Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives-Reference-Cited by-同舟云学术

Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives

Published:2024-09 Issue: Volume:122 Page:104537
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Tarantini Annamaria,Crupi Pasquale,Ramires Francesca Anna,D'Amico Leone,Romano Giuseppe,Blando Federica,Branco Pierpaolo,Clodoveo Maria Lisa,Corbo Filomena,Cardinali Angela,Bleve Gianluca^ORCID

Funder

Ministero dell'Istruzione dell'Universita e della Ricerca

Ministero dell’Istruzione, dell’Università e della Ricerca

Consiglio Nazionale delle Ricerche

Publisher

Elsevier BV

Reference80 articles.

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2. Effect of the processing steps (harvesting time to pasteurization) on percentage of fatty acids in table olive;Amooi;Curr. Nutr. Food Sci.,2015

3. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses;Aponte;Food Microbiol.,2010

4. Dietary plant polyphenols: effects of food processing on their content and bioavailability;Arfaoui;Molecules,2021

5. Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis;Arroyo-López;PLoS One,2016

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