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Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain.
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Food Microbiol. 2019 Sep;82:259-268. doi: 10.1016/j.fm.2019.02.004

Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium.
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Citric acid production from the integration of Spanish-style green olive processing wastewaters with white grape pomace by Aspergillus niger.
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Bioresour Technol. 2019 May;280:59-69. doi: 10.1016/j.biortech.2019.01.139.

Changes in Phenolic Compounds and Phytotoxicity of the Spanish-Style Green Olive Processing Wastewaters by Aspergillus niger B60.
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J Agric Food Chem. 2018 May 16;66(19):4891-4901. doi: 10.1021/acs.jafc.8b00918

Inhibitors of lactic acid fermentation in Spanish-style green olive brines of the Manzanilla variety.
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Food Chem. 2008 Oct 15;110(4):932-7. doi: 10.1016/j.foodchem.2008.02.084

Evaluation of white-rot fungi for detoxification and decolorization of effluents from the green olive debittering process.
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