검색결과 : 11건
| No. | Article |
|---|---|
| 1 |
Fermentation brines from Spanish style green table olives processing: treatment alternatives before recycling or recovery operations Ferrer-Polonio E, Iborra-Clar A, Mendoza-Roca JA, Pastor-Alcaniz L Journal of Chemical Technology and Biotechnology, 91(1), 131, 2016 |
| 2 |
Biological treatment performance of hypersaline wastewaters with high phenols concentration from table olive packaging industry using sequencing batch reactors Ferrer-Polonio E, Mendoza-Roca JA, Iborra-Clar A, Alonso-Molina JL, Pastor-Alcaniz L Journal of Industrial and Engineering Chemistry, 43, 44, 2016 |
| 3 |
Comparison of two strategies for the start-up of a biological reactor for the treatment of hypersaline effluents from a table olive packaging industry Ferrer-Polonio E, Mendoza-Roca JA, Iborra-Clar A, Alonso-Molina JL, Pastor-Alcaniz L Chemical Engineering Journal, 273, 595, 2015 |
| 4 |
Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions Nisiotou AA, Chorianopoulos N, Nychas GJE, Panagou EZ Journal of Applied Microbiology, 108(2), 396, 2010 |
| 5 |
Olive classification according to external damage using image analysis Riquelme MT, Barreiro P, Ruiz-Altisent M, Valero C Journal of Food Engineering, 87(3), 371, 2008 |
| 6 |
Improvement of the storage process for cracked table olives Arroyo-Lopez FN, Bautista-Gallego J, Duran-Quintana MC, Rodriguez-Gomez F, Romero-Barranco C, Garrido-Fernandez A Journal of Food Engineering, 89(4), 479, 2008 |
| 7 |
Photocatalytic treatment of black table olive processing wastewater Chatzisymeon E, Stypas E, Bousios S, Xekoukoulotakis NP, Mantzavinos D Journal of Hazardous Materials, 154(1-3), 1090, 2008 |
| 8 |
The use of a D-optimal design to model the effects of temperature, NaCl, type and acid concentration on Lactobacillus pentosus IGLAC01 Lopez FNA, Quintana MCD, Fernandez AG Journal of Applied Microbiology, 101(4), 913, 2006 |
| 9 |
Combined fermentation and evaporation processes for treatment of washwaters from Spanish-style green olive processing Brenes M, Romero C, de Castro A Journal of Chemical Technology and Biotechnology, 79(3), 253, 2004 |
| 10 |
Modelling the combined effect of temperature, pH and a(w) on the growth rate of Monascus ruber, a heat-resistant fungus isolated from green table olives Panagou EZ, Skandamis PN, Nychas GJE Journal of Applied Microbiology, 94(1), 146, 2003 |