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PUBMED FOR HANDHELDS

Journal Abstract Search

115 related items for PubMed ID: 27589018

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  • 3. Data on the application of Functional Data Analysis in food fermentations.
    Ruiz-Bellido MA, Romero-Gil V, García-García P, Rodríguez-Gómez F, Arroyo-López FN, Garrido-Fernández A.
    Data Brief; 2016 Dec; 9():401-12. PubMed ID: 27689129
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  • 4. 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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  • 5. Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis.
    Arroyo-López FN, Medina E, Ruiz-Bellido MÁ, Romero-Gil V, Montes-Borrego M, Landa BB.
    PLoS One; 2016 Jan 05; 11(9):e0163135. PubMed ID: 27636546
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  • 9. Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques.
    Lucena-Padrós H, Caballero-Guerrero B, Maldonado-Barragán A, Ruiz-Barba JL.
    Food Microbiol; 2014 Sep 05; 42():154-65. PubMed ID: 24929732
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  • 11. Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.
    Bonatsou S, Benítez A, Rodríguez-Gómez F, Panagou EZ, Arroyo-López FN.
    Food Microbiol; 2015 Apr 05; 46():66-73. PubMed ID: 25475268
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  • 12. Role of yeasts in table olive production.
    Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A.
    Int J Food Microbiol; 2008 Dec 10; 128(2):189-96. PubMed ID: 18835502
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  • 18. 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 10; 32(2):295-301. PubMed ID: 22986192
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