1. Effect of packaging and storage conditions on microbial survival, physicochemical characteristics and colour of non-thermally preserved green Spanish-style Manzanilla olives. Issue 1 (September 2015) Authors: Rodríguez-Gómez, F.; Romero-Gil, V.; Arroyo-López, F.N.; Bautista Gallego, J.; García-García, P.; Garrido-Fernández, A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 63:Issue 1(2015:Sep.) Page Start: 367 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of zinc formulations, sodium chloride, and hydroxytyrosol on the growth/no-growth boundaries of table olive related yeasts. (August 2016) Authors: Romero-Gil, V.; Rejano-Zapata, L.; Garrido-Fernández, A.; Arroyo-López, F.N. Journal: Food microbiology Issue: Volume 57(2016:Aug.) Page Start: 71 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evolution of the minor components of the directly brined Aloreña de Málaga table olive fat during processing and shelf life. (15th August 2022) Authors: López-López, A.; Cortés-Delgado, A.; Garrido-Fernández, A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 166(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine. (August 2015) Authors: Bautista-Gallego, J.; Arroyo-López, F.N.; Romero-Gil, V.; Rodríguez-Gómez, F.; García-García, P.; Garrido-Fernández, A. Journal: Food microbiology Issue: Volume 49(2015:Aug.) Page Start: 56 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives. (July 2016) Authors: Romero-Gil, V.; Rodríguez-Gómez, F.; Garrido-Fernández, A.; García-García, P.; Arroyo-López, F.N. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 70(2016) Page Start: 252 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars. (February 2019) Authors: López-López, A.; Sánchez-Gómez, A.H.; Montaño, A.; Cortés-Delgado, A.; Garrido-Fernández, A. Journal: Food research international Issue: Volume 116(2019) Page Start: 114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Sensory profile of green Spanish-style table olives according to cultivar and origin. (June 2018) Authors: López-López, A.; Sánchez-Gómez, A.H.; Montaño, A.; Cortés-Delgado, A.; Garrido-Fernández, A. Journal: Food research international Issue: Volume 108(2018) Page Start: 347 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Tentative application of compositional data analysis to the fatty acid profiles of green Spanish-style Gordal table olives. (15th February 2018) Authors: Garrido-Fernández, A.; Cortés-Delgado, A.; López-López, A. Journal: Food chemistry Issue: Volume 241(2018) Page Start: 14 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