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.
252 related articles for article (PubMed ID: 32547528)
41. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives. Bleve G; Tufariello M; Durante M; Perbellini E; Ramires FA; Grieco F; Cappello MS; De Domenico S; Mita G; Tasioula-Margari M; Logrieco AF Front Microbiol; 2014; 5():570. PubMed ID: 25389422 [TBL] [Abstract][Full Text] [Related]
42. Enrichment of green table olives by natural anthocyanins during fermentation. Ardic Z; Aktas AB J Food Sci Technol; 2023 Aug; 60(8):2244-2254. PubMed ID: 37273560 [TBL] [Abstract][Full Text] [Related]
43. 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]
44. Table Olives More than a Fermented Food. Perpetuini G; Prete R; Garcia-Gonzalez N; Khairul Alam M; Corsetti A Foods; 2020 Feb; 9(2):. PubMed ID: 32059387 [TBL] [Abstract][Full Text] [Related]
46. 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]
47. Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars. Ruiz-Barba JL; Sánchez AH; López-López A; Cortés-Delgado A; Montaño A Foods; 2023 Jun; 12(12):. PubMed ID: 37372597 [TBL] [Abstract][Full Text] [Related]
48. 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]
49. Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy). Perricone M; Bevilacqua A; Corbo MR; Sinigaglia M J Food Sci; 2010 Sep; 75(7):M430-6. PubMed ID: 21535552 [TBL] [Abstract][Full Text] [Related]
50. Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation. Lanza B Front Microbiol; 2013; 4():91. PubMed ID: 23675370 [TBL] [Abstract][Full Text] [Related]
51. 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]
52. 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]
53. 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]
54. 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]
55. Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Rodríguez-Gómez F; Ruiz-Bellido MÁ; Romero-Gil V; Benítez-Cabello A; Garrido-Fernández A; Arroyo-López FN Front Microbiol; 2017; 8():2209. PubMed ID: 29167665 [TBL] [Abstract][Full Text] [Related]
56. 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]
57. Application of starter cultures to table olive fermentation: an overview on the experimental studies. Corsetti A; Perpetuini G; Schirone M; Tofalo R; Suzzi G Front Microbiol; 2012; 3():248. PubMed ID: 22833739 [TBL] [Abstract][Full Text] [Related]
58. Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study. Paba A; Chessa L; Daga E; Campus M; Bulla M; Angioni A; Sedda P; Comunian R Foods; 2020 Jan; 9(2):. PubMed ID: 32012829 [TBL] [Abstract][Full Text] [Related]
59. Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture. Benincasa C; Muccilli S; Amenta M; Perri E; Romeo FV Food Chem; 2015 Nov; 186():271-6. PubMed ID: 25976821 [TBL] [Abstract][Full Text] [Related]
60. Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages. Ferrocino I; Bellio A; Giordano M; Macori G; Romano A; Rantsiou K; Decastelli L; Cocolin L Appl Environ Microbiol; 2018 Feb; 84(3):. PubMed ID: 29196291 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]