FRANCISCO PEREZ NEVADO

Profesor Titular de Universidad

Universidad de Extremadura

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Francisco Perez Nevado is a Professor at Universidad de Extremadura in Spain. His research focuses on the enhancement of food quality and safety, particularly through the study of olives and their fermentation processes. Recent articles include topics such as nutrient improvement in table olives and the application of electronic olfaction in food spoilage detection. He also explores the implications of agricultural engineering on educational methodologies and the utilization of winemaking by-products.

Articles (10)

Year:

2025

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

FRANCISCO PEREZ NEVADO

Research Interests

Explore related searches

Contact this professor

About

Articles (10)

Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Cassia grandis Fortification

Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species

Agricultural Engineering Students’ Segmentation in Relation to Their Attitudes towards English-Medium Instruction

Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives

Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages

Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation

Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines

Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae

Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Collaborators (6)

Ismael Montero-Fernández

Rocío Arias-Calderón

Jesús Lozano

Ana I. Carrapiso

Paula Gaspar

Elena González

Make your next move.