Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives

(2020) A. Fernández et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments

(2019) Enrico María Lodolini et al.   FOOD CHEMISTRY

Olive tree physiology and chemical composition of fruits are modulated by different deficit irrigation strategies

(2019) Alexandre Gonçalves et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Acrylamide reduction after phenols addition to Californian-style black olives

(2019) D. Martín-Vertedor et al.   FOOD CONTROL

Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives

(2018) Francisco Pérez-Nevado et al.   FOOD CONTROL

The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature

(2018) Manuel Cabrera-Bañegil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technologies and Trends to Improve Table Olive Quality and Safety

(2018) Marco Campus et al.   Frontiers in Microbiology

Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives

(2016) Shuaikun Tang et al.   JOURNAL OF FOOD ENGINEERING

Influence of California-Style Black Ripe Olive Processing on the Formation of Acrylamide

(2014) Suthawan Charoenprasert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigations into acrylamide precursors in sterilized table olives: Evidence of a peptic fraction being responsible for acrylamide formation

(2013) Francisco Javier Casado et al.   FOOD CHEMISTRY

Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system

(2013) Antonio López-López et al.   JOURNAL OF FOOD ENGINEERING

Lactic acid bacteria from fermented table olives

(2012) Albert Hurtado et al.   FOOD MICROBIOLOGY

Reduction of acrylamide content of ripe olives by selected additives

(2009) Francisco Javier Casado et al.   FOOD CHEMISTRY

Influence of Processing Conditions on Acrylamide Content in Black Ripe Olives

(2008) Francisco J. Casado et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY