Works by Bacceli, Martina
Results: 7
A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis.
- Published in:
- Foods, 2023, v. 12, n. 2, p. 241, doi. 10.3390/foods12020241
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- Article
Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040239
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- Article
Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040126
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- Article
A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production.
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- Molecules, 2024, v. 29, n. 10, p. 2236, doi. 10.3390/molecules29102236
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- Article
Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects.
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- Molecules, 2020, v. 25, n. 24, p. 5967, doi. 10.3390/molecules25245967
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- Article
Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 21, p. 11745, doi. 10.3390/app132111745
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- Article
Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 16, p. 9455, doi. 10.3390/app13169455
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- Article