Publikationen, an denen er mitarbeitet Francisco Noé Arroyo López (46)

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. 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. Modeling the antimicrobial effects of olive mill waste extract, rich in hydroxytyrosol, on the growth of lactic acid bacteria using response surface methodology

    Journal of Food Science, Vol. 88, Núm. 10, pp. 4059-4067

  6. 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

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

    Foods, Vol. 12, Núm. 20

  8. Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations

    Frontiers in Microbiology, Vol. 14

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

    International Journal of Food Microbiology, Vol. 359