Garrido-Fernández A - Search Results

1

Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary model.

Echevarria R, Bautista-Gallego J, Arroyo-López FN, Garrido-Fernández A. Echevarria R, et al. Int J Food Microbiol. 2010 Apr 15;138(3):212-22. doi: 10.1016/j.ijfoodmicro.2010.01.037. Epub 2010 Feb 10. Int J Food Microbiol. 2010. PMID: 20185187

2

Exploring Iberian ham triacylglycerols: Unraveling the influence of growing area, season, breed, and feeding patterns through innovative compositional data analysis.

Garrido-Fernández A, León-Camacho M. Garrido-Fernández A, et al. Food Chem. 2024 Oct 30;456:139916. doi: 10.1016/j.foodchem.2024.139916. Epub 2024 May 29. Food Chem. 2024. PMID: 38876056 Free article.

3

Bioaccessibility of Mineral Nutrients in Plain Green Spanish-Style Manzanilla Table Olives Packaged in Nutrient Salt Mixtures.

López-López A, Moreno-Baquero JM, Garrido-Fernández A. López-López A, et al. Among authors: garrido fernandez a. Foods. 2024 Aug 24;13(17):2671. doi: 10.3390/foods13172671. Foods. 2024. PMID: 39272436 Free PMC article.

4

Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging.

López-López A, Moreno-Baquero JM, Garrido-Fernández A. López-López A, et al. Foods. 2023 Sep 25;12(19):3561. doi: 10.3390/foods12193561. Foods. 2023. PMID: 37835215 Free PMC article.

5

Establishment of conditions for green table olive fermentation at low temperature.

Durán Quintana MC, García García P, Garrido Fernández A. Durán Quintana MC, et al. Int J Food Microbiol. 1999 Oct 15;51(2-3):133-43. doi: 10.1016/s0168-1605(99)00123-3. Int J Food Microbiol. 1999. PMID: 10574089

6

Physicochemical and microbiological profile of packed table olives.

López-López A, García-García P, Durán-Quintana MC, Garrido-Fernández A. López-López A, et al. J Food Prot. 2004 Oct;67(10):2320-5. doi: 10.4315/0362-028x-67.10.2320. J Food Prot. 2004. PMID: 15508652 Free article.

7

Evaluation of primary models to describe the growth of Pichia anomala and study of temperature, NaCl, and pH effects on its biological parameters by response surface methodology.

Arroyo FN, Durán Quintana MC, Garrido Fernández A. Arroyo FN, et al. J Food Prot. 2005 Mar;68(3):562-70. doi: 10.4315/0362-028x-68.3.562. J Food Prot. 2005. PMID: 15771183 Free article.

8

Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives.

Arroyo López FN, Durán Quintana MC, Garrido Fernández A. Arroyo López FN, et al. J Food Prot. 2006 Jun;69(6):1354-64. doi: 10.4315/0362-028x-69.6.1354. J Food Prot. 2006. PMID: 16786857 Free article.

9

Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effects.

Arroyo López FN, Durán Quintana MC, Garrido Fernández A. Arroyo López FN, et al. Food Microbiol. 2006 Jun;23(4):315-24. doi: 10.1016/j.fm.2005.05.011. Epub 2005 Jul 14. Food Microbiol. 2006. PMID: 16943020

10

Use of molecular methods for the identification of yeast associated with table olives.

Arroyo-López FN, Durán-Quintana MC, Ruiz-Barba JL, Querol A, Garrido-Fernández A. Arroyo-López FN, et al. Food Microbiol. 2006 Dec;23(8):791-6. doi: 10.1016/j.fm.2006.02.008. Epub 2006 Apr 18. Food Microbiol. 2006. PMID: 16943084 Free article.

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