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Search Results - Segovia-Bravo, K.A.
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Reuse of Ozonated Alkaline Solutions as Fermentation Brines in Spanish Green Table Olives
by
Segovia-Bravo, K.A
,
Arroyo-López, F.N
,
García-García, P
,
Durán-Quintana, M.C
,
Garrido-Fernández, A
Published in
Journal of food science
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Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth
by
Segovia Bravo, K.A.
,
Arroyo López, F.N.
,
García García, P.
,
Durán Quintana, M.C.
,
Garrido Fernández, A.
Published in
International journal of food microbiology
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Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice
by
Bermejo-Prada, A.
,
Segovia-Bravo, K.A.
,
Guignon, B.
,
Otero, L.
Published in
Innovative food science & emerging technologies
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Hyperbaric storage at room temperature for food preservation: A study in strawberry juice
by
Segovia-Bravo, K.A.
,
Guignon, B.
,
Bermejo-Prada, A.
,
Sanz, P.D.
,
Otero, L.
Published in
Innovative food science & emerging technologies
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Characterization of Polyphenol Oxidase from the Manzanilla Cultivar (Olea europaea pomiformis) and Prevention of Browning Reactions in Bruised Olive Fruits
by
Segovia-Bravo, Kharla A
,
Jarén-Galán, Manuel
,
García-García, Pedro
,
Garrido-Fernández, Antonio
Published in
Journal of agricultural and food chemistry
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Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives
by
Arroyo-López, F.N.
,
Bautista-Gallego, J.
,
Segovia-Bravo, K.A.
,
García-García, P.
,
Durán-Quintana, M.C.
,
Romero, C.
,
Rodríguez-Gómez, F.
,
Garrido-Fernández, A.
Published in
Food science & technology
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