Microbial dynamics and key sensory traits of laboratory-scale co-fermented green olives (Olea europaea L. cv. Ascolana tenera) and sea fennel (Crithmum maritimum L.)-Reference-Cited by-同舟云学术

Microbial dynamics and key sensory traits of laboratory-scale co-fermented green olives (Olea europaea L. cv. Ascolana tenera) and sea fennel (Crithmum maritimum L.)

Published:2022-12 Issue: Volume:50 Page:102077
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Maoloni Antonietta,Cardinali Federica,Milanović Vesna,Osimani Andrea,Garofalo Cristiana,Ferrocino Ilario,Corvaglia Maria Rita,Cocolin Luca,Aquilanti Lucia

Funder

Regione Marche

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference59 articles.

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3. Effects of fermentation and its control on the sensory characteristics of Conservolea variety green olives;Balatsouras;Applied and Environmental Microbiology,1983

4. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential;Bautista-Gallego;Food Research International,2013

5. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?;Behera;Journal of Functional Foods,2020

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sea fennel (Crithmum maritimum L.) leaves and flowers: Bioactive compounds, antioxidant activity and hypoglycaemic potential;Food Bioscience;2023-12

2. Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves;Molecules;2023-10-21

3. Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals;Molecules;2023-06-13