| Role of yeasts in table olive production FN Arroyo-López, A Querol, J Bautista-Gallego, A Garrido-Fernández International journal of food microbiology 128 (2), 189-196, 2008 | 344 | 2008 |
| Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid FN Arroyo-López, S Orlić, A Querol, E Barrio International journal of food microbiology 131 (2-3), 120-127, 2009 | 325 | 2009 |
| Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces Z Salvadó, FN Arroyo-López, JM Guillamón, G Salazar, A Querol, E Barrio Applied and environmental microbiology 77 (7), 2292-2302, 2011 | 298 | 2011 |
| Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential J Bautista-Gallego, FN Arroyo-López, K Rantsiou, R Jiménez-Díaz, ... Food Research International 50 (1), 135-142, 2013 | 248 | 2013 |
| Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation J Tronchoni, A Gamero, FN Arroyo-López, E Barrio, A Querol International journal of food microbiology 134 (3), 237-243, 2009 | 182 | 2009 |
| Yeasts in table olive processing: desirable or spoilage microorganisms? FN Arroyo-López, V Romero-Gil, J Bautista-Gallego, F Rodríguez-Gómez, ... International Journal of Food Microbiology 160 (1), 42-49, 2012 | 177 | 2012 |
| Use of molecular methods for the identification of yeast associated with table olives FN Arroyo-López, MC Durán-Quintana, JL Ruiz-Barba, A Querol, ... Food microbiology 23 (8), 791-796, 2006 | 158 | 2006 |
| Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications J Bautista-Gallego, F Rodríguez-Gómez, E Barrio, A Querol, ... International journal of food microbiology 147 (2), 89-96, 2011 | 134 | 2011 |
| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must A Gutiérrez, R Chiva, M Sancho, G Beltran, FN Arroyo-López, ... Food Microbiology 31 (1), 25-32, 2012 | 122 | 2012 |
| Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations FN Arroyo-López, J Bautista-Gallego, J Domínguez-Manzano, ... Food microbiology 32 (2), 295-301, 2012 | 107 | 2012 |
| Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments FN Arroyo‐López, Z Salvadó, J Tronchoni, JM Guillamón, E Barrio, ... Yeast 27 (12), 1005-1015, 2010 | 105 | 2010 |
| Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures J Bautista-Gallego, FN Arroyo-López, MC Durán-Quintana, ... Food microbiology 27 (3), 403-412, 2010 | 96 | 2010 |
| Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid FN Arroyo-López, R Pérez-Torrado, A Querol, E Barrio Food Microbiology 27 (5), 628-637, 2010 | 93 | 2010 |
| Selection of yeasts with multifunctional features for application as starters in natural black table olive processing S Bonatsou, A Benítez, F Rodríguez-Gómez, EZ Panagou, ... Food Microbiology 46, 66-73, 2015 | 88 | 2015 |
| Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae Z Salvadó, FN Arroyo-López, E Barrio, A Querol, JM Guillamón Food microbiology 28 (6), 1155-1161, 2011 | 87 | 2011 |
| Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation J Domínguez-Manzano, C Olmo-Ruiz, J Bautista-Gallego, ... International journal of food microbiology 157 (2), 230-238, 2012 | 85 | 2012 |
| Potential benefits of the application of yeast starters in table olive processing FN Arroyo-López, V Romero-Gil, J Bautista-Gallego, F Rodríguez-Gómez, ... Frontiers in microbiology 3, 161, 2012 | 83 | 2012 |
| Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing F Rodríguez-Gómez, FN Arroyo-López, A López-López, ... Food Microbiology 27 (5), 604-612, 2010 | 83 | 2010 |
| Multivariate analysis to discriminate yeast strains with technological applications in table olive processing F Rodríguez-Gómez, V Romero-Gil, J Bautista-Gallego, ... World Journal of Microbiology and Biotechnology 28, 1761-1770, 2012 | 71 | 2012 |
| Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth J Bautista-Gallego, FN Arroyo-Lopez, MC Durán-Quintana, ... Journal of Food Protection 71 (7), 1412-1421, 2008 | 70 | 2008 |
