C. Romero

发表

Study of the anti‐lactic acid bacteria compounds in table olives

E. Medina, A. García, C. Romero, 2009 .

Triterpenic acids in table olives

M. Ruiz-Méndez, E. Medina, A. García, 2010 .

New genotypes of table olives: profile of bioactive compounds

E. Medina, C. Romero, M. Brenes, 2012 .

Packing black ripe olives in acid conditions.

E. Medina, C. Romero, M. Brenes, 2020, Food chemistry.

Effect of table olive wastewaters on growth and yield of cucumber, pepper, tomato and strawberry

B. Santos, E. Medina, C. Romero, 2019, Scientia Horticulturae.

Analysis of total contents of hydroxytyrosol and tyrosol in olive oils.

C. Romero, M. Brenes, 2012, Journal of agricultural and food chemistry.

May bioactive compounds from the olive fruit improve the postprandial insulin response in healthy adults?

R. de la Torre, M. Covas, R. Torre, 2021 .

Combined use of nitrogen and coatings to improve the quality of mechanically harvested Manzanilla olives.

C. Romero, M. Brenes, E. Ramírez, 2015, Food chemistry.

New by-products rich in bioactive substances from the olive oil mill processing.

E. Medina, C. Romero, M. Brenes, 2018, Journal of the science of food and agriculture.

Phenolic composition and antimicrobial activity of Algerian olive products and by-products

E. Medina, C. Romero, M. Brenes, 2018, LWT.

Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes.

E. Medina, C. Romero, M. Brenes, 2016, Food chemistry.

Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.

M. Dobarganes, A. García, C. Romero, 2002, Journal of agricultural and food chemistry.

Effect of cultivar and processing method on the contents of polyphenols in table olives.

A. García, C. Romero, M. Brenes, 2004, Journal of agricultural and food chemistry.

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

C. Romero, H. Louaileche, Mª José Motilva Casado, 2016 .

Anthocyanin and colour evolution during maturation of four port wines: effect of pyruvic acid addition

C. Romero, J. Bakker, 2001 .

Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution

C. Romero, J. Bakker, 2000 .

Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens.

E. Medina, C. Romero, M. Brenes, 2007, Journal of food protection.

Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products.

C. Romero, M. Brenes, A. Garrido, 2002, Journal of agricultural and food chemistry.

Industrial implementation of black ripe olive storage under acid conditions

C. Romero, A. Castro, M. Brenes, 2007 .

Polyphenol changes during fermentation of naturally black olives.

A. García, C. Romero, M. Brenes, 2004, Journal of agricultural and food chemistry.

Antimicrobial activity of olive solutions from stored Alpeorujo against plant pathogenic microorganisms.

E. Medina, A. García, C. Romero, 2011, Journal of agricultural and food chemistry.

A new polymer inhibitor of lactobacillus growth in table olives

C. Romero, A. Castro, M. Brenes, 2005 .

Removal of monomeric phenols in dry mill olive residue by saprobic fungi.

C. Romero, M. Brenes, J. Ocampo, 2004, Journal of agricultural and food chemistry.

Assessment of the Antimicrobial and Fertilizing Activity of Table Olive Concentrated Waste Streams During Their Shelf Life

C. Romero, M. Brenes, B. de los Santos, 2021, Waste and Biomass Valorization.

Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi

B. Santos, E. Medina, A. García, 2011 .

Composition of pigments and colour changes in green table olives related to processing type.

B. Gandul-Rojas, L. Gallardo-Guerrero, C. Romero, 2015, Food chemistry.

Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: effect of dry salting process.

C. Romero, H. Louaileche, O. Soufi, 2014, Food chemistry.

Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity.

E. Medina, C. Romero, M. Brenes, 2006, Journal of agricultural and food chemistry.

Debittering of black dry-salted olives

C. Romero, A. Castro, M. Brenes, 2013 .

Main variables affecting the lactic acid fermentation of table olives

M. Servili, E. Medina, C. Romero, 2010 .

Inhibitors of lactic acid fermentation in Spanish-style green olive brines of the Manzanilla variety.

E. Medina, A. García, C. Romero, 2008, Food chemistry.

Profile of anti-lactic acid bacteria compounds during the storage of olives which are not treated with alkali

E. Medina, A. García, C. Romero, 2008 .

Phenolic compounds in natural black Spanish olive varieties

A. García, C. Romero, M. Brenes, 2002 .

Storage of mechanically harvested Manzanilla olives under controlled atmospheres

C. Romero, M. Brenes, E. Ramírez, 2013 .

Kinetic study of the physicochemical and microbiological changes in "seasoned" olives during the shelf-life period.

C. Romero, P. García, A. Fernández, 2005, Journal of agricultural and food chemistry.

Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit.

