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

281 related items for PubMed ID: 26613162

  • 1. The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar.
    Mateus T, Santo D, Saúde C, Pires-Cabral P, Quintas C.
    Int J Food Microbiol; 2016 Feb 02; 218():57-65. PubMed ID: 26613162
    [Abstract] [Full Text] [Related]

  • 2. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
    Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A.
    Food Microbiol; 2010 May 02; 27(3):403-12. PubMed ID: 20227606
    [Abstract] [Full Text] [Related]

  • 3. Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixtures.
    Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, García-García P, Garrido-Fernández A.
    J Food Prot; 2013 Nov 02; 76(11):1923-32. PubMed ID: 24215697
    [Abstract] [Full Text] [Related]

  • 4. 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 02; 49():56-64. PubMed ID: 25846915
    [Abstract] [Full Text] [Related]

  • 5. Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives.
    Zinno P, Guantario B, Perozzi G, Pastore G, Devirgiliis C.
    Food Microbiol; 2017 May 02; 63():239-247. PubMed ID: 28040175
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Yeast Identification During Fermentation of Turkish Gemlik Olives.
    Mujdeci G, Arévalo-Villena M, Ozbas ZY, Briones Pérez A.
    J Food Sci; 2018 May 02; 83(5):1321-1325. PubMed ID: 29668115
    [Abstract] [Full Text] [Related]

  • 8. 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 02; 33(7):289-301. PubMed ID: 27144328
    [Abstract] [Full Text] [Related]

  • 9. Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives.
    Ciafardini G, Zullo BA.
    Food Microbiol; 2019 Dec 02; 84():103250. PubMed ID: 31421771
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. 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 02; 108(2):396-405. PubMed ID: 20438554
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.
    Bonatsou S, Iliopoulos V, Mallouchos A, Gogou E, Oikonomopoulou V, Krokida M, Taoukis P, Panagou EZ.
    Food Microbiol; 2017 May 05; 63():72-83. PubMed ID: 28040184
    [Abstract] [Full Text] [Related]

  • 14. Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken.
    Balamurugan S, Ahmed R, Chibeu A, Gao A, Koutchma T, Strange P.
    Int J Food Microbiol; 2016 Feb 02; 218():51-6. PubMed ID: 26613161
    [Abstract] [Full Text] [Related]

  • 15. Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations.
    Penland M, Pawtowski A, Pioli A, Maillard MB, Debaets S, Deutsch SM, Falentin H, Mounier J, Coton M.
    Food Res Int; 2022 May 02; 155():111069. PubMed ID: 35400447
    [Abstract] [Full Text] [Related]

  • 16. Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.
    De Angelis M, Campanella D, Cosmai L, Summo C, Rizzello CG, Caponio F.
    Food Microbiol; 2015 Dec 02; 52():18-30. PubMed ID: 26338113
    [Abstract] [Full Text] [Related]

  • 17. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives.
    Panagou EZ, Hondrodimou O, Mallouchos A, Nychas GJ.
    Food Microbiol; 2011 Oct 02; 28(7):1301-7. PubMed ID: 21839379
    [Abstract] [Full Text] [Related]

  • 18. Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride.
    Arroyo-López FN, Bautista-Gallego J, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A.
    Int J Food Microbiol; 2012 Apr 16; 155(3):257-62. PubMed ID: 22373571
    [Abstract] [Full Text] [Related]

  • 19. Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods.
    Traina C, Ferrocino I, Bonciolini A, Cardenia V, Lin X, Rantsiou K, Cocolin L.
    Int J Food Microbiol; 2024 Jun 02; 417():110688. PubMed ID: 38615425
    [Abstract] [Full Text] [Related]

  • 20. Yeast biota associated to naturally fermented table olives from different Italian cultivars.
    Tofalo R, Perpetuini G, Schirone M, Suzzi G, Corsetti A.
    Int J Food Microbiol; 2013 Feb 15; 161(3):203-8. PubMed ID: 23334098
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 15.