Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola)

Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds

(2018) M.B. Iglesias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival of Listeria monocytogenes and Staphylococcus aureus in Synthetic Brines. Studying the Effects of Salt, Temperature and Sugar through the Approach of the Design of Experiments

(2018) Antonio Bevilacqua et al.   Frontiers in Microbiology

Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin

(2017) Alba Yépez et al.   FOOD CONTROL

Antagonistic effect of probiotic bacteria against foodborne pathogens on fresh-cut pear

(2017) M.B. Iglesias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Retention of color and volatile compounds of Spanish-style green table olives pasteurized and stored in plastic containers under conditions of constant temperature

(2017) Antonio Higinio Sánchez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

(2016) Vasiliki A. Blana et al.   FOOD MICROBIOLOGY

Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid

(2016) Francesca Valerio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Power Levels on Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Tomato Paste Using 915-Megahertz Microwave and Ohmic Heating

(2016) SANG-SOON KIM et al.   JOURNAL OF FOOD PROTECTION

Biotechnological innovations for table olives

(2015) Antonio Bevilacqua et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging

(2015) A.A. Argyri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters

(2014) F. Rodríguez-Gómez et al.   FOOD MICROBIOLOGY

Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2

(2014) F. Rodríguez-Gómez et al.   Frontiers in Microbiology

Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine

(2013) Anthoula A. Argyri et al.   FOOD MICROBIOLOGY

Bioprotection of Ready-to-eat Probiotic Artichokes Processed withLactobacillus paracaseiLMGP22043 against Foodborne Pathogens

(2013) Francesca Valerio et al.   JOURNAL OF FOOD SCIENCE

Types of traditional Greek foods and their safety

(2012) Efstathios Z. Panagou et al.   FOOD CONTROL

Effect of Bruising on Respiration, Superficial Color, and Phenolic Changes in Fresh Manzanilla Olives (Olea europaea pomiformis): Development of Treatments To Mitigate Browning

(2011) Kharla A. Segovia-Bravo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of sorbic and ascorbic acids in packed green table olives during long-term storage as affected by different packing conditions, and its influence on quality parameters

(2010) Francisco Javier Casado et al.   FOOD CHEMISTRY

Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant

(2010) Palmira De Bellis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined effect of MAP and active compounds on fresh blue fish burger

(2009) M.A. Del Nobile et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007

(2009) M. Uyttendaele et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival of acid-adapted or non-adaptedSalmonellaEnteritidis,Listeria monocytogenesandEscherichia coliO157:H7, in traditional Greek salads

(2009) Chrysoula C. Tassou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

(2009) A. Conte et al.   JOURNAL OF DAIRY SCIENCE

Growth of acid-adapted Listeria monocytogenes in orange juice and in minimally processed orange slices

(2008) Cinzia Caggia et al.   FOOD CONTROL

Role of yeasts in table olive production

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

Controlling Listeria monocytogenes in Cottage cheese through heterologous production of enterocin A by Lactococcus lactis

(2007) L. Liu et al.   JOURNAL OF APPLIED MICROBIOLOGY