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Foods (Basel, Switzerland)|June 24, 2022
Reuse of KOH Solutions during Black Ripe Olive Processing, Effect on the Quality of the Final Product and Valorization of Wastewaters as Possible Fertilizer ProductPedro García-Serrano, Manuel Brenes, Concepción Romero, et al.
Food Chemistry|August 11, 2020
Packing black ripe olives in acid conditionsConcepción Romero, Manuel Brenes, Pedro García-Serrano, et al.
The Science of the Total Environment|May 7, 2019
Processing of table olives with KOH and characterization of the wastewaters as potential fertilizerPedro García-Serrano, Antonio H Sánchez, Concepción Romero, et al.
Food Research International (Ottawa, Ont.)|February 28, 2026
Tailoring yeast and bacterial consortia to modulate wine fermentation profilesAndrea Silva, Braulio Esteve-Zarzoso, Pedro García-Serrano, et al.
The Science of the Total Environment|June 5, 2021
Effect of fertilisation with black table olive wastewater solutions on production and quality of tomatoes cultivated under open field conditionsBerta de Los Santos, Pedro García-Serrano, Concepción Romero, et al.
The Science of the Total Environment|August 4, 2020
Progress on green table olive processing with KOH and wastewaters reuse for agricultural purposesPedro García-Serrano, Berta de Los Santos, Antonio H Sánchez, et al.
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