All Stories

  1. Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media

    Article • Food Control, April 2015, Elsevier

    Dr Francisco Noé Arroyo-López

  2. Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

    Article • Food Microbiology, April 2015, Elsevier

    Dr Francisco Noé Arroyo-López, Associate Professor Efstathios Z Panagou

  3. Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters

    Article • Food Microbiology, December 2014, Elsevier

    Dr Francisco Noé Arroyo-López

  4. The effect of ZnCl2 on green Spanish‐style table olive packaging, a presentation style dependent behaviour

    Article • Journal of the Science of Food and Agriculture, September 2014, Wiley

    Dr Francisco Noé Arroyo-López

  5. Partial purification of iron solutions from ripe table olive processing using ozone and electro-coagulation

    Article • Separation and Purification Technology, September 2014, Elsevier

    Dr Francisco Noé Arroyo-López

  6. Effect of post-fermentation storage on Spanish-style green Manzanilla olives

    Article • LWT, July 2014, Elsevier

    Dr Francisco Noé Arroyo-López

  7. Use of Synbiotics (Probiotics and Prebiotics) to Improve the Safety of Foods

    Article • April 2014, Wiley

    Dr Francisco Noé Arroyo-López

  8. Predictive Microbiology

    Article • April 2014, Wiley

    Dr Francisco Noé Arroyo-López

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

    Article • Food Microbiology, April 2014, Elsevier

    Dr Francisco Noé Arroyo-López

  10. Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable

    Article • International Journal of Food Microbiology, January 2014, Elsevier

    Dr Francisco Noé Arroyo-López

  11. 51. Fermented and Acidified Vegetables

    Article • December 2013, American Public Health Association

    Dr Francisco Noé Arroyo-López

  12. The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

    Article • Applied and Environmental Microbiology, November 2013, ASM Journals

    Dr Francisco Noé Arroyo-López, Estefani Garcia Rios

  13. Table olive fermentation with multifunctional Lactobacillus pentosus strains

    Article • Food Control, November 2013, Elsevier

    Dr Francisco Noé Arroyo-López

  14. Microbial Stability and Quality of Seasoned Cracked Green Aloreña Table Olives Packed in Diverse Chloride Salt Mixtures

    Article • Journal of Food Protection, November 2013, International Association for Food Protection

    Dr Francisco Noé Arroyo-López

  15. Influence of Yeasts on the Oil Quality Indexes of Table Olives

    Article • Journal of Food Science, August 2013, Wiley

    Dr Francisco Noé Arroyo-López

  16. Salt Reduction in Vegetable Fermentation: Reality or Desire?

    Article • Journal of Food Science, June 2013, Wiley

    Dr Francisco Noé Arroyo-López

  17. Evaluating the individual effects of temperature and salt on table olive related microorganisms

    Article • Food Microbiology, April 2013, Elsevier

    Dr Francisco Noé Arroyo-López

  18. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential

    Article • Food Research International, January 2013, Elsevier

    Dr Francisco Noé Arroyo-López

  19. Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations

    Article • Food Microbiology, December 2012, Elsevier

    Dr Francisco Noé Arroyo-López

  20. Yeasts in table olive processing: Desirable or spoilage microorganisms?

    Article • International Journal of Food Microbiology, November 2012, Elsevier

    Dr Francisco Noé Arroyo-López

  21. Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

    Article • Food Microbiology, August 2012, Elsevier

    Dr Francisco Noé Arroyo-López

  22. Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation

    Article • International Journal of Food Microbiology, July 2012, Elsevier

    Dr Francisco Noé Arroyo-López

  23. Fermentation of Olive Fruit

    Article • May 2012, Taylor & Francis

    Dr Francisco Noé Arroyo-López

  24. Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride

    Article • International Journal of Food Microbiology, April 2012, Elsevier

    Dr Francisco Noé Arroyo-López

  25. Effects of salt mixtures on Spanish green table olive fermentation performance

    Article • LWT, April 2012, Elsevier

    Dr Francisco Noé Arroyo-López

  26. Modeling the inhibitory effects of zinc chloride on table olive related yeasts

    Article • Food Control, February 2012, Elsevier

    Dr Francisco Noé Arroyo-López

  27. Role of Predictive Microbiology in Food Preservation

    Article • January 2012, Wiley

    Dr Francisco Noé Arroyo-López

  28. Potential benefits of the application of yeast starters in table olive processing

    Article • Frontiers in Microbiology, January 2012, Frontiers

    Dr Francisco Noé Arroyo-López

  29. Multivariate analysis to discriminate yeast strains with technological applications in table olive processing

    Article • World Journal of Microbiology and Biotechnology, December 2011, Springer Science + Business Media

