García-García P - Search Results

1

Optimization of Ripe Olive Processing with a Single Lye Treatment.

Brenes M, Romero C, García-García P. Brenes M, et al. J Food Sci. 2017 Sep;82(9):2078-2084. doi: 10.1111/1750-3841.13827. Epub 2017 Aug 10. J Food Sci. 2017. PMID: 28796287

2

Establishment of conditions for green table olive fermentation at low temperature.

Durán Quintana MC, García García P, Garrido Fernández A. Durán Quintana MC, et al. Int J Food Microbiol. 1999 Oct 15;51(2-3):133-43. doi: 10.1016/s0168-1605(99)00123-3. Int J Food Microbiol. 1999. PMID: 10574089

3

Content of biogenic amines in table olives.

García-García P, Brenes-Balbuena M, Hornero-Méndez D, García-Borrego A, Garrido-Fernández A. García-García P, et al. J Food Prot. 2000 Jan;63(1):111-6. doi: 10.4315/0362-028x-63.1.111. J Food Prot. 2000. PMID: 10643779 Free article.

4

Biogenic amines in packed table olives and pickles.

García-García P, Brenes-Balbuena M, Romero-Barranco C, Garrido-Fernández A. García-García P, et al. J Food Prot. 2001 Mar;64(3):374-8. doi: 10.4315/0362-028x-64.3.374. J Food Prot. 2001. PMID: 11252482 Free article.

5

Physicochemical and microbiological profile of packed table olives.

López-López A, García-García P, Durán-Quintana MC, Garrido-Fernández A. López-López A, et al. J Food Prot. 2004 Oct;67(10):2320-5. doi: 10.4315/0362-028x-67.10.2320. J Food Prot. 2004. PMID: 15508652 Free article.

6

Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth.

Segovia Bravo KA, Arroyo López FN, García García P, Durán Quintana MC, Garrido Fernández A. Segovia Bravo KA, et al. Int J Food Microbiol. 2007 Feb 28;114(1):60-8. doi: 10.1016/j.ijfoodmicro.2006.09.032. Epub 2006 Dec 15. Int J Food Microbiol. 2007. PMID: 17174427

7

Characterization of polyphenol oxidase from the Manzanilla cultivar (Olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits.

Segovia-Bravo KA, Jarén-Galan M, García-García P, Garrido-Fernandez A. Segovia-Bravo KA, et al. J Agric Food Chem. 2007 Aug 8;55(16):6515-20. doi: 10.1021/jf063675f. Epub 2007 Jul 12. J Agric Food Chem. 2007. PMID: 17628073

8

Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives.

Segovia-Bravo KA, Arroyo-López FN, García-García P, Durán-Quintana MC, Garrido-Fernández A. Segovia-Bravo KA, et al. J Food Sci. 2007 May;72(4):M126-33. doi: 10.1111/j.1750-3841.2007.00323.x. J Food Sci. 2007. PMID: 17995780

9

Multivariate analysis for the evaluation of fiber, sugars, and organic acids in commercial presentations of table olives.

López-López A, Jiménez-Araujo A, García-García P, Garrido-Fernández A. López-López A, et al. J Agric Food Chem. 2007 Dec 26;55(26):10803-11. doi: 10.1021/jf0720638. Epub 2007 Dec 1. J Agric Food Chem. 2007. PMID: 18052035

10

Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): development of treatments to mitigate browning.

Segovia-Bravo KA, García-García P, López-López A, Garrido-Fernández A. Segovia-Bravo KA, et al. J Agric Food Chem. 2011 May 25;59(10):5456-64. doi: 10.1021/jf200219u. Epub 2011 Apr 14. J Agric Food Chem. 2011. PMID: 21469652

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