Romero C - Search Results

1

Potassium Hydroxide Extraction of Polyphenols from Olive Leaves: Effect on Color and Acrylamide Formation in Black Ripe Olives.

Brenes-Álvarez M, García-García P, Ramírez EM, Medina E, Brenes M, Romero C. Brenes-Álvarez M, et al. Among authors: romero c. Foods. 2024 Oct 7;13(19):3180. doi: 10.3390/foods13193180. Foods. 2024. PMID: 39410215 Free PMC article.

2

Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment.

Romero C, García-García P, Brenes M. Romero C, et al. J Food Sci. 2016 Nov;81(11):C2686-C2691. doi: 10.1111/1750-3841.13530. Epub 2016 Oct 14. J Food Sci. 2016. PMID: 27741353

3

Optimization of Ripe Olive Processing with a Single Lye Treatment.

Brenes M, Romero C, García-García P. Brenes M, et al. Among authors: romero c. 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

4

Packing black ripe olives in acid conditions.

Romero C, Brenes M, García-Serrano P, Montaño A, Medina E, García-García P. Romero C, et al. Food Chem. 2021 Feb 1;337:127751. doi: 10.1016/j.foodchem.2020.127751. Epub 2020 Aug 4. Food Chem. 2021. PMID: 32777575

5

Reuse of KOH Solutions during Black Ripe Olive Processing, Effect on the Quality of the Final Product and Valorization of Wastewaters as Possible Fertilizer Product.

García-Serrano P, Brenes M, Romero C, García-García P. García-Serrano P, et al. Among authors: romero c. Foods. 2022 Jun 14;11(12):1749. doi: 10.3390/foods11121749. Foods. 2022. PMID: 35741949 Free PMC article.

6

Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars.

Ramírez EM, Brenes M, Romero C, Medina E. Ramírez EM, et al. Among authors: romero c. Foods. 2022 Dec 1;11(23):3879. doi: 10.3390/foods11233879. Foods. 2022. PMID: 36496690 Free PMC article.

7

Olive Leaf Processing for Infusion Purposes.

Ramírez EM, Brenes M, Romero C, Medina E. Ramírez EM, et al. Among authors: romero c. Foods. 2023 Jan 30;12(3):591. doi: 10.3390/foods12030591. Foods. 2023. PMID: 36766119 Free PMC article.

8

New and Rapid Analytical Method Using HPLC-MS Detection for Acrylamide Determination in Black Ripe Olives.

Brenes-Álvarez M, Ramírez EM, Brenes M, García-García P, Medina E, Romero C. Brenes-Álvarez M, et al. Among authors: romero c. Foods. 2023 Nov 6;12(21):4037. doi: 10.3390/foods12214037. Foods. 2023. PMID: 37959156 Free PMC article.

9

Effect of cultivar and processing method on the contents of polyphenols in table olives.

Romero C, Brenes M, Yousfi K, García P, García A, Garrido A. Romero C, et al. J Agric Food Chem. 2004 Feb 11;52(3):479-84. doi: 10.1021/jf030525l. J Agric Food Chem. 2004. PMID: 14759136

10

Polyphenol changes during fermentation of naturally black olives.

Romero C, Brenes M, García P, García A, Garrido A. Romero C, et al. J Agric Food Chem. 2004 Apr 7;52(7):1973-9. doi: 10.1021/jf030726p. J Agric Food Chem. 2004. PMID: 15053538

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