Role of yeasts in table olive production FN Arroyo-López, A Querol, J Bautista-Gallego, A Garrido-Fernández International Journal of Food Microbiology 128 (2), 189-196, 2008 | 339 | 2008 |
Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential J Bautista-Gallego, FN Arroyo-López, K Rantsiou, R Jiménez-Díaz, ... Food Research International 50 (1), 135-142, 2013 | 244 | 2013 |
Yeasts in table olive processing: desirable or spoilage microorganisms? FN Arroyo-López, V Romero-Gil, J Bautista-Gallego, F Rodríguez-Gómez, ... International journal of food microbiology 160 (1), 42-49, 2012 | 171 | 2012 |
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications J Bautista-Gallego, F Rodríguez-Gómez, E Barrio, A Querol, ... International journal of food microbiology 147 (2), 89-96, 2011 | 131 | 2011 |
Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations FN Arroyo-López, J Bautista-Gallego, J Domínguez-Manzano, ... Food microbiology 32 (2), 295-301, 2012 | 105 | 2012 |
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures J Bautista-Gallego, FN Arroyo-López, MC Durán-Quintana, ... Food microbiology 27 (3), 403-412, 2010 | 95 | 2010 |
Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation J Domínguez-Manzano, C Olmo-Ruiz, J Bautista-Gallego, ... International journal of food microbiology 157 (2), 230-238, 2012 | 83 | 2012 |
Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing F Rodríguez-Gómez, FN Arroyo-López, A López-López, ... Food microbiology 27 (5), 604-612, 2010 | 82 | 2010 |
Potential benefits of the application of yeast starters in table olive processing FN Arroyo-López, V Romero-Gil, J Bautista-Gallego, F Rodríguez-Gómez, ... Frontiers in microbiology 3, 2012 | 76 | 2012 |
Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation A Balmaseda, A Bordons, C Reguant, J Bautista-Gallego Frontiers in microbiology 9, 534, 2018 | 73 | 2018 |
Multivariate analysis to discriminate yeast strains with technological applications in table olive processing F Rodríguez-Gómez, V Romero-Gil, J Bautista-Gallego, ... World Journal of Microbiology and Biotechnology 28 (4), 1761-1770, 2012 | 71 | 2012 |
Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth J Bautista-Gallego, FN Arroyo-López, MC Durán-Quintana, ... Journal of Food Protection® 71 (7), 1412-1421, 2008 | 68 | 2008 |
Salt reduction in vegetable fermentation: reality or desire? J Bautista‐Gallego, K Rantsiou, A Garrido‐Fernández, L Cocolin, ... Journal of food science 78 (8), R1095-R1100, 2013 | 64 | 2013 |
Evaluating the individual effects of temperature and salt on table olive related microorganisms V Romero-Gil, J Bautista-Gallego, F Rodríguez-Gómez, P García-García, ... Food microbiology 33 (2), 178-184, 2013 | 57 | 2013 |
Transcriptomic and proteomic analysis of Oenococcus oeni adaptation to wine stress conditions M Margalef-Català, I Araque, A Bordons, C Reguant, J Bautista-Gallego Frontiers in microbiology 7, 2016 | 54 | 2016 |
Table olive fermentation with multifunctional Lactobacillus pentosus strains F Rodríguez-Gómez, J Bautista-Gallego, FN Arroyo-López, V Romero-Gil, ... Food Control 34 (1), 96-105, 2013 | 51 | 2013 |
Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives FN Arroyo-López, J Bautista-Gallego, MC Durán-Quintana, ... Food microbiology 25 (4), 566-574, 2008 | 49 | 2008 |
Effects of salt mixtures on Spanish green table olive fermentation performance F Rodríguez-Gómez, J Bautista-Gallego, V Romero-Gil, FN Arroyo-López, ... LWT-Food Science and Technology 46 (1), 56-63, 2012 | 48 | 2012 |
Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives J Bautista-Gallego, FN Arroyo-López, A López-López, ... LWT-Food Science and Technology 44 (1), 120-129, 2011 | 44 | 2011 |
Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-Aloreña cracked table olives FN Arroyo-López, J Bautista-Gallego, MC Durán-Quintana, ... LWT-Food Science and Technology 41 (4), 551-560, 2008 | 43 | 2008 |