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Yeasts in table olive processing: desirable or spoilage microorganisms?
Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A. Arroyo-López FN, et al. Int J Food Microbiol. 2012 Nov 1;160(1):42-9. doi: 10.1016/j.ijfoodmicro.2012.08.003. Epub 2012 Aug 11. Int J Food Microbiol. 2012. PMID: 23141644 Review.
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.
Bautista-Gallego J, Arroyo-López FN, Chiesa A, Durán-Quintana MC, Garrido-Fernández A. Bautista-Gallego J, et al. J Ind Microbiol Biotechnol. 2008 Aug;35(8):889-900. doi: 10.1007/s10295-008-0361-6. Epub 2008 May 9. J Ind Microbiol Biotechnol. 2008. PMID: 18465155
Role of yeasts in table olive production.
Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A. Arroyo-López FN, et al. Int J Food Microbiol. 2008 Dec 10;128(2):189-96. doi: 10.1016/j.ijfoodmicro.2008.08.018. Epub 2008 Sep 5. Int J Food Microbiol. 2008. PMID: 18835502 Review.
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.
Echevarria R, Bautista-Gallego J, Arroyo-López FN, Garrido-Fernández A. Echevarria R, et al. Int J Food Microbiol. 2010 Apr 15;138(3):212-22. doi: 10.1016/j.ijfoodmicro.2010.01.037. Epub 2010 Feb 10. Int J Food Microbiol. 2010. PMID: 20185187
45 results