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  1. 1
    <i>Lactiplantibacillus plantarum</i> Used as Single, Multiple, and Mixed Starter Combined with <i>Candida boidinii</i> for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products

    <i>Lactiplantibacillus plantarum</i> Used as Single, Multiple, and Mixed Starter Combined with <i>Candida boidinii</i> for Table Olive Fermentations: Chemical, Textural, and Sensor... by Barbara Lanza, Sara Di Marco, Martina Bacceli, Maria Gabriella Di Serio, Giuseppina Di Loreto, Martina Cellini, Nicola Simone

    Published 2021-10-01
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  2. 2
    Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil

    Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil by Rossella Manganiello, Mauro Pagano, Davide Nucciarelli, Roberto Ciccoritti, Roberto Tomasone, Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Maurizio Servili, Gianluca Veneziani

    Published 2021-11-01
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