E. Medina, C. Romero, M. Brenes, 2017, Journal of the science of food and agriculture.

Acidification of Alperujo Paste Prevents Off-Odors During Their Storage in Open Air

M. Ruiz-Méndez, E. Medina, C. Romero, 2013 .

Main antimicrobial compounds in table olives.

E. Medina, A. García, C. Romero, 2007, Journal of agricultural and food chemistry.

Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars

E. Medina, C. Romero, M. Brenes, 2022, Foods.

Production of 4-ethylphenol in alperujo by Lactobacillus pentosus.

M. Ruiz-Méndez, C. Romero, M. Brenes, 2015, Journal of the science of food and agriculture.

Debittering of olives by polyphenol oxidation.

E. Medina, A. García, C. Romero, 2008, Journal of agricultural and food chemistry.

Effect of refining on the phenolic composition of crude olive oils

M. Ruiz-Méndez, A. García, C. Romero, 2006 .

Endogenous enzymes involved in the transformation of oleuropein in Spanish table olive varieties.

E. Medina, C. Romero, M. Brenes, 2014, Journal of agricultural and food chemistry.

Chemical hydrolysis of oleuropein affected by the type of organic acid.

C. Romero, M. Brenes, P. García, 2020, Food chemistry.

Oleuropein hydrolysis by lactic acid bacteria in natural green olives

E. Medina, C. Romero, A. Castro, 2017 .

Optimization of the natural debittering of table olives

E. Medina, C. Romero, M. Brenes, 2017 .

Evaluation of chemical components of debittered olives undergone preservation and polyphenol oxidation

C. Romero, M. Brenes, E. Ramírez, 2016 .

Ripe Olives Storage Liquids Reuse During The Oxidation Process

C. Romero, M. Brenes, A. Garrido, 1998 .

Olives and olive oil compounds active against pathogenic microorganisms

E. Medina, A. García, C. Romero, 2021, Olives and olive oil in health and disease prevention.

Phenolic inhibitors involved in the natural fermentation of Gemlik cultivar black olives

C. Romero, A. Castro, M. Brenes, 2012, European Food Research and Technology.

Combined fermentation and evaporation processes for treatment of washwaters from Spanish-style green olive processing

C. Romero, A. Castro, M. Brenes, 2004 .

Effect of antimicrobial compounds from olive products on microorganisms related to health, food and agriculture

E. Medina, C. Romero, A. Castro, 2013 .

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions.

E. Medina, C. Romero, M. Brenes, 2019, Food & function.

Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques

C. Romero, M. Brenes, P. García-García, 2019, Innovative Food Science & Emerging Technologies.

Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives

F. N. Arroyo-López, C. Romero, F. Rodríguez-Gómez, 2009 .

An explanation for the natural de-bittering of Hurma olives during ripening on the tree

C. Romero, M. Brenes, Ö. Tuncay, 2017 .

Study of phenolic compounds in virgin olive oils of the Picual variety

A. García, C. Romero, M. Brenes, 2002 .

Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olives

C. Romero, M. Brenes, P. García, 2014 .

Bactericidal activity of glutaraldehyde-like compounds from olive products.

E. Medina, A. García, C. Romero, 2009, Journal of food protection.

In vitro activity of olive oil polyphenols against Helicobacter pylori.

Eduardo Medina, E. Medina, C. Romero, 2007, Journal of agricultural and food chemistry.

Phenolic content of commercial olive oils

C. Romero, M. Brenes, Concepción Romero, 2003 .

Assessment of Helicobacter pylori Eradication by Virgin Olive Oil

E. Medina, C. Romero, M. Brenes, 2012, Helicobacter.

Chemical composition of table olive wastewater and its relationship with the bio-fortifying capacity of tomato (Solanum lycopersicum L.) plants

B. Santos, E. Medina, C. Romero, 2020 .

Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety.

C. Romero, M. Brenes, A. de Castro, 2016, Journal of the science of food and agriculture.

Aerobic treatment of black ripe olive processing streams to reduce biological contamination

E. Medina, C. Romero, M. Brenes, 2020 .

Enrichment of pomace olive oil in triterpenic acids during storage of “Alpeorujo” olive paste

M. Ruiz-Méndez, M. Dobarganes, A. García, 2008 .

Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives.

F. N. Arroyo-López, C. Romero, F. Rodríguez-Gómez, 2007, Journal of agricultural and food chemistry.

Dehydrated black olives from unfermented and alkali treated green olives

E. Medina, C. Romero, M. Brenes, 2022, LWT.

Physicochemical and microbiological assessment of commercial dehydrated black olives

E. Medina, C. Romero, M. Brenes, 2022, Food Control.

Packing black ripe olives in retortable pouches with different oxygen permeability

E. Medina, C. Romero, M. Brenes, 2019, Food Packaging and Shelf Life.

Processing of table olives with KOH and characterization of the wastewaters as potential fertilizer.

