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Journal Abstract Search

255 related items for PubMed ID: 30236714

  • 1. Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives.
    de Castro A, Sánchez AH, Cortés-Delgado A, López-López A, Montaño A.
    Food Chem; 2019 Jan 15; 271():543-549. PubMed ID: 30236714
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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 15; 61():150-158. PubMed ID: 27697165
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  • 3. 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 15; 25(2):348-58. PubMed ID: 18206777
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  • 4. 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 15; 27(6):731-40. PubMed ID: 20630314
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  • 5. Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives.
    Panagou EZ, Tassou CC.
    Food Microbiol; 2006 Dec 15; 23(8):738-46. PubMed ID: 16943076
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  • 8. 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 Dec 15; 64(3):265-71. PubMed ID: 26638534
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  • 9. The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives.
    Benítez-Cabello A, Calero-Delgado B, Rodríguez-Gómez F, Bautista-Gallego J, Garrido-Fernández A, Jiménez-Díaz R, Arroyo-López FN.
    Food Microbiol; 2020 Oct 15; 91():103497. PubMed ID: 32539965
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  • 10. 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 15; 113():104286. PubMed ID: 37098427
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  • 12. Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations.
    Benítez-Cabello A, Rodríguez-Gómez F, Morales ML, Garrido-Fernández A, Jiménez-Díaz R, Arroyo-López FN.
    Foods; 2019 Jul 24; 8(8):. PubMed ID: 31344875
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  • 13. Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture.
    Grounta A, Doulgeraki AI, Nychas GJ, Panagou EZ.
    Food Microbiol; 2016 Jun 24; 56():35-44. PubMed ID: 26919816
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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 24; 50():126-40. PubMed ID: 25998825
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  • 16. A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation.
    Ruiz-Barba JL, Jiménez-Díaz R.
    Food Microbiol; 2012 May 24; 30(1):253-9. PubMed ID: 22265309
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  • 17. Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives.
    Sánchez AH, López-López A, Cortés-Delgado A, Beato VM, Medina E, de Castro A, Montaño A.
    Food Chem; 2018 Jan 15; 239():343-353. PubMed ID: 28873578
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  • 18. Lactic acid bacteria from fermented table olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2012 Aug 15; 31(1):1-8. PubMed ID: 22475936
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  • 19. Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.
    Rodríguez-Gómez F, Romero-Gil V, Bautista-Gallego J, García-García P, Garrido-Fernández A, Arroyo-López FN.
    Food Microbiol; 2014 Dec 15; 44():278-87. PubMed ID: 25084674
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