Ciencias
Área
Instituto de la Grasa
Sevilla, EspañaPublicaciones en colaboración con investigadores/as de Instituto de la Grasa (15)
2023
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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
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Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation
Food Control, Vol. 145
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Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiology, Vol. 113
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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
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Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends
Foods, Vol. 12, Núm. 19
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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
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Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (Oncorhynchus mykiss)
Foods, Vol. 12, Núm. 20
2022
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Antimicrobial effects of treated olive mill waste on foodborne pathogens
LWT, Vol. 164
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Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations
Food Control, Vol. 137
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Fungal biodiversity in commercial table olive packages
Food Microbiology, Vol. 107
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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
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Strategies for the Identification and Assessment of Bacterial Strains with Specific Probiotic Traits
Microorganisms, Vol. 10, Núm. 7
2021
2020
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Probiotic Properties of Lactobacillus Strains Isolated from Table Olive Biofilms
Probiotics and Antimicrobial Proteins, Vol. 12, Núm. 3, pp. 1071-1082
2019
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Metataxonomic analysis of the bacterial diversity in table olive dressing components
Food Control, Vol. 105, pp. 190-197