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Scopus Author ID: 23036111000
ResearcherID: R-6783-2018
SciProfiles: 983006

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Works (45)

Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species

Food Control
2023-05 | Journal article
DOI: 10.1016/j.foodcont.2022.109600
Contributors: Ramiro Sánchez; Francisco Pérez-Nevado; Sara Martillanes; Ismael Montero-Fernández; Jesús Lozano; Daniel Martín-Vertedor
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Agricultural Engineering Students’ Segmentation in Relation to Their Attitudes towards English-Medium Instruction

Education Sciences
2023-01-24 | Journal article
DOI: 10.3390/educsci13020121
Contributors: Ana Isabel Carrapiso; Elena González; María Jesús Petrón; Francisco Pérez-Nevado; Paula Gaspar
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Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives

Antioxidants
2023-01-03 | Journal article
DOI: 10.3390/antiox12010117
Contributors: Dalel Mechi; Francisco Pérez-Nevado; Ismael Montero-Fernández; Bechir Baccouri; Leila Abaza; Daniel Martín-Vertedor
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Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages

Fermentation
2022-12-29 | Journal article
DOI: 10.3390/fermentation9010029
Contributors: Daniel Moreno; Patricia Redondo; Eduardo Lozano; M. Esperanza Valdés; Francisco Pérez-Nevado
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Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation

Applied Sciences
2022-10-12 | Journal article
DOI: 10.3390/app122010265
Contributors: Antonio Fernández; Ismael Montero-Fernández; Francisco Pérez-Nevado; Manuel Martínez; Daniel Martín-Vertedor
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Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines

Frontiers in Microbiology
2022-05-06 | Journal article
DOI: 10.3389/fmicb.2022.897178
Part of ISSN: 1664-302X
Source: Self-asserted source
FRANCISCO PEREZ NEVADO

Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae

Molecules
2022-03-21 | Journal article
DOI: 10.3390/molecules27062028
Part of ISSN: 1420-3049
Source: Self-asserted source
FRANCISCO PEREZ NEVADO
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Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay

Fungal Biology
2021 | Journal article
DOI: 10.1016/j.funbio.2020.05.005
EID:

2-s2.0-85087052661

Part of ISSN: 18786146
Contributors: Hernández, A.; Ruiz-Moyano, S.; Galván, A.I.; Merchán, A.V.; Pérez Nevado, F.; Aranda, E.; Serradilla, M.J.; Córdoba, M.D.G.; Martín, A.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods
2021-06-30 | Journal article
DOI: 10.3390/foods10071510
Contributors: María Ángeles Rivas; Rocío Casquete; María de Guía Córdoba; Santiago Ruíz-Moyano; María José Benito; Francisco Pérez-Nevado; Alberto Martín
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Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

Foods
2021-03-20 | Journal article
DOI: 10.3390/foods10030666
Contributors: Daniel Martín-Vertedor; Thaís Schaide; Emanuele Boselli; Manuel Martínez; Rocío Arias-Calderón; Francisco Pérez-Nevado
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Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality

International Journal of Environmental Research and Public Health
2021-03-09 | Journal article
DOI: 10.3390/ijerph18052783
Contributors: Rocío Casquete; María José Benito; Francisco Pérez-Nevado; Ana Martínez; Alberto Martín; María de Guía Córdoba
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Acrylamide reduction after phenols addition to Californian-style black olives

Food Control
2020 | Journal article
DOI: 10.1016/j.foodcont.2019.106888
EID:

2-s2.0-85072214908

Part of ISSN: 09567135
Contributors: Martín-Vertedor, D.; Fernández, A.; Hernández, A.; Arias-Calderón, R.; Delgado-Adámez, J.; Pérez-Nevado, F.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives

Journal of Food Processing and Preservation
2020 | Journal article
DOI: 10.1111/jfpp.14384
EID:

2-s2.0-85079704321

Part of ISSN: 17454549 01458892
Contributors: Fernández, A.; Talaverano, M.I.; Pérez-Nevado, F.; Boselli, E.; Cordeiro, A.M.; Martillanes, S.; Foligni, R.; Martín-Vertedor, D.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

A study of the nutritional status and prevalence of overweight among adolescents from different size towns in Extremadura,Estudio del estado nutricional y de la prevalencia de exceso de peso en adolescentes de localidades extremeñas de diferentes tamaños

Revista Chilena de Nutricion
2019 | Journal article
DOI: 10.4067/s0717-75182019000100024
EID:

2-s2.0-85062829949

Part of ISSN: 07177518
Contributors: Fernández-Cabrera, J.; Aranda, E.; Córdoba, M.G.; Pérez-Nevado, F.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives

LWT
2019-07 | Journal article
DOI: 10.1016/j.lwt.2019.04.044
Contributors: Santiago Ruiz-Moyano; Antonio Esperilla; Alejandro Hernández; María José Benito; Rocio Casquete; Daniel Martín-Vertedor; Francisco Pérez-Nevado
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Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

Journal of Food Science and Technology
2019-06-14 | Journal article
DOI: 10.1007/s13197-019-03782-x
Contributors: Thaís Schaide; Manuel Cabrera-Bañegil; Francisco Pérez-Nevado; Antonio Esperilla; Daniel Martín-Vertedor
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Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives

Food Control
2018 | Journal article
DOI: 10.1016/j.foodcont.2018.06.021
EID:

2-s2.0-85049312322
Contributors: Pérez-Nevado, F.; Cabrera-Bañegil, M.; Repilado, E.; Martillanes, S.; Martín-Vertedor, D.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Spoilage yeasts: What are the sources of contamination of foods and beverages?

