Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species

Formation of gas pocket defect in Spanish-style green olives by the halophile Celerinatantimonas sp.

(2022) Antonio de Castro et al.   FOOD CONTROL

Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

(2021) Daniel Martín-Vertedor et al.   Foods

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

(2021) Alfredo Montaño et al.   FOOD MICROBIOLOGY

E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

(2021) Ramiro Sánchez et al.   MOLECULES

Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses

(2021) Lingyun Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives

(2020) A. Fernández et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Electronic Nose with Digital Gas Sensors Connected via Bluetooth to a Smartphone for Air Quality Measurements

(2020) Patricia Arroyo et al.   SENSORS

Analysis of volatile compounds causing undesirable odors in a polypropylene - high-density polyethylene recycled plastic resin with solid-phase microextraction

(2020) Jon Fuller et al.   CHEMOSPHERE

Detection of Fungi and Oomycetes by Volatiles Using E-Nose and SPME-GC/MS Platforms

(2020) Jérémie Loulier et al.   MOLECULES

Insights Into the Effect of Verticillium dahliae Defoliating-Pathotype Infection on the Content of Phenolic and Volatile Compounds Related to the Sensory Properties of Virgin Olive Oil

(2019) Blanca B. Landa et al.   Frontiers in Plant Science

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

(2019) Thaís Schaide et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in volatile composition during the processing and storage of black ripe olives

(2019) Antonio López-López et al.   FOOD RESEARCH INTERNATIONAL

Panel performance, discrimination power of descriptors, and sensory characterization of table olive samples

(2019) Barbara Lanza et al.   JOURNAL OF SENSORY STUDIES

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

Oleuropein hydrolysis by lactic acid bacteria in natural green olives

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

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines

(2017) Ítala Marx et al.   TALANTA

Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives

(2017) Simona L. Bavaro et al.   Frontiers in Microbiology

Current status and future challenges of table olive processing wastewater valorization

(2016) Eugenia Papadaki et al.   BIOCHEMICAL ENGINEERING JOURNAL

Sensory analysis of natural table olives: Relationship between appearance of defect and gustatory-kinaesthetic sensation changes

(2016) Barbara Lanza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture

(2015) Cinzia Benincasa et al.   FOOD CHEMISTRY

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

Lactic acid bacteria from fermented table olives

(2012) Albert Hurtado et al.   FOOD MICROBIOLOGY

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

Microbiological and safety evaluation of green table olives marketed in Italy

(2011) Laura Franzetti et al.   ANNALS OF MICROBIOLOGY

Characterization of olive fruit microflora and its effect on olive oil volatile compounds biogenesis

(2010) Stylianos Fakas et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

(2009) Nada Ben Othman et al.   FOOD CHEMISTRY

Geographical traceability of Italian white truffle (Tuber magnatumPico) by the analysis of volatile organic compounds

(2008) Anna Maria Gioacchini et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY