A. Garrido Fernández

Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments

Enrico María Lodolini, Manuel Cabrera‐Bañegil, A. Garrido Fernández et al. · Food Chemistry · 2019 · 39 citations

Food Chemistry, High Hydrostatic Pressure, Cooking Treatments +4

Acrylamide reduction after phenols addition to Californian-style black olives

Daniel Martín‐Vertedor, A. Garrido Fernández, Alejandro Hernández et al. · Food Control · 2019 · 32 citations

Organic Chemistry, Natural Polymer, Acrylamide Reduction

<scp>Electronic</scp> nose application for the discrimination of sterilization treatments applied to <scp>Californian</scp>‐style black olive varieties

Ramiro Sánchez, Elísabet Martín‐Tornero, Jesús Lozano et al. · Journal of the Science of Food and Agriculture · 2021 · 27 citations

Low Moisture Mozzarella Cheese from Whole Milk Retentates of Ultrafiltration

A. Garrido Fernández, F.V. Kosikowski · Journal of Dairy Science · 1986 · 26 citations · Full text

Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives

A. Garrido Fernández, M. Inmaculada Talaverano, Francisco Pérez Nevado et al. · Journal of Food Processing and Preservation · 2020 · 26 citations · Full text

Food Chemistry, Polyphenolics, Food Preservatives +13