García PG - Search Results

1

Kinetic study of the physicochemical and microbiological changes in "seasoned" olives during the shelf-life period.

López FN, Romero C, Del Carmen Durán Quintana M, López AL, García PG, Fernández AG. López FN, et al. Among authors: garcia pg. J Agric Food Chem. 2005 Jun 29;53(13):5285-92. doi: 10.1021/jf050501+. J Agric Food Chem. 2005. PMID: 15969509

2

Biogenic amine formation and "zapatera" spoilage of fermented green olives: effect of storage temperature and debittering process.

García PG, Barranco CR, Quintana MC, Fernández AG. García PG, et al. J Food Prot. 2004 Jan;67(1):117-23. doi: 10.4315/0362-028x-67.1.117. J Food Prot. 2004. PMID: 14717361 Free article.

3

Validation of a method for the analysis of iron and manganese in table olives by flame atomic absorption spectrometry.

García P, Romero C, Brenes M, Garrido A. García P, et al. J Agric Food Chem. 2002 Jun 19;50(13):3654-9. doi: 10.1021/jf011636s. J Agric Food Chem. 2002. PMID: 12059139

4

Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products.

Romero C, Brenes M, García P, Garrido A. Romero C, et al. J Agric Food Chem. 2002 Jun 19;50(13):3835-9. doi: 10.1021/jf011485t. J Agric Food Chem. 2002. PMID: 12059168

5

Effect of cultivar and processing method on the contents of polyphenols in table olives.

Romero C, Brenes M, Yousfi K, García P, García A, Garrido A. Romero C, et al. J Agric Food Chem. 2004 Feb 11;52(3):479-84. doi: 10.1021/jf030525l. J Agric Food Chem. 2004. PMID: 14759136

6

Polyphenol changes during fermentation of naturally black olives.

Romero C, Brenes M, García P, García A, Garrido A. Romero C, et al. J Agric Food Chem. 2004 Apr 7;52(7):1973-9. doi: 10.1021/jf030726p. J Agric Food Chem. 2004. PMID: 15053538

7

Fatty acid profile of table olives and its multivariate characterization using unsupervised (PCA) and supervised (DA) chemometrics.

López A, Montaño A, García P, Garrido A. López A, et al. J Agric Food Chem. 2006 Sep 6;54(18):6747-53. doi: 10.1021/jf0612474. J Agric Food Chem. 2006. PMID: 16939335

8

Debittering of olives by polyphenol oxidation.

García A, Romero C, Medina E, García P, de Castro A, Brenes M. García A, et al. J Agric Food Chem. 2008 Dec 24;56(24):11862-7. doi: 10.1021/jf802967y. J Agric Food Chem. 2008. PMID: 19049294

9

Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes.

Ramírez E, Brenes M, García P, Medina E, Romero C. Ramírez E, et al. Food Chem. 2016 Sep 1;206:204-9. doi: 10.1016/j.foodchem.2016.03.061. Epub 2016 Mar 18. Food Chem. 2016. PMID: 27041317

10

Chemical hydrolysis of oleuropein affected by the type of organic acid.

Romero C, García P, Brenes M. Romero C, et al. Food Chem. 2020 Jun 30;316:126351. doi: 10.1016/j.foodchem.2020.126351. Epub 2020 Feb 4. Food Chem. 2020. PMID: 32050114

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