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Antonio Garrido Fernández

  • PhD
  • Research Professor "Ad honorem"
  • Fat Institute
  • 36h-indexImpact measure calculated using publication and citation counts. Updated daily.
  • 4566CitationsNumber of citations received by Antonio's publications. Updated daily.

Publications (5)

  • Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion

    • Arroyo-L?pez F
    • Blanquet-Diot S
    • Denis S
    • et al.
    N/AReaders
    6Citations
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  • Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations

    • Arroyo-L?pez F
    • Bautista-Gallego J
    • Dom?nguez-Manzano J
    • et al.
    N/AReaders
    37Citations
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  • Potential benefits of the application of yeast starters in table olive processing

    • Arroyo-L?pez F
    • Romero-Gil V
    • Bautista-Gallego J
    • et al.
    N/AReaders
    15Citations
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  • Yeasts in table olive processing: Desirable or spoilage microorganisms?

    • Arroyo-L?pez F
    • Romero-Gil V
    • Bautista-Gallego J
    • et al.
    N/AReaders
    52Citations
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  • Instability profile of fresh packed "seasoned" Manzanilla-Alore?a table olives

    • Arroyo-L?pez F
    • Bautista-Gallego J
    • Segovia-Bravo K
    • et al.
    N/AReaders
    20Citations
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Professional experience

Research Professor "Ad honorem"

Fat Institute

January 1968 - Present

Education

PhD (Chemistry)

University of Seville Faculty of Sciences

September 1961 - June 1966(5 years)