Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives von de Castro, Antonio, Sánchez, Antonio Higinio, Cortés-Delgado, Amparo, López-López, Antonio, Montaño, Alfredo

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Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profiling von López-López, Antonio, Sánchez, Antonio Higinio, Cortés-Delgado, Amparo, de Castro, Antonio, Montaño, Alfredo

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Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety von Sánchez, Antonio Higinio, Romero, Concepción, de Castro, Antonio, Rejano, Luis, Brenes, Manuel

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Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system von López-López, Antonio, Beato, Víctor Manuel, Sánchez, Antonio Higinio, García-García, Pedro, Montaño, Alfredo

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Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life von García-García, Pedro, Sánchez-Gómez, Antonio Higinio, Garrido-Fernández, Antonio

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Stability of sorbic and ascorbic acids in packed green table olives during long-term storage as affected by different packing conditions, and its influence on quality parameters von Casado, Francisco Javier, Sánchez, Antonio Higinio, Rejano, Luis, de Castro, Antonio, Montaño, Alfredo

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Degradation of ascorbic acid and potassium sorbate by different Lactobacillus species isolated from packed green olives von Montaño, Alfredo, Sánchez, Antonio Higinio, Casado, Francisco Javier, Beato, Víctor Manuel, de Castro, Antonio

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Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar) von Ruiz-Barba, José Luis, Sánchez, Antonio Higinio, López-López, Antonio, Cortés-Delgado, Amparo, Montaño, Alfredo

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Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations von Cortés-Delgado, Amparo, Sánchez, Antonio Higinio, de Castro, Antonio, López-López, Antonio, Beato, Víctor Manuel, Montaño, Alfredo

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Impact of selected wild yeasts starters on the volatilome and phenolic contents of Gordal, Manzanilla and Hojiblanca naturally fermented green olives von Ruiz-Barba, José Luis, Cortés-Delgado, Amparo, Sánchez, Antonio Higinio, López-López, Antonio, Montaño, Alfredo

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Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives von Sánchez, Antonio Higinio, López-López, Antonio, Cortés-Delgado, Amparo, Beato, Víctor Manuel, Medina, Eduardo, de Castro, Antonio, Montaño, Alfredo

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Effect of Sulfites and Sorbates on the Preservation and Color of Pickled Blanched Garlic under Different Storage Conditions von Casado, Francisco Javier, Sánchez, Antonio Higinio, Beato, Víctor Manuel, Castro, Antonio, Montaño, Alfredo

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Reduction of acrylamide content of ripe olives by selected additives von Casado, Francisco Javier, Sánchez, Antonio Higinio, Montaño, Alfredo

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Chemical and colour changes related to the use of sorbates and ascorbic acid in pickled cucumbers and caperberries during long-term storage von Sánchez, Antonio Higinio, Casado, Francisco Javier, Beato, Víctor Manuel, de Castro, Antonio, Montaño, Alfredo

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Changes in the volatile composition of Spanish‐style green table olives induced by pasteurisation treatment von Montaño, Alfredo, Cortés‐Delgado, Amparo, López‐López, Antonio, Sánchez, Antonio Higinio

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Effect of Processing and Storage Time on the Contents of Organosulfur Compounds in Pickled Blanched Garlic von Beato, Victor Manuel, Sánchez, Antonio Higinio, de Castro, Antonio, Montaño, Alfredo

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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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Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature von Sánchez, Antonio Higinio, de Castro, Antonio, López-López, Antonio, Cortés-Delgado, Amparo, Beato, Víctor Manuel, Montaño, Alfredo

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Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation von Sánchez, Antonio-Higinio, Rejano, Luis, Montaño, Alfredo, de Castro, Antonio

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Stability of color in Spanish‐style green table olives pasteurized and stored in plastic containers von Sánchez, Antonio Higinio, López‐López, Antonio, Beato, Víctor Manuel, de Castro, Antonio, Montaño, Alfredo

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