Found: 12
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Evaluation of polyphenol decay in the oily fraction of olive fruit during storage using a mild sample handling method.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 2, p. 160, doi. 10.1002/ejlt.201300287
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- Article
Survival of <i>Candida parapsilosis</i> yeast in olive oil.
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- Annals of Microbiology, 2013, v. 63, n. 4, p. 1645, doi. 10.1007/s13213-012-0586-5
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- Article
Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table Olives.
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- Microorganisms, 2022, v. 10, n. 10, p. 2049, doi. 10.3390/microorganisms10102049
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- Article
Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil.
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- Microorganisms, 2020, v. 8, n. 5, p. 663, doi. 10.3390/microorganisms8050663
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- Article
Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality during Storage.
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- Microorganisms, 2020, v. 8, n. 3, p. 402, doi. 10.3390/microorganisms8030402
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- Article
Potential of Rhizobium sullae–Sulla coronaria Symbiotic Biological Nitrogen Fixation to Supplement Synthetic Mineral Nitrogen in Olive Tree Fertilization.
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- Agronomy, 2020, v. 10, n. 2, p. 270, doi. 10.3390/agronomy10020270
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- Article
Survival of Coliform Bacteria in Virgin Olive Oil.
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- BioMed Research International, 2018, p. 1, doi. 10.1155/2018/8490614
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- Article
Role of yeasts in the qualitative structuring of extra virgin olive oil.
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- Journal of Applied Microbiology, 2022, v. 132, n. 6, p. 4033, doi. 10.1111/jam.15478
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- Article
A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt Content.
- Published in:
- Foods, 2023, v. 12, n. 21, p. 3950, doi. 10.3390/foods12213950
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- Article
Microbiological and Enzymatic Activity Modulates the Bitter Taste Reduction in Decanted Coratina Olive Oil.
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- Foods, 2022, v. 11, n. 6, p. 867, doi. 10.3390/foods11060867
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- Article
Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil.
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- Foods, 2021, v. 10, n. 8, p. 1677, doi. 10.3390/foods10081677
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- Article
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.
- Published in:
- Foods, 2020, v. 9, n. 7, p. 941, doi. 10.3390/foods9070941
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- Article