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Comprehensive Review

Biotechnological innovations for table olives

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Pages 127-131 | Received 26 May 2014, Accepted 12 Aug 2014, Published online: 12 Jan 2015

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Netsanet Shiferaw Terefe & Mary Ann Augustin. (2020) Fermentation for tailoring the technological and health related functionality of food products. Critical Reviews in Food Science and Nutrition 60:17, pages 2887-2913.
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Dimitrios A. Anagnostopoulos & Dimitrios Tsaltas. (2022) Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future. Frontiers in Microbiology 12.
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G.N. Mujdeci & Z.Y. Ozbas. (2021) Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives. Journal of Applied Microbiology 131:2, pages 801-818.
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Giorgia Perpetuini, Roberta Prete, Natalia Garcia-Gonzalez, Mohammad Khairul Alam & Aldo Corsetti. (2020) Table Olives More than a Fermented Food. Foods 9:2, pages 178.
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Antonio Paba, Luigi Chessa, Elisabetta Daga, Marco Campus, Monica Bulla, Alberto Angioni, Piergiorgio Sedda & Roberta Comunian. (2020) Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study. Foods 9:2, pages 135.
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Francesco Caponio, Graziana Difonzo, Maria Calasso, Lucrezia Cosmai & Maria De Angelis. (2019) Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties. Food Research International 116, pages 1306-1317.
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Marco Campus, Nurcan Değirmencioğlu & Roberta Comunian. (2018) Technologies and Trends to Improve Table Olive Quality and Safety. Frontiers in Microbiology 9.
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M. Brenes, E. Ramírez, P. García, E. Medina, A. de Castro & C. Romero. (2018) New developments in table olive debittering. Acta Horticulturae:1199, pages 483-488.
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Lucrezia Cosmai, Daniela Campanella, Maria De Angelis, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone & Francesco Caponio. (2018) Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste. LWT 90, pages 381-388.
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R. Comunian, I. Ferrocino, A. Paba, E. Daga, M. Campus, R. Di Salvo, E. Cauli, F. Piras, R. Zurru & L. Cocolin. (2017) Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics. LWT 84, pages 64-72.
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M. Campus, E. Cauli, E. Scano, F. Piras, R. Comunian, A. Paba, E. Daga, R. Di Salvo, P. Sedda, A. Angioni & R. Zurru. (2017) Towards Controlled Fermentation of Table Olives: LAB Starter Driven Process in an Automatic Pilot Processing Plant. Food and Bioprocess Technology 10:6, pages 1063-1073.
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Francisco Rodríguez-Gómez, Verónica Romero-Gil, Francisco N. Arroyo-López, Juan C. Roldán-Reyes, Rosa Torres-Gallardo, Joaquín Bautista-Gallego, Pedro García-García & Antonio Garrido-Fernández. (2017) Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives. Frontiers in Microbiology 8.
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Stamatoula Bonatsou, Vasilis Iliopoulos, Athanasios Mallouchos, Eleni Gogou, Vasiliki Oikonomopoulou, Magdalini Krokida, Petros Taoukis & Efstathios Z. Panagou. (2017) Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives. Food Microbiology 63, pages 72-83.
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Massimo Iorizzo, Silvia Jane Lombardi, Vincenzo Macciola, Bruno Testa, Giuseppe Lustrato, Francesco Lopez & Antonella De Leonardis. (2016) Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability . The Scientific World Journal 2016, pages 1-11.
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Maria De Angelis, Daniela Campanella, Lucrezia Cosmai, Carmine Summo, Carlo Giuseppe Rizzello & Francesco Caponio. (2015) Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives. Food Microbiology 52, pages 18-30.
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