Results 41 to 50 of about 2,223,860 (319)
Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysis. [PDF]
Sci Rep, 2020 In this work, a total of 72 samples of non-thermally treated commercial table olives were obtained from different markets of the world. Then, prokaryotic diversity in olive biofilms was investigated by metataxonomic analysis.
Benítez-Cabello A +4 more
europepmc +2 more sources
Table Olive Farmers’ Sources of Risk and Risk Management Strategies
, 2022 Like in all Mediterranean countries, Table olive farming has an important tradition and production potential in western Turkey, and thus it is critical to assess the risk sources and risk management strategies that farmers perceive. This study identifies
Naciye Tok
core +1 more source
Fermentation, 2021 In this study, four different kinds of table olive fermentations belonging to Olea europaea L. Itrana cultivar were evaluated: A, spontaneous fermentation; B, fermentation with a single inoculum (Lactiplantibacillus plantarum B1); C, fermentation with ...
B. Lanza +6 more
semanticscholar +1 more source
Grasas y Aceites, 2023 In this study, yeast species involved in the naturally fermented green table olive produced in Southern Turkey were investigated. Table olive samples were prepared with regional olive cultivars and traditional methods were employed in the production ...
S. Ayman, Y. Gezginc
doaj +1 more source
, 2021 It contains six tables on the evolution of world olive oil production, the evolution of world table olive production, world olive oil consumption, olive oil imports to China, US olive oil consumption and world olive oil consumption by ...
International Olive Council
core +1 more source
Journal of food microbiology, 2021 This work applies metataxonomic, standard statistics, and compositional data (CoDa) techniques to study the bacterial diversity of spoiled and normal Spanish-style table olive fermentations, analysing a total of 10-tons of industrial fermentation ...
F. N. Arroyo-López +4 more
semanticscholar +1 more source
New Trends in Table Olive Fermentation, 2nd Edition
, 2020 Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries.
core +2 more sources
Reasoned opinion on the modification of the existing MRLs for ethephon in table olive and table grape [PDF]
EFSA Journal, 2014 In accordance with Article 6 of Regulation (EC) No 396/2005, France, hereafter referred to as the evaluating Member State (EMS), received an application from Bayer CropScience to modify the existing MRLs for the active substance ethephon in table grape ...
European Food Safety Authority
doaj +1 more source
Effect of different fermentation processes on the phytochemical properties of green table Olives [PDF]
Revista Brasileira de Fruticultura, 2020 Most olive varieties are grown in Jordan using Baladi, Nabali, Crosodi and k18 table olives. This study evaluated the effect of de-bittering fermentation methods on the total phenolic, flavonoid contents, and antioxidants.
Taha M. Rababah +5 more
doaj +1 more source
Simulation Study for the Degradation of Some Insecticides during Different Black Table Olive Processes. [PDF]
ACS Omega, 2020 The aim of this study was to determine the effects of different olive processing methods on deltamethrin (DEL), dimethoate (DIM), and imidacloprid (IMI), the most commonly preferred synthetic insecticides for controlling olive pests such as the olive ...
Yildirim Kumral A +5 more
europepmc +2 more sources