Search research articles
Contact Us
Filters
Showing results (1-10 of 21) with videos related to
Page
of 3
Sort By:
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 Chemistry
|
December 26, 2012
Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures
J M Moreno-Baquero, J Bautista-Gallego, 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.
Food Microbiology
|
May 6, 2008
Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives
F N Arroyo-López, J Bautista-Gallego, M C Durán-Quintana, et al.
Journal of Food Protection
|
August 7, 2008
Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth
J Bautista-Gallego, F N Arroyo-López, M C Durán-Quintana, et al.
International Journal of Food Microbiology
|
March 1, 2012
Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride
F N Arroyo-López, J Bautista-Gallego, V Romero-Gil, et al.
Food Microbiology
|
June 1, 2010
Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing
F Rodríguez-Gómez, F N Arroyo-López, A López-López, et al.
Journal of Industrial Microbiology & Biotechnology
|
May 10, 2008
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
J Bautista-Gallego, F N Arroyo-López, A Chiesa, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 21) with videos related to
Sort By:
Page
of 3
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 Chemistry
|
December 26, 2012
Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures
J M Moreno-Baquero, J Bautista-Gallego, 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.
Food Microbiology
|
May 6, 2008
Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives
F N Arroyo-López, J Bautista-Gallego, M C Durán-Quintana, et al.
Journal of Food Protection
|
August 7, 2008
Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth
J Bautista-Gallego, F N Arroyo-López, M C Durán-Quintana, et al.
International Journal of Food Microbiology
|
March 1, 2012
Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride
F N Arroyo-López, J Bautista-Gallego, V Romero-Gil, et al.
Food Microbiology
|
June 1, 2010
Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing
F Rodríguez-Gómez, F N Arroyo-López, A López-López, et al.
Journal of Industrial Microbiology & Biotechnology
|
May 10, 2008
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
J Bautista-Gallego, F N Arroyo-López, A Chiesa, et al.
Page
of 3