Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects-Reference-Cited by-同舟云学术

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Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects

Published:2024-09 Issue: Volume:191 Page:114710
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Alvanoudi Panagiota,Kalogeropoulou Aggeliki^ORCID,Nenadis Nikolaos^ORCID,Stathopoulos Panagiotis,Skaltsounis Alexios-Leandros,Mantzouridou Fani Th

Funder

European Regional Development Fund

Publisher

Elsevier BV

Reference70 articles.

1. Determination of triterpenic acids in natural and alkaline-treated Greek table olives throughout the fermentation process;Alexandraki;LWT,2014

2. Triterpenic content and chemometric analysis of virgin olive oils from forty olive cultivars;Allouche;Journal of agricultural and food chemistry,2009

3. Brine Volatilome Changes Along the Spontaneous Fermentation of Spanish-Style cv. Chalkidiki Green Olives Under High and Low NaCl Conditions;Alvanoudi;Food and Bioprocess Technology,2024

4. Microbial diversity of fermented greek table olives of halkidiki and konservolia varieties from different regions as revealed by metagenomic analysis;Argyri;Microorganisms,2020

5. Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations;Arroyo-López;Food microbiology,2012

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