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	1.	Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat. [electronic resource] by López-López, Antonio Cortés-Delgado, Amparo Garrido-Fernández, Antonio Producer: 20160201 In: Food chemistry vol. 188 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing. [electronic resource] by López-López, Antonio Cortés-Delgado, Amparo Garrido-Fernández, Antonio Producer: 20180516 In: Journal of agricultural and food chemistry vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Chemometric classification of the fat residues from the conditioning operations of table olive processing, based on their minor components. [electronic resource] by Cortés-Delgado, Amparo Garrido-Fernández, Antonio López-López, Antonio Producer: 20111122 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Chemometric characterisation of the fats released during the conditioning processes of table olives. [electronic resource] by López-López, Antonio Cortés-Delgado, Amparo Garrido-Fernández, Antonio Producer: 20140913 In: Food chemistry vol. 126 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Heavy metals and mineral elements not included on the nutritional labels in table olives. [electronic resource] by López-López, Antonio López, Rafael Madrid, Fernando Garrido-Fernández, Antonio Producer: 20081224 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	In Vitro Bioaccessibility of Ripe Table Olive Mineral Nutrients. [electronic resource] by López-López, Antonio Moreno-Baquero, José María Garrido-Fernández, Antonio Publication details: Foods (Basel, Switzerland) Mar 2020 In: Foods (Basel, Switzerland) vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing. [electronic resource] by Sánchez, Antonio Higinio Beato, Víctor Manuel López-López, Antonio Montaño, Alfredo Producer: 20141027 In: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 31 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Survey of vitamin B(6) content in commercial presentations of table olives. [electronic resource] by López-López, Antonio Montaño, Alfredo Cortés-Delgado, Amparo Garrido-Fernández, Antonio Producer: 20080902 In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Multivariate analysis for the evaluation of fiber, sugars, and organic acids in commercial presentations of table olives. [electronic resource] by López-López, Antonio Jiménez-Araujo, Ana García-García, Pedro Garrido-Fernández, Antonio Producer: 20080228 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Mineral content and sensory characteristics of Gordal green table olives fermented in chloride salt mixtures. [electronic resource] by María Moreno-Baquero, José Bautista-Gallego, Joaquín Garrido-Fernández, Antonio López-López, Antonio Producer: 20120618 In: Journal of food science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effect of inert atmosphere on the postharvest browning of manzanilla olives and optimization by response surface methodology of the aqueous treatments. [electronic resource] by Segovia-Bravo, Kharla A García-García, Pedro López-López, Antonio Garrido-Fernández, Antonio Producer: 20130425 In: Journal of food science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): development of treatments to mitigate browning. [electronic resource] by Segovia-Bravo, Kharla A García-García, Pedro López-López, Antonio Garrido-Fernández, Antonio Producer: 20110928 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Data on green Spanish-style Manzanilla table olives fermented in salt mixtures. [electronic resource] by López-López, Antonio Bautista-Gallego, Joaquín Moreno-Baquero, José María Garrido-Fernández, Antonio Producer: 20160810 In: Data in brief vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics. [electronic resource] by López-López, Antonio Bautista-Gallego, Joaquín Moreno-Baquero, José María Garrido-Fernández, Antonio Producer: 20170206 In: Food chemistry vol. 211 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Influence of ripe table olive processing on oil characteristics and composition as determined by chemometrics. [electronic resource] by López-López, Antonio Rodríguez-Gómez, Francisco Cortés-Delgado, Amparo Montaño, Alfredo Garrido-Fernández, Antonio Producer: 20100128 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives. [electronic resource] by de Castro, Antonio Sánchez, Antonio Higinio Cortés-Delgado, Amparo López-López, Antonio Montaño, Alfredo Producer: 20190419 In: Food chemistry vol. 271 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Changes in volatile composition during the processing and storage of black ripe olives. [electronic resource] by López-López, Antonio Cortés-Delgado, Amparo de Castro, Antonio Sánchez, Antonio Higinio Montaño, Alfredo Producer: 20201023 In: Food research international (Ottawa, Ont.) vol. 125 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars). [electronic resource] by Sánchez, Antonio Higinio López-López, Antonio Cortés-Delgado, Amparo de Castro, Antonio Montaño, Alfredo Producer: 20210222 In: Food research international (Ottawa, Ont.) vol. 127 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers. [electronic resource] by Sánchez, Antonio Higinio López-López, Antonio Beato, Víctor Manuel de Castro, Antonio Montaño, Alfredo Producer: 20171214 In: Journal of the science of food and agriculture vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars. [electronic resource] by López-López, Antonio Sánchez-Gómez, Antonio Higinio Montaño, Alfredo Cortés-Delgado, Amparo Garrido-Fernández, Antonio Publication details: Foods (Basel, Switzerland) Nov 2019 In: Foods (Basel, Switzerland) vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 26 results.