Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential von Bautista-Gallego, J., Arroyo-López, F.N., Rantsiou, K., Jiménez-Díaz, R., Garrido-Fernández, A., Cocolin, L.

Volltext

Role of yeasts in table olive production von Arroyo-López, F.N., Querol, A., Bautista-Gallego, J., Garrido-Fernández, A.

Volltext

Yeasts in table olive processing: Desirable or spoilage microorganisms? von Arroyo-López, F.N., Romero-Gil, V., Bautista-Gallego, J., Rodríguez-Gómez, F., Jiménez-Díaz, R., García-García, P., Querol, A., Garrido-Fernández, A.

Volltext

Relationships between Na, K, and Ca mineral nutrients in brine and table olive flesh. Nutritional labelling implications von López-López, A., Moreno-Baquero, J.M., Garrido-Fernández, A.

Volltext

Salt Reduction in Vegetable Fermentation: Reality or Desire? von Bautista-Gallego, J., Rantsiou, K., Garrido-Fernández, A., Cocolin, L., Arroyo-López, F. N.

Volltext

Identifying the sensory profiles of naturally fermented table olives and their application to industrially processed cultivars von López-López, A., Sánchez-Gómez, A.H., Garrido-Fernández, A.

Volltext

Tentative application of compositional data analysis to the fatty acid profiles of green Spanish-style Gordal table olives von Garrido-Fernández, A., Cortés-Delgado, A., López-López, A.

Volltext

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications von Bautista-Gallego, J., Rodríguez-Gómez, F., Barrio, E., Querol, A., Garrido-Fernández, A., Arroyo-López, F.N.

Volltext

Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations von Arroyo-López, F.N., Bautista-Gallego, J., Domínguez-Manzano, J., Romero-Gil, V., Rodriguez-Gómez, F., García-García, P., Garrido-Fernández, A., Jiménez-Díaz, R.

Volltext

Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars von López-López, A., Sánchez-Gómez, A.H., Montaño, A., Cortés-Delgado, A., Garrido-Fernández, A.

Volltext

Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine von Bautista-Gallego, J., Arroyo-López, F.N., Romero-Gil, V., Rodríguez-Gómez, F., García-García, P., Garrido-Fernández, A.

Volltext

Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters von Rodríguez-Gómez, F., Romero-Gil, V., Bautista-Gallego, J., García-García, P., Garrido-Fernández, A., Arroyo-López, F.N.

Volltext

Evaluating the individual effects of temperature and salt on table olive related microorganisms von Romero-Gil, V., Bautista-Gallego, J., Rodríguez-Gómez, F., García-García, P., Jiménez-Díaz, R., Garrido-Fernández, A., Arroyo-López, F.N.

Volltext

Sensory profile of green Spanish-style table olives according to cultivar and origin von López-López, A., Sánchez-Gómez, A.H., Montaño, A., Cortés-Delgado, A., Garrido-Fernández, A.

Volltext

Table olive fermentation with multifunctional Lactobacillus pentosus strains von Rodríguez-Gómez, F., Bautista-Gallego, J., Arroyo-López, F.N., Romero-Gil, V., Jiménez-Díaz, R., Garrido-Fernández, A., García-García, P.

Volltext

Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areas von Garrido-Fernández, A., Montaño, A., Sánchez-Gómez, A.H., Cortés-Delgado, A., López-López, A.

Volltext

Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable von Sturm, M.E., Arroyo-López, F.N., Garrido-Fernández, A., Querol, A., Mercado, L.A., Ramirez, M.L., Combina, M.

Volltext

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation von Bautista Gallego, J., Arroyo López, F.N., Romero Gil, V., Rodríguez Gómez, F., García García, P., Garrido Fernández, A.

Volltext

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures von Bautista-Gallego, J., Arroyo-López, F.N., Durán-Quintana, M.C., Garrido-Fernández, A.

Volltext

Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures von Moreno-Baquero, J.M., Bautista-Gallego, J., Garrido-Fernández, A., López-López, A.

Volltext