Pedro Garcia-Garcia
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Explore the profile of Pedro Garcia-Garcia including associated specialties, affiliations and a list of published articles.
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Articles
18
Citations
64
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Recent Articles
1.
Brenes-Alvarez M, Garcia-Garcia P, Ramirez E, Medina E, Brenes M, Romero C
Foods
. 2024 Oct;
13(19).
PMID: 39410215
Olive leaves are generated in large quantities in olive oil and table olive factories. This waste is currently used for multiple purposes, one of them being the extraction of bioactive...
2.
Brenes-Alvarez M, Ramirez E, Brenes M, Garcia-Garcia P, Medina E, Romero C
Foods
. 2023 Nov;
12(21).
PMID: 37959156
The presence of acrylamide, a known human carcinogen, in various heated foods raises significant concerns among consumers. Therefore, the development of a good analytical method is of paramount interest to...
3.
Garcia-Serrano P, Brenes M, Romero C, Garcia-Garcia P
Foods
. 2022 Jun;
11(12).
PMID: 35741949
A high volume of water is needed to produce black ripe olives, which also entails a significant volume of wastewater with a high organic and inorganic contaminant charge. To reduce...
4.
de Los Santos B, Garcia-Serrano P, Romero C, Aguado A, Garcia-Garcia P, Hornero-Mendez D, et al.
Sci Total Environ
. 2021 Jun;
790:148053.
PMID: 34090164
This study was aimed at making progress on the valorisation of table olive wastewater that currently represent a big environmental problem for factories. Concentrates from vacuum evaporation of the wastewater...
5.
Nistal-Garcia A, Garcia-Garcia P, Garcia-Giron J, Borrego-Ramos M, Blanco S, Becares E
Sci Total Environ
. 2021 May;
786:147410.
PMID: 33971606
Diatoms are important organisms in freshwater ecosystems due to their position as primary producers and therefore, analyzing their assemblages provides relevant information on ecosystem functioning. Diatoms have historically been identified...
6.
Romero C, Brenes M, Garcia-Serrano P, Montano A, Medina E, Garcia-Garcia P
Food Chem
. 2020 Aug;
337:127751.
PMID: 32777575
The type of container (airtight and pouches with different O permeability) and packing conditions (cover brine, air or N atmosphere) has been studied to preserve black ripe olives in acid...
7.
Garcia-Serrano P, de Los Santos B, Sanchez A, Romero C, Aguado A, Garcia-Garcia P, et al.
Sci Total Environ
. 2020 Aug;
746:141150.
PMID: 32745859
Table olive wastewaters are seriously polluting and a difficult to treat effluent worldwide, mainly due to their high content in sodium. An alternative approach could be the treatment of the...
8.
Garcia-Serrano P, Sanchez A, Romero C, Garcia-Garcia P, De Castro A, Brenes M
Sci Total Environ
. 2019 May;
676:834-839.
PMID: 31056191
In Mediterranean countries the table olive industry produces a huge volume of wastewaters that are phytotoxic due to their high sodium content. Olives intended for Spanish-style green olives are currently...
9.
Lopez-Lopez A, Moreno-Baquero J, Rodriguez-Gomez F, Garcia-Garcia P, Garrido-Fernandez A
Front Nutr
. 2018 Jul;
5:53.
PMID: 29998110
This work presents the sensory characterization by consumers of traditionally and potentially probiotic green Spanish-style table olives. To this aim, green Manzanilla olives from the same lot were debittered, washed,...
10.
Brenes M, Romero C, Garcia-Garcia P
J Food Sci
. 2017 Aug;
82(9):2078-2084.
PMID: 28796287
The development of a method for darkening black ripe olives during the washing step with a single NaOH treatment and preservation liquid was studied. Olives of the Hojiblanca cultivar were...