Francisco Noé Arroyo‐López

Author

Also Known As

F. Arroyo, F. López, F. N. Arroyo-López, F. N. Arroyo-López, F. N. Arroyo‐López, F. Noé Arroyo-López, F. Noé Arroyo‐López, F. Nóe Arroyo-López, F.N. Arroyo López, F.N. Arroyo-López

158

Publications

5.2K

Citations

H-Index

Concepts

All Affiliations

Instituto de la Grasa Consejo Superior de Investigaciones Científicas Instituto de Agroquímica y Tecnología de Alimentos Parc Científic de la Universitat de València University of Turin

About

Francisco Noé Arroyo‐López is an author at Instituto de la Grasa specializing in microbiology, health sciences, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	27	38	1.8K
2	Medicine	19	24	1.5K
3	Engineering	18	21	1K
4	Public Health	10	11	282
5	Natural Sciences	4	4	387

Francisco Noé Arroyo‐López

Publications

4.3K

Citations

H-Index

Page 1

	Year	Citations
Temperature Adaptation Markedly Determines Evolution within the Genus<i>Saccharomyces</i> Zoel Salvadó, Francisco Noé Arroyo‐López, José Manuel Guillamón, Applied and Environmental Microbiology BiologyPhylogeneticsMolecular EcologyNatural SciencesExtremophile	2011	251
Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid Francisco Noé Arroyo‐López, Sandi Orlić, Amparo Querol, International Journal of Food Microbiology BiologyS. KudriavzeviiSaccharomyces CerevisiaeBiotechnologySugar Concentration	2009	219
Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential J. Bautista‐Gallego, Francisco Noé Arroyo‐López, Kalliopi Rantsiou, Food Research International ProbioticProbiotic PotentialFood FermentationTable OlivesLactic Acid Bacteria	2012	205
Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation Jordi Tronchoni, Amparo Gamero, Francisco Noé Arroyo‐López, International Journal of Food Microbiology Food ChemistryFructose Consumption ProfilesBiosynthesisEngineeringFood Fermentation	2009	148
Use of molecular methods for the identification of yeast associated with table olives Francisco Noé Arroyo‐López, M.C. Durán‐Quintana, José Luis Ruiz-Barba, Food Microbiology BiologyMolecular MethodsTable OlivesBiochemical TaxonomyGenetics	2006	111
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications J. Bautista‐Gallego, Francisco Rodríguez‐Gómez, Eladio Barrio, International Journal of Food Microbiology Food FermentationTechnological ApplicationsBiotechnologyYeast BiodiversityYeast	2011	105
Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must Alicia Gutiérrez, Rosana Chiva, Marta Sancho, Food Microbiology BiosynthesisEngineeringFood FermentationIn Vitro FermentationHealth Sciences	2012	102
Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration Amélia Martins Delgado, Dulce Brito, Francisco Noé Arroyo‐López, Food Microbiology Lactobacillus Pentosus B96Bacteriocin ProductionNacl ConcentrationAntimicrobial SusceptibilityBacteriology	2005	100
Optimum bacteriocin production by Lactobacillus plantarum 17.2b requires absence of NaCl and apparently follows a mixed metabolite kinetics Amélia Martins Delgado, Francisco Noé Arroyo‐López, Dulce Brito, Journal of Biotechnology Optimum Bacteriocin ProductionLactobacillus Plantarum 17.2BBiosynthesisEngineeringBiochemistry	2007	94
Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations Francisco Noé Arroyo‐López, J. Bautista‐Gallego, Jesús Domínguez-Manzano, Food Microbiology Food FermentationIn Vitro FermentationSpanish-style Manzanilla FermentationsYeastMicrobial Ecology	2012	89

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