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Items: 1 to 20 of 174

1.

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.

Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G, Lanza CM, Moschetti G.

Food Microbiol. 2010 Feb;27(1):162-70. doi: 10.1016/j.fm.2009.09.010. Epub 2009 Sep 27.

PMID:
19913708
2.

The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.

Vichi S, Romero A, Tous J, Caixach J.

J Agric Food Chem. 2011 May 11;59(9):4705-14. doi: 10.1021/jf200642s. Epub 2011 Apr 20.

PMID:
21506578
3.

Effect of kaolin and copper based products and of starter cultures on green table olive fermentation.

Randazzo CL, Fava G, Tomaselli F, Romeo FV, Pennino G, Vitello E, Caggia C.

Food Microbiol. 2011 Aug;28(5):910-9. doi: 10.1016/j.fm.2010.12.004. Epub 2011 Jan 1.

PMID:
21569933
4.

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
5.

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
6.

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
7.

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

Hernández A, Martín A, Aranda E, Pérez-Nevado F, Córdoba MG.

Food Microbiol. 2007 Jun;24(4):346-51. Epub 2006 Oct 24.

PMID:
17189760
8.

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.

Nisiotou AA, Chorianopoulos N, Nychas GJ, Panagou EZ.

J Appl Microbiol. 2010 Feb;108(2):396-405. doi: 10.1111/j.1365-2672.2009.04424.x.

9.

Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars.

Tofalo R, Schirone M, Perpetuini G, Angelozzi G, Suzzi G, Corsetti A.

Antonie Van Leeuwenhoek. 2012 Jun;102(1):121-31. doi: 10.1007/s10482-012-9719-x. Epub 2012 Mar 20.

PMID:
22430765
10.

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications.

Bautista-Gallego J, Rodríguez-Gómez F, Barrio E, Querol A, Garrido-Fernández A, Arroyo-López FN.

Int J Food Microbiol. 2011 May 27;147(2):89-96. doi: 10.1016/j.ijfoodmicro.2011.03.013. Epub 2011 Mar 25.

PMID:
21497408
11.

Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives.

Abriouel H, Benomar N, Lucas R, Gálvez A.

Int J Food Microbiol. 2011 Jan 5;144(3):487-96. doi: 10.1016/j.ijfoodmicro.2010.11.006. Epub 2010 Nov 29.

PMID:
21122933
12.

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
13.

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.

Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A.

Food Microbiol. 2010 May;27(3):403-12. doi: 10.1016/j.fm.2009.11.015. Epub 2009 Nov 24.

PMID:
20227606
14.

Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.

Bleve G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, Tasioula-Margari M, Logrieco AF.

Food Microbiol. 2015 Apr;46:368-82. doi: 10.1016/j.fm.2014.08.021. Epub 2014 Sep 6.

PMID:
25475307
15.

Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets.

Panagou EZ, Tassou CC, Skandamis PN.

J Food Prot. 2006 Jul;69(7):1732-8.

PMID:
16865913
16.

Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.

Rodríguez-Gómez F, Arroyo-López FN, López-López A, Bautista-Gallego J, Garrido-Fernández A.

Food Microbiol. 2010 Aug;27(5):604-12. doi: 10.1016/j.fm.2010.02.003. Epub 2010 Feb 17.

PMID:
20510778
17.

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
18.

An innovative method to produce green table olives based on "pied de cuve" technology.

Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T, Moschetti G, Francesca N.

Food Microbiol. 2015 Sep;50:126-40. doi: 10.1016/j.fm.2015.03.008. Epub 2015 Apr 3.

PMID:
25998825
19.

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.

De Angelis M, Campanella D, Cosmai L, Summo C, Rizzello CG, Caponio F.

Food Microbiol. 2015 Dec;52:18-30. doi: 10.1016/j.fm.2015.06.002. Epub 2015 Jun 9.

PMID:
26338113
20.

Physicochemical and microbiological profile of packed table olives.

López-López A, García-García P, Durán-Quintana MC, Garrido-Fernández A.

J Food Prot. 2004 Oct;67(10):2320-5.

PMID:
15508652

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