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Journal Abstract Search

133 related items for PubMed ID: 15508652

  • 21. Effect of kaolin and copper based products and of starter cultures on green table olive fermentation.
    Randazzo CL, Fava G, Tomaselli F, Romeo FV, Pennino G, Vitello E, Caggia C.
    Food Microbiol; 2011 Aug; 28(5):910-9. PubMed ID: 21569933
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  • 22. Efficacy of natamycin to control fungal growth in natural black olive fermentation.
    Hondrodimou O, Kourkoutas Y, Panagou EZ.
    Food Microbiol; 2011 May; 28(3):621-7. PubMed ID: 21356474
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  • 23. Biogenic amine formation and "zapatera" spoilage of fermented green olives: effect of storage temperature and debittering process.
    García PG, Barranco CR, Quintana MC, Fernández AG.
    J Food Prot; 2004 Jan; 67(1):117-23. PubMed ID: 14717361
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  • 24. 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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  • 25. 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 05; 52():18-30. PubMed ID: 26338113
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  • 26. Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods.
    Gounari Z, Bonatsou S, Ferrocino I, Cocolin L, Papadopoulou OS, Panagou EZ.
    Int J Food Microbiol; 2023 Aug 02; 398():110226. PubMed ID: 37120943
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  • 27. Mycobiota, mycotoxigenic fungi, and citrinin production in black olives.
    Heperkan D, Meric BE, Sismanoglu G, Dalkiliç G, Güler FK.
    Adv Exp Med Biol; 2006 Aug 02; 571():203-10. PubMed ID: 16408603
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  • 31. Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations.
    Golomb BL, Morales V, Jung A, Yau B, Boundy-Mills KL, Marco ML.
    Food Microbiol; 2013 Feb 02; 33(1):97-106. PubMed ID: 23122507
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  • 32. Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time.
    de Castro A, Sánchez AH, Beato VM, Casado FJ, Montaño A.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014 Feb 02; 31(7):1158-64. PubMed ID: 24720705
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  • 33. Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.
    Blana VA, Polymeneas N, Tassou CC, Panagou EZ.
    Food Microbiol; 2016 Feb 02; 53(Pt B):71-5. PubMed ID: 26678132
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  • 36. 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 02; 208():122-30. PubMed ID: 26065729
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  • 40. Effect of washing on pesticide residues in olives.
    Guardia-Rubio M, Ayora-Cañada MJ, Ruiz-Medina A.
    J Food Sci; 2007 Mar 02; 72(2):C139-43. PubMed ID: 17995829
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