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Journal of Food Protection
|
June 22, 2006
Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives
F N Arroyo López, M C Durán Quintana, A Garrido Fernández
International Journal of Food Microbiology
|
April 21, 2007
Modelling of the growth-no growth interface of Issatchenkia occidentalis, an olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: study of its inactivation in the no growth region
F N Arroyo López, M C Durán Quintana, A Garrido Fernández
Food Microbiology
|
September 1, 2006
Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effects
F N Arroyo López, M C Durán Quintana, A Garrido Fernández
Journal of Food Protection
|
March 8, 2007
Use of logistic regression with dummy variables for modeling the growth-no growth limits of Saccharomyces cerevisiae IGAL01 as a function of sodium chloride, acid type, and potassium sorbate concentration according to growth media
F N Arroyo López, M C Durán Quintana, A Garrido Fernández
International Journal of Food Microbiology
|
October 7, 2008
Role of yeasts in table olive production
F N Arroyo-López, A Querol, J Bautista-Gallego, et al.
International Journal of Food Microbiology
|
February 27, 2010
Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary model
R Echevarria, J Bautista-Gallego, F N Arroyo-López, et al.
Food Microbiology
|
June 8, 2011
Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae
Z Salvadó, F N Arroyo-López, E Barrio, et al.
Food Microbiology
|
April 8, 2016
Effect of zinc formulations, sodium chloride, and hydroxytyrosol on the growth/no-growth boundaries of table olive related yeasts
V Romero-Gil, L Rejano-Zapata, A Garrido-Fernández, et al.
Food Microbiology
|
March 16, 2010
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures
J Bautista-Gallego, F N Arroyo-López, M C Durán-Quintana, et al.
Journal of Food Science
|
June 19, 2013
Salt reduction in vegetable fermentation: reality or desire?
J Bautista-Gallego, K Rantsiou, A Garrido-Fernández, et al.
Page
of 4
Search research articles
Search
Showing results (1-10 of 38) with videos related to
Sort By:
Page
of 4
Journal of Food Protection
|
June 22, 2006
Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives
F N Arroyo López, M C Durán Quintana, A Garrido Fernández
International Journal of Food Microbiology
|
April 21, 2007
Modelling of the growth-no growth interface of Issatchenkia occidentalis, an olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: study of its inactivation in the no growth region
F N Arroyo López, M C Durán Quintana, A Garrido Fernández
Food Microbiology
|
September 1, 2006
Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effects
F N Arroyo López, M C Durán Quintana, A Garrido Fernández
Journal of Food Protection
|
March 8, 2007
Use of logistic regression with dummy variables for modeling the growth-no growth limits of Saccharomyces cerevisiae IGAL01 as a function of sodium chloride, acid type, and potassium sorbate concentration according to growth media
F N Arroyo López, M C Durán Quintana, A Garrido Fernández
International Journal of Food Microbiology
|
October 7, 2008
Role of yeasts in table olive production
F N Arroyo-López, A Querol, J Bautista-Gallego, et al.
International Journal of Food Microbiology
|
February 27, 2010
Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary model
R Echevarria, J Bautista-Gallego, F N Arroyo-López, et al.
Food Microbiology
|
June 8, 2011
Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae
Z Salvadó, F N Arroyo-López, E Barrio, et al.
Food Microbiology
|
April 8, 2016
Effect of zinc formulations, sodium chloride, and hydroxytyrosol on the growth/no-growth boundaries of table olive related yeasts
V Romero-Gil, L Rejano-Zapata, A Garrido-Fernández, et al.
Food Microbiology
|
March 16, 2010
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures
J Bautista-Gallego, F N Arroyo-López, M C Durán-Quintana, et al.
Journal of Food Science
|
June 19, 2013
Salt reduction in vegetable fermentation: reality or desire?
J Bautista-Gallego, K Rantsiou, A Garrido-Fernández, et al.
Page
of 4