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Publications by Luis Rejano Navarro
Elaboration of Table Olives
Grasas y Aceites
Organic Chemistry
Food Science
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Presence of Toxic Microbial Metabolites in Table Olives
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Effect of Different Fermentation Processes on the Phytochemical Properties of Green Table Olives
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Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus Pentosus Strains
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Effect of Different Pre-Treatments on Drying of Green Table Olives (Ascolana Tenera Var.)
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Sensory Assessment of Table Olives: II. Practical Application and Correlation With Instrumental Analysis
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Physico-Chemical and Microbiological Characterization of Spontaneous Fermentation of Cellina Di Nardò and Leccino Table Olives
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A Simple Model of the Diffusion Phenomena Taking Place During the Debittering Process of Green Table Olives
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