1. On the preparation of Sevillan style olives. The washing of fruits treated with lye;Borbolla;Grasas Aceites,1978
2. The effects of acidification and temperature during washing of Spanish-style green olives on the fermentation process;Sánchez;J. Agric. Food. Chem.,1995
3. Preparation of Spanish green olives without washing waters. Solution to the problems caused by HCl additions and effects of treatments with weak lye solutions;González;Grasas Aceites,1984
4. Influence of several treatments with hydrochloric acid on the elaboration of Spanish-style green olives;Rejano;Grasas Aceites,1986
5. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil;Baldioli;J. Am. Oil. Chem. Soc.,1996