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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

252 related items for PubMed ID: 22265277

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  • 44. Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives.
    Randazzo CL, Todaro A, Pino A, Pitino I, Corona O, Caggia C.
    Food Microbiol; 2017 Aug; 65():136-148. PubMed ID: 28399996
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  • 45. 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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  • 46. Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine.
    Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, García-García P, Garrido-Fernández A.
    Food Microbiol; 2015 Aug; 49():56-64. PubMed ID: 25846915
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  • 48. Role of yeasts in table olive production.
    Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A.
    Int J Food Microbiol; 2008 Dec 10; 128(2):189-96. PubMed ID: 18835502
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  • 49. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.
    Seseña S, Palop ML.
    J Appl Microbiol; 2007 Nov 10; 103(5):1553-61. PubMed ID: 17953566
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  • 51. Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation.
    Tufariello M, Anglana C, Crupi P, Virtuosi I, Fiume P, Di Terlizzi B, Moselhy N, Attay HA, Pati S, Logrieco AF, Mita G, Bleve G.
    J Sci Food Agric; 2019 Mar 30; 99(5):2504-2512. PubMed ID: 30379330
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  • 52. 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 30; 69():33-42. PubMed ID: 28941907
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  • 55. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
    Cenci-Goga BT, Rossitto PV, Sechi P, Parmegiani S, Cambiotti V, Cullor JS.
    Meat Sci; 2012 Mar 30; 90(3):599-606. PubMed ID: 22032919
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  • 56. Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods.
    Ambra R, Natella F, Bello C, Lucchetti S, Forte V, Pastore G.
    Food Res Int; 2017 Oct 30; 100(Pt 1):369-376. PubMed ID: 28873699
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  • 57. Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.
    Bleve G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, Tasioula-Margari M, Logrieco AF.
    Food Microbiol; 2015 Apr 30; 46():368-382. PubMed ID: 25475307
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