C. Romero, M. Brenes, P. García-García, 2019, The Science of the total environment.

Microbial ecology along the processing of Spanish olives darkened by oxidation

E. Medina, C. Romero, A. Castro, 2018 .

Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style

E. Medina, C. Romero, M. Brenes, 2021, Frontiers in Microbiology.

Survival of foodborne pathogenic bacteria in table olive brines

E. Medina, C. Romero, A. Castro, 2013 .

Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar

E. Medina, C. Romero, A. Tamendjari, 2021, Grasas y Aceites.

Aerobic industrial processing of Empeltre cv. natural black olives and product characterisation

E. Medina, C. Romero, A. Castro, 2020, International Journal of Food Science & Technology.

Recycling preservation solutions in black ripe olive processing

E. Medina, C. Romero, M. Brenes, 2011 .

Bioactive substances in black ripe olives produced in Spain and the USA

C. Romero, M. Brenes, P. García, 2018 .

COMPOSITION OF PIGMENTS AND COLOUR CHANGES IN GREEN 1 TABLE OLIVES RELATED TO PROCESSING TYPE 2 3 4

B. Gandul-Rojas, L. Gallardo-Guerrero, C. Romero, 2015 .

Phenolic compounds in olive oils intended for refining: formation of 4-ethylphenol during olive paste storage.

M. Ruiz-Méndez, A. García, C. Romero, 2004, Journal of agricultural and food chemistry.

Progress on green table olive processing with KOH and wastewaters reuse for agricultural purposes.

C. Romero, M. Brenes, P. García-García, 2020, The Science of the total environment.

Effect of amino acids on the chemical oxidation of olive o-diphenols in model systems

C. Romero, M. Brenes, A. Garrido, 1998 .

Colour and texture changes during sterilization of packed ripe olives

C. Romero, M. Brenes, A. Garrido, 2007 .

Elaboration of Table Olives: Assessment of New Olive Genotypes

C. Romero, M. Brenes, P. Rallo, 2018 .

Respiration and physicochemical changes in harvested olive fruits

C. Romero, M. Brenes, A. Garrido, 1995 .

Color and texture of acidified ripe olives in pouches

C. Romero, M. Brenes, A. Garrido, 1999 .

Residual Olive Paste as a Source of Phenolic Compounds and Triterpenic Acids

E. Medina, C. Romero, M. Brenes, 2018 .

Bioactive Compounds in Virgin Olive Oil of the PDO Montoro-Adamuz

M. Ruiz-Méndez, C. Romero, M. Brenes, 2016 .

Safety of Fermented Fruits and Vegetables

E. Medina, C. Romero, A. Castro, 2016 .

Formation of gas pocket defect in Spanish-style green olives by the halophile Celerinatantimonas sp.

C. Romero, M. Brenes, J. L. Ruiz-Barba, 2022, Food Control.

Reuse of KOH Solutions during Black Ripe Olive Processing, Effect on the Quality of the Final Product and Valorization of Wastewaters as Possible Fertilizer Product

C. Romero, M. Brenes, P. García-García, 2022, Foods.

Influence of the type of alkali on the processing of black ripe olives

C. Romero, M. Brenes, P. García-García, 2020 .

Optimization of Ripe Olive Processing with a Single Lye Treatment.

C. Romero, M. Brenes, P. García-García, 2017, Journal of food science.

Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment.

C. Romero, M. Brenes, P. García-García, 2016, Journal of food science.

Effect of Metal Cations on the Chemical Oxidation of Olive o-Diphenols in Model Systems

C. Romero, M. Brenes, A. Garrido, 1996 .

Characterization of Phenolic Profile and Antioxidant Potential of Some Algerian Olive Oils Cultivars

C. Romero, H. Louaileche, O. Soufi, 2018, Journal of Food Quality and Hazards Conrol.

Effect of calcium on the preservation of green olives intended for black ripe olive processing under free-sodium chloride conditions

E. Medina, C. Romero, M. Brenes, 2020 .

Effect of vacuum impregnation on physical changes during table olive processing

C. Romero, M. Brenes, P. García-García, 2022, Grasas y Aceites.

Respiration of olives stored in sterile water

C. Romero, M. Brenes, A. Garrido, 1996 .

Optimization of Simulated Ripe Olive Darkening in Presence of Manganese

C. Romero, M. Brenes, A. Garrido, 2000 .

Influence of the type of calcium salt on the cation absorption and firmness of black ripe olives

C. Romero, M. Brenes, P. García-García, 2020, International Journal of Food Science & Technology.

Olive Leaf Processing for Infusion Purposes

E. Medina, C. Romero, M. Brenes, 2023, Foods.

Catalytic effect of metal cations on the darkening reaction in ripe olive processing

C. Romero, M. Brenes, P. García, 1995 .

Absorption of sorbic and benzoic acids in the flesh of table olives

C. Romero, M. Brenes, A. Garrido, 2004 .