Zobrazeno 1 - 10
of 235
pro vyhledávání: '"A. Benítez Cabello"'
Autor:
V. Romero-Gil, F. Rodríguez-Gómez, M. Á. Ruiz-Bellido, A. Benítez Cabello, A. Garrido-Fernández, F. N. Arroyo-López
Publikováno v:
Grasas y Aceites, Vol 70, Iss 2, Pp e306-e306 (2019)
Few studies have been carried out to determine the shelf-life of the Aloreña de Málaga table olive packaging from a physicochemical, microbiological and sensorial point of view. This study showed that under the current packaging conditions, commerc
Externí odkaz:
https://doaj.org/article/78e445e87a654cd7935be337ecbd5ea0
Autor:
López‐García, Elio1 (AUTHOR) elopez@ig.csic.es, Benítez‐Cabello, Antonio1 (AUTHOR), Arroyo‐López, Francisco Noé1 (AUTHOR)
Publikováno v:
Food Science & Nutrition. Dec2024, Vol. 12 Issue 12, p10924-10932. 9p.
Autor:
López-García, Elio, Benítez-Cabello, Antonio, Rodríguez-Gómez, Francisco, Martín-Arranz, Virginia, Romero-Gil, Verónica, Arroyo-López, Francisco Noé, Garrido-Fernández, Antonio
Publikováno v:
In Food Control March 2025 169
Autor:
López-García, Elio, Romero-Gil, Verónica, Arroyo-López, Francisco Noé, Benítez-Cabello, Antonio
Publikováno v:
In International Journal of Food Microbiology 2 June 2024 417
Autor:
R. Martín, A. Benítez-Cabello, S. Kulakauskas, M. V. C. Viana, C. Chamignon, P. Courtin, C. Carbonne, F. Chain, H. P. Pham, Muriel Derrien, L. G. Bermúdez-Humarán, M. P. Chapot-Chartier, T. Smokvina, P. Langella
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-14 (2023)
Abstract Most lactobacilli produce extracellular polysaccharides that are considered to contribute to the probiotic effect of many strains. Lacticaseibacillus rhamnosus CNCM I-3690 is an anti-inflammatory strain able to counterbalance gut barrier dys
Externí odkaz:
https://doaj.org/article/ea3b76759a62404d81bf40355a412070
Autor:
Posada-Izquierdo, Guiomar Denisse, Arroyo-López, Francisco Noé, Valero, Antonio, Benítez-Cabello, Antonio, Rodríguez-Gómez, Francisco, Jiménez-Díaz, Rufino, García-Gimeno, Rosa Mª
Publikováno v:
In Food Control March 2023 145
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Lactiplantibacillus pentosus (Lbp. pentosus) is a species of lactic acid bacteria with a great relevance during the table olive fermentation process, with ability to form non-pathogenic biofilms on olive epidermis. The objective of this work is to de
Externí odkaz:
https://doaj.org/article/a8522f3305bf48799f0692d6a80a0596
Autor:
López-García, Elio, Benítez-Cabello, Antonio, Martín-Arranz, Virginia, Garrido-Fernández, Antonio, Jiménez-Díaz, Rufino, Arroyo-López, Francisco Noé
Publikováno v:
In LWT 15 August 2022 166
Autor:
Caballero-Guerrero, Belén, Garrido-Fernández, Antonio, Fermoso, Fernando G., Rodríguez-Gutierrez, Guillermo, Fernández-Prior, María África, Reinhard, Claudio, Nyström, Laura, Benítez-Cabello, Antonio, Arroyo-López, Francisco Noé
Publikováno v:
In LWT 15 July 2022 164
Autor:
López-García, Elio, Benítez-Cabello, Antonio, Rodríguez-Gómez, Francisco, Romero-Gil, Verónica, Garrido-Fernández, Antonio, Jiménez-Díaz, Rufino, Arroyo-López, Francisco Noé
Publikováno v:
In Food Control July 2022 137