Detalhe da pesquisa
1.
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method.
Food Microbiol
; 120: 104477, 2024 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-38431323
2.
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
Food Microbiol
; 61: 150-158, 2017 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-27697165
3.
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives.
J Sci Food Agric
; 96(6): 2004-17, 2016 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-26084955
4.
An innovative method to produce green table olives based on "pied de cuve" technology.
Food Microbiol
; 50: 126-40, 2015 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-25998825
5.
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.
Microorganisms
; 11(4)2023 Mar 23.
Artigo
em Inglês
| MEDLINE | ID: mdl-37110248