Montaño A - Search Results

1

Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style.

Sab C, Romero C, Brenes M, Montaño A, Ouelhadj A, Medina E. Sab C, et al. Among authors: montano a. Front Microbiol. 2021 Nov 4;12:729436. doi: 10.3389/fmicb.2021.729436. eCollection 2021. Front Microbiol. 2021. PMID: 34803946 Free PMC article.

2

Biochemical changes during the preservation stage of ripe olive processing.

Garrido A, García P, Montaño A, Brenes M, Durán MC. Garrido A, et al. Among authors: montano a. Nahrung. 1993;37(6):583-91. doi: 10.1002/food.19930370610. Nahrung. 1993. PMID: 8121471

3

Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation.

Sánchez AH, Rejano L, Montaño A, de Castro A. Sánchez AH, et al. Among authors: montano a. Int J Food Microbiol. 2001 Jul 20;67(1-2):115-22. doi: 10.1016/s0168-1605(01)00434-2. Int J Food Microbiol. 2001. PMID: 11482559

4

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

Sánchez AH, López-López A, Cortés-Delgado A, Beato VM, Medina E, de Castro A, Montaño A. Sánchez AH, et al. Among authors: montano a. Food Chem. 2018 Jan 15;239:343-353. doi: 10.1016/j.foodchem.2017.06.125. Epub 2017 Jun 21. Food Chem. 2018. PMID: 28873578

5

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

de Castro A, Sánchez AH, López-López A, Cortés-Delgado A, Medina E, Montaño A. de Castro A, et al. Among authors: montano a. Metabolites. 2018 Oct 31;8(4):73. doi: 10.3390/metabo8040073. Metabolites. 2018. PMID: 30384453 Free PMC article.

6

4-Hydroxycyclohexanecarboxylic Acid as a Substrate for Cyclohexanecarboxylic Acid Production during the " Zapatera " Spoilage of Spanish-Style Green Table Olives.

Montaño A, de Castro A, Rejano L, Brenes M. Montaño A, et al. J Food Prot. 1996 Jun;59(6):657-662. doi: 10.4315/0362-028X-59.6.657. J Food Prot. 1996. PMID: 31159030 Free article.

7

Packing black ripe olives in acid conditions.

Romero C, Brenes M, García-Serrano P, Montaño A, Medina E, García-García P. Romero C, et al. Among authors: montano a. Food Chem. 2021 Feb 1;337:127751. doi: 10.1016/j.foodchem.2020.127751. Epub 2020 Aug 4. Food Chem. 2021. PMID: 32777575

8

Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations.

Garrido-Fernández A, Montaño A, Cortés-Delgado A, Rodríguez-Gómez F, Arroyo-López FN. Garrido-Fernández A, et al. Among authors: montano a. Foods. 2021 May 24;10(6):1182. doi: 10.3390/foods10061182. Foods. 2021. PMID: 34073901 Free PMC article.

9

Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar).

Ruiz-Barba JL, Sánchez AH, López-López A, Cortés-Delgado A, Montaño A. Ruiz-Barba JL, et al. Among authors: montano a. Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12. Food Microbiol. 2023. PMID: 37098427 Free article.

10

Corrigendum: Identification of volatile organic compounds in extremophilic bacteria and their effective use in biocontrol of postharvest fungal phytopathogens.

Toral L, Rodríguez M, Martínez-Checa F, Montaño A, Cortés-Delgado A, Smolinska A, Llamas I, Sampedro I. Toral L, et al. Among authors: montano a. Front Microbiol. 2023 Aug 10;14:1267324. doi: 10.3389/fmicb.2023.1267324. eCollection 2023. Front Microbiol. 2023. PMID: 37637106 Free PMC article.

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