Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain-Reference-Cited by-同舟云学术

Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain

Published:2023-12 Issue:2 Volume:3 Page:100349
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Alfonzo Antonio^ORCID,Craparo Valentina,Prestianni Rosario,Naselli Vincenzo,Seminerio Venera,Pirrone Antonino,La Croce Francesco,Settanni Luca,Moschetti Giancarlo,Francesca Nicola

Funder

European Union

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Diversity and technological potential of lactic acid bacteria of wheat flours;Alfonzo;Food Microbiology,2013

2. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation;Alfonzo;Food Microbiology,2017

3. Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production;Alfonzo;Grasas y Aceites,2018

4. Use of different nutrients to improve the fermentation performances of Lactiplantibacillus pentosus OM13 during the production of Sevillian style green table olives;Alfonzo;Microorganisms,2023

5. Effect of glucose and inactivated yeast additions on the fermentation performances of Lactiplantibacillus pentosus OM13 during the production of nocellara del belice table olives;Alfonzo;Fermentation,2023

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1. Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives;Food Bioscience;2024-10