Similar articles for PMID: 22558000

Year	Number of Results
1999	1
2000	1
2003	1
2006	1
2007	3
2008	3
2010	5
2011	3
2012	11
2013	11
2014	8
2015	8
2016	2
2017	6
2018	14
2019	18
2020	13
2021	8
2022	6
2023	5
2024	2

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. Arroyo-López FN, et al. Front Microbiol. 2012 Apr 27;5:34. doi: 10.3389/fmicb.2012.00161. eCollection 2012. Front Microbiol. 2012. PMID: 22558000 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. Arroyo-López FN, et al. Int J Food Microbiol. 2012 Nov 1;160(1):42-9. doi: 10.1016/j.ijfoodmicro.2012.08.003. Epub 2012 Aug 11. Int J Food Microbiol. 2012. PMID: 23141644 Review.

3

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. Bautista-Gallego J, et al. Int J Food Microbiol. 2011 May 27;147(2):89-96. doi: 10.1016/j.ijfoodmicro.2011.03.013. Epub 2011 Mar 25. Int J Food Microbiol. 2011. PMID: 21497408

4

Killer yeasts isolated from olive brines: Technological and probiotic aptitudes.

Parafati L, Palmeri R, Pitino I, Restuccia C. Parafati L, et al. Food Microbiol. 2022 May;103:103950. doi: 10.1016/j.fm.2021.103950. Epub 2021 Nov 19. Food Microbiol. 2022. PMID: 35082067

5

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

Bonatsou S, Benítez A, Rodríguez-Gómez F, Panagou EZ, Arroyo-López FN. Bonatsou S, et al. Food Microbiol. 2015 Apr;46:66-73. doi: 10.1016/j.fm.2014.07.011. Epub 2014 Jul 24. Food Microbiol. 2015. PMID: 25475268

6

Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations.

Porru C, Rodríguez-Gómez F, Benítez-Cabello A, Jiménez-Díaz R, Zara G, Budroni M, Mannazzu I, Arroyo-López FN. Porru C, et al. Food Microbiol. 2018 Feb;69:33-42. doi: 10.1016/j.fm.2017.07.010. Epub 2017 Jul 18. Food Microbiol. 2018. PMID: 28941907

7

Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives.

Mujdeci GN, Ozbas ZY. Mujdeci GN, et al. J Appl Microbiol. 2021 Aug;131(2):801-818. doi: 10.1111/jam.14979. Epub 2021 Jan 8. J Appl Microbiol. 2021. PMID: 33346384

8

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

López-García E, Benítez-Cabello A, Vilches N, Garrido-Fernández A, Martín-Arranz V, Arroyo-López FN. López-García E, et al. Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2. Food Microbiol. 2023. PMID: 37098438 Free article.

9

Role of yeasts in table olive production.

Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A. Arroyo-López FN, et al. Int J Food Microbiol. 2008 Dec 10;128(2):189-96. doi: 10.1016/j.ijfoodmicro.2008.08.018. Epub 2008 Sep 5. Int J Food Microbiol. 2008. PMID: 18835502 Review.

10

Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation.

Bonatsou S, Karamouza M, Zoumpopoulou G, Mavrogonatou E, Kletsas D, Papadimitriou K, Tsakalidou E, Nychas GE, Panagou EΖ. Bonatsou S, et al. Int J Food Microbiol. 2018 Apr 20;271:48-59. doi: 10.1016/j.ijfoodmicro.2018.02.018. Epub 2018 Feb 16. Int J Food Microbiol. 2018. PMID: 29494892

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