PUBLICACIÓN

Modeling the inhibitory effects of zinc chloride on table olive related yeasts

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Bautista-Gallego J., Romero-Gil V., Garrido-Fernandez A., Arroyo-Lopez F.N.

2012 FOOD CONTROL

Biotechnology (Q1), Food Science (Q1)

JCR: 2.738

SJR: 1.245

CITAS

16

DOI

10.1016/j.foodcont.2011.08.020

EID

2-s2.0-80053132662

ISSN

0956-7135

BIBTEX

@article{Bautista-Gallego2012,title = {Modeling the inhibitory effects of zinc chloride on table olive related yeasts},journal = {Food Control},year = {2012},volume = {23},number = {2},pages = {499-505},author = {Bautista-Gallego, J. and Romero-Gil, V. and Garrido-Fern{\'a}ndez, A. and Arroyo-L{\'o}pez, F.N.}}

AUTORES DE LA UEX

Joaquín Bautista Gallego

OTRAS PUBLICACIONES DE INTERÉS

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The Use Of Multifunctional Yeast-Lactobacilli Starter Cultures Improves Fermentation Performance Of Spanish-Style Green Table Olives
Role Of Lactic Acid Bacteria In Fermented Vegetables
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Assessment Of The Probiotic Potential Of Bacterial Species Isolated From Table Olive; Lactobacillus Pentosus Vs Lactobacillus Plantarum
Assessing The Challenges In The Application Of Potential Probiotic Lactic Acid Bacteria In The Large-Scale Fermentation Of Spanish-Style Table Olives
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Assessing The Challenges In The Application Of Potential Probiotic Lactic Acid Bacteria In The Large-Scale Fermentation Of Spanish-Style Table Olives
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Production Of Potential Probiotic Spanish-Style Green Table Olives At Pilot Plant Scale Using Multifunctional Starters
Microbial Stability And Quality Of Seasoned Cracked Green Aloreña Table Olives Packed In Diverse Chloride Salt Mixtures
Tableolive Fermentation With Multifunctional Lactobacillus Pentosus Strains
Microbial Stability And Quality Of Seasoned Cracked Green Aloreña Table Olives Packed In Diverse Chloride Salt Mixtures
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Tableolive Fermentation With Multifunctional Lactobacillus Pentosus Strains
Salt Reduction In Vegetable Fermentation: Reality Or Desire?
Influence Of Yeasts On The Oil Quality Indexes Of Table Olives
Salt Reduction In Vegetable Fermentation: Reality Or Desire?
Influence Of Yeasts On The Oil Quality Indexes Of Table Olives
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Influence Of Yeasts On The Oil Quality Indexes Of Table Olives
Mineral And Sensory Profile Of Seasoned Cracked Olives Packed In Diverse Salt Mixtures
Pigment, Physicochemical, And Microbiological Changes Related To The Freshness Of Cracked Table Olives
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Pigment, Physicochemical, And Microbiological Changes Related To The Freshness Of Cracked Table Olives
Evaluating The Individual Effects Of Temperature And Salt On Table Olive Related Microorganisms
Pigment, Physicochemical, And Microbiological Changes Related To The Freshness Of Cracked Table Olives
Evaluating The Individual Effects Of Temperature And Salt On Table Olive Related Microorganisms
Screening Of Lactic Acid Bacteria Isolated From Fermented Table Olives With Probiotic Potential
Evaluating The Individual Effects Of Temperature And Salt On Table Olive Related Microorganisms
Screening Of Lactic Acid Bacteria Isolated From Fermented Table Olives With Probiotic Potential
Development Of A Novel Zn Fortified Table Olive Product
Screening Of Lactic Acid Bacteria Isolated From Fermented Table Olives With Probiotic Potential
Development Of A Novel Zn Fortified Table Olive Product
Formation Of Lactic Acid Bacteria-Yeasts Communities On The Olive Surface During Spanish-Style Manzanilla Fermentations
