Pages that link to "Q38115524"
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The following pages link to Microbiota of table olive fermentations and criteria of selection for their use as starters (Q38115524):
Displaying 14 items.
- Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives (Q34414013) (← links)
- Nutraceutical effects of table green olives: a pilot study with Nocellara del Belice olives (Q36769346) (← links)
- Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives (Q38647857) (← links)
- Presence of toxic microbial metabolites in table olives. (Q42923950) (← links)
- Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey (Q46553751) (← links)
- Health benefits of fermented foods (Q49847292) (← links)
- In Vitro and in Vivo Selection of Potentially Probiotic Lactobacilli From Nocellara del Belice Table Olives. (Q52592922) (← links)
- Technologies and Trends to Improve Table Olive Quality and Safety. (Q55397735) (← links)
- Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing (Q57673607) (← links)
- Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives (Q58586775) (← links)
- Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms (Q64105173) (← links)
- Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study (Q89509976) (← links)
- Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation (Q92257442) (← links)
- Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives (Q93164192) (← links)