244 related articles for article (PubMed ID: 21569933)
1. 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. PubMed ID: 21569933
[TBL] [Abstract][Full Text] [Related]
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. PubMed ID: 18206777
[TBL] [Abstract][Full Text] [Related]
3. 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. PubMed ID: 20630314
[TBL] [Abstract][Full Text] [Related]
4. Lactic acid bacteria from fermented table olives.
Hurtado A; Reguant C; Bordons A; Rozès N
Food Microbiol; 2012 Aug; 31(1):1-8. PubMed ID: 22475936
[TBL] [Abstract][Full Text] [Related]
5. 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. PubMed ID: 19913708
[TBL] [Abstract][Full Text] [Related]
6. Diversity of bacterial population of table olives assessed by PCR-DGGE analysis.
Randazzo CL; Ribbera A; Pitino I; Romeo FV; Caggia C
Food Microbiol; 2012 Oct; 32(1):87-96. PubMed ID: 22850378
[TBL] [Abstract][Full Text] [Related]
7. 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. PubMed ID: 19835767
[TBL] [Abstract][Full Text] [Related]
8. 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; 140(1):6-13. PubMed ID: 20226556
[TBL] [Abstract][Full Text] [Related]
9. 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. PubMed ID: 20227606
[TBL] [Abstract][Full Text] [Related]
10. Role of yeasts in table olive production.
Arroyo-López FN; Querol A; Bautista-Gallego J; Garrido-Fernández A
Int J Food Microbiol; 2008 Dec; 128(2):189-96. PubMed ID: 18835502
[TBL] [Abstract][Full Text] [Related]
11. 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. PubMed ID: 25998825
[TBL] [Abstract][Full Text] [Related]
12. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.
Argyri AA; Nisiotou AA; Mallouchos A; Panagou EZ; Tassou CC
Int J Food Microbiol; 2014 Feb; 171():68-76. PubMed ID: 24334091
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
Martorana A; Alfonzo A; Gaglio R; Settanni L; Corona O; La Croce F; Vagnoli P; Caruso T; Moschetti G; Francesca N
Food Microbiol; 2017 Feb; 61():150-158. PubMed ID: 27697165
[TBL] [Abstract][Full Text] [Related]
14. 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. PubMed ID: 24290645
[TBL] [Abstract][Full Text] [Related]
15. Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives.
Randazzo CL; Todaro A; Pino A; Pitino I; Corona O; Caggia C
Food Microbiol; 2017 Aug; 65():136-148. PubMed ID: 28399996
[TBL] [Abstract][Full Text] [Related]
16. 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():368-382. PubMed ID: 25475307
[TBL] [Abstract][Full Text] [Related]
17. 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. PubMed ID: 26338113
[TBL] [Abstract][Full Text] [Related]
18. Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly.
Muccilli S; Caggia C; Randazzo CL; Restuccia C
Int J Food Microbiol; 2011 Jul; 148(1):15-22. PubMed ID: 21570143
[TBL] [Abstract][Full Text] [Related]
19. Efficacy of natamycin to control fungal growth in natural black olive fermentation.
Hondrodimou O; Kourkoutas Y; Panagou EZ
Food Microbiol; 2011 May; 28(3):621-7. PubMed ID: 21356474
[TBL] [Abstract][Full Text] [Related]
20. Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes.
Chytiri A; Tasioula-Margari M; Bleve G; Kontogianni VG; Kallimanis A; Kontominas MG
J Sci Food Agric; 2020 Feb; 100(3):926-935. PubMed ID: 31523827
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]