Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté by Barbara Lanza, Martina Bacceli, Nicola Simone

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A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis by Martina Bacceli, Nicola Simone, Barbara Lanza, Angelo Cichelli

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Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production by Nicola Simone, Giuseppina Di Loreto, Martina Bacceli, Sara Di Marco, Martina Cellini, Giulia Vecchiotti, Barbara Lanza

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<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

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Single and Multiple Inoculum of <i>Lactiplantibacillus plantarum</i> Strains in Table Olive Lab-Scale Fermentations by Barbara Lanza, Miriam Zago, Sara Di Marco, Giuseppina Di Loreto, Martina Cellini, Flavio Tidona, Barbara Bonvini, Martina Bacceli, Nicola Simone

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Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects by Barbara Lanza, Martina Cellini, Sara Di Marco, Emira D’Amico, Nicola Simone, Lucia Giansante, Arianna Pompilio, Giuseppina Di Loreto, Martina Bacceli, Paolo Del Re, Giovanni Di Bonaventura, Luciana Di Giacinto, Gitana Maria Aceto

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