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
V
Verónica Romero‐Gil
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Verónica Romero‐Gil 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 20, co-authored 51 publications.
ORCID: 0000-0002-9644-1745Papers by this author
worksTable olive fermentation with multifunctional Lactobacillus pentosus strains
2013 · Food Control · 40 citations
https://doi.org/10.1016/j.foodcont.2013.04.010
Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine
2015 · Food Microbiology · 29 citations
https://doi.org/10.1016/j.fm.2015.01.012
Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations
2022 · Food Control · 17 citations
https://doi.org/10.1016/j.foodcont.2022.108969
Microbial Stability and Quality of Seasoned Cracked Green Aloreña Table Olives Packed in Diverse Chloride Salt Mixtures
2013 · Journal of Food Protection · 12 citations
https://doi.org/10.4315/0362-028x.jfp-12-504
Functional features of the exopolysaccharide extracts produced by <i>Lactiplantibacillus</i> strains isolated from table olives
2024 · Food & Function · 9 citations
https://doi.org/10.1039/d3fo04223e
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