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Results: 1 to 20 of 255

1.

The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.

Servili M, Settanni L, Veneziani G, Esposto S, Massitti O, Taticchi A, Urbani S, Montedoro GF, Corsetti A.

J Agric Food Chem. 2006 May 31;54(11):3869-75.

PMID:
16719508
[PubMed - indexed for MEDLINE]
2.

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.

Panagou EZ, Schillinger U, Franz CM, Nychas GJ.

Food Microbiol. 2008 Apr;25(2):348-58. doi: 10.1016/j.fm.2007.10.005. Epub 2007 Oct 5.

PMID:
18206777
[PubMed - indexed for MEDLINE]
3.

Compositional and tissue modifications induced by the natural fermentation process in table olives.

Servili M, Minnocci A, Veneziani G, Taticchi A, Urbani S, Esposto S, Sebastiani L, Valmorri S, Corsetti A.

J Agric Food Chem. 2008 Aug 13;56(15):6389-96. doi: 10.1021/jf8007019. Epub 2008 Jul 16.

PMID:
18636682
[PubMed - indexed for MEDLINE]
4.

Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.

Hurtado A, Reguant C, Bordons A, Rozès N.

Food Microbiol. 2010 Sep;27(6):731-40. doi: 10.1016/j.fm.2010.03.006. Epub 2010 Mar 23.

PMID:
20630314
[PubMed - indexed for MEDLINE]
5.

Main antimicrobial compounds in table olives.

Medina E, Brenes M, Romero C, García A, de Castro A.

J Agric Food Chem. 2007 Nov 28;55(24):9817-23. Epub 2007 Oct 31.

PMID:
17970590
[PubMed - indexed for MEDLINE]
6.

Factors influencing phenolic compounds in table olives (Olea europaea).

Charoenprasert S, Mitchell A.

J Agric Food Chem. 2012 Jul 25;60(29):7081-95. doi: 10.1021/jf3017699. Epub 2012 Jul 11. Review.

PMID:
22720792
[PubMed - indexed for MEDLINE]
7.

Identification of Throuba Thassos, a traditional Greek table olive variety, as a nutritional rich source of oleuropein.

Zoidou E, Melliou E, Gikas E, Tsarbopoulos A, Magiatis P, Skaltsounis AL.

J Agric Food Chem. 2010 Jan 13;58(1):46-50. doi: 10.1021/jf903405e.

PMID:
19957933
[PubMed - indexed for MEDLINE]
8.

Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.

Pistarino E, Aliakbarian B, Casazza AA, Paini M, Cosulich ME, Perego P.

Food Chem. 2013 Jun 1;138(2-3):2043-9. doi: 10.1016/j.foodchem.2012.11.021. Epub 2012 Nov 15.

PMID:
23411341
[PubMed - indexed for MEDLINE]
9.

Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives.

Panagou EZ, Tassou CC.

Food Microbiol. 2006 Dec;23(8):738-46. Epub 2006 Apr 3.

PMID:
16943076
[PubMed - indexed for MEDLINE]
10.

Effect of cultivar and processing method on the contents of polyphenols in table olives.

Romero C, Brenes M, Yousfi K, García P, García A, Garrido A.

J Agric Food Chem. 2004 Feb 11;52(3):479-84.

PMID:
14759136
[PubMed - indexed for MEDLINE]
11.

Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant.

De Bellis P, Valerio F, Sisto A, Lonigro SL, Lavermicocca P.

Int J Food Microbiol. 2010 May 30;140(1):6-13. doi: 10.1016/j.ijfoodmicro.2010.02.024. Epub 2010 Feb 24.

PMID:
20226556
[PubMed - indexed for MEDLINE]
12.

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

Blana VA, Grounta A, Tassou CC, Nychas GJ, Panagou EZ.

Food Microbiol. 2014 Apr;38:208-18. doi: 10.1016/j.fm.2013.09.007. Epub 2013 Oct 9.

PMID:
24290645
[PubMed - indexed for MEDLINE]
13.

Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).

Gómez-Rico A, Inarejos-García AM, Salvador MD, Fregapane G.

J Agric Food Chem. 2009 May 13;57(9):3587-95. doi: 10.1021/jf803505w.

PMID:
19338278
[PubMed - indexed for MEDLINE]
14.

Biogenic amine formation and "zapatera" spoilage of fermented green olives: effect of storage temperature and debittering process.

García PG, Barranco CR, Quintana MC, Fernández AG.

J Food Prot. 2004 Jan;67(1):117-23.

PMID:
14717361
[PubMed - indexed for MEDLINE]
15.

Lactic acid bacteria from fermented table olives.

Hurtado A, Reguant C, Bordons A, Rozès N.

Food Microbiol. 2012 Aug;31(1):1-8. doi: 10.1016/j.fm.2012.01.006. Epub 2012 Feb 2. Review.

PMID:
22475936
[PubMed - indexed for MEDLINE]
16.

Hot water dipping of olives (Olea europaea) for virgin oil debittering.

García JM, Yousfi K, Oliva J, García-Diaz MT, Pérez-Camino MC.

J Agric Food Chem. 2005 Oct 19;53(21):8248-52.

PMID:
16218671
[PubMed - indexed for MEDLINE]
17.

Polyphenol changes during fermentation of naturally black olives.

Romero C, Brenes M, García P, García A, Garrido A.

J Agric Food Chem. 2004 Apr 7;52(7):1973-9.

PMID:
15053538
[PubMed - indexed for MEDLINE]
18.

Occurrence of Listeria monocytogenes in green table olives.

Caggia C, Randazzo CL, Di Salvo M, Romeo F, Giudici P.

J Food Prot. 2004 Oct;67(10):2189-94.

PMID:
15508629
[PubMed - indexed for MEDLINE]
19.

3,4-Dihydroxyphenylglycol (DHPG): an important phenolic compound present in natural table olives.

Rodríguez G, Lama A, Jaramillo S, Fuentes-Alventosa JM, Guillén R, Jiménez-Araujo A, Rodríguez-Arcos R, Fernández-Bolaños J.

J Agric Food Chem. 2009 Jul 22;57(14):6298-304. doi: 10.1021/jf803512r.

PMID:
19545148
[PubMed - indexed for MEDLINE]
20.

Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives.

Hurtado A, Reguant C, Bordons A, Rozès N.

Food Microbiol. 2009 Dec;26(8):827-33. doi: 10.1016/j.fm.2009.05.010. Epub 2009 May 29.

PMID:
19835767
[PubMed - indexed for MEDLINE]

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