Search Results - Arroyo-López, F. Nóe

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  1. 1
    Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid

    Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid by Arroyo-López, F. Noé, Orlić, Sandi, Querol, Amparo, Barrio, Eladio

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  2. 2
    Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

    Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae by Arroyo-López, F. Noé, Pérez-Través, Laura, Querol, Amparo, Barrio, Eladio

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  3. 3
    Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid

    Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid by Arroyo-López, F. Noé, Pérez-Torrado, Roberto, Querol, Amparo, Barrio, Eladio

    Published in Food microbiology
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  4. 4
    Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains

    Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains by Arroyo-López, F. Noé, Querol, Amparo, Barrio, Eladio

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  5. 5
    Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with ilavka grapes

    Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with ilavka grapes by Orlic, Sandi, Vojvoda, Tanja, Babic, Katarina Huic, Arroyo-lópez, F Nóe, Jeromel, Ana, Kozina, Bernard, Iacumin, Lucilla, Comi, Giuseppe

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  6. 6
    Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Žilavka grapes

    Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Žilavka grapes by Orlić, Sandi, Vojvoda, Tanja, Babić, Katarina Huić, Arroyo-López, F. Nóe, Jeromel, Ana, Kozina, Bernard, Iacumin, Lucilla, Comi, Giuseppe

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  7. 7
    Diversity and oenological characterization of indigenous Saccharomycescerevisiae associated with Žilavka grapes

    Diversity and oenological characterization of indigenous Saccharomycescerevisiae associated with Žilavka grapes by Orlić, Sandi, Vojvoda, Tanja, Babić, Katarina Huić, Arroyo-López, F. Nóe, Jeromel, Ana, Kozina, Bernard, Iacumin, Lucilla, Comi, Giuseppe

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  8. 8
    Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomycescerevisiae strains

    Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomycescerevisiae strains by Arroyo-López, F. Noé, Querol, Amparo, Barrio, Eladio

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  9. 9
    Use of the generalized z-value concept to study the effects of temperature, NaCl concentration and pH on Pichia anomala, a yeast related to table olive fermentation

    Use of the generalized z-value concept to study the effects of temperature, NaCl concentration and pH on Pichia anomala, a yeast related to table olive fermentation by Noe Arroyo Lopez, F, Duran Quintana, M.C, Garrido Fernandez, A

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  10. 10
    Optimum bacteriocin production by Lactobacillus plantarum 17.2b requires absence of NaCl and apparently follows a mixed metabolite kinetics

    Optimum bacteriocin production by Lactobacillus plantarum 17.2b requires absence of NaCl and apparently follows a mixed metabolite kinetics by Delgado, Amélia, Arroyo López, Francisco Noé, Brito, Dulce, Peres, Cidália, Fevereiro, Pedro, Garrido-Fernández, António

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  11. 11
    Effect of Storage Process on the Sugars, Polyphenols, Color and Microbiological Changes in Cracked Manzanilla-Aloreña Table Olives

    Effect of Storage Process on the Sugars, Polyphenols, Color and Microbiological Changes in Cracked Manzanilla-Aloreña Table Olives by Arroyo-López, F. N, Durán-Quintana, M. C, Romero, C, Rodríguez-Gómez, F, Garrido-Fernández, A

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  12. 12
    Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2

    Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2 by Rodríguez-Gómez, F, Romero-Gil, V, García-García, P, Garrido-Fernández, A, Arroyo-López, Francisco N

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