Search filters

List of works by Antonio Garrido Fernández

Chemometric characterisation of the fats released during the conditioning processes of table olives

scientific article published on 10 December 2010

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation ⬇️

scientific article published on June 12, 2011

Data on green Spanish-style Manzanilla table olives fermented in salt mixtures

scientific article

Data on the application of Functional Data Analysis in food fermentations

scientific article

Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

scientific article published on 23 September 2015

Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat.

scientific article published on 24 April 2015

Effect of zinc formulations, sodium chloride, and hydroxytyrosol on the growth/no-growth boundaries of table olive related yeasts

scientific article published on 23 January 2016

Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine

scientific article published on 10 February 2015

Foodborne Pathogen Survival in Commercial Aloreña de Málaga Table Olive Packaging

scientific article published on 16 October 2018

Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations ⬇️

scientific article published on July 14, 2012

In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent

scientific article

Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time

scientific article published on 24 January 2020

Multivariate analysis to discriminate yeast strains with technological applications in table olive processing ⬇️

scientific article published on December 27, 2011

Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars

scientific article published on 08 November 2019

Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion

scientific article published on 14 October 2014

Tentative application of compositional data analysis to the fatty acid profiles of green Spanish-style Gordal table olives

scientific article published on 31 August 2017

Paulina is supported by:

About Paulina

Help