    Dr Francisco Noé Arroyo-López

  30. Evaluating the Effects of Zinc Chloride as a Preservative in Cracked Table Olive Packing

    Article • Journal of Food Protection, December 2011, International Association for Food Protection

    Dr Francisco Noé Arroyo-López

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

    Article • Food Microbiology, October 2011, Elsevier

    Dr Francisco Noé Arroyo-López

  32. Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

    Article • Food Microbiology, September 2011, Elsevier

    Dr Francisco Noé Arroyo-López

  33. Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications

    Article • International Journal of Food Microbiology, May 2011, Elsevier

    Dr Francisco Noé Arroyo-López

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

    Article • Yeast, March 2011, Wiley

    Dr Francisco Noé Arroyo-López

  35. Temperature Adaptation Markedly Determines Evolution within the GenusSaccharomyces

    Article • Applied and Environmental Microbiology, February 2011, ASM Journals

    Dr Francisco Noé Arroyo-López

  36. Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives

    Article • LWT, January 2011, Elsevier

    Dr Francisco Noé Arroyo-López

  37. Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments

    Article • Yeast, September 2010, Wiley

    Dr Francisco Noé Arroyo-López

  38. Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing

    Article • Food Microbiology, August 2010, Elsevier

    Dr Francisco Noé Arroyo-López

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

    Article • Food Microbiology, August 2010, Elsevier

    Dr Francisco Noé Arroyo-López

  40. Use of Logistic Regression for Prediction of the Fate of Staphylococcus aureus in Pasteurized Milk in the Presence of Two Lytic Phages

    Article • Applied and Environmental Microbiology, July 2010, ASM Journals

    Dr Francisco Noé Arroyo-López

  41. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures

    Article • Food Microbiology, May 2010, Elsevier

    Dr Francisco Noé Arroyo-López

  42. Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary model

    Article • International Journal of Food Microbiology, April 2010, Elsevier

    Dr Francisco Noé Arroyo-López

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

    Article • World Journal of Microbiology and Biotechnology, February 2010, Springer Science + Business Media

    Dr Francisco Noé Arroyo-López, Dr Sandi Orlic

  44. Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives

    Article • LWT, December 2009, Elsevier

    Dr Francisco Noé Arroyo-López

  45. Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation

    Article • International Journal of Food Microbiology, September 2009, Elsevier

    Dr Francisco Noé Arroyo-López

  46. Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus

    Article • Food Microbiology, June 2009, Elsevier

    Dr Francisco Noé Arroyo-López

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

    Article • International Journal of Food Microbiology, May 2009, Elsevier

    Dr Francisco Noé Arroyo-López, Dr Sandi Orlic

  48. Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains

    Article • Journal of Industrial Microbiology & Biotechnology, February 2009, Oxford University Press (OUP)

    Dr Francisco Noé Arroyo-López

  49. Role of yeasts in table olive production

    Article • International Journal of Food Microbiology, December 2008, Elsevier

    Dr Francisco Noé Arroyo-López

  50. Improvement of the storage process for cracked table olives

    Article • Journal of Food Engineering, December 2008, Elsevier

    Dr Francisco Noé Arroyo-López

  51. Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives

    Article • Food Microbiology, June 2008, Elsevier

    Dr Francisco Noé Arroyo-López

  52. Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae

    Article • Journal of Industrial Microbiology & Biotechnology, May 2008, Oxford University Press (OUP)

    Dr Francisco Noé Arroyo-López

  53. Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-Aloreña cracked table olives

    Article • LWT, May 2008, Elsevier

    Dr Francisco Noé Arroyo-López

  54. Ozonation process for the regeneration and recycling of Spanish green table olive fermentation brines

    Article • European Food Research and Technology, September 2007, Springer Science + Business Media

    Dr Francisco Noé Arroyo-López

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

    Article • Journal of Agricultural and Food Chemistry, July 2007, American Chemical Society (ACS)

    Dr Francisco Noé Arroyo-López

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

    Article • Journal of Biotechnology, June 2007, Elsevier

    Dr Francisco Noé Arroyo-López

  57. 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

    Article • International Journal of Food Microbiology, June 2007, Elsevier

    Dr Francisco Noé Arroyo-López

  58. Reuse of Ozonated Alkaline Solutions as Fermentation Brines in Spanish Green Table Olives

    Article • Journal of Food Science, April 2007, Wiley

    Dr Francisco Noé Arroyo-López

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

    Article • International Journal of Food Microbiology, February 2007, Elsevier

    Dr Francisco Noé Arroyo-López

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

    Article • Food Microbiology, December 2006, Elsevier

    Dr Francisco Noé Arroyo-López

  61. 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

    Article • Food Microbiology, June 2006, Elsevier

    Dr Francisco Noé Arroyo-López

  62. 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

    Article • International Journal of Food Microbiology, January 2006, Elsevier

    Dr Francisco Noé Arroyo-López