Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

(2017) Alessandra Martorana et al.   FOOD MICROBIOLOGY

Phenolics fate in table olives ( Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods

(2017) Roberto Ambra et al.   FOOD RESEARCH INTERNATIONAL

Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)

(2017) Giovanni Caruso et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Olive Cultivation in the Southern Hemisphere: Flowering, Water Requirements and Oil Quality Responses to New Crop Environments

(2017) Mariela Torres et al.   Frontiers in Plant Science

The Role of Polyphenoloxidase, Peroxidase, and β-Glucosidase in Phenolics Accumulation in Olea europaea L. Fruits under Different Water Regimes

(2017) Marco Cirilli et al.   Frontiers in Plant Science

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

(2015) Cinzia Benincasa et al.   FOOD CHEMISTRY

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

Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes

(2015) M. Tataridou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phenolic compounds and quality parameters of family farming versus protected designation of origin (PDO) extra-virgin olive oils

(2015) Elena Antonini et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of different irrigation volumes during fruit development on quality of virgin olive oil of cv. Frantoio

(2014) Giovanni Caruso et al.   AGRICULTURAL WATER MANAGEMENT

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

Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives

(2014) Rosanna Tofalo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition changes in four green olive cultivars during spontaneous fermentation

(2014) Hajar Kiai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars

(2012) Rosanna Tofalo et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

(2012) Fiammetta Alagna et al.   BMC PLANT BIOLOGY

Lactic acid bacteria from fermented table olives

(2012) Albert Hurtado et al.   FOOD MICROBIOLOGY

Application of starter cultures to table olive fermentation: an overview on the experimental studies

(2012) Aldo Corsetti et al.   Frontiers in Microbiology

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

(2011) Maria Aponte et al.   FOOD MICROBIOLOGY

Long-term evaluation of yield components of young olive trees during the onset of fruit production under different irrigation regimes

(2011) Giovanni Caruso et al.   IRRIGATION SCIENCE

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

Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives

(2010) Hikmate Abriouel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of Lactobacillus plantarum and Glucose to Control the Fermentation of “Bella di Cerignola” Table Olives, a Traditional Variety of Apulian Region (Southern Italy)

(2010) Marianne Perricone et al.   JOURNAL OF FOOD SCIENCE

Water deficit-induced changes in mesocarp cellular processes and the relationship between mesocarp and endocarp during olive fruit development

(2009) R. Gucci et al.   TREE PHYSIOLOGY

Compositional and Tissue Modifications Induced by the Natural Fermentation Process in Table Olives

(2008) Maurizio Servili et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile

(2008) Debora Tura et al.   SCIENTIA HORTICULTURAE