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 *

243 related articles for article (PubMed ID: 35095807)

  • 41. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ; Schillinger U; Franz CM; Nychas GJ
    Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives.
    Rodríguez-Gómez F; Romero-Gil V; Arroyo-López FN; Roldán-Reyes JC; Torres-Gallardo R; Bautista-Gallego J; García-García P; Garrido-Fernández A
    Front Microbiol; 2017; 8():915. PubMed ID: 28567038
    [TBL] [Abstract][Full Text] [Related]  

  • 43. 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]  

  • 44. Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives.
    Bavaro SL; Susca A; Frisvad JC; Tufariello M; Chytiri A; Perrone G; Mita G; Logrieco AF; Bleve G
    Front Microbiol; 2017; 8():1356. PubMed ID: 28769914
    [TBL] [Abstract][Full Text] [Related]  

  • 45. 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]  

  • 46. 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]  

  • 47. Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives.
    Zinno P; Guantario B; Perozzi G; Pastore G; Devirgiliis C
    Food Microbiol; 2017 May; 63():239-247. PubMed ID: 28040175
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Factors influencing phenolic compounds in table olives (Olea europaea).
    Charoenprasert S; Mitchell A
    J Agric Food Chem; 2012 Jul; 60(29):7081-95. PubMed ID: 22720792
    [TBL] [Abstract][Full Text] [Related]  

  • 49. 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]  

  • 50. Yeast biota associated to naturally fermented table olives from different Italian cultivars.
    Tofalo R; Perpetuini G; Schirone M; Suzzi G; Corsetti A
    Int J Food Microbiol; 2013 Feb; 161(3):203-8. PubMed ID: 23334098
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis.
    Medina E; Ruiz-Bellido MA; Romero-Gil V; Rodríguez-Gómez F; Montes-Borrego M; Landa BB; Arroyo-López FN
    Int J Food Microbiol; 2016 Nov; 236():47-55. PubMed ID: 27442850
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter.
    Kang J; Xue Y; Chen X; Han BZ
    Compr Rev Food Sci Food Saf; 2022 Sep; 21(5):4076-4107. PubMed ID: 36038529
    [TBL] [Abstract][Full Text] [Related]  

  • 53. 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]  

  • 54. A Probabilistic Decision-Making Scoring System for Quality and Safety Management in
    Ruiz Bellido MÁ; Valero A; Medina Pradas E; Romero Gil V; Rodríguez-Gómez F; Posada-Izquierdo GD; Rincón F; Possas A; García-Gimeno RM; Arroyo-López FN
    Front Microbiol; 2017; 8():2326. PubMed ID: 29238326
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Nutraceutical effects of table green olives: a pilot study with Nocellara del Belice olives.
    Accardi G; Aiello A; Gargano V; Gambino CM; Caracappa S; Marineo S; Vesco G; Carru C; Zinellu A; Zarcone M; Caruso C; Candore G
    Immun Ageing; 2016; 13():11. PubMed ID: 27053940
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures.
    Bevilacqua A; Altieri C; Corbo MR; Sinigaglia M; Ouoba LI
    J Food Sci; 2010 Oct; 75(8):M536-44. PubMed ID: 21535510
    [TBL] [Abstract][Full Text] [Related]  

  • 57. 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]  

  • 58. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).
    Papadelli M; Zoumpopoulou G; Georgalaki M; Anastasiou R; Manolopoulou E; Lytra I; Papadimitriou K; Tsakalidou E
    Pol J Microbiol; 2015; 64(3):265-71. PubMed ID: 26638534
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Simulation Study for the Degradation of Some Insecticides during Different Black Table Olive Processes.
    Yildirim Kumral A; Kumral NA; Kolcu A; Maden B; Artik B
    ACS Omega; 2020 Jun; 5(23):14164-14172. PubMed ID: 32566884
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.
    Aponte M; Blaiotta G; Croce FL; Mazzaglia A; Farina V; Settanni L; Moschetti G
    Food Microbiol; 2012 May; 30(1):8-16. PubMed ID: 22265277
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 13.