Dr Francisco Noé Arroyo-López
Instituto de la Grasa, CSIC
Research Associate, Food Science & Technology
Spain
My co-authors include
Estefani Garcia Rios
Dr Sandi Orlic
Associate Professor Efstathios Z Panagou
My Publications
Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii grow...
Food Control
April 2015
Selection of yeasts with multifunctional features for application as starters in natura...
Food Microbiology
April 2015
Production of potential probiotic Spanish-style green table olives at pilot plant scale...
Food Microbiology
December 2014
The effect of ZnCl<sub>2</sub>on green Spanish-style table olive packaging, a presentat...
Journal of the Science of Food and Agriculture
September 2014
Partial purification of iron solutions from ripe table olive processing using ozone and...
Separation and Purification Technology
September 2014
Effect of post-fermentation storage on Spanish-style green Manzanilla olives
LWT
July 2014
Use of Synbiotics (Probiotics and Prebiotics) to Improve the Safety of Foods
April 2014
Predictive Microbiology
April 2014
Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for s...
Food Microbiology
April 2014
Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of p...
International Journal of Food Microbiology
January 2014
51. Fermented and Acidified Vegetables
December 2013
The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentrati...
Applied and Environmental Microbiology
November 2013
Table olive fermentation with multifunctional Lactobacillus pentosus strains
Food Control
November 2013
Microbial Stability and Quality of Seasoned Cracked Green Aloreña Table Olives Packed i...
Journal of Food Protection
November 2013
Influence of Yeasts on the Oil Quality Indexes of Table Olives
Journal of Food Science
August 2013
Salt Reduction in Vegetable Fermentation: Reality or Desire?
Journal of Food Science
June 2013
Evaluating the individual effects of temperature and salt on table olive related microo...
Food Microbiology
April 2013
Screening of lactic acid bacteria isolated from fermented table olives with probiotic p...
Food Research International
January 2013
Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanis...
Food Microbiology
December 2012
Yeasts in table olive processing: Desirable or spoilage microorganisms?
International Journal of Food Microbiology
November 2012
Nitrogen requirements of commercial wine yeast strains during fermentation of a synthet...
Food Microbiology
August 2012
Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive...
International Journal of Food Microbiology
July 2012
Fermentation of Olive Fruit
May 2012
Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid an...
International Journal of Food Microbiology
April 2012
Effects of salt mixtures on Spanish green table olive fermentation performance
LWT
April 2012
Modeling the inhibitory effects of zinc chloride on table olive related yeasts
Food Control
February 2012
Role of Predictive Microbiology in Food Preservation
January 2012
Potential benefits of the application of yeast starters in table olive processing
Frontiers in Microbiology
January 2012
Multivariate analysis to discriminate yeast strains with technological applications in ...
World Journal of Microbiology and Biotechnology
December 2011
Evaluating the Effects of Zinc Chloride as a Preservative in Cracked Table Olive Packing
Journal of Food Protection
December 2011
Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation
Food Microbiology
October 2011
Quantifying the individual effects of ethanol and temperature on the fitness advantage ...
Food Microbiology
September 2011
Exploring the yeast biodiversity of green table olive industrial fermentations for tech...
International Journal of Food Microbiology
May 2011
Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomy...
Yeast
March 2011
Temperature Adaptation Markedly Determines Evolution within the GenusSaccharomyces
Applied and Environmental Microbiology
February 2011
Effect of chloride salt mixtures on selected attributes and mineral content of fermente...
LWT
January 2011
Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild an...
Yeast
September 2010
Lipolytic activity of the yeast species associated with the fermentation/storage phase ...
Food Microbiology
August 2010
Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevi...
Food Microbiology
August 2010
Use of Logistic Regression for Prediction of the Fate of Staphylococcus aureus in Paste...
Applied and Environmental Microbiology
July 2010
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chl...
Food Microbiology
May 2010
Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the...
International Journal of Food Microbiology
April 2010
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae assoc...
World Journal of Microbiology and Biotechnology
February 2010
Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives
LWT
December 2009
Differences in the glucose and fructose consumption profiles in diverse Saccharomyces w...
International Journal of Food Microbiology
September 2009
Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on ...
Food Microbiology
June 2009
Effects of temperature, pH and sugar concentration on the growth parameters of Saccharo...
International Journal of Food Microbiology
May 2009
Application of a substrate inhibition model to estimate the effect of fructose concentr...
Journal of Industrial Microbiology & Biotechnology
February 2009
Role of yeasts in table olive production
International Journal of Food Microbiology
December 2008
Improvement of the storage process for cracked table olives
Journal of Food Engineering
December 2008
Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from ta...
Food Microbiology
June 2008
Use of a D-optimal design with constrains to quantify the effects of the mixture of sod...
Journal of Industrial Microbiology & Biotechnology
May 2008
Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retenti...
LWT
May 2008
Ozonation process for the regeneration and recycling of Spanish green table olive ferme...
European Food Research and Technology
September 2007
Effect of Storage Process on the Sugars, Polyphenols, Color and Microbiological Changes...
Journal of Agricultural and Food Chemistry
July 2007
Optimum bacteriocin production by Lactobacillus plantarum 17.2b requires absence of NaC...
Journal of Biotechnology
June 2007
Modelling of the growth–no growth interface of Issatchenkia occidentalis, an olive spoi...
International Journal of Food Microbiology
June 2007
Reuse of Ozonated Alkaline Solutions as Fermentation Brines in Spanish Green Table Olives
Journal of Food Science
May 2007
Treatment of green table olive solutions with ozone. Effect on their polyphenol content...
International Journal of Food Microbiology
February 2007
Use of molecular methods for the identification of yeast associated with table olives
Food Microbiology
December 2006
Relationship between time-to-detection (TTD) and the biological parameters of Pichia an...
Food Microbiology
June 2006
Use of the generalized z-value concept to study the effects of temperature, NaCl concen...
International Journal of Food Microbiology
January 2006
