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Joaquín Bautista Gallego
Joaquín Bautista Gallego
Senior lecturer
Verified email at unex.es
Title
Cited by
Cited by
Year
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
3392008
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
2442013
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
1712012
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
1312011
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
1052012
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
952010
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
832012
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
822010
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
762012
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
732018
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
712012
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
682008
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
642013
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
572013
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
542016
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
512013
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
492008
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
482012
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
442011
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
432008
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