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Journal Abstract Search

339 related items for PubMed ID: 28040184

  • 1. 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; 63():72-83. PubMed ID: 28040184
    [Abstract] [Full Text] [Related]

  • 2. 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; 28(7):1301-7. PubMed ID: 21839379
    [Abstract] [Full Text] [Related]

  • 3. 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; 27(3):403-12. PubMed ID: 20227606
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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; 63():239-247. PubMed ID: 28040175
    [Abstract] [Full Text] [Related]

  • 7. Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time.
    de Castro A, Sánchez AH, Beato VM, Casado FJ, Montaño A.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014 May; 31(7):1158-64. PubMed ID: 24720705
    [Abstract] [Full Text] [Related]

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  • 9. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).
    Papadelli M, Zoumpopoulou G, Georgalaki M, Anastasiou R, Manolopoulou E, Lytra I, Papadimitriou K, Tsakalidou E.
    Pol J Microbiol; 2015 May; 64(3):265-71. PubMed ID: 26638534
    [Abstract] [Full Text] [Related]

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

  • 11. 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; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Efficacy of natamycin to control fungal growth in natural black olive fermentation.
    Hondrodimou O, Kourkoutas Y, Panagou EZ.
    Food Microbiol; 2011 May; 28(3):621-7. PubMed ID: 21356474
    [Abstract] [Full Text] [Related]

  • 15. 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; 26(8):827-33. PubMed ID: 19835767
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. 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 02; 46():368-382. PubMed ID: 25475307
    [Abstract] [Full Text] [Related]

  • 19. 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 02; 77(7):M397-404. PubMed ID: 22757713
    [Abstract] [Full Text] [Related]

  • 20. 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]

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