International Journal of Food Microbiology
2018 | Journal article
DOI: 10.1016/j.ijfoodmicro.2018.07.031
EID:

2-s2.0-85050484585
Contributors: Hernández, A.; Pérez-Nevado, F.; Ruiz-Moyano, S.; Serradilla, M.J.; Villalobos, M.C.; Martín, A.; Córdoba, M.G.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature

LWT - Food Science and Technology
2018 | Journal article
DOI: 10.1016/j.lwt.2018.01.018
EID:

2-s2.0-85041474771
Contributors: Cabrera-Bañegil, M.; Pérez-Nevado, F.; Montaño, A.; Pleite, R.; Martín-Vertedor, D.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham

Food Microbiology
2014 | Journal article
DOI: 10.1016/j.fm.2014.03.022
EID:

2-s2.0-84899551399
Contributors: Gallardo, G.; Ruiz-Moyano, S.; Hernández, A.; Benito, M.J.; Córdoba, M.G.; Pérez-Nevado, F.; Martín, A.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Nutritional evaluation of adolescent students from extremadura based on anthropometric measurements,Evaluación del estado nutricional de estudiantes adolescentes de Extremadura basado en medidas antropométricas

Nutricion Hospitalaria
2014 | Journal article
DOI: 10.3305/nh.2014.29.3.7070
EID:

2-s2.0-84896819091
Contributors: Cabrera, J.F.; Medina, E.A.; Ramos, M.G.C.; León, A.H.; Bernabé, J.A.R.; Pérez-Nevado, F.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

A study of the effect of different conditions on the growth of yeasts isolated from green table olives

Microbes in Applied Research: Current Advances and Challenges, Malaga, Spain, 14 - 16 September 2011
2012 | Book
Part of DOI: 10.1142/9789814405041_0039
EID:

2-s2.0-84973468906
Contributors: Pérez-Nevado, F.; García, M.M.; Hernández, A.; Benito, M.J.; Ruiz-Moyano, S.; Córdoba, M.G.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón"

International Journal of Food Science and Technology
2012 | Journal article
DOI: 10.1111/j.1365-2621.2011.02935.x
EID:

2-s2.0-84859718221
Contributors: Casquete, R.; Benito, M.J.; Martín, A.; Ruiz-Moyano, S.; Pérez-Nevado, F.; Córdoba, M.G.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Role of yeast in the persistence of pesticides during the fermentation of vegetable products

Microbes in Applied Research: Current Advances and Challenges, Malaga, Spain, 14 - 16 September 2011
2012 | Book
Part of DOI: 10.1142/9789814405041_0061
EID:

2-s2.0-84973472745
Contributors: Gallardo, G.; Martín, A.; Hernández, A.; Pérez-Nevado, F.; Casquete, R.; Córdoba, M.G.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

A low-cost procedure for production of fresh autochthonous wine yeast

Journal of Industrial Microbiology and Biotechnology
2011 | Journal article
DOI: 10.1007/s10295-010-0790-x
EID:

2-s2.0-79955744112
Contributors: Maqueda, M.; Pérez-Nevado, F.; Regodón, J.A.; Zamora, E.; Álvarez, M.L.; Rebollo, J.E.; Ramírez, M.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented "Salchichón" Sausage with Different Ripening Processes

Journal of Food Science
2011 | Journal article
DOI: 10.1111/j.1750-3841.2011.02425.x
EID:

2-s2.0-80955134387
Contributors: Casquete, R.; Martín, A.; Benito, M.J.; Ruiz-Moyano, S.; Nevado, F.P.; Córdoba, M.D.G.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Characterisation of microbial deep spoilage in Iberian dry-cured ham

Meat Science
2008 | Journal article
DOI: 10.1016/j.meatsci.2007.07.017
EID:

2-s2.0-38649089488
Contributors: Martín, A.; Benito, M.J.; Hernández, A.; Pérez-Nevado, F.; Córdoba, J.J.; Córdoba, M.G.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives

International Journal of Food Microbiology
2008 | Journal article
DOI: 10.1016/j.ijfoodmicro.2007.11.044
EID:

2-s2.0-37849002128
Contributors: Hernández, A.; Martín, A.; Córdoba, M.G.; Benito, M.J.; Aranda, E.; Pérez-Nevado, F.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Influence of Grape Sanitary Quality on Yeast Killer Effect at the Winery

Modern Multidisciplinary Applied Microbiology: Exploiting Microbes and Their Interactions
2008 | Book
Part of DOI: 10.1002/9783527611904.ch105
EID:

2-s2.0-84992229190
Contributors: Pérez-Nevado, F.; Mateos, J.A.R.; Fernández, M.R.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Influence of Grape Sanitary Quality on Yeast Killer Effect at the Winery

