59 related articles for article (PubMed ID: 33346384)
1. Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives.
Mujdeci GN; Ozbas ZY
J Appl Microbiol; 2021 Aug; 131(2):801-818. PubMed ID: 33346384
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. Potential benefits of the application of yeast starters in table olive processing.
Arroyo-López FN; Romero-Gil V; Bautista-Gallego J; Rodríguez-Gómez F; Jiménez-Díaz R; García-García P; Querol A; Garrido-Fernández A
Front Microbiol; 2012; 5():34. PubMed ID: 22558000
[TBL] [Abstract][Full Text] [Related]
6. LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish-style table olives.
Rodríguez-Gómez F; Valero A; Vives Lara E; Marín A; Ramírez EM
J Food Sci; 2023 Dec; 88(12):5191-5202. PubMed ID: 37872810
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations.
López-García E; Romero-Gil V; Arroyo-López FN; Benítez-Cabello A
Int J Food Microbiol; 2024 Jun; 417():110689. PubMed ID: 38621325
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effect of the cleaning and disinfection methods on the hygienic conditions of fermentation tanks of table olives (Olea europaea L.) Negrinha de Freixo cultivar.
Martins F; Rodrigues N; Pereira JA; Baptista P; Ramalhosa E
Food Microbiol; 2024 May; 119():104425. PubMed ID: 38225036
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Chemical changes of potential probiotic Lactiplantibacillus plantarum and Lactobacillus pentosus starter cultures in natural Gemlik type black olive fermentation.
Alan Y
Food Chem; 2024 Feb; 434():137472. PubMed ID: 37722330
[TBL] [Abstract][Full Text] [Related]
13. Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations.
Pino A; De Angelis M; Todaro A; Van Hoorde K; Randazzo CL; Caggia C
Front Microbiol; 2018; 9():1125. PubMed ID: 29922251
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. A Quasi-Domesticate Relic Hybrid Population of
Pontes A; Čadež N; Gonçalves P; Sampaio JP
Front Genet; 2019; 10():449. PubMed ID: 31191600
[TBL] [Abstract][Full Text] [Related]
16. A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt Content.
Ciafardini G; Zullo BA
Foods; 2023 Oct; 12(21):. PubMed ID: 37959072
[TBL] [Abstract][Full Text] [Related]
17. Effect of microbial fermentation on functional traits and volatiloma profile of pâté olive cake.
Foti P; Randazzo CL; Russo M; Di Sanzo R; Romeo FV; Scilimati A; Miciaccia M; Grazia Perrone M; Caggia C
Food Res Int; 2023 Dec; 174(Pt 1):113510. PubMed ID: 37986418
[TBL] [Abstract][Full Text] [Related]
18. Extracellular enzymes producing yeasts study: cost-effective production of α-amylase by a newly isolated thermophilic yeast
Chaib I; Dakhmouche-Djekrif S; Bennamoun L; Nouadri T
AIMS Microbiol; 2024; 10(1):83-106. PubMed ID: 38525043
[TBL] [Abstract][Full Text] [Related]
19. Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends.
Benítez-Cabello A; Delgado AM; Quintas C
Foods; 2023 Oct; 12(19):. PubMed ID: 37835365
[TBL] [Abstract][Full Text] [Related]
20. The Rising Role of Omics and Meta-Omics in Table Olive Research.
Tsoungos A; Pemaj V; Slavko A; Kapolos J; Papadelli M; Papadimitriou K
Foods; 2023 Oct; 12(20):. PubMed ID: 37893676
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
