Works by Lanza, Barbara
Results: 25
A morphological analysis of fresh and brine-cured olives attacked by Bactrocera oleae using light microscopy and ESEM-EDS.
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- European Journal of Histochemistry, 2020, v. 64, n. 3, p. 1, doi. 10.4081/ejh.2020.3149
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- Article
Effect of irrigation and lactic acid bacteria inoculants on the phenolic fraction, fermentation and sensory characteristics of olive ( Olea europaea L. cv. Ascolana tenera) fruits.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 6, p. 1005, doi. 10.1002/jsfa.2449
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- Article
Use of a lactic acid bacteria starter culture during green olive ( Olea europaea L cv Ascolana tenera) processing.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 7, p. 1084, doi. 10.1002/jsfa.2066
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- Article
Oven-dried table olives: textural properties as related to pectic composition.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 8, p. 1271, doi. 10.1002/1097-0010(200006)80:8<1271::AID-JSFA635>3.0.CO;2-O
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- Article
Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity.
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- Journal of the Science of Food & Agriculture, 1998, v. 76, n. 4, p. 520, doi. 10.1002/(SICI)1097-0010(199804)76:4<520::AID-JSFA982>3.0.CO;2-I
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- Article
Olive Cell Wall Components: Physical andBiochemical Changes during Processing.
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- Journal of the Science of Food & Agriculture, 1996, v. 70, n. 1, p. 35, doi. 10.1002/(SICI)1097-0010(199601)70:1<35::AID-JSFA462>3.0.CO;2-0
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- Article
A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis.
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- Foods, 2023, v. 12, n. 2, p. 241, doi. 10.3390/foods12020241
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- Article
Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 12, p. 2630, doi. 10.1111/ijfs.12259
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- Article
Nutritional, textural and sensorial characterisation of Italian table olives ( Olea europaea L. cv. ‘Intosso d’Abruzzo’).
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- International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 67, doi. 10.1111/j.1365-2621.2009.02104.x
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- Article
Panel performance, discrimination power of descriptors, and sensory characterization of table olive samples.
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- Journal of Sensory Studies, 2020, v. 35, n. 1, p. N.PAG, doi. 10.1111/joss.12542
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- Article
Isolation and preliminary characterization of Lactobacillus plantarum bacteriophages from table olive fermentation.
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- Annals of Microbiology, 2012, v. 62, n. 4, p. 1467, doi. 10.1007/s13213-011-0400-9
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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
Long-Term Spreading of Olive Mill Wastewater on Olive Orchard: Effects on Olive Production, Oil Quality, and Soil Properties.
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- Communications in Soil Science & Plant Analysis, 2017, v. 48, n. 20, p. 2420, doi. 10.1080/00103624.2017.1411512
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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
Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices.
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- Antioxidants, 2020, v. 9, n. 1, p. 41, doi. 10.3390/antiox9010041
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- Article
METABOLIC NETWORKS ROBUSTNESS:: THEORY, SIMULATIONS AND RESULTS.
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- Journal of Interconnection Networks, 2011, v. 12, n. 3, p. 221, doi. 10.1142/S0219265911002964
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- Article
Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity.
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- Foods, 2020, v. 9, n. 3, p. 301, doi. 10.3390/foods9030301
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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
Measurement of kinaesthetic properties of in‐brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA).
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4142, doi. 10.1002/jsfa.8932
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- Article
A Machine Vision Rapid Method to Determine the Ripeness Degree of Olive Lots.
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- Sensors (14248220), 2021, v. 21, n. 9, p. 2940, doi. 10.3390/s21092940
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- Article
Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea).
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- Physiologia Plantarum, 2001, v. 111, n. 4, p. 439, doi. 10.1034/j.1399-3054.2001.1110403.x
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- Article
Double extraction of olive oil in large oil mills of Southern Italy: Effects on extraction efficiency, oil quality, and economy of the process.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 1, p. n/a, doi. 10.1002/ejlt.201600161
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- Article