| Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations A Cortés-Delgado, AH Sánchez, A de Castro, A López-López, VM Beato, ... Food Research International 83, 131-142, 2016 | 53 | 2016 |
| Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profiling A López-López, AH Sánchez, A Cortés-Delgado, A de Castro, A Montaño LWT 89, 725-734, 2018 | 44 | 2018 |
| Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives A de Castro, AH Sánchez, A Cortés-Delgado, A López-López, A Montaño Food chemistry 271, 543-549, 2019 | 40 | 2019 |
| Influence of ripe table olive processing on oil characteristics and composition as determined by chemometrics A Lopez-Lopez, F Rodriguez-Gomez, A Cortes-Delgado, A Montano, ... Journal of agricultural and food chemistry 57 (19), 8973-8981, 2009 | 37 | 2009 |
| Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives AH Sánchez, A López-López, A Cortés-Delgado, VM Beato, E Medina, ... Food chemistry 239, 343-353, 2018 | 31 | 2018 |
| Microbiota and metabolite profiling of spoiled Spanish-style green table olives A De Castro, AH Sánchez, A López-López, A Cortés-Delgado, E Medina, ... Metabolites 8 (4), 73, 2018 | 30 | 2018 |
| Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives. AH Sánchez, A López-López, A Cortés-Delgado, E Medina, A Montaño Metabolites 8 (4), 2018 | 30* | 2018 |
| Mechanisms involved in the antiproliferative and proapoptotic effects of unsaponifiable fraction of extra virgin olive oil on HT-29 cancer cells A Cárdeno, M Sánchez-Hidalgo, A Cortes-Delgado, ... Nutrition and cancer 65 (6), 908-918, 2013 | 30 | 2013 |
| Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature AH Sánchez, A de Castro, A López-López, A Cortés-Delgado, VM Beato, ... LWT 75, 685-691, 2017 | 27 | 2017 |
| Sterols, fatty alcohol and triterpenic alcohol changes during ripe table olive processing A López-López, F Rodríguez-Gómez, MV Ruíz-Méndez, ... Food chemistry 117 (1), 127-134, 2009 | 27 | 2009 |
| Identification of volatile organic compounds in extremophilic bacteria and their effective use in biocontrol of postharvest fungal phytopathogens L Toral, M Rodríguez, F Martínez-Checa, A Montaño, A Cortés-Delgado, ... Frontiers in microbiology, 3349, 2021 | 26 | 2021 |
| Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat A López-López, A Cortés-Delgado, A Garrido-Fernández Food chemistry 188, 37-45, 2015 | 26 | 2015 |
| Changes in volatile composition during the processing and storage of black ripe olives A López-López, A Cortés-Delgado, A de Castro, AH Sánchez, A Montaño Food Research International 125, 108568, 2019 | 25 | 2019 |
| Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars) AH Sánchez, A López-López, A Cortés-Delgado, A de Castro, A Montaño Food Research International 127, 108733, 2020 | 17 | 2020 |
| Effect of the previous storage of ripe olives on the oil composition of fruits A López-López, F Rodríguez-Gómez, A Cortés-Delgado, P García-García, ... Journal of the American Oil Chemists' Society 87 (6), 705-714, 2010 | 17 | 2010 |
| Sensory profile of green Spanish-style table olives according to cultivar and origin A López-López, AH Sánchez-Gómez, A Montaño, A Cortés-Delgado, ... Food Research International 108, 347-356, 2018 | 16 | 2018 |
| Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areas A Garrido-Fernández, A Montaño, AH Sánchez-Gómez, ... Talanta 169, 77-84, 2017 | 16 | 2017 |
| Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars A López-López, AH Sánchez-Gómez, A Montaño, A Cortés-Delgado, ... Food Research International 116, 114-125, 2019 | 14 | 2019 |
| Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium A Montaño, A Cortés-Delgado, AH Sánchez, JL Ruiz-Barba Food Microbiology 98, 103788, 2021 | 11 | 2021 |
| Chemometric characterisation of the fats released during the conditioning processes of table olives A López-López, A Cortés-Delgado, A Garrido-Fernández Food chemistry 126 (4), 1620-1628, 2011 | 10 | 2011 |
