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Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives.
Foods. 2021 Mar 20;10(3):666. doi: 10.3390/foods10030666.
Foods. 2021.
PMID: 33804683
Free PMC article.
Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae.
Martín-Vertedor D, Schaide T, Boselli E, Martínez M, García-Parra J, Pérez-Nevado F.
Martín-Vertedor D, et al. Among authors: schaide t.
Molecules. 2022 Mar 21;27(6):2028. doi: 10.3390/molecules27062028.
Molecules. 2022.
PMID: 35335389
Free PMC article.
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Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives.
Schaide T, Cabrera-Bañegil M, Pérez-Nevado F, Esperilla A, Martín-Vertedor D.
Schaide T, et al.
J Food Sci Technol. 2019 Jun;56(6):3001-3013. doi: 10.1007/s13197-019-03782-x. Epub 2019 May 14.
J Food Sci Technol. 2019.
PMID: 31205355
Free PMC article.
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Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste.
Cabrera-Bañegil M, Schaide T, Manzano R, Delgado-Adámez J, Durán-Merás I, Martín-Vertedor D.
Cabrera-Bañegil M, et al. Among authors: schaide t.
Food Chem. 2017 Oct 15;233:164-173. doi: 10.1016/j.foodchem.2017.04.052. Epub 2017 Apr 12.
Food Chem. 2017.
PMID: 28530562
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