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Foods (Basel, Switzerland)|October 14, 2023
Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and TrendsAntonio Benítez-Cabello, Amélia M Delgado, Célia Quintas
Food Science & Nutrition|December 26, 2024
Effects of Phenolic Compounds on Biofilm Formation by Table Olive-Related MicroorganismsElio López-García, Antonio Benítez-Cabello, Francisco Noé Arroyo-López
NPJ Science of Food|July 4, 2025
Applying machine learning to classify table olives using bacterial metataxonomic dataElio López-García, Antonio Benítez-Cabello, Francisco Noé Arroyo-López
Frontiers in Microbiology|October 9, 2023
Understanding the transcriptomic response of <i>Lactiplantibacillus pentosus</i> LPG1 during Spanish-style green table olive fermentationsElio López-García, Antonio Benítez-Cabello, Jordi Tronchoni, et al.
International Journal of Food Microbiology|April 15, 2024
Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentationsElio López-García, Verónica Romero-Gil, Francisco Noé Arroyo-López, et al.
Foods (Basel, Switzerland)|March 11, 2023
In Silico Evidence of the Multifunctional Features of <i>Lactiplantibacillus pentosus</i> LPG1, a Natural Fermenting Agent Isolated from Table Olive BiofilmsElio López-García, Antonio Benítez-Cabello, Javier Ramiro-García, et al.
Food Microbiology|August 11, 2022
Fungal biodiversity in commercial table olive packagesAntonio Benítez-Cabello, Javier Ramiro-García, Verónica Romero-Gil, et al.
Scientific Reports|July 11, 2020
Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysisAntonio Benítez-Cabello, Verónica Romero-Gil, Eduardo Medina-Pradas, et al.
International Journal of Food Microbiology|October 4, 2021
Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentationsFrancisco Noé Arroyo-López, Antonio Benítez-Cabello, Verónica Romero-Gil, et al.
Foods (Basel, Switzerland)|June 26, 2026
Enhancing HACCP Decisions: A Comparative Risk Assessment for Table Olive ProcessingCristina Campanero Pintado, Kharla Andreina Segovia Bravo, Antonio Benítez Cabello, et al.
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