Lista de obras -

Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives.

artículo científico publicado en 2017

Assessment of table olive fermentation by functional data analysis.

artículo científico publicado en 2016

Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis.

artículo científico publicado en 2016

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

artículo científico publicado el 12 de junio de 2011

Data on the application of Functional Data Analysis in food fermentations

artículo científico publicado en 2016

Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

artículo científico publicado en 2015

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

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives.

artículo científico publicado en 2015

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

artículo científico publicado en 2011

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

artículo científico publicado en 2015

Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

artículo científico publicado en 2014

Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations.

artículo científico publicado en 2017

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

artículo científico publicado en 2012

Influence of ripe table olive processing on oil characteristics and composition as determined by chemometrics

scientific article published on 01 October 2009

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

artículo científico publicado en 2013

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

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

artículo científico publicado en 2014

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

artículo científico publicado en 2014

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

artículo científico publicado en 2014

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

artículo científico publicado en 2014

Yeasts in table olive processing: desirable or spoilage microorganisms?

artículo científico

Lista de obras de

Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives.

Assessment of table olive fermentation by functional data analysis.

Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis.

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

Data on the application of Functional Data Analysis in food fermentations

Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

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.

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives.

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

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

Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations.

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

Influence of ripe table olive processing on oil characteristics and composition as determined by chemometrics

Influence of yeasts on the oil quality indexes of 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.

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

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

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

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

Yeasts in table olive processing: desirable or spoilage microorganisms?