Lista de obras - Joaquin Bautista-Gallego

Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation.

artículo científico publicado en 2012

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation ⬇️

artículo científico publicado el 12 de junio de 2011

Data on green Spanish-style Manzanilla table olives fermented in salt mixtures

artículo científico publicado en 2016

Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese.

artículo científico publicado en 2014

Draft Genome Sequences of Six Lactobacillus pentosus Strains Isolated from Brines of Traditionally Fermented Spanish-Style Green Table Olives.

artículo científico publicado en 2018

Evaluating the effects of zinc chloride as a preservative in cracked table olive packing

scientific article published on 01 December 2011

Evaluating the individual effects of temperature and salt on table olive related microorganisms.

artículo científico publicado en 2012

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications.

artículo científico publicado en 2011

Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics

artículo científico publicado en 2016

Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine

artículo científico publicado en 2015

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.

artículo científico publicado en 2009

Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure

scientific article published on 07 September 2020

Genotypic and phenotypic characterization of industrial autochthonous Saccharomyces cerevisiae for the selection of well-adapted bioethanol-producing strains

artículo científico publicado en 2022

Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride.

artículo científico publicado en 2012

Improvement of the storage process for cracked table olives

article by F.N. Arroyo-López et al published December 2008 in Journal of Food Engineering

Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth

artículo científico publicado en 2008

Influence of yeasts on the oil quality indexes of table olives.

artículo científico publicado en 2013

Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives

article by F.N. Arroyo-López et al published December 2009 in Lebensmittel-Wissenschaft & Technologie

Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.

artículo científico publicado en 2010

Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixtures.

artículo científico publicado en 2013

Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures

scientific article published on 02 November 2012

Mineral content and sensory characteristics of Gordal green table olives fermented in chloride salt mixtures.

artículo científico publicado en 2012

Pigment, physicochemical, and microbiological changes related to the freshness of cracked table olives.

artículo científico publicado en 2013

Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.

artículo científico publicado en 2014

Role of yeasts in table olive production.

scientific article published on 05 September 2008

Salt reduction in vegetable fermentation: reality or desire?

artículo científico

The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour.

artículo científico publicado en 2014

Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae.

artículo científico publicado en 2008

Yeasts in table olive processing: desirable or spoilage microorganisms?

artículo científico

Lista de obras de Joaquin Bautista-Gallego

Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation.

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation ⬇️

Data on green Spanish-style Manzanilla table olives fermented in salt mixtures

Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese.

Draft Genome Sequences of Six Lactobacillus pentosus Strains Isolated from Brines of Traditionally Fermented Spanish-Style Green Table Olives.

Evaluating the effects of zinc chloride as a preservative in cracked table olive packing

Evaluating the individual effects of temperature and salt on table olive related microorganisms.

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications.

Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics

Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.

Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure

Genotypic and phenotypic characterization of industrial autochthonous Saccharomyces cerevisiae for the selection of well-adapted bioethanol-producing strains

Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride.

Improvement of the storage process for cracked table olives

Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth

Influence of yeasts on the oil quality indexes of table olives.

Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives

Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.

Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixtures.

Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures

Mineral content and sensory characteristics of Gordal green table olives fermented in chloride salt mixtures.

Pigment, physicochemical, and microbiological changes related to the freshness of cracked table olives.

Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.

Role of yeasts in table olive production.

Salt reduction in vegetable fermentation: reality or desire?

The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour.

Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae.

Yeasts in table olive processing: desirable or spoilage microorganisms?