Effect of vacuum impregnation on physical changes during table olive processing von Romero, C., García-García, P., Sánchez, A.H., Brenes, M.

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Cartilage tissue engineering: adult human mesenchymal stromal cells and collagen biomaterials von Sanjurjo-Rodríguez, C, Martínez Sánchez, A.H, Hermida-Gómez, T, Fuentes, I.M, Buján, J, De Toro, F.J, Díaz-Prado, S, Blanco, , F.J

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Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture von Leal-Sánchez, M.Vega, Ruiz-Barba, J.L, Sánchez, A.H, Rejano, L, Jiménez-Dı́az, R, Garrido, A

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Tissue engineering for cartilage repair: growth and proliferation of hBM-MSCs on scaffolds composed of Collagen I and Heparan Sulphate von Martínez-Sánchez, A.H, Sanjurjo-Rodríguez, C, Hermida Gómez, T, Muiños López, E, Fuentes Boquete, I.M, De Toro Santos, F.J, Buján Varela, J, Díaz-Prado, S, Blanco, F.J

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In vitro cartilage tissue engineering using human bone marrow mesenchymal stem cells grown on different collagen scaffolds von Sanjurjo-Rodríguez, C, Martínez-Sánchez, A.H, Muiños López, E, Hermida Gómez, T, Fuentes Boquete, I.M, De Toro Santos, F.J, Buján Varela, J, Díaz-Prado, S, Blanco, F.J

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Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive Analysis von López-López, A., Sánchez-Gómez, A.H., Montaño, A., Cortés-Delgado, A., Garrido-Fernández, A.

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Chemical profile of industrially fermented green olives of different varieties von Montaño, A., Sánchez, A.H., Casado, F.J., de Castro, A., Rejano, L.

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Identifying the sensory profiles of naturally fermented table olives and their application to industrially processed cultivars von López-López, A., Sánchez-Gómez, A.H., Garrido-Fernández, A.

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Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars von López-López, A., Sánchez-Gómez, A.H., Montaño, A., Cortés-Delgado, A., Garrido-Fernández, A.

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Controlled fermentation of Spanish-type green olives von Montano, A, Sanchez, A.H, Castro, A. de

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Sensory profile of green Spanish-style table olives according to cultivar and origin von López-López, A., Sánchez-Gómez, A.H., Montaño, A., Cortés-Delgado, A., Garrido-Fernández, A.

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Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areas von Garrido-Fernández, A., Montaño, A., Sánchez-Gómez, A.H., Cortés-Delgado, A., López-López, A.

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Kinetics of heat penetration and textural changes in garlic during blanching von Rejano, L., Sánchez, A.H., Montaño, A., Casado, F.J., de Castro, A.

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Elaboration of table olives von Sánchez Gómez, A.H, García García, P, Rejano Navarro, L. (Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa)

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Chemical characteristics and storage stability of pickled garlic prepared using different processes von Rejano, L. (Instituto de la Grasa, Seville, Spain.), Sanchez, A.H, Castro, A. de, Montano, A

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Fermentation of lye-treated carrots by Lactobacillus plantarum von De Castro, A. (C.S.I.C., Seville, Spain.), Rejano, L, Sanchez, A.H, Montano, A

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Vitamin Content and Amino Acid Composition of Pickled Garlic Processed with and without Fermentation von Montaño, Alfredo, Casado, Francisco Javier, de Castro, Antonio, Sánchez, Antonio Higinio, Rejano, Luis

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Changes in the Amino Acid Composition of Green Olive Brine due to Fermentation by Pure Culture of Bacteria von Montaño, A., Sánchez, A.H., De Castro, A.

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d-Amino Acid Formation in Sterilized Alkali-Treated Olives von Casado, Francisco Javier, Sánchez, Antonio Higinio, Rejano, Luis, Montaño, Alfredo

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Degradation Kinetics of the Antioxidant Additive Ascorbic Acid in Packed Table Olives during Storage at Different Temperatures von Montaño, A, Casado, F. J, Rejano, L, Sánchez, A. H, de Castro, A

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