Publications dans lesquelles il/elle collabore avec Veronica Romero Gil (15)

2025

  1. Treatment of table olives with 1-methylcyclopropene, heat shock, and dimethyl dicarbonate impacts the microbial fermentation profile and composition of the fruit biofilm

    Food Control, Vol. 169

2024

  1. Functional features of the exopolysaccharide extracts produced by Lactiplantibacillus strains isolated from table olives

    Food and Function, Vol. 15, Núm. 4, pp. 1938-1947

  2. Impact of 1-Methylcyclopropene in Combination with Heat Shock and Dimethyl Dicarbonate on the Physicochemical Profiles of Table Olive Fermentations

    Food and Bioprocess Technology, Vol. 17, Núm. 11, pp. 4025-4039

  3. Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations

    International Journal of Food Microbiology, Vol. 417

2023

  1. Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (Oncorhynchus mykiss)

    Foods, Vol. 12, Núm. 20

2022

  1. Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations

    Food Control, Vol. 137

  2. Estudio de la biodiversidad de bacterias y levaduras de envasados de aceitunas de la variedad "Aloreña de Málaga" mediante análisis metagenómico

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  3. Fungal biodiversity in commercial table olive packages

    Food Microbiology, Vol. 107

2021

  1. Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations

    International Journal of Food Microbiology, Vol. 359

  2. New insights into microbial diversity of the traditional packed table olives aloreña de málaga through metataxonomic analysis

    Microorganisms, Vol. 9, Núm. 3, pp. 1-12

2020

  1. Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysis

    Scientific Reports, Vol. 10, Núm. 1

2019

  1. Metataxonomic analysis of the bacterial diversity in table olive dressing components

    Food Control, Vol. 105, pp. 190-197

2018

  1. Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

    Frontiers in Nutrition, Vol. 5

2017

  1. Microbiological and physicochemical changes in natural green heat-shocked Aloreña de Málaga table olives

    Frontiers in Microbiology, Vol. 8, Núm. NOV

2015

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

    Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, Vol. 108, Núm. 3, pp. 597-610