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Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced‐sodium brines.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 4093, doi. 10.1111/ijfs.17165
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- Article
New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans.
- Published in:
- Microorganisms, 2024, v. 12, n. 4, p. 786, doi. 10.3390/microorganisms12040786
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- Article
Effect of Non- Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 4, p. 1522, doi. 10.3390/app14041522
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- Article
Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece.
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- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2023.1301325
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- Article
Influence of Saccharomyces pastorianus and Saccharomyces bayanus Inoculation Ratio to Oenological Characteristics of Sauvignon Blanc Wine.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 6, p. 3393, doi. 10.3390/app13063393
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- Article
Malolactic Fermentation—Theoretical Advances and Practical Considerations.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 521, doi. 10.3390/fermentation8100521
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- Article
Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 8, p. 3845, doi. 10.1111/ijfs.15000
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- Article
Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis.
- Published in:
- Microorganisms, 2020, v. 8, n. 5, p. 672, doi. 10.3390/microorganisms8050672
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- Publication type:
- Article