Alfredo Montaño

Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth

Víctor Manuel Beato, F. Orgaz, Francisco Mansilla et al. · Plant Foods for Human Nutrition · 2011 · 210 citations

Food Chemistry, Phenolic Compounds, Plant Analysis +7

Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation

Antonio de Castro, Alfredo Montaño, Francisco J. Martínez-Casado et al. · Food Microbiology · 2002 · 142 citations

Probiotic, Starter Cultures, Food Fermentation +7

Dertermination of chlorophylls and carotenoids by high-performance liquid chromatography during olive lactic fermentation

María Isabel Mínguez‐Mosquera, Beatriz Gandul‐Rojas, Alfredo Montaño et al. · Journal of Chromatography A · 1991 · 100 citations

Biosynthesis, Olive Lactic Fermentation, Food Fermentation +11

Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation

Antonio-Higinio Sánchez, Luís Rejano, Alfredo Montaño et al. · International Journal of Food Microbiology · 2001 · 94 citations

Starter Cultures, Food Fermentation, In Vitro Fermentation +7

Comparative Study on Chemical Changes in Olive Juice and Brine during Green Olive Fermentation

Antonio Higinio Sánchez, Antonio de Castro, Luís Rejano et al. · Journal of Agricultural and Food Chemistry · 2000 · 90 citations