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List of works by Francisco Pérez-Nevado

A low-cost procedure for production of fresh autochthonous wine yeast.

scientific article published on 4 August 2010

Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation

scientific article published in 2022

Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham.

scientific article published on 4 April 2014

Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae

scientific article published on 27 March 2006

Characterisation of microbial deep spoilage in Iberian dry-cured ham

scientific article published on 21 July 2007

Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.

scientific article published in August 2007

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.

scientific article published on 22 November 2007

Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

article by Thaís Schaide et al published 14 May 2019 in Journal of Food Science and Technology

Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages.

scientific article

Spoilage yeasts: What are the sources of contamination of foods and beverages?

scientific article published on 25 July 2018

[Nutritional evaluation of adolescent students from Extremadura based on anthropometric measurements]

scientific article published on 01 March 2014

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