboxylic Acid as a Substrate for Cyclohexanecarboxylic Acid Production during the " Zapatera " Spoilage of Spanish-Style Green Table Olives

scientific article published on 01 June 1996

Changes in phenolic compounds in garlic (Allium sativum L.) owing to the cultivar and location of growth

scientific article published on 01 September 2011

Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing

scientific article published on 14 February 2014

Comparative study on chemical changes in olive juice and brine during green olive fermentation

scientific article published on 01 December 2000

D-amino acid formation in sterilized alkali-treated olives.

scientific article published on 4 April 2007

Degradation kinetics of the antioxidant additive ascorbic acid in packed table olives during storage at different temperatures.

scientific article published in March 2006

Degradation of ascorbic acid and potassium sorbate by different Lactobacillus species isolated from packed green olives.

scientific article published on 27 November 2012

Dertermination of chlorophylls and carotenoids by high-performance liquid chromatography during olive lactic fermentation

scientific article published in November 1991

Determination of benzoic and sorbic acids in packaged vegetable products. Comparative evaluation of methods

scientific article published on 01 October 1995

Effect of genetic characteristics and environmental factors on organosulfur compounds in garlic ( Allium sativum L.) grown in Andalusia, Spain

scientific article published on 19 January 2011

Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives

scientific article published on 21 June 2017

Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic

scientific article published on 23 March 2012

Fatty acid profile of table olives and its multivariate characterization using unsupervised (PCA) and supervised (DA) chemometrics

scientific article published on 01 September 2006

Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters

scientific article published in March 2011

Influence of processing conditions on acrylamide content in black ripe olives.

scientific article

Influence of ripe table olive processing on oil characteristics and composition as determined by chemometrics

scientific article published on 01 October 2009

Investigations into acrylamide precursors in sterilized table olives: Evidence of a peptic fraction being responsible for acrylamide formation ⬇️

scientific article published on April 22, 2013

Lactic acid fermentation and storage of blanched garlic

scientific article published on 01 February 1998

Processing and storage of lye-treated carrots fermented by a mixed starter culture

scientific article published on 01 March 1997

Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers

scientific article published on 19 January 2017

Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time.

scientific article published on 12 May 2014

Survey of vitamin B(6) content in commercial presentations of table olives

scientific article published on 22 May 2008

Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation

scientific article published on 01 July 2001

Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.

scientific article published in December 2004

Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areas.