Victor Manuel
Beato Galvan
Investigador no período 2006-2007
Instituto de la Grasa
Sevilla, EspañaPublicacións en colaboración con investigadores/as de Instituto de la Grasa (13)
2018
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Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives
Food Chemistry, Vol. 239, pp. 343-353
2017
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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
LWT - Food Science and Technology, Vol. 75, pp. 685-691
2015
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Pickling
Encyclopedia of Food and Health (Elsevier Inc.), pp. 369-374
2014
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Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 31, Núm. 2, pp. 242-249
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Effect of sulfites and sorbates on the preservation and color of pickled blanched garlic under different storage conditions
Journal of Food Processing and Preservation, Vol. 38, Núm. 3, pp. 905-911
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Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system
Journal of Food Engineering, Vol. 120, Núm. 1, pp. 9-16
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Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 31, Núm. 7, pp. 1158-1164
2013
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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
International Journal of Food Science and Technology, Vol. 48, Núm. 1, pp. 179-186
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Degradation of ascorbic acid and potassium sorbate by different Lactobacillus species isolated from packed green olives
Food Microbiology, Vol. 34, Núm. 1, pp. 7-11
2012
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Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 13, pp. 3485-3491
2011
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Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth
Plant Foods for Human Nutrition, Vol. 66, Núm. 3, pp. 218-223
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Effect of Genetic Characteristics and Environmental Factors on Organosulfur Compounds in Garlic (Allium sativum L.) Grown in Andalusia, Spain
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 4, pp. 1301-1307
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Fermented vegetables containing benzoic and ascorbic acids as additives: Benzene formation during storage and impact of additives on quality parameters
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 6, pp. 2403-2409