Francisco Pérez Nevado

Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae

Francisco Pérez Nevado, Helena Albergaria, Tim Hogg · International Journal of Food Microbiology · 2006 · 164 citations

Food Fermentation, Fungal Cell Biology, Non-saccharomyces Wine-related Yeasts +4

Identification and characterization of yeast isolated from the elaboration of seasoned green table olives

Alejandro Hernández, Alberto Martı́n, Emilio Aranda et al. · Food Microbiology · 2006 · 146 citations

Biology, Food Chemistry, Biosynthesis +6

Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages

Santiago Ruiz‐Moyano, Alberto Martı́n, María José Benito et al. · Meat Science · 2008 · 134 citations

Probiotic, Food Fermentation, Microbial Contamination +6

Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry‐Fermented Salchichón and Chorizo Sausages

María José Benito, Emilio Aranda, Francisco Pérez Nevado et al. · Journal of Food Science · 2007 · 116 citations

Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine

José Antonio Regodón Mateos, Francisco Pérez Nevado, Margarita Fernández · Enzyme and Microbial Technology · 2006 · 93 citations

Food Chemistry, Food Fermentation, Flavoromics +4