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Browsing by Author Calero Delgado, Beatriz

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openAccessfmicb_10_00836.pdf.jpg2019Biodiversity and multifunctional features of lactic acid bacteria isolated from table olive biofilmsBenítez-Cabello, Antonio; Calero Delgado, Beatriz; Rodríguez-Gómez, Francisco J. ; Garrido Fernández, A. ; Jiménez Díaz, Rufino ; Arroyo López, Francisco Noé artículo
openAccessGenomeAnnounc_2018_V6_e00379.pdf.jpg2018Draft genome sequences of six Lactobacillus pentosus strains isolated from brines of traditionally fermented Spanish-style green table olivesCalero Delgado, Beatriz; Martín-Platero, Antonio M. ; Pérez-Pulido, Antonio J. ; Benítez-Cabello, Antonio; Casimiro-Soriguer, Carlos S.; Martínez-Bueno, Manuel; Arroyo López, Francisco Noé  ; Rodríguez-Gómez, Francisco J.  ; Bautista-Gallego, J.  ; Garrido Fernández, A.  ; Jiménez Díaz, Rufino  artículo
openAccessStandardsGenSci_2017_12_70_Genome.pdf.jpg2-Dec-2017Genome overview of eight Candida boidinii strains isolated from human activities and wild environmentsCamiolo, Salvatore; Porru, Cinzia; Benítez-Cabello, Antonio; Rodríguez-Gómez, Francisco J.  ; Calero Delgado, Beatriz; Porceddu, Andrea; Budroni, Marilena; Mannazzu, Ilaria; Jiménez Díaz, Rufino  ; Arroyo López, Francisco Noé  artículo
embargoedAccessPostPr_2019_FoodControl_Metataxonomic.pdf.jpg31-May-2019Metataxonomic analysis of the bacterial diversity in table olive dressing componentsBenítez-Cabello, Antonio; Romero-Gil, Verónica; Medina Pradas, Eduardo ; Sánchez García, Borja ; Calero Delgado, Beatriz; Bautista-Gallego, J. ; Jiménez Díaz, Rufino ; Arroyo López, Francisco Noé artículo
openAccessMRA_2019_V8_e01546-18.pdf.jpg21-Feb-2019Multiple Genome Sequences of Lactobacillus pentosus Strains Isolated from Biofilms on the Skin of Fermented Green Table OlivesCalero Delgado, Beatriz; Pérez-Pulido, Antonio J. ; Benítez-Cabello, Antonio; Martín-Platero, Antonio M. ; Casimiro-Soriguer, Carlos S.; Martínez-Bueno, Manuel; Arroyo López, Francisco Noé  ; Jiménez Díaz, Rufino  artículo
embargoedAccessPostP_2019_FoodFunct_V10_P3738.pdf.jpg22-May-2019The use of starter cultures in the table olive fermentation can modulate the antiadhesive properties of brine exopolysaccharides against enterotoxigenic Escherichia coliZhu, Yanan; González-Ortiz, Gemma; Benítez-Cabello, Antonio; Calero Delgado, Beatriz; Jiménez Díaz, Rufino ; Martín-Orúe, Susana Maríaartículo