Antonio Benítez-Cabello

Profesor en Marco Normativo y Sistemas de Autocontrol en la Industria Alimentaria

Universidad Internacional de La Rioja

Spain

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Antonio Benítez-Cabello is a Professor of Normative Framework and Self-Control Systems in the Food Industry at Universidad Internacional de La Rioja in Spain. His research focuses on microbial fermentation profiles, biofilm formation in table olives, and the impacts of various treatments on olive fermentation processes. Recent publications explore the interplay between lactic acid bacteria and fungal diversity, as well as challenges posed by climate change on microbial biodiversity in food systems.

Articles (18)

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2025

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

Collaborators (9)

Marina Sánchez Hidalgo

Profesor Titular de Universidad

Universidad de Sevilla

SPAIN

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Rosa Maria García-Gimeno

Prof.

Universidad de Córdoba

SPAIN

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Célia Quintas

Universidade do Algarve

PORTUGAL

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Elio López García

Instituto de la Grasa

SPAIN

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Guiomar Denisse Posada-Izquierdo

Universidad de Córdoba

SPAIN

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Antonio Garrido Fernández

Prof. Investigación "Ad honorem"

Consejo Superior de Investigaciones Cientificas

SPAIN

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Marie-Pierre Chapot-Chartier

Université Paris-Saclay

FRANCE

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ELENA CARRASCO

Universidad de Córdoba

SPAIN

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Muriel Derrien

Katholieke Universiteit Leuven Rega Institute for Medical Research

BELGIUM

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Antonio Benítez-Cabello

Research Interests

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Articles (18)

Treatment of table olives with 1-methylcyclopropene, heat shock, and dimethyl dicarbonate impacts the microbial fermentation profile and composition of the fruit biofilm

Functional features of the exopolysaccharide extracts produced by Lactiplantibacillus strains isolated from table olives

Effects of Phenolic Compounds on Biofilm Formation by Table Olive‐Related Microorganisms

Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations

Impact of 1-Methylcyclopropene in Combination with Heat Shock and Dimethyl Dicarbonate on the Physicochemical Profiles of Table Olive Fermentations

Over-production of exopolysaccharide by Lacticaseibacillus rhamnosus CNCM I-3690 strain cutbacks its beneficial effect on the host

Modeling the antimicrobial effects of olive mill waste extract, rich in hydroxytyrosol, on the growth of lactic acid bacteria using response surface methodology

Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure

Application of Compositional Data Analysis to Study the Relationship between Bacterial Diversity in Human Faeces and Sex, Age, and Weight

Oral intake of Lactiplantibacillus pentosus LPG1 Produces a Beneficial Regulation of Gut Microbiota in Healthy Persons: A Randomised, Placebo-Controlled, Single-Blind Trial

Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation

In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms

Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends

Tracking Microbial Diversity and Hygienic-Sanitary Status during Processing of Farmed Rainbow Trout (Oncorhynchus mykiss)

Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations

Fungal biodiversity in commercial table olive packages

Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations

Optimisation of working parameters for lactic acid bacteria and yeast recovery from table olive biofilms, preserving fruit integrity and reducing chloroplast recovery

Collaborators (9)

Marina Sánchez Hidalgo

Rosa Maria García-Gimeno

Célia Quintas

Elio López García

Guiomar Denisse Posada-Izquierdo

Antonio Garrido Fernández

Marie-Pierre Chapot-Chartier

ELENA CARRASCO

Muriel Derrien

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