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Journal Abstract Search

487 related items for PubMed ID: 26638534

  • 21. Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes.
    Chytiri A, Tasioula-Margari M, Bleve G, Kontogianni VG, Kallimanis A, Kontominas MG.
    J Sci Food Agric; 2020 Feb; 100(3):926-935. PubMed ID: 31523827
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  • 22. Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar).
    Ruiz-Barba JL, Sánchez AH, López-López A, Cortés-Delgado A, Montaño A.
    Food Microbiol; 2023 Aug; 113():104286. PubMed ID: 37098427
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  • 24. Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method.
    Panagou EZ, Katsaboxakis CZ.
    Food Microbiol; 2006 Apr; 23(2):199-204. PubMed ID: 16943005
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  • 26. Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.
    Blana VA, Polymeneas N, Tassou CC, Panagou EZ.
    Food Microbiol; 2016 Feb; 53(Pt B):71-5. PubMed ID: 26678132
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  • 27. 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; 108(2):396-405. PubMed ID: 20438554
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  • 28. Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions.
    Kaltsa A, Papaliaga D, Papaioannou E, Kotzekidou P.
    Food Microbiol; 2015 Jun; 48():58-62. PubMed ID: 25790992
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  • 29. 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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  • 30. 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
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  • 35. 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 05; 63():239-247. PubMed ID: 28040175
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  • 36. Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations.
    Ercolini D, Villani F, Aponte M, Mauriello G.
    Int J Food Microbiol; 2006 Dec 01; 112(3):291-6. PubMed ID: 17052794
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  • 37. 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 01; 65():136-148. PubMed ID: 28399996
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