Arroyo-López FN - Search Results

1

Role of yeasts in table olive production.

Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A. Arroyo-López FN, et al. Int J Food Microbiol. 2008 Dec 10;128(2):189-96. doi: 10.1016/j.ijfoodmicro.2008.08.018. Epub 2008 Sep 5. Int J Food Microbiol. 2008. PMID: 18835502 Review.

2

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

Serrano Heredia SM, Sánchez-Martín J, Romero Gil V, Arroyo-López FN, Benítez-Cabello A, Carrasco Jiménez E, Valero Díaz A. Serrano Heredia SM, et al. Among authors: arroyo lopez fn. Foods. 2023 Oct 10;12(20):3718. doi: 10.3390/foods12203718. Foods. 2023. PMID: 37893611 Free PMC article.

3

Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives.

Arroyo López FN, Durán Quintana MC, Garrido Fernández A. Arroyo López FN, et al. J Food Prot. 2006 Jun;69(6):1354-64. doi: 10.4315/0362-028x-69.6.1354. J Food Prot. 2006. PMID: 16786857 Free article.

4

Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effects.

Arroyo López FN, Durán Quintana MC, Garrido Fernández A. Arroyo López FN, et al. Food Microbiol. 2006 Jun;23(4):315-24. doi: 10.1016/j.fm.2005.05.011. Epub 2005 Jul 14. Food Microbiol. 2006. PMID: 16943020

5

Use of molecular methods for the identification of yeast associated with table olives.

Arroyo-López FN, Durán-Quintana MC, Ruiz-Barba JL, Querol A, Garrido-Fernández A. Arroyo-López FN, et al. Food Microbiol. 2006 Dec;23(8):791-6. doi: 10.1016/j.fm.2006.02.008. Epub 2006 Apr 18. Food Microbiol. 2006. PMID: 16943084 Free article.

6

Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth.

Segovia Bravo KA, Arroyo López FN, García García P, Durán Quintana MC, Garrido Fernández A. Segovia Bravo KA, et al. Int J Food Microbiol. 2007 Feb 28;114(1):60-8. doi: 10.1016/j.ijfoodmicro.2006.09.032. Epub 2006 Dec 15. Int J Food Microbiol. 2007. PMID: 17174427

7

Use of logistic regression with dummy variables for modeling the growth-no growth limits of Saccharomyces cerevisiae IGAL01 as a function of sodium chloride, acid type, and potassium sorbate concentration according to growth media.

Arroyo López FN, Durán Quintana MC, Garrido Fernández A. Arroyo López FN, et al. J Food Prot. 2007 Feb;70(2):456-65. doi: 10.4315/0362-028x-70.2.456. J Food Prot. 2007. PMID: 17340883 Free article.

8

Modelling of the growth-no growth interface of Issatchenkia occidentalis, an olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: study of its inactivation in the no growth region.

Arroyo López FN, Quintana MC, Fernández AG. Arroyo López FN, et al. Int J Food Microbiol. 2007 Jun 30;117(2):150-9. doi: 10.1016/j.ijfoodmicro.2007.03.005. Epub 2007 Mar 21. Int J Food Microbiol. 2007. PMID: 17445929

9

Optimum bacteriocin production by Lactobacillus plantarum 17.2b requires absence of NaCl and apparently follows a mixed metabolite kinetics.

Delgado A, Arroyo López FN, Brito D, Peres C, Fevereiro P, Garrido-Fernández A. Delgado A, et al. J Biotechnol. 2007 Jun 15;130(2):193-201. doi: 10.1016/j.jbiotec.2007.01.041. Epub 2007 Mar 3. J Biotechnol. 2007. PMID: 17462774

10

Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives.

Arroyo-López FN, Duran-Quintana MC, Romero C, Rodríguez-Gómez F, Garrido-Fernandez A. Arroyo-López FN, et al. J Agric Food Chem. 2007 Sep 5;55(18):7434-44. doi: 10.1021/jf070571b. Epub 2007 Jul 31. J Agric Food Chem. 2007. PMID: 17663565

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