Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

Spoilage yeasts: What are the sources of contamination of foods and beverages?

(2018) A. Hernández et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular techniques reveal more secrets of fermented foods

(2018) Aly Farag El Sheikha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties

(2018) Francesco Caponio et al.   FOOD RESEARCH INTERNATIONAL

Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste

(2017) M. Cabrera-Bañegil et al.   FOOD CHEMISTRY

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

(2017) Graziana Difonzo et al.   Journal of Functional Foods

Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics

(2016) Antonio López-López et al.   FOOD CHEMISTRY

Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants

(2016) Gregorio Castañeda Peñalvo et al.   FOOD CHEMISTRY

Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture

(2016) Athena Grounta et al.   FOOD MICROBIOLOGY

Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value

(2016) Daniel Martín-Vertedor et al.   PHYTOTHERAPY RESEARCH

Human bioavailability and metabolism of phenolic compounds from red wine enriched with free or nano-encapsulated phenolic extract

(2016) Maria-José Motilva et al.   Journal of Functional Foods

Composition of pigments and colour changes in green table olives related to processing type

(2015) Eva Ramírez et al.   FOOD CHEMISTRY

YEAST dynamics during the natural fermentation process of table olives ( Negrinha de Freixo cv.)

(2015) Ermelinda L. Pereira et al.   FOOD MICROBIOLOGY

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

(2015) D. Pasrija et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid assessment of the effectiveness of antioxidant active packaging—Study with grape pomace and olive leaf extracts

(2015) Fabio Licciardello et al.   Food Packaging and Shelf Life

Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations

(2014) A. Piga et al.   GRASAS Y ACEITES

Postharvest stilbenes and flavonoids enrichment of table grape cv Redglobe (Vitis vinifera L.) as affected by interactive UV-C exposure and storage conditions

(2013) Pasquale Crupi et al.   FOOD CHEMISTRY

Table olive fermentation with multifunctional Lactobacillus pentosus strains

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

Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched with Natural Bioactive Compounds

(2013) Jonathan Delgado-Ad^|^aacute;mez et al.   Journal of Oleo Science

Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives

(2012) Erika Pistarino et al.   FOOD CHEMISTRY

Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity

(2012) Miriam Zago et al.   FOOD MICROBIOLOGY

Yeasts in table olive processing: Desirable or spoilage microorganisms?

(2012) F.N. Arroyo-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Taxonomic relatedness does not matter for species surrogacy in the assessment of community responses to environmental drivers

(2012) Stanislao Bevilacqua et al.   JOURNAL OF APPLIED ECOLOGY

Enrichment of table olives with polyphenols extracted from olive leaves

(2011) Stavros Lalas et al.   FOOD CHEMISTRY

Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly

(2011) Serena Muccilli et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea)

(2009) Flora V. Romeo et al.   FOOD CHEMISTRY

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

(2009) Maria Aponte et al.   FOOD MICROBIOLOGY

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

(2008) Peter M.A. Toivonen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives

(2007) Alejandro Hernández et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY