BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

218 related articles for article (PubMed ID: 27116959)

  • 1. Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany.
    Mari E; Guerrini S; Granchi L; Vincenzini M
    World J Microbiol Biotechnol; 2016 Jun; 32(6):93. PubMed ID: 27116959
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Taggiasca extra virgin olive oil colonization by yeasts during the extraction process.
    Ciafardini G; Cioccia G; Zullo BA
    Food Microbiol; 2017 Apr; 62():58-61. PubMed ID: 27889166
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Virgin olive oil yeasts: A review.
    Ciafardini G; Zullo BA
    Food Microbiol; 2018 Apr; 70():245-253. PubMed ID: 29173633
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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. PubMed ID: 20438554
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait.
    Zullo BA; Ciafardini G
    Food Microbiol; 2019 Apr; 78():179-187. PubMed ID: 30497600
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process.
    Guerrini S; Mari E; Barbato D; Granchi L
    Foods; 2019 Oct; 8(10):. PubMed ID: 31591320
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Yeast biodiversity from oleic ecosystems: study of their biotechnological properties.
    Romo-Sánchez S; Alves-Baffi M; Arévalo-Villena M; Ubeda-Iranzo J; Briones-Pérez A
    Food Microbiol; 2010 Jun; 27(4):487-92. PubMed ID: 20417397
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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
    Food Microbiol; 2018 Feb; 69():33-42. PubMed ID: 28941907
    [TBL] [Abstract][Full Text] [Related]  

  • 9. YEAST dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.).
    Pereira EL; Ramalhosa E; Borges A; Pereira JA; Baptista P
    Food Microbiol; 2015 Apr; 46():582-586. PubMed ID: 25475331
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbial biodiversity of Sardinian oleic ecosystems.
    Santona M; Sanna ML; Multineddu C; Fancello F; de la Fuente SA; Dettori S; Zara S
    Food Microbiol; 2018 Apr; 70():65-75. PubMed ID: 29173641
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Distribution of dimorphic yeast species in commercial extra virgin olive oil.
    Zullo BA; Cioccia G; Ciafardini G
    Food Microbiol; 2010 Dec; 27(8):1035-42. PubMed ID: 20832682
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage.
    Zullo BA; Cioccia G; Ciafardini G
    Food Microbiol; 2013 Oct; 36(1):70-8. PubMed ID: 23764222
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy).
    Valmorri S; Tofalo R; Settanni L; Corsetti A; Suzzi G
    Antonie Van Leeuwenhoek; 2010 Feb; 97(2):119-29. PubMed ID: 19904626
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lipolytic yeasts distribution in commercial extra virgin olive oil.
    Zullo BA; Ciafardini G
    Food Microbiol; 2008 Dec; 25(8):970-7. PubMed ID: 18954732
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Yeast ecology in French cider and black olive natural fermentations.
    Coton E; Coton M; Levert D; Casaregola S; Sohier D
    Int J Food Microbiol; 2006 Apr; 108(1):130-5. PubMed ID: 16380183
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil with a different polyphenol and water content.
    Ciafardini G; Zullo BA
    Food Microbiol; 2015 May; 47():12-20. PubMed ID: 25583333
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Restriction enzyme analysis of PCR amplified rDNA as a taxonomic tool in yeast identification.
    Dlauchy D; Tornai-Lehoczki J; Péter G
    Syst Appl Microbiol; 1999 Sep; 22(3):445-53. PubMed ID: 10553297
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Yeast diversity in crop-growing environments in Cameroon.
    Stringini M; Comitini F; Taccari M; Ciani M
    Int J Food Microbiol; 2008 Sep; 127(1-2):184-9. PubMed ID: 18723239
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Identification of yeast strains isolated from a two-phase decanter system olive oil waste and investigation of their ability for its fermentation.
    Giannoutsou EP; Meintanis C; Karagouni AD
    Bioresour Technol; 2004 Jul; 93(3):301-6. PubMed ID: 15062826
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality.
    Veneziani G; Esposto S; Taticchi A; Urbani S; Selvaggini R; Di Maio I; Sordini B; Servili M
    Food Chem; 2017 Apr; 221():107-113. PubMed ID: 27979061
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.