Modern Multidisciplinary Applied Microbiology: Exploiting Microbes and Their Interactions
2008 | Book
DOI: 10.1002/9783527611904.ch105
EID:

2-s2.0-84891523732
Contributors: Pérez-Nevado, F.; Mateos, J.A.R.; Fernández, M.R.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Killer Activity of Yeasts Isolated from Spanish Dry-Cured Ham

Modern Multidisciplinary Applied Microbiology: Exploiting Microbes and Their Interactions
2008 | Book
DOI: 10.1002/9783527611904.ch39
EID:

2-s2.0-84891507647
Contributors: Pérez-Nevado, F.; Córdoba Ramos, M.G.; Aranda Medina, E.; Martín González, A.; Andrade, M.J.; Córdoba Ramos, J.J.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages

Meat Science
2008 | Journal article
DOI: 10.1016/j.meatsci.2008.03.002
EID:

2-s2.0-50249186334
Contributors: Benito, M.J.; Serradilla, M.J.; Ruiz-Moyano, S.; Martín, A.; Pérez-Nevado, F.; Córdoba, M.G.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

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

Meat Science
2008 | Journal article
DOI: 10.1016/j.meatsci.2008.03.011
EID:

2-s2.0-50249141182
Contributors: Ruiz-Moyano, S.; Martín, A.; Benito, M.J.; Nevado, F.P.; de Guía Córdoba, M.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages

Journal of Food Science
2007 | Journal article
DOI: 10.1111/j.1750-3841.2007.00419.x
EID:

2-s2.0-34547839164
Contributors: Benito, M.J.; Martín, A.; Aranda, E.; Pérez-Nevado, F.; Ruiz-Moyano, S.; Córdoba, M.G.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

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

Food Microbiology
2007 | Journal article
DOI: 10.1016/j.fm.2006.07.022
EID:

2-s2.0-33845631305
Contributors: Hernández, A.; Martín, A.; Aranda, E.; Pérez-Nevado, F.; Córdoba, M.G.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

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

International Journal of Food Microbiology
2006 | Journal article
DOI: 10.1016/j.ijfoodmicro.2005.12.012
EID:

2-s2.0-33645957088
Contributors: Pérez-Nevado, F.; Albergaria, H.; Hogg, T.; Girio, F.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

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

Enzyme and Microbial Technology
2006 | Journal article
DOI: 10.1016/j.enzmictec.2005.10.048
EID:

2-s2.0-33749993530
Contributors: Regodón Mateos, J.A.; Pérez-Nevado, F.; Ramírez Fernández, M.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika

Journal of Food Protection
2005 | Journal article
EID:

2-s2.0-17144370657
Contributors: Martín, A.; Aranda, E.; Benito, M.J.; Pérez-Nevado, F.; Córdoba, M.G.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Comparative study of the pigment content of different crop cycle tomato varieties for industry

Acta Horticulturae
2003 | Book
EID:

2-s2.0-24344483039
Contributors: Córdoba, M.G.; Pérez-Nevado, F.; Aranda, E.; Ciruelos, A.; Martínez-Mediero, J.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Influence of killer strains of Saccharomyces cerevisiae on wine fermentation

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology
2001 | Journal article
DOI: 10.1023/A:1012034608908
EID:

2-s2.0-0035152646
Contributors: Pérez, F.; Ramírez, M.; Regodón, J.A.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Cycloheximide resistance as marker for monitoring yeasts in wine fermentations

Food Microbiology
2000 | Journal article
DOI: 10.1006/fmic.1999.0271
EID:

2-s2.0-0033832445
Contributors: Pérez, F.; Regodón, J.A.; Valdés, M.E.; De Miguel, C.; Ramírez, M.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

Wine yeast fermentation vigor may be improved by elimination of recessive growth-retarding alleles

Biotechnology and Bioengineering
1999 | Journal article
DOI: 10.1002/(SICI)1097-0290(19991020)65:2<212::AID-BIT12>3.0.CO;2-7
EID:

2-s2.0-0345425051
Contributors: Ramírez, M.; Regodón, J.A.; Pérez, F.; Rebollo, J.E.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

A simple and reliable method for hybridization of homothallic wine strains of Saccharomyces cerevisiae

Applied and Environmental Microbiology
1998 | Journal article
EID:

2-s2.0-0344404345
Contributors: Ramírez, M.; Peréz, F.; Regodón, J.A.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

A simple and effective procedure for selection of wine yeast strains

Food Microbiology
1997 | Journal article
DOI: 10.1006/fmic.1996.0091
EID:

2-s2.0-0031171419
Contributors: Regodón, J.A.; Peréz, F.; Valdés, M.E.; De Miguel, C.; Ramírez, M.
Source: Self-asserted source
FRANCISCO PEREZ NEVADO via Scopus - Elsevier

A study of the nutritional status and prevalence of overweight among adolescents from different size towns in Extremadura

Journal article
Source: Self-asserted source
FRANCISCO PEREZ NEVADO

Peer review (1 review for 1 publication/grant)

Review activity for Food control. (1)
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