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Journal Abstract Search

377 related items for PubMed ID: 16942987

  • 1. Lipase production by yeasts from extra virgin olive oil.
    Ciafardini G, Zullo BA, Iride A.
    Food Microbiol; 2006 Feb; 23(1):60-7. PubMed ID: 16942987
    [Abstract] [Full Text] [Related]

  • 2. Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil.
    Ciafardini G, Zullo BA, Cioccia G, Iride A.
    Int J Food Microbiol; 2006 Mar 01; 107(1):27-32. PubMed ID: 16271789
    [Abstract] [Full Text] [Related]

  • 3. Lipolytic yeasts distribution in commercial extra virgin olive oil.
    Zullo BA, Ciafardini G.
    Food Microbiol; 2008 Dec 01; 25(8):970-7. PubMed ID: 18954732
    [Abstract] [Full Text] [Related]

  • 4. Distribution of dimorphic yeast species in commercial extra virgin olive oil.
    Zullo BA, Cioccia G, Ciafardini G.
    Food Microbiol; 2010 Dec 01; 27(8):1035-42. PubMed ID: 20832682
    [Abstract] [Full Text] [Related]

  • 5. Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil with a different polyphenol and water content.
    Ciafardini G, Zullo BA.
    Food Microbiol; 2015 May 01; 47():12-20. PubMed ID: 25583333
    [Abstract] [Full Text] [Related]

  • 6. Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage.
    Zullo BA, Cioccia G, Ciafardini G.
    Food Microbiol; 2013 Oct 01; 36(1):70-8. PubMed ID: 23764222
    [Abstract] [Full Text] [Related]

  • 7. Microbiological activity in stored olive oil.
    Ciafardini G, Zullo BA.
    Int J Food Microbiol; 2002 May 05; 75(1-2):111-8. PubMed ID: 11999107
    [Abstract] [Full Text] [Related]

  • 8. Virgin olive oil yeasts: A review.
    Ciafardini G, Zullo BA.
    Food Microbiol; 2018 Apr 05; 70():245-253. PubMed ID: 29173633
    [Abstract] [Full Text] [Related]

  • 9. Taggiasca extra virgin olive oil colonization by yeasts during the extraction process.
    Ciafardini G, Cioccia G, Zullo BA.
    Food Microbiol; 2017 Apr 05; 62():58-61. PubMed ID: 27889166
    [Abstract] [Full Text] [Related]

  • 10. Quantitative study of lipase secretion, extracellular lipolysis, and lipid storage in the yeast Yarrowia lipolytica grown in the presence of olive oil: analogies with lipolysis in humans.
    Najjar A, Robert S, Guérin C, Violet-Asther M, Carrière F.
    Appl Microbiol Biotechnol; 2011 Mar 05; 89(6):1947-62. PubMed ID: 21076918
    [Abstract] [Full Text] [Related]

  • 11. Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis.
    Fragaki G, Spyros A, Siragakis G, Salivaras E, Dais P.
    J Agric Food Chem; 2005 Apr 20; 53(8):2810-6. PubMed ID: 15826023
    [Abstract] [Full Text] [Related]

  • 12. Olive-mill wastewaters: a promising substrate for microbial lipase production.
    D'Annibale A, Sermanni GG, Federici F, Petruccioli M.
    Bioresour Technol; 2006 Oct 20; 97(15):1828-33. PubMed ID: 16236495
    [Abstract] [Full Text] [Related]

  • 13. Characteristics of immobilized lipase-catalyzed hydrolysis of olive oil of high concentration in reverse phase system.
    Kang ST, Rhee JS.
    Biotechnol Bioeng; 1989 May 20; 33(11):1469-76. PubMed ID: 18587887
    [Abstract] [Full Text] [Related]

  • 14. Changes in virgin olive oil quality during low-temperature fruit storage.
    Kalua CM, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2008 Apr 09; 56(7):2415-22. PubMed ID: 18321051
    [Abstract] [Full Text] [Related]

  • 15. Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.
    Asensio CM, Nepote V, Grosso NR.
    J Food Sci; 2012 Sep 09; 77(9):S294-301. PubMed ID: 22897359
    [Abstract] [Full Text] [Related]

  • 16. Role of yeasts in the qualitative structuring of extra virgin olive oil.
    Zullo BA, Ciafardini G.
    J Appl Microbiol; 2022 Jun 09; 132(6):4033-4041. PubMed ID: 35137497
    [Abstract] [Full Text] [Related]

  • 17. Significance of yeasts in the fermentation of maize for ogi production.
    Omemu AM, Oyewole OB, Bankole MO.
    Food Microbiol; 2007 Sep 09; 24(6):571-6. PubMed ID: 17418307
    [Abstract] [Full Text] [Related]

  • 18. Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion.
    Dinnella C, Minichino P, D'Andrea AM, Monteleone E.
    J Agric Food Chem; 2007 Oct 17; 55(21):8423-9. PubMed ID: 17880163
    [Abstract] [Full Text] [Related]

  • 19. Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait.
    Zullo BA, Ciafardini G.
    Food Microbiol; 2019 Apr 17; 78():179-187. PubMed ID: 30497600
    [Abstract] [Full Text] [Related]

  • 20. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
    Kalua CM, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2006 Oct 04; 54(20):7641-51. PubMed ID: 17002434
    [Abstract] [Full Text] [Related]

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