Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2 by Francisco Rodriguez Gomez, Verónica eRomero Gil, Pedro eGarcia GARCIA, Antonio eGarrido Fernández, Francisco Noé eArroyo López

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Potential benefits of the application of yeast starters in table olive processing by Francisco Noé eArroyo López, Veronica eRomero Gil, Joaquin eBautista Gallego, Francisco eRodriguez Gomez, Rufino eJimenez Diaz, Pedro eGarcía García, Amparo eQuerol Simon, Antonio eGarrido Fernandez

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Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion by Francisco Noé eArroyo López, Stephanie eBlanquet-Diot, Sylvain eDenis, Jonathan eThevenot, Sandrine eChalancon, Monique eAlric, Francisco Rodriguez Gomez, Verónica eRomero-Gil, Rufino eJimenez Diaz, Antonio eGarrido Fernández

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