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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

235 related items for PubMed ID: 28040175

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  • 24. Lactic acid bacteria from fermented table olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2012 Aug; 31(1):1-8. PubMed ID: 22475936
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  • 26. 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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  • 27. NaOH-debittering induces changes in bacterial ecology during table olives fermentation.
    Cocolin L, Alessandria V, Botta C, Gorra R, De Filippis F, Ercolini D, Rantsiou K.
    PLoS One; 2013 Feb 03; 8(7):e69074. PubMed ID: 23935928
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  • 29. Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation.
    Bautista Gallego J, Arroyo López FN, Romero Gil V, Rodríguez Gómez F, García García P, Garrido Fernández A.
    Food Microbiol; 2011 Oct 03; 28(7):1316-25. PubMed ID: 21839381
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  • 32. Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.
    Johanningsmeier SD, Franco W, Perez-Diaz I, McFeeters RF.
    J Food Sci; 2012 Jul 03; 77(7):M397-404. PubMed ID: 22757713
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  • 35. 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 03; 26(8):827-33. PubMed ID: 19835767
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  • 37. 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
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