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References from Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar. Local targets link to admitted publications; unresolved targets remain external evidence.
Microbial quality and yeast population dynamics in cracked green table olives’ fermentations
10.1016/j.foodcont.2011.07.033 · 2012 · External reference
Unresolved reference
2005 · External reference
Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses
10.1016/j.fm.2009.09.010 · 2010 · External reference
Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreãa table olives
10.1021/jf070571b · 2007 · External reference
Improvement of the storage process for cracked table olives
10.1016/j.jfoodeng.2008.06.001 · 2008 · External reference
Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives
10.1016/j.fm.2008.02.007 · 2008 · External reference
Role of yeasts in table olive production
10.1016/j.ijfoodmicro.2008.08.018 · 2008 · External reference
Instability profile of fresh packed “seasoned” Manzanilla-Aloreña table olives
10.1016/j.lwt.2009.06.004 · 2009 · External reference
Evaluating the effects of zinc chloride as a preservative in cracked table olive packing
10.4315/0362-028x.jfp-11-201 · 2011 · External reference
Development of a novel Zn fortified table olive product
10.1016/j.lwt.2012.05.017 · 2013 · External reference
Thermal destruction of Listeria monocytogenes in liver sausage slurry
10.1016/0740-0020(91)90019-x · 1991 · External reference
Stability of sorbic and ascorbic acids in packed green table olives during long-term storage as affected by different packing conditions, and its influence on quality parameters
10.1016/j.foodchem.2010.03.066 · 2010 · External reference
Fermented vegetables containing benzoic and ascorbic acids as additives: Benzene formation during storage and impact of additives on quality parameters
10.1021/jf104620p · 2011 · External reference
Transport of lactate and other short chain monocarboxylates in the yeast Saccharomyces cerevisiae
10.1128/aem.53.3.509-513.1987 · 1987 · External reference
Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments
10.1016/j.ifset.2007.01.003 · 2007 · External reference
Microbial control by packaging: A review
10.1080/10408690290825493 · 2002 · External reference
Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches
10.1016/j.foodcont.2012.01.006 · 2012 · External reference
Unresolved reference
1995 · External reference
A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions
10.1016/j.jfoodeng.2005.05.017 · 2006 · External reference
Identification and characterization of yeast isolated from the elaboration of seasoned green table olives
10.1016/j.fm.2006.07.022 · 2007 · External reference
Unresolved reference
2004 · External reference
Effect of pH on chlorophyll degradation and colour loss in blanched green peas
10.1016/j.foodchem.2005.09.079 · 2007 · External reference
Genetic evidence of intra-cultivar variability within iberian olive cultivars
10.21273/hortsci.39.7.1562 · 2004 · External reference
Evaluation of uniform color spaces developed after the adoption of CIELAB and CIELUV
10.1111/j.1520-6378.1994.tb00070.x · 1994 · External reference
Diffusion of glucose and sodium chloride in green olives during curing as affected by lye treatment
10.1016/j.jfoodeng.2007.04.033 · 2008 · External reference
Microbiological quality and biophenol content of hot air-dried Thassos cv. table olives upon storage
10.1002/ejlt.201000453 · 2011 · External reference
Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris L.)
10.1016/s0140-7007(01)00050-0 · 2002 · External reference
Método para el determinación del color en salmueras de aceitunas verdes de mesa
1988 · External reference
Effect of different packing treatments on the microbiological and physicochemical characteristics of untreated green olives of the Conservolea cultivar
10.1002/jsfa.1732 · 2004 · External reference
The use of high hydrostatic pressure (HHP) treatments for table olives preservation
10.1016/j.ifset.2011.10.011 · 2012 · External reference
Unresolved reference
2002 · External reference
The effect of ethanol on the plasma membrane permeability of spoilage yeasts
2000 · External reference
Effects of post-fermentation processing on the stabilization of naturally fermented green table olives (cv Nocellara etnea)
10.1016/j.foodchem.2009.03.037 · 2009 · External reference
Spanish-style green table olive shelf-life
10.1111/ijfs.12124 · 2013 · External reference
The impact of production technology on the growth of indigenous microflora and quality of table olives from slovenian istria
2010 · External reference
Comparison of the Barany model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A
10.1006/fmic.1998.0243 · 1999 · External reference
