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 *

172 related articles for article (PubMed ID: 34149640)

  • 1. Behavior of
    Posada-Izquierdo GD; Valero A; Arroyo-López FN; González-Serrano M; Ramos-Benítez AM; Benítez-Cabello A; Rodríguez-Gómez F; Jimenez-Diaz R; García-Gimeno RM
    Front Microbiol; 2021; 12():650754. PubMed ID: 34149640
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA; Grounta A; Tassou CC; Nychas GJ; Panagou EZ
    Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation.
    Anagnostopoulos DA; Kamilari E; Tsaltas D
    Front Microbiol; 2020; 11():1128. PubMed ID: 32547528
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant.
    De Bellis P; Valerio F; Sisto A; Lonigro SL; Lavermicocca P
    Int J Food Microbiol; 2010 May; 140(1):6-13. PubMed ID: 20226556
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation.
    Tufariello M; Anglana C; Crupi P; Virtuosi I; Fiume P; Di Terlizzi B; Moselhy N; Attay HA; Pati S; Logrieco AF; Mita G; Bleve G
    J Sci Food Agric; 2019 Mar; 99(5):2504-2512. PubMed ID: 30379330
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 4-Hydroxycyclohexanecarboxylic Acid as a Substrate for Cyclohexanecarboxylic Acid Production during the " Zapatera " Spoilage of Spanish-Style Green Table Olives.
    Montaño A; de Castro A; Rejano L; Brenes M
    J Food Prot; 1996 Jun; 59(6):657-662. PubMed ID: 31159030
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Establishment of conditions for green table olive fermentation at low temperature.
    Durán Quintana MC; García García P; Garrido Fernández A
    Int J Food Microbiol; 1999 Oct; 51(2-3):133-43. PubMed ID: 10574089
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table Olives.
    Zullo BA; Ciafardini G
    Microorganisms; 2022 Oct; 10(10):. PubMed ID: 36296325
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.
    Argyri AA; Nisiotou AA; Mallouchos A; Panagou EZ; Tassou CC
    Int J Food Microbiol; 2014 Feb; 171():68-76. PubMed ID: 24334091
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of Acid Adaptation on the Probability of Germination of
    Valero A; Olague E; Medina-Pradas E; Garrido-Fernández A; Romero-Gil V; Cantalejo MJ; García-Gimeno RM; Pérez-Rodríguez F; Posada-Izquierdo GD; Arroyo-López FN
    Foods; 2020 Jan; 9(2):. PubMed ID: 31991695
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. RT-PCR-DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations.
    Benítez-Cabello A; Bautista-Gallego J; Garrido-Fernández A; Rantsiou K; Cocolin L; Jiménez-Díaz R; Arroyo-López FN
    Front Microbiol; 2016; 7():1291. PubMed ID: 27582739
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.