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Journal Abstract Search

137 related items for PubMed ID: 5017677

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  • 4. Purification and properties of an polygalacturonic acid trans-eliminase produced by Bacillus pumilus.
    Davé BA, Vaughn RH.
    J Bacteriol; 1971 Oct; 108(1):166-74. PubMed ID: 5122802
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  • 5. Selection of yeasts as starter cultures for table olives.
    Bevilacqua A, Beneduce L, Sinigaglia M, Corbo MR.
    J Food Sci; 2013 May; 78(5):M742-51. PubMed ID: 23574538
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  • 6. Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives.
    Mujdeci GN, Ozbas ZY.
    J Appl Microbiol; 2021 Aug; 131(2):801-818. PubMed ID: 33346384
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  • 9. 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
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  • 12. Evaluation of pectinolytic activities for oenological uses from psychrotrophic yeasts.
    Sahay S, Hamid B, Singh P, Ranjan K, Chauhan D, Rana RS, Chaurse VK.
    Lett Appl Microbiol; 2013 Aug 02; 57(2):115-21. PubMed ID: 23574042
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  • 14. 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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  • 15. Comparison of the action of Bacteroides ruminicola polygalacturonic lyase and of pectinase on lower oligogalacturonides.
    Wojciechowicz M.
    Acta Microbiol Pol A; 1972 Jun 02; 4(4):189-96. PubMed ID: 4643251
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  • 16. 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
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  • 20. 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
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