Search filters

List of works by Antonio H. Sánchez Gómez

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

scientific article published on 27 November 2012

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

scientific article published on 01 October 1995

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

scientific article published on 23 March 2012

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 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

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

Paulina is supported by:

About Paulina

Help