Hasil Pencarian - Verónica Romero-Gil

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  1. 1
    Foodborne Pathogen Survival in Commercial Aloreña de Málaga Table Olive Packaging

    Foodborne Pathogen Survival in Commercial Aloreña de Málaga Table Olive Packaging oleh Verónica Romero-Gil, Verónica Romero-Gil, Eduardo Medina, Antonio Garrido-Fernández, Francisco Noé Arroyo-López

    Diterbitkan 2018-10-01
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  2. 2
    Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

    Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives oleh Francisco Rodríguez-Gómez, Miguel Á. Ruiz-Bellido, Verónica Romero-Gil, Verónica Romero-Gil, Antonio Benítez-Cabello, Antonio Garrido-Fernández, Francisco N. Arroyo-López

    Diterbitkan 2017-11-01
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  3. 3
    In silico logistic model for table olive related microorganisms as a function of sodium metabisulphite, cinnamaldehyde, pH, and type of acidifying agent

    In silico logistic model for table olive related microorganisms as a function of sodium metabisulphite, cinnamaldehyde, pH, and type of acidifying agent oleh Verónica Romero-Gil, Antonio Garrido-Fernández, Francisco Noé Arroyo López

    Diterbitkan 2016-08-01
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  4. 4
    A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing

    A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Aloreña de Málaga Table Olive Processing oleh Miguel Á. Ruiz Bellido, Antonio Valero, Eduardo Medina Pradas, Verónica Romero Gil, Verónica Romero Gil, Francisco Rodríguez-Gómez, Guiomar D. Posada-Izquierdo, Francisco Rincón, Aricia Possas, Rosa M. García-Gimeno, Francisco N. Arroyo-López

    Diterbitkan 2017-11-01
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  5. 5
    Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis.

    Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis. oleh Francisco Noé Arroyo-López, Eduardo Medina, Miguel Ángel Ruiz-Bellido, Verónica Romero-Gil, Miguel Montes-Borrego, Blanca B Landa

    Diterbitkan 2016-01-01
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  6. 6
    Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

    Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride oleh Joaquin Bautista-Gallego, Francisco Rodríguez-Gómez, Verónica Romero-Gil, Antonio Benítez-Cabello, Francisco N. Arroyo-López, Antonio Garrido-Fernández

    Diterbitkan 2018-10-01
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  7. 7
    New Insights into Microbial Diversity of the Traditional Packed Table Olives <i>Aloreña de Málaga</i> through Metataxonomic Analysis

    New Insights into Microbial Diversity of the Traditional Packed Table Olives <i>Aloreña de Málaga</i> through Metataxonomic Analysis oleh Elio López-García, Antonio Benítez-Cabello, Javier Ramiro-García, Verónica Romero-Gil, Francisco Rodríguez-Gómez, Francisco Noé Arroyo-López

    Diterbitkan 2021-03-01
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  8. 8
    Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (<i>Oncorhynchus mykiss</i>)

    Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (<i>Oncorhynchus mykiss</i>) oleh Salud María Serrano Heredia, Javier Sánchez-Martín, Verónica Romero Gil, Francisco Noé Arroyo-López, Antonio Benítez-Cabello, Elena Carrasco Jiménez, Antonio Valero Díaz

    Diterbitkan 2023-10-01
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  9. 9
    Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives

    Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives oleh Francisco Rodríguez-Gómez, Verónica Romero-Gil, Francisco N. Arroyo-López, Juan C. Roldán-Reyes, Rosa Torres-Gallardo, Joaquín Bautista-Gallego, Pedro García-García, Antonio Garrido-Fernández

    Diterbitkan 2017-05-01
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  10. 10
    Influence of Acid Adaptation on the Probability of Germination of <i>Clostridium sporogenes</i> Spores Against pH, NaCl and Time

    Influence of Acid Adaptation on the Probability of Germination of <i>Clostridium sporogenes</i> Spores Against pH, NaCl and Time oleh Antonio Valero, Elena Olague, Eduardo Medina-Pradas, Antonio Garrido-Fernández, Verónica Romero-Gil, María Jesús Cantalejo, Rosa María García-Gimeno, Fernando Pérez-Rodríguez, Guiomar Denisse Posada-Izquierdo, Francisco Noé Arroyo-López

    Diterbitkan 2020-01-01
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