Search filters

List of works by Francisco Rodriguez-Gomez

Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives.

scientific article published on 17 May 2017

Assessment of table olive fermentation by functional data analysis.

scientific article

Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis.

scientific article published on 11 July 2016

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation ⬇️

scientific article published on June 12, 2011

Data on the application of Functional Data Analysis in food fermentations

scientific article

Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

scientific article published on 23 September 2015

Evaluating the effects of zinc chloride as a preservative in cracked table olive packing

scientific article published on 01 December 2011

Evaluating the individual effects of temperature and salt on table olive related microorganisms.

scientific article published on 3 October 2012

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives.

scientific article published on 27 June 2015

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications.

scientific article

Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine

scientific article published on 10 February 2015

Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations ⬇️

scientific article published on July 14, 2012

Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

scientific article published on 3 September 2014

Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations.

scientific article

Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride.

scientific article published on 15 February 2012

Influence of ripe table olive processing on oil characteristics and composition as determined by chemometrics

scientific article published on 01 October 2009

Influence of yeasts on the oil quality indexes of table olives.

scientific article published in August 2013

Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.

scientific article published on 17 February 2010

Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixtures.

scientific article published in November 2013

Multivariate analysis to discriminate yeast strains with technological applications in table olive processing ⬇️

scientific article published on December 27, 2011

Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.

scientific article published on 28 June 2014

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

scientific article published on 24 July 2014

Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion

scientific article published on 14 October 2014

The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour.

scientific article

Yeasts in table olive processing: desirable or spoilage microorganisms?

scientific article published on 11 August 2012

Paulina is supported by:

About Paulina

Help