Role of yeasts in table olive production
2008 · International Journal of Food Microbiology · 262 citations
https://doi.org/10.1016/j.ijfoodmicro.2008.08.018
F
Francisco Noé Arroyo‐López
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Francisco Noé Arroyo‐López is an academic researcher from Instituto de la Grasa. The author has contributed to research in topics: Fermentation and Sensory Analysis & Edible Oils Quality and Analysis & Essential Oils and Antimicrobial Activity. The author has an h-index of 40, co-authored 133 publications.
ORCID: 0000-0001-6308-7746Papers by this author
worksEffects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid
2009 · International Journal of Food Microbiology · 219 citations
https://doi.org/10.1016/j.ijfoodmicro.2009.01.035
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
2011 · International Journal of Food Microbiology · 105 citations
https://doi.org/10.1016/j.ijfoodmicro.2011.03.013
Salt Reduction in Vegetable Fermentation: Reality or Desire?
2013 · Journal of Food Science · 63 citations
https://doi.org/10.1111/1750-3841.12170
Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms
2019 · Frontiers in Microbiology · 59 citations
https://doi.org/10.3389/fmicb.2019.00836
Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation
2011 · Food Microbiology · 55 citations
https://doi.org/10.1016/j.fm.2011.06.002
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