323 related articles for article (PubMed ID: 32325961)
1. Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality.
Conte P; Fadda C; Del Caro A; Urgeghe PP; Piga A
Foods; 2020 Apr; 9(4):. PubMed ID: 32325961
[TBL] [Abstract][Full Text] [Related]
2. Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes.
Tataridou M; Kotzekidou P
Int J Food Microbiol; 2015 Sep; 208():122-30. PubMed ID: 26065729
[TBL] [Abstract][Full Text] [Related]
3. Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.
Bonatsou S; Tassou CC; Panagou EZ; Nychas GE
Microorganisms; 2017 May; 5(2):. PubMed ID: 28555038
[TBL] [Abstract][Full Text] [Related]
4. Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation.
Anagnostopoulos DA; Goulas V; Xenofontos E; Vouras C; Nikoloudakis N; Tsaltas D
Foods; 2019 Dec; 9(1):. PubMed ID: 31878011
[TBL] [Abstract][Full Text] [Related]
5. Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives.
Schaide T; Cabrera-Bañegil M; Pérez-Nevado F; Esperilla A; Martín-Vertedor D
J Food Sci Technol; 2019 Jun; 56(6):3001-3013. PubMed ID: 31205355
[TBL] [Abstract][Full Text] [Related]
6. Table olives and health: a review.
Rocha J; Borges N; Pinho O
J Nutr Sci; 2020; 9():e57. PubMed ID: 33354328
[TBL] [Abstract][Full Text] [Related]
7. Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy).
Sacchi R; Corrado G; Basile B; Mandarello D; Ambrosino ML; Paduano A; Savarese M; Caporaso N; Aponte M; Genovese A
Molecules; 2022 Nov; 27(22):. PubMed ID: 36432200
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of bioactive compounds in black table olives fermented with selected microbial starters.
Durante M; Tufariello M; Tommasi L; Lenucci MS; Bleve G; Mita G
J Sci Food Agric; 2018 Jan; 98(1):96-103. PubMed ID: 28543537
[TBL] [Abstract][Full Text] [Related]
9. The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.
Servili M; Settanni L; Veneziani G; Esposto S; Massitti O; Taticchi A; Urbani S; Montedoro GF; Corsetti A
J Agric Food Chem; 2006 May; 54(11):3869-75. PubMed ID: 16719508
[TBL] [Abstract][Full Text] [Related]
10. Characterization and Processing of Table Olives: A Special Issue.
Gandul-Rojas B; Gallardo-Guerrero L
Foods; 2020 Oct; 9(10):. PubMed ID: 33076335
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives.
Tarantini A; Crupi P; Ramires FA; D'Amico L; Romano G; Blando F; Branco P; Clodoveo ML; Corbo F; Cardinali A; Bleve G
Food Microbiol; 2024 Sep; 122():104537. PubMed ID: 38839217
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties.
Caponio F; Difonzo G; Calasso M; Cosmai L; De Angelis M
Food Res Int; 2019 Feb; 116():1306-1317. PubMed ID: 30716920
[TBL] [Abstract][Full Text] [Related]
16. Technologies and Trends to Improve Table Olive Quality and Safety.
Campus M; Değirmencioğlu N; Comunian R
Front Microbiol; 2018; 9():617. PubMed ID: 29670593
[TBL] [Abstract][Full Text] [Related]
17. Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions.
Kaltsa A; Papaliaga D; Papaioannou E; Kotzekidou P
Food Microbiol; 2015 Jun; 48():58-62. PubMed ID: 25790992
[TBL] [Abstract][Full Text] [Related]
18. Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives.
Sánchez-Rodríguez L; Cano-Lamadrid M; Carbonell-Barrachina ÁA; Sendra E; Hernández F
Foods; 2019 Oct; 8(10):. PubMed ID: 31658778
[TBL] [Abstract][Full Text] [Related]
19. Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines.
Marx Í; Rodrigues N; Dias LG; Veloso AC; Pereira JA; Drunkler DA; Peres AM
Talanta; 2017 Jan; 162():98-106. PubMed ID: 27837890
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]