Development Of A Novel Zn Fortified Table Olive Product
Formation Of Lactic Acid Bacteria-Yeasts Communities On The Olive Surface During Spanish-Style Manzanilla Fermentations
Yeasts In Table Olive Processing: Desirable Or Spoilage Microorganisms?
Formation Of Lactic Acid Bacteria-Yeasts Communities On The Olive Surface During Spanish-Style Manzanilla Fermentations
Yeasts In Table Olive Processing: Desirable Or Spoilage Microorganisms?
Corrigendum To Biofilm Formation On Abiotic And Biotic Surfaces During The Spanish Style Green Table Olive Fermentation. [Int.j. Food Microbiol. 157 (2012) 230-238].
Yeasts In Table Olive Processing: Desirable Or Spoilage Microorganisms?
Corrigendum To Biofilm Formation On Abiotic And Biotic Surfaces During The Spanish Style Green Table Olive Fermentation. [Int.j. Food Microbiol. 157 (2012) 230-238].
Biofilm Formation On Abiotic And Biotic Surfaces During Spanish Style Green Table Olive Fermentation
Corrigendum To Biofilm Formation On Abiotic And Biotic Surfaces During The Spanish Style Green Table Olive Fermentation. [Int.j. Food Microbiol. 157 (2012) 230-238].
Biofilm Formation On Abiotic And Biotic Surfaces During Spanish Style Green Table Olive Fermentation
Growth/no Growth Interfaces Of Table Olive Related Yeasts For Natamycin, Citric Acid And Sodium Chloride
Biofilm Formation On Abiotic And Biotic Surfaces During Spanish Style Green Table Olive Fermentation
Growth/no Growth Interfaces Of Table Olive Related Yeasts For Natamycin, Citric Acid And Sodium Chloride
Multivariate Analysis To Discriminate Yeast Strains With Technological Applications In Table Olive Processing
Growth/no Growth Interfaces Of Table Olive Related Yeasts For Natamycin, Citric Acid And Sodium Chloride
Multivariate Analysis To Discriminate Yeast Strains With Technological Applications In Table Olive Processing
Mineral Content And Sensory Characteristics Of Gordal Green Table Olives Fermented In Chloride Salt Mixtures
Multivariate Analysis To Discriminate Yeast Strains With Technological Applications In Table Olive Processing
Mineral Content And Sensory Characteristics Of Gordal Green Table Olives Fermented In Chloride Salt Mixtures
Modeling The Inhibitory Effects Of Zinc Chloride On Table Olive Related Yeasts
Mineral Content And Sensory Characteristics Of Gordal Green Table Olives Fermented In Chloride Salt Mixtures
Modeling The Inhibitory Effects Of Zinc Chloride On Table Olive Related Yeasts
Role Of Predictive Microbiology In Food Preservation
Modeling The Inhibitory Effects Of Zinc Chloride On Table Olive Related Yeasts
Role Of Predictive Microbiology In Food Preservation
Fermentation Of Olive Fruit
Role Of Predictive Microbiology In Food Preservation
Fermentation Of Olive Fruit
Potential Benefits Of The Application Of Yeast Starters In Table Olive Processing
Fermentation Of Olive Fruit
Potential Benefits Of The Application Of Yeast Starters In Table Olive Processing
Effects Of Salt Mixtures On Spanish Green Table Olive Fermentation Performance
Potential Benefits Of The Application Of Yeast Starters In Table Olive Processing
Effects Of Salt Mixtures On Spanish Green Table Olive Fermentation Performance
Evaluating The Effects Of Zinc Chloride As A Preservative In Cracked Table Olive Packing
Effects Of Salt Mixtures On Spanish Green Table Olive Fermentation Performance
Evaluating The Effects Of Zinc Chloride As A Preservative In Cracked Table Olive Packing
Chloride Salt Mixtures Affect Gordal Cv. Green Spanish-Style Table Olive Fermentation
Evaluating The Effects Of Zinc Chloride As A Preservative In Cracked Table Olive Packing
Chloride Salt Mixtures Affect Gordal Cv. Green Spanish-Style Table Olive Fermentation
Exploring The Yeast Biodiversity Of Green Table Olive Industrial Fermentations For Technological Applications
