F. N. Arroyo López

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

K. A. Segovia Bravo, F. N. Arroyo López, P. García García, 2007, International journal of food microbiology.

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

F. N. Arroyo López, M. C. Durán Quintana, A. Garrido Fernández, 2006, Journal of food protection.

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.

F N Arroyo López, M C Durán Quintana, A Garrido Fernández, 2007, International journal of food microbiology.

Chloride salt mixtures affect Gordal cv . green Spanish-style table olive fermentation

V. Romero Gil, A. Fernández, J. B. Gallego, 2011 .

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

A. Delgado, P. Fevereiro, A. Garrido-Fernández, 2007, Journal of biotechnology.

Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions.

A. Torres, M. Combina, L. Mercado, 2014, Food microbiology.

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation.

V. Romero Gil, F. N. Arroyo López, P. García García, 2011, Food microbiology.