Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces
SALVADO, Z, ARROYO-LOPEZ, F. N, GUILLAMON, J. M, SALAZAR, G, QUEROL, A, BARRIO, E
Published in Applied and Environmental Microbiology (01.04.2011)
Published in Applied and Environmental Microbiology (01.04.2011)
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Role of yeasts in table olive production
Arroyo-López, F.N., Querol, A., Bautista-Gallego, J., Garrido-Fernández, A.
Published in International journal of food microbiology (10.12.2008)
Published in International journal of food microbiology (10.12.2008)
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Yeasts in table olive processing: Desirable or spoilage microorganisms?
Arroyo-López, F.N., Romero-Gil, V., Bautista-Gallego, J., Rodríguez-Gómez, F., Jiménez-Díaz, R., García-García, P., Querol, A., Garrido-Fernández, A.
Published in International journal of food microbiology (01.11.2012)
Published in International journal of food microbiology (01.11.2012)
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Salt Reduction in Vegetable Fermentation: Reality or Desire?
Bautista-Gallego, J., Rantsiou, K., Garrido-Fernández, A., Cocolin, L., Arroyo-López, F. N.
Published in Journal of food science (01.08.2013)
Published in Journal of food science (01.08.2013)
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Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations
Arroyo-López, F.N., Bautista-Gallego, J., Domínguez-Manzano, J., Romero-Gil, V., Rodriguez-Gómez, F., García-García, P., Garrido-Fernández, A., Jiménez-Díaz, R.
Published in Food microbiology (01.12.2012)
Published in Food microbiology (01.12.2012)
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Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae
Salvadó, Z., Arroyo-López, F.N., Barrio, E., Querol, A., Guillamón, J.M.
Published in Food microbiology (01.09.2011)
Published in Food microbiology (01.09.2011)
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Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters
Rodríguez-Gómez, F., Romero-Gil, V., Bautista-Gallego, J., García-García, P., Garrido-Fernández, A., Arroyo-López, F.N.
Published in Food microbiology (01.12.2014)
Published in Food microbiology (01.12.2014)
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Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
Sturm, M.E., Arroyo-López, F.N., Garrido-Fernández, A., Querol, A., Mercado, L.A., Ramirez, M.L., Combina, M.
Published in International journal of food microbiology (17.01.2014)
Published in International journal of food microbiology (17.01.2014)
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Evaluating the individual effects of temperature and salt on table olive related microorganisms
Romero-Gil, V., Bautista-Gallego, J., Rodríguez-Gómez, F., García-García, P., Jiménez-Díaz, R., Garrido-Fernández, A., Arroyo-López, F.N.
Published in Food microbiology (01.04.2013)
Published in Food microbiology (01.04.2013)
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Use of molecular methods for the identification of yeast associated with table olives
ARROYO-LOPEZ, F. N, DURAN-QUINTANA, M. C, RUIZ-BARBA, J. L, QUEROL, A, GARRIDO-FERNANDEZ, A
Published in Food microbiology (01.12.2006)
Published in Food microbiology (01.12.2006)
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