Proposal for technological adaptation of small-sized green olives to Spanish-STYLE processing

Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

(2019) Dimitrios A. Anagnostopoulos et al.   Foods

Elaboration of Table Olives: Assessment of New Olive Genotypes

(2018) Pilar Rallo et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Combined use of nitrogen and coatings to improve the quality of mechanically harvested Manzanilla olives

(2015) Eva Ramírez et al.   FOOD CHEMISTRY

Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters

(2014) F. Rodríguez-Gómez et al.   FOOD MICROBIOLOGY

Effect of post-fermentation storage on Spanish-style green Manzanilla olives

(2014) F. Rodríguez-Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spanish-style green table olive shelf-life

(2013) Antonio Higinio Sánchez-Gómez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2012) F.N. Arroyo-López et al.   FOOD MICROBIOLOGY

Evaluating the individual effects of temperature and salt on table olive related microorganisms

(2012) V. Romero-Gil et al.   FOOD MICROBIOLOGY

Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation

(2012) Jesús Domínguez-Manzano et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of salt mixtures on Spanish green table olive fermentation performance

(2011) F. Rodríguez-Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment

(2007) M.B. Maldonado et al.   JOURNAL OF FOOD ENGINEERING