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V Romero-Gil

Showing results (1-10 of 14) with videos related to

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Food Microbiology|April 8, 2016
Effect of zinc formulations, sodium chloride, and hydroxytyrosol on the growth/no-growth boundaries of table olive related yeastsV Romero-Gil, L Rejano-Zapata, A Garrido-Fernández, 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 chlorideF N Arroyo-López, J Bautista-Gallego, V Romero-Gil, et al.
Frontiers in Microbiology|September 19, 2014
Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2F Rodríguez-Gómez, V Romero-Gil, P García-García, et al.
Journal of Food Protection|December 22, 2011
Evaluating the effects of zinc chloride as a preservative in cracked table olive packingJ Bautista-Gallego, F N Arroyo-López, V Romero-Gil, et al.
Food Microbiology|April 8, 2015
Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brineJ Bautista-Gallego, F N Arroyo-López, V Romero-Gil, et al.
Food Microbiology|August 3, 2014
Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional startersF Rodríguez-Gómez, V Romero-Gil, J Bautista-Gallego, et al.
Journal of Food Protection|November 13, 2013
Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixturesJ Bautista-Gallego, F N Arroyo-López, V Romero-Gil, et al.
Food Microbiology|August 16, 2011
Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentationJ Bautista Gallego, F N Arroyo López, V Romero Gil, et al.
International Journal of Food Microbiology|September 3, 2016
Assessment of table olive fermentation by functional data analysisM A Ruiz-Bellido, V Romero-Gil, P García-García, et al.
Data in Brief|October 1, 2016
Data on the application of Functional Data Analysis in food fermentationsM A Ruiz-Bellido, V Romero-Gil, P García-García, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Food Microbiology|April 8, 2016
Effect of zinc formulations, sodium chloride, and hydroxytyrosol on the growth/no-growth boundaries of table olive related yeastsV Romero-Gil, L Rejano-Zapata, A Garrido-Fernández, 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 chlorideF N Arroyo-López, J Bautista-Gallego, V Romero-Gil, et al.
Frontiers in Microbiology|September 19, 2014
Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2F Rodríguez-Gómez, V Romero-Gil, P García-García, et al.
Journal of Food Protection|December 22, 2011
Evaluating the effects of zinc chloride as a preservative in cracked table olive packingJ Bautista-Gallego, F N Arroyo-López, V Romero-Gil, et al.
Food Microbiology|April 8, 2015
Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brineJ Bautista-Gallego, F N Arroyo-López, V Romero-Gil, et al.
Food Microbiology|August 3, 2014
Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional startersF Rodríguez-Gómez, V Romero-Gil, J Bautista-Gallego, et al.
Journal of Food Protection|November 13, 2013
Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixturesJ Bautista-Gallego, F N Arroyo-López, V Romero-Gil, et al.
Food Microbiology|August 16, 2011
Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentationJ Bautista Gallego, F N Arroyo López, V Romero Gil, et al.
International Journal of Food Microbiology|September 3, 2016
Assessment of table olive fermentation by functional data analysisM A Ruiz-Bellido, V Romero-Gil, P García-García, et al.
Data in Brief|October 1, 2016
Data on the application of Functional Data Analysis in food fermentationsM A Ruiz-Bellido, V Romero-Gil, P García-García, et al.
Pageof 2