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Publications by M. Faid
Reducing the Bloater Spoilage Incidence in Fermented Green Olives During Storage
Grasas y Aceites
Organic Chemistry
Food Science
Related publications
Effect of the Mechanical Harvest of Drupes on the Quality Characteristics of Green Fermented Table Olives
Journal of the Science of Food and Agriculture
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Agronomy
Sodium Diffusion in Green Olives During the Debittering. II: Effect of Lye Temperature
Grasas y Aceites
Organic Chemistry
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A Regression Analysis on the Green Olives Debittering
Grasas y Aceites
Organic Chemistry
Food Science
The Study and Identification of Bacterial Spoilage Species Isolated From Catfish During Refrigerated Storage
Journal of Food Processing & Technology
A Simple Model of the Diffusion Phenomena Taking Place During the Debittering Process of Green Table Olives
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Food Science
Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus Pentosus Strains
Frontiers in Microbiology
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Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity
Foods
Health Professions
Plant Science
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Microbiology
Food Science
Potentially Active Spoilage Bacteria Community During the Storage of Vacuum Packaged Beefsteaks Treated With Aqueous Ozone and Electrolyzed Water
International Journal of Food Microbiology
Risk
Microbiology
Food Science
Reliability
Safety
Medicine
Quality
Immersing Fresh Chicken Into an Aqueous Hop (Humulus Lupulus) Extract to Delay Spoilage During Vacuum Refrigerated Storage
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
