Portal Investigación UEx

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

Aislamiento De Mutantes De Torulaspora Delbrueckii Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava

Perspectivas Y Retos En La Mejora Genética De Levaduras

Aislamiento De Mutantes De Torulaspora Delbrueckii Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava

Genetic Improvement Of Non-Conventional Torulaspora Delbrueckii For Traditional Sparkling Winemaking By Mixing For Eventual Hybridization With Saccharomyces Cerevisiae

Aislamiento De Mutantes De Torulaspora Delbrueckii Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava

Genetic Improvement Of Non-Conventional Torulaspora Delbrueckii For Traditional Sparkling Winemaking By Mixing For Eventual Hybridization With Saccharomyces Cerevisiae

Editorial: Lactic Acid Bacteria Within The Food Industry: What Is New On Their Technological And Functional Role

Genetic Improvement Of Non-Conventional Torulaspora Delbrueckii For Traditional Sparkling Winemaking By Mixing For Eventual Hybridization With Saccharomyces Cerevisiae

Editorial: Lactic Acid Bacteria Within The Food Industry: What Is New On Their Technological And Functional Role

Evaluating The Effect Of Using Non-Saccharomyces On Oenococcus Oeni And Wine Malolactic Fermentation

Editorial: Lactic Acid Bacteria Within The Food Industry: What Is New On Their Technological And Functional Role

Evaluating The Effect Of Using Non-Saccharomyces On Oenococcus Oeni And Wine Malolactic Fermentation

Effects Of Different Stress Parameters On Growth And On Oleuropein-Degrading Abilities Of Lactiplantibacillus Plantarum Strains Selected As Tailored Starter Cultures For Naturally Table Olives

Evaluating The Effect Of Using Non-Saccharomyces On Oenococcus Oeni And Wine Malolactic Fermentation

Effects Of Different Stress Parameters On Growth And On Oleuropein-Degrading Abilities Of Lactiplantibacillus Plantarum Strains Selected As Tailored Starter Cultures For Naturally Table Olives

The Use Of Multifunctional Yeast-Lactobacilli Starter Cultures Improves Fermentation Performance Of Spanish-Style Green Table Olives

Effects Of Different Stress Parameters On Growth And On Oleuropein-Degrading Abilities Of Lactiplantibacillus Plantarum Strains Selected As Tailored Starter Cultures For Naturally Table Olives

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

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

Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure

Role Of Lactic Acid Bacteria In Fermented Vegetables

Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure

Metataxonomic Analysis Of The Bacterial Diversity In Table Olive Dressing Components

Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure

Metataxonomic Analysis Of The Bacterial Diversity In Table Olive Dressing Components

Probiotic Potential Of A Lactobacillus Rhamnosus Cheese Isolate And Its Effect On The Fecal Microbiota Of Healthy Volunteers

Metataxonomic Analysis Of The Bacterial Diversity In Table Olive Dressing Components

Probiotic Potential Of A Lactobacillus Rhamnosus Cheese Isolate And Its Effect On The Fecal Microbiota Of Healthy Volunteers

Editorial: New Trends In Table Olive Fermentation

Probiotic Potential Of A Lactobacillus Rhamnosus Cheese Isolate And Its Effect On The Fecal Microbiota Of Healthy Volunteers

Editorial: New Trends In Table Olive Fermentation

Effect Of Sequential Inoculum Of Beta-Glucosidase Positive And Probiotic Strains On Brine Fermentation To Obtain Low Salt Sicilian Table Olives

Editorial: New Trends In Table Olive Fermentation

Effect Of Sequential Inoculum Of Beta-Glucosidase Positive And Probiotic Strains On Brine Fermentation To Obtain Low Salt Sicilian Table Olives

Reduction Of The Bitter Taste In Packaged Natural Black Manzanilla Olives By Zinc Chloride

Effect Of Sequential Inoculum Of Beta-Glucosidase Positive And Probiotic Strains On Brine Fermentation To Obtain Low Salt Sicilian Table Olives

Reduction Of The Bitter Taste In Packaged Natural Black Manzanilla Olives By Zinc Chloride

Draft Genome Sequences Of Six Lactobacillus Pentosus Strains Isolated From Brines Of Traditionally Fermented Spanish-Style Green Table Olives

Reduction Of The Bitter Taste In Packaged Natural Black Manzanilla Olives By Zinc Chloride

Draft Genome Sequences Of Six Lactobacillus Pentosus Strains Isolated From Brines Of Traditionally Fermented Spanish-Style Green Table Olives

Non-Saccharomyces In Wine: Effect Upon Oenococcus Oeni And Malolactic Fermentation

Draft Genome Sequences Of Six Lactobacillus Pentosus Strains Isolated From Brines Of Traditionally Fermented Spanish-Style Green Table Olives

Non-Saccharomyces In Wine: Effect Upon Oenococcus Oeni And Malolactic Fermentation

Nuevas Tendencias En Microbiología De Alimentos: Xxi Congreso Nacional De Microbiología De Los Alimentos, Tarragona 2018

Non-Saccharomyces In Wine: Effect Upon Oenococcus Oeni And Malolactic Fermentation

Nuevas Tendencias En Microbiología De Alimentos: Xxi Congreso Nacional De Microbiología De Los Alimentos, Tarragona 2018

