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RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessCoculture enhances.pdf.jpgMay-2010Coculture with specific bacteria enhances survival of Lactobacillus plantarum NC8, an autoinducer-regulated bacteriocin producer, in olive fermentationsRuiz-Barba, José Luis  ; Caballero-Guerrero, Belén  ; Maldonado-Barragán, Antonio ; Jiménez Díaz, Rufino  artículo
2closedAccess1-Jul-2010Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olivesBautista-Gallego, J.  ; Arroyo López, Francisco Noé  ; López-López, Antonio  ; Garrido Fernández, A.  artículo
3closedAccess15-Apr-2010Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary modelEchevarría, R.; Bautista-Gallego, J.  ; Arroyo López, Francisco Noé  ; Garrido Fernández, A.  artículo
4closedAccessJun-2010Main variables affecting the lactic acid fermentation of table olivesMedina Pradas, Eduardo  ; Gori, Chiara; Sevili, Maurizio; Castro Gómez-Millán, Antonio de  ; Romero Barranco, Concepción  ; Brenes Balbuena, Manuel  artículo
5closedAccessMay-2010Amino acid composition and chemical score of raw, processed legumes and supplemented pastaMartínez Villaluenga, Cristina  ; Torres, Alexia; Frías, Juana  ; Vidal-Valverde, Concepción artículo
6closedAccess2010Differential expression of thiamine biosynthetic genes in yeast strains with high and low production of hydrogen sulfide during wine fermentationBartra, Enric; Casado, Marta ; Carro, David; Campamà, C.; Piña, Benjamín  artículo