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Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method.
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.
Food Microbiol. 2024.
PMID: 38431323
Free article.
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.
Alfonzo A, Naselli V, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Krieger-Weber S, Francesca N, Moschetti G.
Alfonzo A, et al. Among authors: la croce f.
Microorganisms. 2023 Mar 23;11(4):825. doi: 10.3390/microorganisms11040825.
Microorganisms. 2023.
PMID: 37110248
Free PMC article.
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Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
Martorana A, Alfonzo A, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Caruso T, Moschetti G, Francesca N.
Martorana A, et al. Among authors: la croce f.
Food Microbiol. 2017 Feb;61:150-158. doi: 10.1016/j.fm.2016.08.007. Epub 2016 Sep 8.
Food Microbiol. 2017.
PMID: 27697165
Free article.
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Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives.
Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T, Moschetti G, Francesca N.
Martorana A, et al. Among authors: la croce f.
J Sci Food Agric. 2016 Apr;96(6):2004-17. doi: 10.1002/jsfa.7311. Epub 2015 Jul 20.
J Sci Food Agric. 2016.
PMID: 26084955
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An innovative method to produce green table olives based on "pied de cuve" technology.
Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T, Moschetti G, Francesca N.
Martorana A, et al. Among authors: la croce f.
Food Microbiol. 2015 Sep;50:126-40. doi: 10.1016/j.fm.2015.03.008. Epub 2015 Apr 3.
Food Microbiol. 2015.
PMID: 25998825
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