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F

Francisco Rodríguez-Gómez

instituto de la grasa (csic)

H指数:27

被引数:2,311

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Hybrid genome assembly and comprehensive genomic analysis of Lactiplantibacillus pentosus LP309 reveal its probiotic and technological potential

杂交基因组组装和全面的基因组分析揭示了Lactiplantibacillus pentosus LP309的益生菌和技术潜力

IF3.7

2026-02-240

OAAI

Influence of aerobic fermentation on the quality of natural black Criolla olives

好氧发酵对天然黑克里奥尔橄榄品质的影响

Food Bioscience

IF5.9

2025-11-190

OAAI

Impact of 1-Methylcyclopropene in Combination with Heat Shock and Dimethyl Dicarbonate on the Physicochemical Profiles of Table Olive Fermentations

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-03-151

OA

Functional features of the exopolysaccharide extracts produced by Lactiplantibacillus strains isolated from table olives

FOOD & FUNCTION

IF5.4

2024-01-011

OA

Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts

不同氮源对酿酒酵母提高乙醇产量的生长和发酵性能的评价

IF3.6

2023-12-019

OAAI

LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish-style table olives

LP309一种新的乳酸杆菌戊糖菌菌株，可改善西班牙风味橄榄的乳酸发酵

JOURNAL OF FOOD SCIENCE

IF3.4

2023-10-231

OA

Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation

IF6.3

2023-03-012

PRE

Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations

FERMENTATION-BASEL

IF3.3

2022-09-053

OA

Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations

IF6.3

2022-07-019

OA

Growth response of Saccharomyces cerevisiae strains to stressors associated to the vine cycle

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-03-013

OAAI

Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-12-016

OAAI

Proposal for technological adaptation of small-sized green olives to Spanish-STYLE processing

IF6.3

2021-08-012

PREAI

Behavior of Vibrio spp. in Table Olives

FRONTIERS IN MICROBIOLOGY

IF4.5

2021-06-047

OAAI

New Insights into Microbial Diversity of the Traditional Packed Table Olives Alorena de Malaga through Metataxonomic Analysis

IF4.2

2021-03-0913

OAAI

Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms

FRONTIERS IN MICROBIOLOGY

IF4.5

2019-04-1738

OAAI

Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride

FRONTIERS IN NUTRITION

IF5.1

2018-10-263

OAAI

Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives

FRONTIERS IN NUTRITION

IF5.1

2018-06-268

OAAI

A Probabilistic Decision-Making Scoring System for Quality and Safety Management in Alorena de Malaga Table Olive Processing

FRONTIERS IN MICROBIOLOGY

IF4.5

2017-11-294

OAAI

Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Alorena de Malaga Table Olives

FRONTIERS IN MICROBIOLOGY

IF4.5

2017-11-0822

OAAI

Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives

FRONTIERS IN MICROBIOLOGY

IF4.5

2017-05-1724

OAAI