Publikationen, an denen er mitarbeitet Francisco Noé Arroyo López (26)

2023

  1. Application of Compositional Data Analysis to Study the Relationship between Bacterial Diversity in Human Faeces and Sex, Age, and Weight

    Biomedicines, Vol. 11, Núm. 8

  2. Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation

    Food Control, Vol. 145

  3. Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure

    Food Microbiology, Vol. 113

  4. In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms

    Foods, Vol. 12, Núm. 5

  5. Oral intake of Lactiplantibacillus pentosus LPG1 Produces a Beneficial Regulation of Gut Microbiota in Healthy Persons: A Randomised, Placebo-Controlled, Single-Blind Trial

    Nutrients, Vol. 15, Núm. 8

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

    Foods, Vol. 12, Núm. 20

2022

  1. Antimicrobial effects of treated olive mill waste on foodborne pathogens

    LWT, Vol. 164

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

    Food Control, Vol. 137

  3. Distribución de microorganismos entre la superficie y el interior de las aceitunas de mesa

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

  4. 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

  5. Estudios de desafío de patógenos alimentarios en envasados de aceituna de mesa

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

  6. Fungal biodiversity in commercial table olive packages

    Food Microbiology, Vol. 107

  7. Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations

    Fermentation, Vol. 8, Núm. 9

  8. Optimisation of working parameters for lactic acid bacteria and yeast recovery from table olive biofilms, preserving fruit integrity and reducing chloroplast recovery

    LWT, Vol. 166

2021

  1. Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis

    Food Microbiology, Vol. 94

2020

  1. Probiotic Properties of Lactobacillus Strains Isolated from Table Olive Biofilms

    Probiotics and Antimicrobial Proteins, Vol. 12, Núm. 3, pp. 1071-1082

  2. Role of lactic acid bacteria in fermented vegetables

    Grasas y aceites, Vol. 71, Núm. 2

2019

  1. Biodiversity and multifunctional features of lactic acid bacteria isolated from table olive biofilms

    Frontiers in Microbiology, Vol. 10, Núm. APR

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

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

  3. Multiple genome sequences of lactobacillus pentosus strains isolated from biofilms on the skin of fermented green table olives

    Microbiology Resource Announcements, Vol. 8, Núm. 8