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Bioresource Technology|December 3, 2003
Mango seed uses: thermal behaviour of mango seed almond fat and its mixtures with cocoa butterJ A Solís-Fuentes, M C Durán-de-BazúaJournal of Food Protection|March 18, 2005
Evaluation of primary models to describe the growth of Pichia anomala and study of temperature, NaCl, and pH effects on its biological parameters by response surface methodologyF N Arroyo, M C Durán Quintana, A Garrido FernándezInternational Journal of Food Microbiology|November 26, 1999
Establishment of conditions for green table olive fermentation at low temperatureM C Durán Quintana, P García García, A Garrido FernándezReproduction in Domestic Animals = Zuchthygiene|May 12, 2010
hCG-induced ovulation in thoroughbred mares does not affect corpus luteum development and function during early pregnancyB Urquieta, M C Durán, I Coloma, et al.Journal of Food Protection|June 22, 2006
Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservativesF N Arroyo López, M C Durán Quintana, A Garrido FernándezDie Nahrung|January 1, 1993
Biochemical changes during the preservation stage of ripe olive processingA Garrido, P García, A Montaño, et al.International Journal of Food Microbiology|April 21, 2007
Modelling of the growth-no growth interface of Issatchenkia occidentalis, an olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: study of its inactivation in the no growth regionF N Arroyo López, M C Durán Quintana, A Garrido FernándezJournal of Food Protection|March 8, 2007
Use of logistic regression with dummy variables for modeling the growth-no growth limits of Saccharomyces cerevisiae IGAL01 as a function of sodium chloride, acid type, and potassium sorbate concentration according to growth mediaF N Arroyo López, M C Durán Quintana, A Garrido FernándezFood Microbiology|September 1, 2006
Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effectsF N Arroyo López, M C Durán Quintana, A Garrido FernándezInternational Journal of Food Microbiology|October 18, 2005
Use of the generalized z-value concept to study the effects of temperature, NaCl concentration and pH on Pichia anomala, a yeast related to table olive fermentationFrancisco Noé Arroyo López, M C Durán Quintana, Antonio Garrido FernándezPageof 4