BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

166 related articles for article (PubMed ID: 29375534)

  • 1. Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments.
    Bonatsou S; Paramithiotis S; Panagou EZ
    Front Microbiol; 2017; 8():2673. PubMed ID: 29375534
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters.
    Bonatsou S; Panagou EZ
    Foods; 2022 Oct; 11(19):. PubMed ID: 36230182
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods.
    Traina C; Ferrocino I; Bonciolini A; Cardenia V; Lin X; Rantsiou K; Cocolin L
    Int J Food Microbiol; 2024 Jun; 417():110688. PubMed ID: 38615425
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture.
    Grounta A; Doulgeraki AI; Nychas GJ; Panagou EZ
    Food Microbiol; 2016 Jun; 56():35-44. PubMed ID: 26919816
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods.
    Gounari Z; Bonatsou S; Ferrocino I; Cocolin L; Papadopoulou OS; Panagou EZ
    Int J Food Microbiol; 2023 Aug; 398():110226. PubMed ID: 37120943
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey.
    Leventdurur S; Sert-Aydın S; Boyaci-Gunduz CP; Agirman B; Ben Ghorbal A; Francesca N; Martorana A; Erten H
    Yeast; 2016 Jul; 33(7):289-301. PubMed ID: 27144328
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives.
    Ciafardini G; Zullo BA
    Food Microbiol; 2019 Dec; 84():103250. PubMed ID: 31421771
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations.
    Penland M; Pawtowski A; Pioli A; Maillard MB; Debaets S; Deutsch SM; Falentin H; Mounier J; Coton M
    Food Res Int; 2022 May; 155():111069. PubMed ID: 35400447
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis.
    Kazou M; Tzamourani A; Panagou EZ; Tsakalidou E
    Microorganisms; 2020 May; 8(5):. PubMed ID: 32384669
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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. PubMed ID: 20510778
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations.
    Penland M; Deutsch SM; Falentin H; Pawtowski A; Poirier E; Visenti G; Le Meur C; Maillard MB; Thierry A; Mounier J; Coton M
    Front Microbiol; 2020; 11():586614. PubMed ID: 33133054
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Yeast Identification During Fermentation of Turkish Gemlik Olives.
    Mujdeci G; Arévalo-Villena M; Ozbas ZY; Briones Pérez A
    J Food Sci; 2018 May; 83(5):1321-1325. PubMed ID: 29668115
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations.
    Golomb BL; Morales V; Jung A; Yau B; Boundy-Mills KL; Marco ML
    Food Microbiol; 2013 Feb; 33(1):97-106. PubMed ID: 23122507
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effect of photostimulation through red LED light radiation on natural fermentation of table olives: An innovative case study with Negrinha the Freixo variety.
    Martins F; Ramalhosa E; Rodrigues N; Pereira JA; Baptista P; Barreiro MFF; Crugeira PJL
    J Photochem Photobiol B; 2024 Jul; 256():112945. PubMed ID: 38795655
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.