Effects of irrigation treatments on the quality of table olives produced with the Greek-style process

An innovative method to produce green table olives based on “pied de cuve” technology

(2015) Alessandra Martorana et al.   FOOD MICROBIOLOGY

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

(2015) Gianluca Bleve et al.   FOOD MICROBIOLOGY

Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives

(2015) Alessandra Martorana et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality attributes of table olives as affected by regulated deficit irrigation

(2015) M. Cano-Lamadrid et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification, typing and investigation of the dairy characteristics of lactic acid bacteria isolated from “Vastedda della valle del Belìce” cheeses

(2013) Raimondo Gaglio et al.   Dairy Science & Technology

Table olive fermentation with multifunctional Lactobacillus pentosus strains

(2013) F. Rodríguez-Gómez et al.   FOOD CONTROL

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

(2013) Vasiliki A. Blana et al.   FOOD MICROBIOLOGY

Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration

(2013) Nicola Francesca et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olives

(2013) P. García et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiota of table olive fermentations and criteria of selection for their use as starters

(2013) Dilek Heperkan   Frontiers in Microbiology

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation

(2011) J. Bautista Gallego et al.   FOOD MICROBIOLOGY

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

(2011) Maria Aponte et al.   FOOD MICROBIOLOGY

Effects of salt mixtures on Spanish green table olive fermentation performance

(2011) F. Rodríguez-Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multivariate analysis to discriminate yeast strains with technological applications in table olive processing

(2011) Francisco Rodríguez-Gómez et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes

(2010) Pierluigi Mazzei et al.   ANALYTICA CHIMICA ACTA

Grapevine under deficit irrigation: hints from physiological and molecular data

(2010) M. M. Chaves et al.   ANNALS OF BOTANY

The effects of regulated and continuous deficit irrigation on the water use, growth and yield of olive trees

(2009) F. Iniesta et al.   EUROPEAN JOURNAL OF AGRONOMY

Physiological and productive responses ofOlea europaeaL. cultivars Frantoio and Leccino to a regulated deficit irrigation regime

(2009) R. D'andria et al.   PLANT BIOSYSTEMS

Effect of different irrigation regimes on carbohydrate partitioning in leaves and wood of two table olive cultivars (Olea europaea L. cv. Meski and Picholine)

(2008) H. Chehab et al.   AGRICULTURAL WATER MANAGEMENT

Role of yeasts in table olive production

(2008) F.N. Arroyo-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY