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Journal Abstract Search

252 related items for PubMed ID: 22265277

  • 21. Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.
    Rodríguez-Gómez F, Romero-Gil V, Bautista-Gallego J, García-García P, Garrido-Fernández A, Arroyo-López FN.
    Food Microbiol; 2014 Dec; 44():278-87. PubMed ID: 25084674
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  • 32. Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations.
    Arroyo-López FN, Bautista-Gallego J, Domínguez-Manzano J, Romero-Gil V, Rodriguez-Gómez F, García-García P, Garrido-Fernández A, Jiménez-Díaz R.
    Food Microbiol; 2012 Dec; 32(2):295-301. PubMed ID: 22986192
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  • 37. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
    Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A.
    Food Microbiol; 2010 May; 27(3):403-12. PubMed ID: 20227606
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  • 38. Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives.
    Abriouel H, Benomar N, Lucas R, Gálvez A.
    Int J Food Microbiol; 2011 Jan 05; 144(3):487-96. PubMed ID: 21122933
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