Verónica Romero‐Gil

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 et al. · Food Microbiology · 2012 · 89 citations

Food Fermentation, In Vitro Fermentation, Spanish-style Manzanilla Fermentations +7

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

Francisco Noé Arroyo‐López, Verónica Romero‐Gil, J. Bautista‐Gallego et al. · Frontiers in Microbiology · 2012 · 73 citations · Full text

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

Francisco Rodríguez‐Gómez, Verónica Romero‐Gil, J. Bautista‐Gallego et al. · World Journal of Microbiology and Biotechnology · 2011 · 67 citations

Yeast Strains, Engineering, Biochemical Engineering +10

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

J. Bautista‐Gallego, Francisco Noé Arroyo‐López, Verónica Romero‐Gil et al. · Food Microbiology · 2011 · 55 citations

Food Chemistry, Gordal Cv, Food Fermentation +9

Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis

Eduardo Medina, M.A. Ruiz-Bellido, Verónica Romero‐Gil et al. · International Journal of Food Microbiology · 2016 · 51 citations · Full text

Biology, Microbial Diversity, Bacterial Community +7