These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

234 related articles for article (PubMed ID: 28040175)

  • 1. Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives.
    Zinno P; Guantario B; Perozzi G; Pastore G; Devirgiliis C
    Food Microbiol; 2017 May; 63():239-247. PubMed ID: 28040175
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar.
    Mateus T; Santo D; Saúde C; Pires-Cabral P; Quintas C
    Int J Food Microbiol; 2016 Feb; 218():57-65. PubMed ID: 26613162
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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; 144(3):487-96. PubMed ID: 21122933
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. PCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations.
    Lucena-Padrós H; Jiménez E; Maldonado-Barragán A; Rodríguez JM; Ruiz-Barba JL
    Int J Food Microbiol; 2015 Jul; 205():47-53. PubMed ID: 25886017
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.
    Bonatsou S; Iliopoulos V; Mallouchos A; Gogou E; Oikonomopoulou V; Krokida M; Taoukis P; Panagou EZ
    Food Microbiol; 2017 May; 63():72-83. PubMed ID: 28040184
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine.
    Bautista-Gallego J; Arroyo-López FN; Romero-Gil V; Rodríguez-Gómez F; García-García P; Garrido-Fernández A
    Food Microbiol; 2015 Aug; 49():56-64. PubMed ID: 25846915
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives.
    Panagou EZ; Hondrodimou O; Mallouchos A; Nychas GJ
    Food Microbiol; 2011 Oct; 28(7):1301-7. PubMed ID: 21839379
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).
    Papadelli M; Zoumpopoulou G; Georgalaki M; Anastasiou R; Manolopoulou E; Lytra I; Papadimitriou K; Tsakalidou E
    Pol J Microbiol; 2015; 64(3):265-71. PubMed ID: 26638534
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quantification and characterization of microbial biofilm community attached on the surface of fermentation vessels used in green table olive processing.
    Grounta A; Doulgeraki AI; Panagou EZ
    Int J Food Microbiol; 2015 Jun; 203():41-8. PubMed ID: 25770432
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain.
    Lucena-Padrós H; Ruiz-Barba JL
    Food Microbiol; 2019 Sep; 82():259-268. PubMed ID: 31027782
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.
    Aponte M; Blaiotta G; Croce FL; Mazzaglia A; Farina V; Settanni L; Moschetti G
    Food Microbiol; 2012 May; 30(1):8-16. PubMed ID: 22265277
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis.
    Medina E; Ruiz-Bellido MA; Romero-Gil V; Rodríguez-Gómez F; Montes-Borrego M; Landa BB; Arroyo-López FN
    Int J Food Microbiol; 2016 Nov; 236():47-55. PubMed ID: 27442850
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar).
    Ruiz-Barba JL; Sánchez AH; López-López A; Cortés-Delgado A; Montaño A
    Food Microbiol; 2023 Aug; 113():104286. PubMed ID: 37098427
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.