Table Olives: Processing, Nutritional, and Health Implications-Reference-Cited by-同舟云学术

Table Olives: Processing, Nutritional, and Health Implications

Published:2017-06-23 Issue: Volume: Page:295-324
ISSN:
Container-title:Olives and Olive Oil as Functional Foods
language:
Short-container-title:

Author:

Kailis Stanley George,Kiritsakis Apostolos

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119135340.ch15/fullpdf

Reference73 articles.

1. Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials;Abriouel;LWT - Food Science and Technology,2014

2. Microbial quality and yeast population dynamics in cracked green table olives’ fermentations;Alves;Food Control,2012

3. Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing;Argyri;BioMed Research International,2014

4. Role of yeasts in table olive production;Arroyo-López;International Journal of Food Microbiology,2008

5. Mediterranean diet pyramid today: science and cultural updates;Bach-Faig;Public Health Nutrition,2011

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. The Fate of Chlorophylls in Alkali-Treated Green Table Olives: A Review;Molecules;2023-09-18

2. Greek table olives: an overview on the impact of processing elaborations on the content of biophenols and related nutritional implications;European Food Research and Technology;2023-09-02

3. Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments;Frontiers in Microbiology;2018-01-10