Olive fermentation and processing: Scientific and technological challengesBRENES, M.Journal of food science. 2004, Vol 69, Num 1, pp FMS33-FMS34, issn 0022-1147Article

El empleo público en la década 1980-1989: el caso de Costa Rica = L'emploi public dans la décade 1980-1989: le cas du Costa RicaDEVANDAS BRENES, M.Revista centroamericana de administración pública. 1990, Num 19, pp 25-49, issn 1018-0680Article

Transformation of oleuropein and its hydrolysis products during Spanish-style green olive processingBRENES, M; DE CASTRO, A.Journal of the science of food and agriculture. 1998, Vol 77, Num 3, pp 353-358, issn 0022-5142Article

Seed and seedling ecology of neotropical MelastomataceaeELLISON, A. M; DENSLOW, J. S; LOISELLE, B. A et al.Ecology (Durham). 1993, Vol 74, Num 6, pp 1733-1749, issn 0012-9658Article

MAPA GEOLOGICO DE COSTA RICA. ESCALA 1:700000. = CARTE GEOLOGIQUE DE COSTA RICA AU 1/700000.DONDOLI C; DENGO G; MALAVASI E et al.1968; COSTA RICA MINIST IND COMER DIR GEOL MINAS PET ; 1968Miscellaneous

Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olivesGARCIA, P; ROMERO, C; BRENES, M et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 1, pp 403-407, issn 0023-6438, 5 p.Article

Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oilBRENES, M; GARCIA, A; GARCIA, P et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 11, pp 5609-5614, issn 0021-8561Article

The recycling of table olive brine using ultrafiltration and activated carbon adsorptionGARRIDO, A; GARCIA, P; BRENES, M et al.Journal of food engineering. 1992, Vol 17, Num 4, pp 291-305, issn 0260-8774Article

Ultrafiltration of green table olive brines: influence of some operating pareameters and effect on polyphenol compositionBRENES, M; MONTANO, A; GARRIDO, A et al.Journal of food science. 1990, Vol 55, Num 1, pp 214-217, issn 0022-1147Article

Optimization of simulated ripe olive darkening in presence of manganeseROMERO, C; BRENES, M; GARCIA, P et al.Journal of food science. 2000, Vol 65, Num 2, pp 254-258, issn 0022-1147Article

Use of manganese in ripe olive processingROMERO, C; GARCIA, P; BRENES, M et al.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1998, Vol 206, Num 4, pp 297-302, issn 1431-4630Article

Color and texture of acidified ripe olives in pouchesGARCIA, P; BRENES, M; ROMERO, C et al.Journal of food science. 1999, Vol 64, Num 2, pp 248-251, issn 0022-1147Article

Ripe olives storage liquids reuse during the oxidation processBRENES, M; GARCIA, P; ROMERO, C et al.Journal of food science. 1998, Vol 63, Num 1, pp 117-121, issn 0022-1147Article

Effect of metal cations on the chemical oxidation of olive o-diphenols in model systemsGARCIA, P; ROMERO, C; BRENES, M et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 8, pp 2101-2105, issn 0021-8561Article

Influence of salts and pH on the firmness of olives in acid conditionsBRENES, M; GARCIA, P; GARRIDO, A et al.Journal of food quality. 1994, Vol 17, Num 4, pp 335-346, issn 0146-9428Article

Effect of oxygen and temperature on the oxidation rate during darkening of ripe olivesGARCIA, P; BRENES, M; GARRIDO, A et al.Journal of food engineering. 1991, Vol 13, Num 4, pp 259-271, issn 0260-8774, 13 p.Article

Effect of amino acids on the chemical oxidation of olive o-diphenols in model systemsROMERO, C; BRENES, M; GARCIA, P et al.Food chemistry. 1998, Vol 63, Num 3, pp 319-324, issn 0308-8146Article

Estudio de los factores que afectan a la velocidad de neutralización de la pulpa durante la elaboración de aceitumas tipo negras = Study of the factors affecting the rate of neutralisation of olive flesh during the production of black oliveBRENES, M; GARCIA, P; ROMERO, C et al.Grasas y aceites (Sevilla). 1993, Vol 44, Num 3, pp 190-194, issn 0017-3495Article

Iron content and colour of ripe olivesGARRIDO, A; GARCIA, P; BRENES, M et al.Nahrung (Weinheim). 1995, Vol 39, Num 1, pp 67-76, issn 0027-769XArticle

Kinetic study at different pH values of the oxidation process to produce ripe olivesGARCIA, P; BRENES, M; VATTAN, T et al.Journal of the science of food and agriculture. 1992, Vol 60, Num 3, pp 327-331, issn 0022-5142Article

4-Hydroxycyclohexanecarboxylic acid as a substrate for cyclohexanecarboxylic acid production during the Zapatera spoilage of Spanish-style green table olivesMONTANO, A; DE CASTRO, A; REJANO, L et al.Journal of food protection. 1996, Vol 59, Num 6, pp 657-662, issn 0362-028XArticle

Colour and texture changes during sterilization of packed ripe olivesROMERO, C; GARCIA, P; BRENES, M et al.International journal of food science & technology. 1995, Vol 30, Num 1, pp 31-36, issn 0950-5423Article

Effect of pH on the colour formed by Fe-phenolic complexes in ripe olivesBRENES, M; ROMERO, C; GARCIA, P et al.Journal of the science of food and agriculture. 1995, Vol 67, Num 1, pp 35-41, issn 0022-5142Article

Effects of pH and salts on the firmness of canned ripe olivesGARCIA, P; BRENES, M; GARRIDO, A et al.Sciences des aliments. 1994, Vol 14, Num 2, pp 159-172, issn 0240-8813Article

Rapid indirect method for determining the sodium content of table olivesGARCIA, P; BRENES, M; GARRIDO, A et al.Analyst (London. 1877. Print). 1992, Vol 117, Num 2, pp 173-176, issn 0003-2654Article