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Journal Abstract Search

229 related items for PubMed ID: 25976821

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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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  • 4. 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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  • 5. Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy).
    Perricone M, Bevilacqua A, Corbo MR, Sinigaglia M.
    J Food Sci; 2010 Sep 02; 75(7):M430-6. PubMed ID: 21535552
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  • 10. Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.
    Pistarino E, Aliakbarian B, Casazza AA, Paini M, Cosulich ME, Perego P.
    Food Chem; 2013 Jun 01; 138(2-3):2043-9. PubMed ID: 23411341
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  • 13. 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 01; 25(2):348-58. PubMed ID: 18206777
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  • 14. 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 01; 50():126-40. PubMed ID: 25998825
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  • 15. 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 01; 27(6):731-40. PubMed ID: 20630314
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  • 16. The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.
    Servili M, Settanni L, Veneziani G, Esposto S, Massitti O, Taticchi A, Urbani S, Montedoro GF, Corsetti A.
    J Agric Food Chem; 2006 May 31; 54(11):3869-75. PubMed ID: 16719508
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  • 19. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.
    Argyri AA, Nisiotou AA, Mallouchos A, Panagou EZ, Tassou CC.
    Int J Food Microbiol; 2014 Feb 03; 171():68-76. PubMed ID: 24334091
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