Potential benefits of the application of yeast starters in table olive processing. - Wikidata - wikimedia - TriplyDB

Potential benefits of the application of yeast starters in table olive processing.

Potential benefits of the application of yeast starters in table olive processing.

http://www.wikidata.org/entity/Q39353906

about

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia.New process for production of fermented black table olives using selected autochthonous microbial resources.Application of starter cultures to table olive fermentation: an overview on the experimental studies Microbiota of table olive fermentations and criteria of selection for their use as starters.Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives.Presence of toxic microbial metabolites in table olives.Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments.Technologies and Trends to Improve Table Olive Quality and Safety.

P2860

Q34414013-317197FC-9090-498F-90A9-E1B020BAA08B Q36051017-53933E0E-BF86-49E0-8792-787C2538CDA4 Q36098023-7707A080-1AF7-45B9-902D-7CDB5B296A68 Q38029597-FE08B42E-6056-45B8-9B75-EB51843E67C8 Q38115524-6552D884-6762-4934-A1C6-77E4955ADFE0 Q39336925-88D9CD42-B7E3-4378-AA38-B58847203523 Q42262380-38071CC7-24A9-40E5-B928-50D8AEDADFDB Q42923950-B82EE2B2-C8B9-4F60-B38A-230F99F91FEB Q49349924-C9B6B31B-0811-4C62-90E1-869CACA4C410 Q55397735-3D5D3A1A-6CD4-4029-BB65-8D6B8ADB273C

P2860

Potential benefits of the application of yeast starters in table olive processing.

http://www.wikidata.org/entity/Q39353906

description

2012 nî lūn-bûn

@nan

2012年の論文

@ja

2012年論文

@yue

2012年論文

@zh-hant

2012年論文

@zh-hk

2012年論文

@zh-mo

2012年論文

@zh-tw

2012年论文

@wuu

2012年论文

@zh

2012年论文

@zh-cn

name

Potential benefits of the application of yeast starters in table olive processing.

@en

Potential benefits of the application of yeast starters in table olive processing.

@nl

type

label

Potential benefits of the application of yeast starters in table olive processing.

@en

Potential benefits of the application of yeast starters in table olive processing.

@nl

prefLabel

Potential benefits of the application of yeast starters in table olive processing.

@en

Potential benefits of the application of yeast starters in table olive processing.

@nl

P1433

Q39353906-E520F6AB-E836-4029-8854-0198DA214051

P1476

Q39353906-C520FA73-825D-47C4-B106-F54C8235717B

P2093

Q39353906-0F7C7020-4B87-4652-90BA-6840AD4C2F0C

Q39353906-4B2E893A-DF64-4900-A253-09634D35A8E0

Q39353906-86E3F467-ADCA-4B79-A8B3-0295B4C5EB14

Q39353906-9CBA9F4B-1629-4073-9773-19179274383F

Q39353906-B5D70DFB-6C59-46CB-9103-B6A46E9BE71A

Q39353906-B9912AF4-75D9-4786-817A-3ADD363EA721

Q39353906-C64ADDD2-768F-4358-8468-10E8BCA1DF88

Q39353906-F493770F-7916-440B-B5A1-D000F1BA3C74

P2860

Q39353906-0F374D6B-DDD7-4CE1-B24F-E44682B26E8E

Q39353906-171BA6D7-F6BF-4497-BB41-4EAE2101E33E

Q39353906-173A39E0-5884-48F9-ADC1-7E8BE3875FA7

Q39353906-189C5DEA-E36B-4EDC-AF34-7BF2DDDA35BD

Q39353906-31640C79-6D68-4AFA-AF14-9476DE5F2520

Q39353906-39B7EA97-B446-45E5-97E4-12A2019FA309

Q39353906-3D12BB39-3066-45C4-9C32-8600E44BFE39

Q39353906-444803FF-FFA7-4DAA-9090-A476FF06B206

Q39353906-4D482E93-7893-48DD-B29E-9748625E65D1

Q39353906-4E4D64E2-58F2-42FB-8954-84B332D4CC40

P304

Q39353906-DE4F40B4-8E32-4C80-8501-87B4D551F2BD

P31

Q39353906-199F60E1-F501-48B4-AC08-6CCDB2FCC1A7

P356

Q39353906-F4820216-ABAE-4488-90D1-D4C6E5430C6D

P478

Q39353906-07A685F5-DEB3-46A6-907E-48F259ADA03E

P577

Q39353906-2AC16739-510A-4955-B365-86D5531FAEBC

P5875

Q39353906-0FB25B36-6136-40D5-B4BA-885FC585BC49

P698

Q39353906-E71BA702-2F1A-4A26-BCB2-FA00C723BF11

P932

Q39353906-962775F7-9F10-4529-A407-88731BF9EE5F

P356

FMICB.2012.00161

P1433

Frontiers in Microbiology

P1476

Potential benefits of the application of yeast starters in table olive processing.

@en

P2093

Amparo Querol

http://www.w3.org/2001/XMLSchema#string

Antonio Garrido-Fernández

http://www.w3.org/2001/XMLSchema#string

Francisco N Arroyo-López

http://www.w3.org/2001/XMLSchema#string

Francisco Rodríguez-Gómez

http://www.w3.org/2001/XMLSchema#string

Joaquín Bautista-Gallego

http://www.w3.org/2001/XMLSchema#string

Pedro García-García

http://www.w3.org/2001/XMLSchema#string

Rufino Jiménez-Díaz

http://www.w3.org/2001/XMLSchema#string

Verónica Romero-Gil

http://www.w3.org/2001/XMLSchema#string

P2860

Removing noise from pyrosequenced amplicons

BLAST+: architecture and applications

Status of the Microbial Census

Integrative analysis of environmental sequences using MEGAN4

QIIME allows analysis of high-throughput community sequencing data

Introducing mothur: open-source, platform-independent, community-supported software for describing and comparing microbial communities

MEGAN analysis of metagenomic data

The Ribosomal Database Project (RDP-II): sequences and tools for high-throughput rRNA analysis

Basic local alignment search tool

Evidence that particulate methane monooxygenase and ammonia monooxygenase may be evolutionarily related

P304

34

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.3389/FMICB.2012.00161

http://www.w3.org/2001/XMLSchema#string

P478

5

http://www.w3.org/2001/XMLSchema#string

P577

2012-04-27T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

224899227

http://www.w3.org/2001/XMLSchema#string

P698

22558000

http://www.w3.org/2001/XMLSchema#string

P932

3927136

http://www.w3.org/2001/XMLSchema#string