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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

183 related items for PubMed ID: 15508629

  • 21. Diversity of bacterial population of table olives assessed by PCR-DGGE analysis.
    Randazzo CL, Ribbera A, Pitino I, Romeo FV, Caggia C.
    Food Microbiol; 2012 Oct; 32(1):87-96. PubMed ID: 22850378
    [Abstract] [Full Text] [Related]

  • 22.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 23.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 24. Effects of selected bacterial cultures on safety and sensory traits of Nocellara Etnea olives produced at large factory scale.
    Randazzo CL, Russo N, Pino A, Mazzaglia A, Ferrante M, Conti GO, Caggia C.
    Food Chem Toxicol; 2018 May; 115():491-498. PubMed ID: 29625158
    [Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 27.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 28. Physicochemical and microbiological profile of packed table olives.
    López-López A, García-García P, Durán-Quintana MC, Garrido-Fernández A.
    J Food Prot; 2004 Oct; 67(10):2320-5. PubMed ID: 15508652
    [Abstract] [Full Text] [Related]

  • 29.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 30. Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture.
    Grounta A, Doulgeraki AI, Nychas GJ, Panagou EZ.
    Food Microbiol; 2016 Jun; 56():35-44. PubMed ID: 26919816
    [Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35. Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation.
    Domínguez-Manzano J, León-Romero Á, Olmo-Ruiz C, Bautista-Gallego J, Arroyo-López FN, Garrido-Fernández A, Jiménez-Díaz R.
    Int J Food Microbiol; 2012 Jul 02; 157(2):230-8. PubMed ID: 22656327
    [Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39. 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 02; 26(8):827-33. PubMed ID: 19835767
    [Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 10.