| Table olives: production and processing AG Fernández, MR Adams, MJ Fernandez-Diez Springer Science & Business Media, 1997 | 681 | 1997 |
| Phenolic compounds in Spanish olive oils M Brenes, A García, P García, JJ Rios, A Garrido Journal of Agricultural and Food Chemistry 47 (9), 3535-3540, 1999 | 506 | 1999 |
| Role of yeasts in table olive production FN Arroyo-López, A Querol, J Bautista-Gallego, A Garrido-Fernández International journal of food microbiology 128 (2), 189-196, 2008 | 344 | 2008 |
| Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential J Bautista-Gallego, FN Arroyo-López, K Rantsiou, R Jiménez-Díaz, ... Food Research International 50 (1), 135-142, 2013 | 248 | 2013 |
| Effect of cultivar and processing method on the contents of polyphenols in table olives C Romero, M Brenes, K Yousfi, P García, A García, A Garrido Journal of Agricultural and Food Chemistry 52 (3), 479-484, 2004 | 247 | 2004 |
| Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil M Brenes, FJ Hidalgo, A García, JJ Rios, P García, R Zamora, A Garrido Journal of the American Oil Chemists' Society 77, 715-720, 2000 | 219 | 2000 |
| Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil M Brenes, A García, P García, A Garrido Journal of agricultural and food chemistry 49 (11), 5609-5614, 2001 | 213 | 2001 |
| Hydroxytyrosol 4-β-d-Glucoside, an Important Phenolic Compound in Olive Fruits and Derived Products C Romero, M Brenes, P García, A Garrido Journal of Agricultural and Food Chemistry 50 (13), 3835-3839, 2002 | 203 | 2002 |
| Biochemical changes in phenolic compounds during Spanish-style green olive processing M Brenes, L Rejano, P Garcia, AH Sanchez, A Garrido Journal of Agricultural and Food Chemistry 43 (10), 2702-2706, 1995 | 196 | 1995 |
| Yeasts in table olive processing: desirable or spoilage microorganisms? FN Arroyo-López, V Romero-Gil, J Bautista-Gallego, F Rodríguez-Gómez, ... International Journal of Food Microbiology 160 (1), 42-49, 2012 | 177 | 2012 |
| Optimization of Bacteriocin Production by Batch Fermentation of Lactobacillus plantarum LPCO10 MV Leal-Sánchez, R Jiménez-Díaz, A Maldonado-Barragán, ... Applied and Environmental Microbiology 68 (9), 4465-4471, 2002 | 177 | 2002 |
| Phenolic compounds related to the black color formed during the processing of ripe olives M Brenes-Balbuena, P Garcia-Garcia, A Garrido-Fernandez Journal of agricultural and food chemistry 40 (7), 1192-1196, 1992 | 176 | 1992 |
| Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture MV Leal-Sánchez, JL Ruiz-Barba, AH Sánchez, L Rejano, ... Food Microbiology 20 (4), 421-430, 2003 | 170 | 2003 |
| Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system M Brenes, A García, P García, A Garrido Journal of agricultural and food chemistry 48 (11), 5178-5183, 2000 | 161 | 2000 |
| Use of molecular methods for the identification of yeast associated with table olives FN Arroyo-López, MC Durán-Quintana, JL Ruiz-Barba, A Querol, ... Food microbiology 23 (8), 791-796, 2006 | 158 | 2006 |
| Contribution of polyphenols to the oxidative stability of virgin olive oil F Gutiérrez, T Arnaud, A Garrido Journal of the Science of Food and Agriculture 81 (15), 1463-1470, 2001 | 154 | 2001 |
| Phenolic content of commercial olive oils A García, M Brenes, P García, C Romero, A Garrido European Food Research and Technology 216, 520-525, 2003 | 141 | 2003 |
| Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications J Bautista-Gallego, F Rodríguez-Gómez, E Barrio, A Querol, ... International journal of food microbiology 147 (2), 89-96, 2011 | 134 | 2011 |
| Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration A Delgado, D Brito, C Peres, F Noe-Arroyo, A Garrido-Fernández Food Microbiology 22 (6), 521-528, 2005 | 126 | 2005 |
| Use of 1‐acetoxypinoresinol to authenticate Picual olive oils M Brenes, A García, JJ Rios, P García, A Garrido International journal of food science & technology 37 (6), 615-625, 2002 | 120 | 2002 |
