Amparo Cortés-Delgado

instituto de la grasa (csic)

H指数:16

被引数:676

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Chemical and Quality Changes in Natural Green Manzanilla Olives: Impact of Preservation, Brine, and Storage

天然绿马赛尼利亚橄榄的化学和品质变化：保存、盐水和储存的影响

Journal of Food Science

IF3.4

2026-08-300

OAAI

Volatile Dynamics and Their Associations with Microbial Genera in Spanish-Style Table Olives Processed in Interconnected Under-Vacuum and Fiberglass Independent Vessels

西班牙式餐桌橄榄在互联真空和独立玻璃纤维容器中处理过程中挥发性动力学及其与微生物属的关联

Foods

IF5.1

2026-08-280

OAAI

Effect of acidification with citric acid on the microbiological, chemical and quality characteristics of natural-style green table olives from Manzanilla and Hojiblanca cultivars

用柠檬酸酸化对Manzanilla和Hojiblanca品种天然风格绿餐桌橄榄的微生物学、化学和品质特性的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-05-010

OAAI

Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products

FERMENTATION-BASEL

IF3.3

2024-08-230

Impact of selected wild yeasts starters on the volatilome and phenolic contents of Gordal, Manzanilla and Hojiblanca naturally fermented green olives

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-03-013

OAAI

Identification of volatile organic compounds in extremophilic bacteria and their effective use in biocontrol of postharvest fungal phytopathogens (vol 12, 773092, 2021)

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-08-100

OAAI

Quality parameters and fatty acid and triacylglycerol profiles of directly brined table olive fat throughout processing and shelf life

FOOD CHEMISTRY

IF9.8

2022-09-013

Evolution of the minor components of the directly brined Aloren tilde a de M acute accent alaga table olive fat during processing and shelf life

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-08-011

OAAI

Identification of Volatile Organic Compounds in Extremophilic Bacteria and Their Effective Use in Biocontrol of Postharvest Fungal Phytopathogens

FRONTIERS IN MICROBIOLOGY

IF4.5

2021-11-1234

OAAI

Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars)

FOOD RESEARCH INTERNATIONAL

IF8

2020-01-0114

OAAI

Changes in volatile composition during the processing and storage of black ripe olives

FOOD RESEARCH INTERNATIONAL

IF8

2019-11-0121

OAAI

Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars

FOOD RESEARCH INTERNATIONAL

IF8

2019-02-0115

OAAI

Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives

FOOD CHEMISTRY

IF9.8

2019-01-0136

OAAI

Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives

METABOLITES

IF3.7

2018-10-3128

OAAI

Sensory profile of green Spanish-style table olives according to cultivar and origin

FOOD RESEARCH INTERNATIONAL

IF8

2018-06-0112

PREAI

Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2018-04-134

OAAI

Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profiling

将感官分析与spme-gc-ms数据相关联，用于西班牙风格的绿色餐桌橄榄香气分析

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-03-0140

OAAI

Tentative application of compositional data analysis to the fatty acid profiles of green Spanish-style Gordal table olives

FOOD CHEMISTRY

IF9.8

2018-02-018

OAAI

Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives

FOOD CHEMISTRY

IF9.8

2018-01-0126

OAAI

Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areas

TALANTA

IF6.1

2017-07-0113

OAAI

Amparo Cortés-Delgado

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