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

253 related items for PubMed ID: 21497408

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.
    Hernández A, Martín A, Córdoba MG, Benito MJ, Aranda E, Pérez-Nevado F.
    Int J Food Microbiol; 2008 Jan 31; 121(2):178-88. PubMed ID: 18077043
    [Abstract] [Full Text] [Related]

  • 4. Identification and characterization of yeast isolated from the elaboration of seasoned green table olives.
    Hernández A, Martín A, Aranda E, Pérez-Nevado F, Córdoba MG.
    Food Microbiol; 2007 Jun 31; 24(4):346-51. PubMed ID: 17189760
    [Abstract] [Full Text] [Related]

  • 5. Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.
    Rodríguez-Gómez F, Arroyo-López FN, López-López A, Bautista-Gallego J, Garrido-Fernández A.
    Food Microbiol; 2010 Aug 31; 27(5):604-12. PubMed ID: 20510778
    [Abstract] [Full Text] [Related]

  • 6. Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations.
    Porru C, Rodríguez-Gómez F, Benítez-Cabello A, Jiménez-Díaz R, Zara G, Budroni M, Mannazzu I, Arroyo-López FN.
    Food Microbiol; 2018 Feb 31; 69():33-42. PubMed ID: 28941907
    [Abstract] [Full Text] [Related]

  • 7. Yeasts in table olive processing: desirable or spoilage microorganisms?
    Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A.
    Int J Food Microbiol; 2012 Nov 01; 160(1):42-9. PubMed ID: 23141644
    [Abstract] [Full Text] [Related]

  • 8. Influence of yeasts on the oil quality indexes of table olives.
    Rodríguez-Gómez F, Bautista-Gallego J, Romero-Gil V, Arroyo-López FN, Garrido-Fernández A.
    J Food Sci; 2013 Aug 01; 78(8):M1208-17. PubMed ID: 23957409
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey.
    Leventdurur S, Sert-Aydın S, Boyaci-Gunduz CP, Agirman B, Ben Ghorbal A, Francesca N, Martorana A, Erten H.
    Yeast; 2016 Jul 05; 33(7):289-301. PubMed ID: 27144328
    [Abstract] [Full Text] [Related]

  • 12. YEAST dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.).
    Pereira EL, Ramalhosa E, Borges A, Pereira JA, Baptista P.
    Food Microbiol; 2015 Apr 05; 46():582-586. PubMed ID: 25475331
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives.
    Ciafardini G, Zullo BA.
    Food Microbiol; 2019 Dec 05; 84():103250. PubMed ID: 31421771
    [Abstract] [Full Text] [Related]

  • 15. Multivariate analysis to discriminate yeast strains with technological applications in table olive processing.
    Rodríguez-Gómez F, Romero-Gil V, Bautista-Gallego J, Garrido-Fernández A, Arroyo-López FN.
    World J Microbiol Biotechnol; 2012 Apr 05; 28(4):1761-70. PubMed ID: 22805958
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations.
    Arroyo-López FN, Bautista-Gallego J, Domínguez-Manzano J, Romero-Gil V, Rodriguez-Gómez F, García-García P, Garrido-Fernández A, Jiménez-Díaz R.
    Food Microbiol; 2012 Dec 05; 32(2):295-301. PubMed ID: 22986192
    [Abstract] [Full Text] [Related]

  • 18. Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.
    Nisiotou AA, Chorianopoulos N, Nychas GJ, Panagou EZ.
    J Appl Microbiol; 2010 Feb 05; 108(2):396-405. PubMed ID: 20438554
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. 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]

    Page: [Next] [New Search]
    of 13.