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Journal Abstract Search

183 related items for PubMed ID: 15508629

  • 1. Occurrence of Listeria monocytogenes in green table olives.
    Caggia C, Randazzo CL, Di Salvo M, Romeo F, Giudici P.
    J Food Prot; 2004 Oct; 67(10):2189-94. PubMed ID: 15508629
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  • 2. 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
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  • 3. Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.
    Argyri AA, Lyra E, Panagou EZ, Tassou CC.
    Food Microbiol; 2013 Oct; 36(1):1-6. PubMed ID: 23764213
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  • 7. 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
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  • 8. 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
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  • 9. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2010 Sep; 27(6):731-40. PubMed ID: 20630314
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  • 10. Survival of Bacillus cereus vegetative cells during Spanish-style fermentation of conservolea green olives.
    Panagou EZ, Tassou CC, Vamvakoula P, Saravanos EK, Nychas GJ.
    J Food Prot; 2008 Jul; 71(7):1393-400. PubMed ID: 18680938
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  • 11. The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives.
    Benítez-Cabello A, Calero-Delgado B, Rodríguez-Gómez F, Bautista-Gallego J, Garrido-Fernández A, Jiménez-Díaz R, Arroyo-López FN.
    Food Microbiol; 2020 Oct; 91():103497. PubMed ID: 32539965
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  • 13. 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 03; 171():68-76. PubMed ID: 24334091
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  • 14. Lactic acid bacteria from fermented table olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2012 Aug 03; 31(1):1-8. PubMed ID: 22475936
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  • 15. 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 03; 50():126-40. PubMed ID: 25998825
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  • 16. Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets.
    Panagou EZ, Tassou CC, Skandamis PN.
    J Food Prot; 2006 Jul 03; 69(7):1732-8. PubMed ID: 16865913
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  • 17. Survival of food-borne pathogens on natural black table olives after post-processing contamination.
    Grounta A, Nychas GJ, Panagou EZ.
    Int J Food Microbiol; 2013 Feb 15; 161(3):197-202. PubMed ID: 23334099
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  • 18. 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 15; 52():18-30. PubMed ID: 26338113
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  • 19. 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 05; 144(3):487-96. PubMed ID: 21122933
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  • 20. A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation.
    Ruiz-Barba JL, Jiménez-Díaz R.
    Food Microbiol; 2012 May 05; 30(1):253-9. PubMed ID: 22265309
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