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1
Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications
Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications
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Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications

Alves, Eliana ; Domingues, M Rosário M ; Domingues, Pedro

Foods, 2018-07, Vol.7 (7), p.109 [Periódico revisado por pares]

Switzerland: MDPI AG

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2
Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
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Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

Anagnostopoulos, Dimitrios A ; Goulas, Vlasios ; Xenofontos, Eleni ; Vouras, Christos ; Nikoloudakis, Nikolaos ; Tsaltas, Dimitrios

Foods, 2019-12, Vol.9 (1), p.17 [Periódico revisado por pares]

Switzerland: MDPI AG

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3
Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars
Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars
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Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars

Ataollahi Eshkour, Mahnaz ; Ghorbani-HasanSaraei, Azade ; Rafe, Ali ; Shahidi, Seyed-Ahmad ; Naghizadeh Raeisi, Shahram

Foods, 2023-08, Vol.12 (15), p.2970 [Periódico revisado por pares]

Switzerland: MDPI AG

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4
Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends
Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends
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Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends

Benítez-Cabello, Antonio ; Delgado, Amélia M. ; Quintas, Célia

Foods, 2023-10, Vol.12 (19), p.3712 [Periódico revisado por pares]

Basel: MDPI AG

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5
Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH—Treated Table Olives Preserved without Fermentation
Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH—Treated Table Olives Preserved without Fermentation
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Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH—Treated Table Olives Preserved without Fermentation

Berlanga-Del Pozo, Marta ; Gallardo-Guerrero, Lourdes ; Gandul-Rojas, Beatriz

Foods, 2020-06, Vol.9 (6), p.701 [Periódico revisado por pares]

Basel: MDPI AG

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6
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil
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Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil

Boudebouz, Abdelaziz ; Romero, Agustí ; Hermoso, Juan-F ; Boqué, Ricard ; Mestres, Montserrat

Foods, 2023-07, Vol.12 (13), p.2633 [Periódico revisado por pares]

Switzerland: MDPI AG

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7
Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive (Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical Agents
Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive (Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical Agents
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Modeling the Thermal Inactivation of Monascus ruber Ascospores Isolated from Green Olive (Arauco Cultivar) Storage Brine: An Alternative Strategy to Reduce Antifungal Chemical Agents

Cappato, Leandro Pereira ; Dias-Martins, Amanda Mattos ; Meireles, Izadora Martina de Freitas ; Ferreira, Elisa Helena da Rocha ; Lemos Junior, Wilson José Fernandes ; Rosenthal, Amauri

Foods, 2024-06, Vol.13 (12), p.1881 [Periódico revisado por pares]

Basel: MDPI AG

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8
Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors
Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors
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Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors

Cascos, Gema ; Barea-Ramos, Juan Diego ; Montero-Fernández, Ismael ; Ruiz-Canales, Antonio ; Lozano, Jesús ; Martín-Vertedor, Daniel

Foods, 2023-03, Vol.12 (7), p.1377 [Periódico revisado por pares]

Switzerland: MDPI AG

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9
Use of Air-Protected Headspace to Prevent Yeast Film Formation on the Brine of Leccino and Taggiasca Black Table Olives Processed in Industrial-Scale Plastic Barrels
Use of Air-Protected Headspace to Prevent Yeast Film Formation on the Brine of Leccino and Taggiasca Black Table Olives Processed in Industrial-Scale Plastic Barrels
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Use of Air-Protected Headspace to Prevent Yeast Film Formation on the Brine of Leccino and Taggiasca Black Table Olives Processed in Industrial-Scale Plastic Barrels

Ciafardini, Gino ; Zullo, Biagi Angelo

Foods, 2020-07, Vol.9 (7), p.941 [Periódico revisado por pares]

Basel: MDPI AG

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10
Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
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Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential

Coimbra-Gomes, Joana ; Reis, Patrícia J M ; Tavares, Tânia G ; Malcata, Francisco Xavier ; Macedo, Angela C

Foods, 2022-10, Vol.11 (19), p.3050 [Periódico revisado por pares]

Switzerland: MDPI AG

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