Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

(2020) Paola Conte et al.   Foods

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

(2019) Samira El Qarnifa et al.   JOURNAL OF FOOD QUALITY

Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives

(2018) Antonio Higinio Sánchez et al.   FOOD CHEMISTRY

Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum , L. rhamnosus and L. casei strains

(2018) Annalisa Ricci et al.   FOOD RESEARCH INTERNATIONAL

Technologies and Trends to Improve Table Olive Quality and Safety

(2018) Marco Campus et al.   Frontiers in Microbiology

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

(2018) Stamatoula Bonatsou et al.   Frontiers in Microbiology

Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives

(2017) Cinzia Lucia Randazzo et al.   FOOD MICROBIOLOGY

Oleuropein hydrolysis by lactic acid bacteria in natural green olives

(2017) Eva Ramírez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations

(2016) Amparo Cortés-Delgado et al.   FOOD RESEARCH INTERNATIONAL

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

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

(2015) Maria De Angelis et al.   FOOD MICROBIOLOGY

Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques

(2014) Helena Lucena-Padrós et al.   FOOD MICROBIOLOGY

Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits

(2014) C.L. Randazzo et al.   FOOD RESEARCH INTERNATIONAL

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

(2014) Gianluca Bleve et al.   Frontiers in Microbiology

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

(2013) Dilek Heperkan   Frontiers in Microbiology

Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations

(2012) Benjamin L. Golomb 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

Candida adriatica sp. nov. and Candida molendinolei sp. nov., two yeast species isolated from olive oil and its by-products

(2012) N. Cadez et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Main variables affecting the lactic acid fermentation of table olives

(2010) Eduardo Medina et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2009) Maria Aponte et al.   FOOD MICROBIOLOGY

Role of yeasts in table olive production

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