Chloride Salt Mixtures Affect Gordal Cv. Green Spanish-Style Table Olive Fermentation
Exploring The Yeast Biodiversity Of Green Table Olive Industrial Fermentations For Technological Applications
Effect Of Chloride Salt Mixtures On Selected Attributes And Mineral Content Of Fermented Cracked Aloreña Olives
Exploring The Yeast Biodiversity Of Green Table Olive Industrial Fermentations For Technological Applications
Effect Of Chloride Salt Mixtures On Selected Attributes And Mineral Content Of Fermented Cracked Aloreña Olives
Lipolytic Activity Of The Yeast Species Associated With The Fermentation/storage Phase Of Ripe Olive Processing
Effect Of Chloride Salt Mixtures On Selected Attributes And Mineral Content Of Fermented Cracked Aloreña Olives
Lipolytic Activity Of The Yeast Species Associated With The Fermentation/storage Phase Of Ripe Olive Processing
Fermentation Profiles Of Manzanilla-Aloreña Cracked Green Table Olives In Different Chloride Salt Mixtures
Lipolytic Activity Of The Yeast Species Associated With The Fermentation/storage Phase Of Ripe Olive Processing
Fermentation Profiles Of Manzanilla-Aloreña Cracked Green Table Olives In Different Chloride Salt Mixtures
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
Fermentation Profiles Of Manzanilla-Aloreña Cracked Green Table Olives In Different Chloride Salt Mixtures
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
Use Of A D-Optimal Mixture Design To Estimate The Effects Of Diverse Chloride Salts On The Growth Parameters Of Lactobacillus Pentosus
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
Use Of A D-Optimal Mixture Design To Estimate The Effects Of Diverse Chloride Salts On The Growth Parameters Of Lactobacillus Pentosus
Instability Profile Of Fresh Packed Seasoned Manzanilla-Aloreña Table Olives
Use Of A D-Optimal Mixture Design To Estimate The Effects Of Diverse Chloride Salts On The Growth Parameters Of Lactobacillus Pentosus
Instability Profile Of Fresh Packed Seasoned Manzanilla-Aloreña Table Olives
Role Of Yeasts In Table Olive Production
Instability Profile Of Fresh Packed Seasoned Manzanilla-Aloreña Table Olives
Role Of Yeasts In Table Olive Production
Improvement Of The Storage Process For Cracked Table Olives
Role Of Yeasts In Table Olive Production
Improvement Of The Storage Process For Cracked Table Olives
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
Improvement Of The Storage Process For Cracked Table Olives
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
Modelling The Inhibition Of Sorbic And Benzoic Acids On A Native Yeast Cocktail From Table Olives
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
Modelling The Inhibition Of Sorbic And Benzoic Acids On A Native Yeast Cocktail From Table Olives
Individual Effects Of Sodium, Potassium, Calcium, And Magnesium Chloride Salts On Lactobacillus Pentosus And Saccharomyces Cerevisiae Growth
Modelling The Inhibition Of Sorbic And Benzoic Acids On A Native Yeast Cocktail From Table Olives
Individual Effects Of Sodium, Potassium, Calcium, And Magnesium Chloride Salts On Lactobacillus Pentosus And Saccharomyces Cerevisiae Growth
Effects Of Ascorbic Acid, Sodium Metabisulfite And Sodium Chloride On Freshness Retention And Microbial Growth During The Storage Of Manzanilla-Aloreña Cracked Table Olives
Individual Effects Of Sodium, Potassium, Calcium, And Magnesium Chloride Salts On Lactobacillus Pentosus And Saccharomyces Cerevisiae Growth
Effects Of Ascorbic Acid, Sodium Metabisulfite And Sodium Chloride On Freshness Retention And Microbial Growth During The Storage Of Manzanilla-Aloreña Cracked Table Olives
Perspectivas Y Retos En La Mejora Genética De Levaduras
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