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Romero-Gil, V.
4010  Ergebnisse:
Personensuche X
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1

Shelf-life of traditionally-seasoned Aloreña de Málaga tabl..:

Romero-Gil, V. ; Rodríguez-Gómez, F. ; Ruiz-Bellido, M. Á....
Grasas y Aceites.  70 (2019)  2 - p. 306 , 2019
Link: https://doi.org/10.3989/..
 
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2

Effect of zinc formulations, sodium chloride, and hydroxyty..:

Romero-Gil, V. ; Rejano-Zapata, L. ; Garrido-Fernández, A..
Food Microbiology.  57 (2016)  - p. 71-80 , 2016
Link: https://doi.org/10.1016/..
 
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3

Lactobacillus pentosus is the dominant species in spoilt pa..:

Romero-Gil, V. ; Rodríguez-Gómez, F. ; Garrido-Fernández, A...
LWT.  70 (2016)  - p. 252-260 , 2016
Link: https://doi.org/10.1016/..
 
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4

Assessment of the bacterial community in directly brined Al..:

Medina, E. ; Ruiz-Bellido, M.A. ; Romero-Gil, V....
International Journal of Food Microbiology.  236 (2016)  - p. 47-55 , 2016
Link: https://doi.org/10.1016/..
 
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5

Assessment of table olive fermentation by functional data a..:

Ruiz-Bellido, M.A. ; Romero-Gil, V. ; García-García, P....
International Journal of Food Microbiology.  238 (2016)  - p. 1-6 , 2016
Link: https://doi.org/10.1016/..
 
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6

Data on the application of Functional Data Analysis in food..:

Ruiz-Bellido, M.A. ; Romero-Gil, V. ; García-García, P....
Data in Brief.  9 (2016)  - p. 401-412 , 2016
Link: https://doi.org/10.1016/..
 
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7

Fermentation profile of green Spanish-style Manzanilla oliv..:

Bautista-Gallego, J. ; Arroyo-López, F.N. ; Romero-Gil, V....
Food Microbiology.  49 (2015)  - p. 56-64 , 2015
Link: https://doi.org/10.1016/..
 
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8

Effect of packaging and storage conditions on microbial sur..:

Rodríguez-Gómez, F. ; Romero-Gil, V. ; Arroyo-López, F.N....
LWT - Food Science and Technology.  63 (2015)  1 - p. 367-375 , 2015
Link: https://doi.org/10.1016/..
 
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9

Fortification of table olive packing with the potential pro..:

Rodríguez-Gómez, F. ; Romero-Gil, V. ; García-García, P...
Frontiers in Microbiology.  5 (2014)  - p. , 2014
Link: https://doi.org/10.3389/..
 
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10

Effect of post-fermentation storage on Spanish-style green ..:

Rodríguez-Gómez, F. ; López-López, A. ; Romero-Gil, V....
LWT - Food Science and Technology.  57 (2014)  2 - p. 789-793 , 2014
Link: https://doi.org/10.1016/..
 
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11

Production of potential probiotic Spanish-style green table..:

Rodríguez-Gómez, F. ; Romero-Gil, V. ; Bautista-Gallego, J....
Food Microbiology.  44 (2014)  - p. 278-287 , 2014
Link: https://doi.org/10.1016/..
 
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12

Table olive fermentation with multifunctional Lactobacillus..:

Rodríguez-Gómez, F. ; Bautista-Gallego, J. ; Arroyo-López, F.N....
Food Control.  34 (2013)  1 - p. 96-105 , 2013
Link: https://doi.org/10.1016/..
 
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13

Evaluating the individual effects of temperature and salt o..:

Romero-Gil, V. ; Bautista-Gallego, J. ; Rodríguez-Gómez, F....
Food Microbiology.  33 (2013)  2 - p. 178-184 , 2013
Link: https://doi.org/10.1016/..
 
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14

Growth/no growth interfaces of table olive related yeasts f..:

Arroyo-López, F.N. ; Bautista-Gallego, J. ; Romero-Gil, V...
International Journal of Food Microbiology.  155 (2012)  3 - p. 257-262 , 2012
Link: https://doi.org/10.1016/..
 
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15

Effects of salt mixtures on Spanish green table olive ferme..:

Rodríguez-Gómez, F. ; Bautista-Gallego, J. ; Romero-Gil, V....
LWT - Food Science and Technology.  46 (2012)  1 - p. 56-63 , 2012
Link: https://doi.org/10.1016/..
 
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