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Journal Abstract Search

252 related items for PubMed ID: 22265277

  • 1. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.
    Aponte M, Blaiotta G, Croce FL, Mazzaglia A, Farina V, Settanni L, Moschetti G.
    Food Microbiol; 2012 May; 30(1):8-16. PubMed ID: 22265277
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  • 2. Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
    Martorana A, Alfonzo A, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Caruso T, Moschetti G, Francesca N.
    Food Microbiol; 2017 Feb; 61():150-158. PubMed ID: 27697165
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  • 3. 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; 50():126-40. PubMed ID: 25998825
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  • 5. 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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  • 6. 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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  • 7. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).
    Papadelli M, Zoumpopoulou G, Georgalaki M, Anastasiou R, Manolopoulou E, Lytra I, Papadimitriou K, Tsakalidou E.
    Pol J Microbiol; 2015 Sep; 64(3):265-71. PubMed ID: 26638534
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  • 8. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):220-8. PubMed ID: 18710789
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  • 9. Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives.
    de Castro A, Sánchez AH, Cortés-Delgado A, López-López A, Montaño A.
    Food Chem; 2019 Jan 15; 271():543-549. PubMed ID: 30236714
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  • 10. 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
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  • 13. 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
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  • 15. Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives.
    Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T, Moschetti G, Francesca N.
    J Sci Food Agric; 2016 Apr 02; 96(6):2004-17. PubMed ID: 26084955
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  • 16. Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives.
    Panagou EZ, Tassou CC.
    Food Microbiol; 2006 Dec 02; 23(8):738-46. PubMed ID: 16943076
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  • 17. PCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations.
    Lucena-Padrós H, Jiménez E, Maldonado-Barragán A, Rodríguez JM, Ruiz-Barba JL.
    Int J Food Microbiol; 2015 Jul 16; 205():47-53. PubMed ID: 25886017
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  • 18. Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain.
    Lucena-Padrós H, Ruiz-Barba JL.
    Food Microbiol; 2019 Sep 16; 82():259-268. PubMed ID: 31027782
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