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For: Montano A, Sanchez A, Castro A. Changes in the Amino Acid Composition of Green Olive Brine due to Fermentation by Pure Culture of Bacteria. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb09410.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Number Cited by Other Article(s)
1
Moore JF, DuVivier R, Johanningsmeier SD. Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation. J Food Sci 2022;87:599-611. [PMID: 35018637 DOI: 10.1111/1750-3841.15990] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 10/28/2021] [Accepted: 10/29/2021] [Indexed: 11/30/2022]
2
Comunian R, Ferrocino I, Paba A, Daga E, Campus M, Di Salvo R, Cauli E, Piras F, Zurru R, Cocolin L. Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
3
Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Parent-Massin D, Oskarsson A, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Younes M, Boon P, Chrysafidis D, Gürtler R, Tobback P, Altieri A, Rincon AM, Lambré C. Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives. EFSA J 2017;15:e04910. [PMID: 32625571 PMCID: PMC7009848 DOI: 10.2903/j.efsa.2017.4910] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]  Open
4
Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives. Food Microbiol 2017;63:72-83. [DOI: 10.1016/j.fm.2016.11.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2016] [Revised: 10/28/2016] [Accepted: 11/01/2016] [Indexed: 11/23/2022]
5
de Castro A, Sánchez AH, Beato VM, Casado FJ, Montaño A. Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014;31:1158-64. [PMID: 24720705 DOI: 10.1080/19440049.2014.913320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
6
Sánchez AH, Beato VM, López-López A, Montaño A. Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014;31:242-9. [DOI: 10.1080/19440049.2013.871756] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
7
Casado FJ, Montaño A, Spitzner D, Carle R. Investigations into acrylamide precursors in sterilized table olives: Evidence of a peptic fraction being responsible for acrylamide formation. Food Chem 2013;141:1158-65. [DOI: 10.1016/j.foodchem.2013.04.040] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2012] [Revised: 04/08/2013] [Accepted: 04/15/2013] [Indexed: 10/26/2022]
8
Beato VM, Sánchez AH, de Castro A, Montaño A. Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012;60:3485-3491. [PMID: 22416880 DOI: 10.1021/jf3002075] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
9
Douieb H, Benlemlih M, Errachidi F. Improvement of the lactic acid fermentation of capers through an experimental factorial design (Capparis spinosa L). GRASAS Y ACEITES 2010. [DOI: 10.3989/gya.010510] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
10
Medina E, Romero C, de Castro A, Brenes M, García A. Inhibitors of lactic acid fermentation in Spanish-style green olive brines of the Manzanilla variety. Food Chem 2008;110:932-7. [DOI: 10.1016/j.foodchem.2008.02.084] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2007] [Revised: 02/27/2008] [Accepted: 02/28/2008] [Indexed: 11/29/2022]
11
Casado FJ, Sánchez AH, Rejano L, Montaño A. D-amino acid formation in sterilized alkali-treated olives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007;55:3503-7. [PMID: 17407322 DOI: 10.1021/jf0701685] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
12
Influence of processing, storage time, and pasteurisation upon the tocopherol and amino acid contents of treated green table olives. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-1076-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
13
Sánchez AH, de Castro A, Rejano L, Montaño A. Comparative study on chemical changes in olive juice and brine during green olive fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000;48:5975-5980. [PMID: 11141267 DOI: 10.1021/jf000563u] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
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