| Browning reactions in olives: mechanism and polyphenols involved KA Segovia-Bravo, M Jarén-Galán, P García-García, ... Food chemistry 114 (4), 1380-1385, 2009 | 102 | 2009 |
| Hyperbaric storage at room temperature for food preservation: a study in strawberry juice KA Segovia-Bravo, B Guignon, A Bermejo-Prada, PD Sanz, L Otero Innovative Food Science & Emerging Technologies 15, 14-22, 2012 | 79 | 2012 |
| Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth KAS Bravo, FNA López, PG García, MCD Quintana, AG Fernández International journal of food microbiology 114 (1), 60-68, 2007 | 61 | 2007 |
| Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): development of treatments to mitigate browning KA Segovia-Bravo, P García-García, A López-López, ... Journal of agricultural and food chemistry 59 (10), 5456-5464, 2011 | 44 | 2011 |
| Formation risk of toxic and other unwanted compounds in pressure‐assisted thermally processed foods K Segovia Bravo, R Ramírez, R Durst, ZJ Escobedo‐Avellaneda, ... Journal of food science 77 (1), R1-R10, 2012 | 42 | 2012 |
| Characterization of Polyphenol Oxidase from the Manzanilla Cultivar (Olea europaea pomiformis) and Prevention of Browning Reactions in Bruised Olive Fruits KA Segovia-Bravo, M Jarén-Galán, P García-García, ... Journal of agricultural and food chemistry 55 (16), 6515-6520, 2007 | 39 | 2007 |
| Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives FN Arroyo-López, J Bautista-Gallego, KA Segovia-Bravo, P García-García, ... LWT-Food Science and Technology 42 (10), 1629-1639, 2009 | 31 | 2009 |
| Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice A Bermejo-Prada, KA Segovia-Bravo, B Guignon, L Otero Innovative Food Science & Emerging Technologies 30, 170-176, 2015 | 30 | 2015 |
| Ozonation process for the regeneration and recycling of Spanish green table olive fermentation brines KA Segovia-Bravo, P Garcia-Garcia, FN Arroyo-López, A López-López, ... European Food Research and Technology 227 (2), 463-472, 2008 | 21 | 2008 |
| Review: Presence, distribution and current pesticides used in Spanish agricultural practices MDCS Mariano GonzálezGarcía, José Ignacio LópezSánchez, Kharla Andreina ... Science of The Total Environment 845, 2022 | 18 | 2022 |
| Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives KA Segovia‐Bravo, FN Arroyo‐López, P García‐García, ... Journal of food science 72 (4), M126-M133, 2007 | 15 | 2007 |
| Treatments to inhibit the browning reactions in model solutions of olive fruit extracts KA Segovia-Bravo, M Jarén-Galán, P García-García, ... Food chemistry 123 (3), 741-746, 2010 | 13 | 2010 |
| Effect of Inert Atmosphere on the Postharvest Browning of Manzanilla Olives and Optimization by Response Surface Methodology of the Aqueous Treatments KA Segovia‐Bravo, P García‐García, A López‐López, ... Journal of Food Science 77 (5), S194-S201, 2012 | 9 | 2012 |
| Mechanism and polyphenols involved in the browning reaction of olives P GarCía-GarCía, K SeGoVIa-BraVo, M LóPez-LóPez, M Jaren-Galan, ... Czech Journal of Food Sciences 27, S195-S196, 2009 | 2 | 2009 |
| Almacenamiento de alimentos en alta presión hidrostática KA Segovia-Bravo, A Bermejo-Prada, B Guignon, PD Sanz Martínez, ... | | 2012 |
| Activida pectolítica en zumo de fresa durante su almacenamiento hiperbárico a temperatura ambiente A Bermejo-Prada, KA Segovia-Bravo, B Guignon, PD Sanz Martínez, ... Universidad de Castilla-La Mancha, 2012 | | 2012 |
| Ozonation process for the regeneration and recycling of spanish green table olive fermentation brines P Garcia-Garcia, A Garrido-Fernández, KA Segovia-Bravo | | |
