Luís Rejano

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

Biochemical Changes in Phenolic Compounds during Spanish-Style Green Olive Processing

Manuel Brenes, Luís Rejano, Pedro Garcı́a et al. · Journal of Agricultural and Food Chemistry · 1995 · 138 citations

Engineering, Altmetric Attention Score, Organic Chemistry +19

Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture

M.Vega Leal-Sánchez, José Luis Ruiz-Barba, Antonio Higinio Sánchez et al. · Food Microbiology · 2003 · 131 citations · Full text

Lactobacillus Plantarum Lpco10, Food Fermentation, Lactic Acid Bacteria +6

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