Publications (21)

2018

  1. 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

  1. Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 11, pp. 3631-3641

  2. 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

2016

  1. Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations

    Food Research International, Vol. 83, pp. 131-142

2015

  1. Pickling

    Encyclopedia of Food and Health (Elsevier Inc.), pp. 369-374

2014

  1. 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

  2. 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

  3. 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

  4. 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

  5. Boron deficiency increases expressions of asparagine synthetase, glutamate dehydrogenase and glutamine synthetase genes in tobacco roots irrespective of the nitrogen source

    Soil Science and Plant Nutrition, Vol. 60, Núm. 3, pp. 314-324

2013

  1. 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

  2. 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

2012

  1. 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

  1. 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

  2. Expression of root glutamate dehydrogenase genes in tobacco plants subjected to boron deprivation

    Plant Physiology and Biochemistry, Vol. 49, Núm. 11

  3. 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

  4. 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

2010

  1. A tobacco asparagine synthetase gene responds to carbon and nitrogen status and its root expression is affected under boron stress

    Plant Science, Vol. 178, Núm. 3, pp. 289-298

2009

  1. Efecto de la deficiencia en boro sobre la expresión del gen de la asparragina sintetasa en plantas de tabaco: regulación por los niveles de carbohidratos

    Avances en el metabolismo de nitrógeno: De la genómica y la proteómica a las aplicaciones agronómicas, industriales y medioambientales (Editorial Club Universitario), pp. 73-81

2008

  1. Is boron involved solely in structural roles in vascular plants?

    Plant Signaling and Behavior, Vol. 3, Núm. 1, pp. 24-26