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Nicola Simone, Giuseppina Di Loreto, Martina Bacceli, Sara Di Marco, Martina Cellini, Giulia Vecchiotti and Barbara Lanza
This work provides multiple screenshots about the evolution of an industrial fermentation process inside a table olives facility. Data collected and interpreted will help the table olives industry to better understand the process and its criticalities, s...
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Michele Antonio Savoia, Valentina Fanelli, Monica Marilena Miazzi, Francesca Taranto, Silvia Procino, Leonardo Susca, Vito Montilon, Oriana Potere, Franco Nigro and Cinzia Montemurro
The olive tree (Olea europaea subsp. europaea var. europaea) represents the cornerstone crop of Apulian agriculture, which is based on the production of oil and table olives. The high genetic variability of the Apulian olive germplasm is at risk of genet...
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Andrea Caridi
Pág. e48132
The study of pigment adsorption of yeasts used for table olive fermentation may allow the protection of olive colour, by excluding those strains adsorbing phenolic compounds responsible for the colour. Fifty-one table olive yeasts were grown on Petri dis...
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Jacqueline K. Burns, Louise Ferguson, Kitren Glozer, William H. Krueger, and Richard C. Rosecrance
Pág. 1449 - 1453
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Marsilio, V; Lanza, B; Campestre, C; Angelis, M De
Pág. 1271 - 1276
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Jiménez, A; Rodrìguez, R; Fernàndez-Caro, I; Guillen, R; Fern
Pág. 1903 - 1908
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