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

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

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

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

Coagulacion-filtracion de salmueras de aceitunas verdes estilo espanol = Coagulation-filtration des saumures d'olives vertes de table espagnoles = Regeneration of brines from Spanish green table olives by coagulation-filtrationBRENES, M; SANCHEZ, F; GARRIDO, A et al.Grasas y aceites (Sevilla). 1988, Vol 39, Num 4-5, pp 264-271, issn 0017-3495Article

The effects of acidification and temperature during washing of Spanish-style green olives on the fermentation processSANCHEZ, A; GARCIA, P; REJANO, L et al.Journal of the science of food and agriculture. 1995, Vol 68, Num 2, pp 197-202, issn 0022-5142Article

Lactobacillus plantarum survival in aerobic, directly brined olivesDURAN, M. C; GARCIA, P; BRENES, M et al.Journal of food science. 1994, Vol 59, Num 6, pp 1197-1201, issn 0022-1147Article

Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivarDURAN, M. C; GARCIA, P; BRENES, M et al.Journal of applied bacteriology. 1994, Vol 76, Num 4, pp 377-382, issn 0021-8847Article

Concentration of phenolic compounds change in storage brines of ripe olivesBRENES, M; GARCIA, P; DURAN, M. C et al.Journal of food science. 1993, Vol 58, Num 2, pp 347-350, issn 0022-1147Article

Lactobacillus plantarum survival during the first days of ripe olive briningDURAN, M. C; GARCIA, P; BRENES, M et al.Systematic and applied microbiology. 1993, Vol 16, Num 1, pp 153-158, issn 0723-2020Article

Brine recycling : its application in canned anchovy-stuffed olives and olives packed in pouchesREJANO, L; BRENES, M; SANCHEZ, A. H et al.Sciences des aliments. 1995, Vol 15, Num 6, pp 541-550, issn 0240-8813Article

Acute hemorrhagic conjunctivitis epidemic in colon, Republic of PanamaREEVES, W. C; BRENES, M. M; QUIROZ, E et al.American journal of epidemiology. 1986, Vol 123, Num 2, pp 325-335, issn 0002-9262Article

Biochemical changes during the preservation stage of ripe olive processingGARRIDO, A; GARCIA, P; MONTANO, A et al.Nahrung (Weinheim). 1993, Vol 37, Num 6, pp 583-591, issn 0027-769XArticle

Phenolic compounds in Spanish olive oilsBRENES, M; GARCIA, A; GARCIA, P et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 9, pp 3535-3540, issn 0021-8561Article