Efectos Del Uso De No-Saccharomyces Sobre Oenococcus Oeni Y La Fermentación Maloláctica Del Vino

Nuevas Tendencias En Microbiología De Alimentos: Xxi Congreso Nacional De Microbiología De Los Alimentos, Tarragona 2018

Efectos Del Uso De No-Saccharomyces Sobre Oenococcus Oeni Y La Fermentación Maloláctica Del Vino

Producción De Aceituna De Mesa Siciliana Con Características Funcionales

Efectos Del Uso De No-Saccharomyces Sobre Oenococcus Oeni Y La Fermentación Maloláctica Del Vino

Producción De Aceituna De Mesa Siciliana Con Características Funcionales

Assessment Of The Probiotic Potential Of Bacterial Species Isolated From Table Olive; Lactobacillus Pentosus Vs Lactobacillus Plantarum

Producción De Aceituna De Mesa Siciliana Con Características Funcionales

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

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

Fermentation In Nutrient Salt Mixtures Affects Green Spanish-Style Manzanilla Table Olive Characteristics

Assessing The Challenges In The Application Of Potential Probiotic Lactic Acid Bacteria In The Large-Scale Fermentation Of Spanish-Style Table Olives

Fermentation In Nutrient Salt Mixtures Affects Green Spanish-Style Manzanilla Table Olive Characteristics

Transcriptomic And Proteomic Analysis Of Oenococcus Oeni Adaptation To Wine Stress Conditions

Fermentation In Nutrient Salt Mixtures Affects Green Spanish-Style Manzanilla Table Olive Characteristics

Transcriptomic And Proteomic Analysis Of Oenococcus Oeni Adaptation To Wine Stress Conditions

Data On Green Spanish-Style Manzanilla Table Olives Fermented In Salt Mixtures

Transcriptomic And Proteomic Analysis Of Oenococcus Oeni Adaptation To Wine Stress Conditions

Data On Green Spanish-Style Manzanilla Table Olives Fermented In Salt Mixtures

Rt-Pcr-Dgge Analysis To Elucidate The Dominant Bacterial Species Of Industrial Spanish-Style Green Table Olive Fermentations

Data On Green Spanish-Style Manzanilla Table Olives Fermented In Salt Mixtures

Rt-Pcr-Dgge Analysis To Elucidate The Dominant Bacterial Species Of Industrial Spanish-Style Green Table Olive Fermentations

Effect Of Glutathione Addition On Oenococcus Oeni Transcriptomic Response During Malolatic Fermentation

Rt-Pcr-Dgge Analysis To Elucidate The Dominant Bacterial Species Of Industrial Spanish-Style Green Table Olive Fermentations

Effect Of Glutathione Addition On Oenococcus Oeni Transcriptomic Response During Malolatic Fermentation

Effect Of Packaging And Storage Conditions On Microbial Survival, Physicochemical Characteristics And Colour Of Non-Thermally Preserved Green Spanish-Style Manzanilla Olives

Effect Of Glutathione Addition On Oenococcus Oeni Transcriptomic Response During Malolatic Fermentation

Effect Of Packaging And Storage Conditions On Microbial Survival, Physicochemical Characteristics And Colour Of Non-Thermally Preserved Green Spanish-Style Manzanilla Olives

Fermentation Profile Of Green Spanish-Style Manzanilla Olives According To Nacl Content In Brine

Effect Of Packaging And Storage Conditions On Microbial Survival, Physicochemical Characteristics And Colour Of Non-Thermally Preserved Green Spanish-Style Manzanilla Olives

Fermentation Profile Of Green Spanish-Style Manzanilla Olives According To Nacl Content In Brine

The Effect Of Zncl2 On Green Spanish-Style Table Olive Packaging, A Presentation Style Dependent Behaviour

Fermentation Profile Of Green Spanish-Style Manzanilla Olives According To Nacl Content In Brine

The Effect Of Zncl2 On Green Spanish-Style Table Olive Packaging, A Presentation Style Dependent Behaviour

Diversity And Functional Characterization Of Lactobacillus Spp. Isolated Throughout The Ripening Of A Hard Cheese

The Effect Of Zncl2 On Green Spanish-Style Table Olive Packaging, A Presentation Style Dependent Behaviour

Diversity And Functional Characterization Of Lactobacillus Spp. Isolated Throughout The Ripening Of A Hard Cheese

Predictive Microbiology: A Valuable Tool In Food Safety And Microbiological Risk Assessments

Diversity And Functional Characterization Of Lactobacillus Spp. Isolated Throughout The Ripening Of A Hard Cheese

Predictive Microbiology: A Valuable Tool In Food Safety And Microbiological Risk Assessments

Production Of Potential Probiotic Spanish-Style Green Table Olives At Pilot Plant Scale Using Multifunctional Starters

Predictive Microbiology: A Valuable Tool In Food Safety And Microbiological Risk Assessments

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

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

Tableolive Fermentation With Multifunctional Lactobacillus Pentosus Strains

Salt Reduction In Vegetable Fermentation: Reality Or Desire?

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

Mineral And Sensory Profile Of Seasoned Cracked Olives Packed In Diverse Salt Mixtures

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

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

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