Publicaciones en colaboración con investigadores/as de Instituto de la Grasa (27)

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. Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends

    Foods, Vol. 12, Núm. 19

  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

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. Fungal biodiversity in commercial table olive packages

    Food Microbiology, Vol. 107

  4. 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

  5. Strategies for the Identification and Assessment of Bacterial Strains with Specific Probiotic Traits

    Microorganisms, Vol. 10, Núm. 7

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

2019

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

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

2018

  1. Optimizing propagation of staphylococcus aureus infecting bacteriophage vB_sauM-phiIPLA-RODI on staphylococcus xylosus using response surface methodology

    Viruses, Vol. 10, Núm. 4

2012

  1. Effect of Inert Atmosphere on the Postharvest Browning of Manzanilla Olives and Optimization by Response Surface Methodology of the Aqueous Treatments

    Journal of Food Science, Vol. 77, Núm. 5

2011

  1. Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): Development of treatments to mitigate browning

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 10, pp. 5456-5464

2010

  1. Treatments to inhibit the browning reactions in model solutions of olive fruit extracts

    Food Chemistry, Vol. 123, Núm. 3, pp. 741-746

2009

  1. Browning reactions in olives: Mechanism and polyphenols involved

    Food Chemistry, Vol. 114, Núm. 4, pp. 1380-1385