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Results: 12

1.

Potential benefits of the application of yeast starters in table olive processing.

Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A.

Front Microbiol. 2012 Apr 27;5:34. doi: 10.3389/fmicb.2012.00161. eCollection 2012.

PMID:
22558000
[PubMed]
Free PMC Article
2.

Yeasts in table olive processing: desirable or spoilage microorganisms?

Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A.

Int J Food Microbiol. 2012 Nov 1;160(1):42-9. doi: 10.1016/j.ijfoodmicro.2012.08.003. Epub 2012 Aug 11. Review.

PMID:
23141644
[PubMed - indexed for MEDLINE]
3.

Role of yeasts in table olive production.

Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A.

Int J Food Microbiol. 2008 Dec 10;128(2):189-96. doi: 10.1016/j.ijfoodmicro.2008.08.018. Epub 2008 Sep 5. Review.

PMID:
18835502
[PubMed - indexed for MEDLINE]
4.

Lactic acid bacteria in the quality improvement and depreciation of wine.

Lonvaud-Funel A.

Antonie Van Leeuwenhoek. 1999 Jul-Nov;76(1-4):317-31. Review.

PMID:
10532386
[PubMed - indexed for MEDLINE]
5.

Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application.

Plessas S, Alexopoulos A, Voidarou C, Stavropoulou E, Bezirtzoglou E.

Anaerobe. 2011 Dec;17(6):483-5. doi: 10.1016/j.anaerobe.2011.03.014. Epub 2011 Apr 8. Review.

PMID:
21497663
[PubMed - indexed for MEDLINE]
6.

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]
7.

The potential of lactic acid bacteria for the production of safe and wholesome food.

Hammes WP, Tichaczek PS.

Z Lebensm Unters Forsch. 1994 Mar;198(3):193-201. Review.

PMID:
8178575
[PubMed - indexed for MEDLINE]
8.

The role of interaction between yeasts and lactic acid bacteria in African fermented milks: a review.

Narvhus JA, Gadaga TH.

Int J Food Microbiol. 2003 Sep 1;86(1-2):51-60. Review.

PMID:
12892921
[PubMed - indexed for MEDLINE]
9.

From yeast genetics to biotechnology.

Maráz A.

Acta Microbiol Immunol Hung. 2002;49(4):483-91. Review.

PMID:
12512257
[PubMed - indexed for MEDLINE]
10.

Yeast interactions and wine flavour.

Fleet GH.

Int J Food Microbiol. 2003 Sep 1;86(1-2):11-22. Review.

PMID:
12892919
[PubMed - indexed for MEDLINE]
11.
12.

[Criteria for selection of lactobacilli for probiotic use].

Nemcová R.

Vet Med (Praha). 1997 Jan;42(1):19-27. Review. Slovak.

PMID:
9123779
[PubMed - indexed for MEDLINE]

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