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Fecha Título
01/04/2018 Sensory profile of green Spanish-style table olives according to cultivar and origin
10/03/2018 Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditions
19/02/2018 The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature
29/12/2017 Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility
21/12/2017 Sequential adaptation of Nannochloropsis gaditana to table olive processing water
13/12/2017 Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature
13/12/2017 Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers
02/12/2017 Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives
22/09/2017 Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations
04/09/2017 Tentative application of compositional data analysis to the fatty acid profiles of green Spanish-style Gordal table olives
11/08/2017 Approach for using trunk growth rate (TGR) in the irrigation scheduling of table olive orchards
23/07/2017 Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods
09/07/2017 Internal fruit damage in table olive cultivars under superhigh-density hedgerows
09/07/2017 Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives
01/06/2017 Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics
30/04/2017 Bruising susceptibility of Manzanilla de Sevilla table olive cultivar under Regulated Deficit Irrigation
27/04/2017 Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste
21/02/2017 Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives
28/01/2017 Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints
21/12/2016 Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives
No Registros: 26 - No Páginas: 2

[04/01/2018] - II Foro Agroalimentario de Extremadura

[01/12/2017] - Jornada de valorización de subproductos en el sector agroalimentario

[08/11/2017] - Jornada presentación de novedades de la plataforma REDAFEX

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