39 results on '"Romero Gil, Verónica"'
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2. Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
3. Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations
4. Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (Oncorhynchus mykiss)
5. Functional features of the exopolysaccharide extracts produced by Lactiplantibacillus strains isolated from table olives.
6. Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysis
7. Study of Fungal Diversity Population During Spanish-Style Green Table Olive Industrial Fermentations Through Metataxonomic Analysis
8. Fungal biodiversity in commercial table olive packages
9. Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives
10. Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations
11. New Insights into Microbial Diversity of the Traditional Packed Table Olives Aloreña de Málaga through Metataxonomic Analysis
12. Fermentation of Olive Fruit
13. Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time
14. Metataxonomic analysis of the bacterial diversity in table olive dressing components
15. Shelf-life of traditionally-seasoned aloreña de málaga table olives based on package appearance and fruit characteristics Vida de mercado de aceitunas tradicionales aloreña de málaga aliñadas basado en la apariencia del envase y características del fruto
16. Improvement of the food quality and safety of PDO Aloreña de Málaga table olive packaging
17. Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride
18. Foodborne Pathogen Survival in Commercial Aloreña de Málaga Table Olive Packaging
19. Effect of green Spanish‐style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC‐LAB2
20. Metagenomic study of diverse ingredients and seasoning material used in table olive elaboration
21. A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing
22. Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives
23. Pyrosequencing analysis of the fungal biodiversity in table olives
24. Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives
25. Survival of foodborne pathogens in natural cracked olive brines
26. Estudio de la aplicación de nuevos conservantes en el envasado de aceitunas de mesa
27. Study of the bacterial biodiversity in table olives
28. Lactobacillus pentosus and Pichia membranifaciens, the dominant species in biofilms from natural green olives Gordal variety
29. Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis
30. In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent
31. Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives
32. Effect of green S panish‐style M anzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC ‐ LAB 2
33. The effect of ZnCl2on green Spanish-style table olive packaging, a presentation style dependent behaviour
34. Influence of Yeasts on the Oil Quality Indexes of Table Olives
35. Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC- LAB2.
36. Potential benefits of the application of yeast starters in table olive processing
37. The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour.
38. Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion.
39. The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour.
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