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Effects of Lactiplantibacillus plantarum 11 and Chloride Sodium on Biochemical and Microbiological Quality of Table Olives during Fermentation.

• Authors : El Issaoui, K.¹ ; Senhaji, N. Skali¹; Bouhdid, S.¹

Subjects: *SALT; *FERMENTATION; *OLIVE oil

• Source: Journal of Food Quality & Hazards Control. Dec2021, Vol. 8 Issue 4, p141-151. 11p.

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Eco‐Friendly Alternative to Brining for Sustainable Storage of Table‐Olives Based on the Analyses Done with the Extracted Oil.

• Authors : Ozilgen, Sibel¹ (AUTHOR) ; Aral, Selen² (AUTHOR); Ozilgen, Mustafa³ (AUTHOR)

• Source: European Journal of Lipid Science & Technology. Aug2021, Vol. 123 Issue 8, p1-7. 7p.

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Early production of table olives at a mid-7th millennium BP submerged site off the Carmel coast (Israel).

• Authors : Galili, E.^1,2,3 ; Langgut, D.⁴; Terral, J. F.^5,6

• Source: Scientific Reports. 1/26/2021, Vol. 11 Issue 1, p1-15. 15p.

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Modification of the existing maximum residue levels for sodium 5-nitroguaiacolate, sodium o-nitrophenolate and sodium p-nitrophenolate (sodium nitrocompounds) in table olives and olives for oil production.

• Authors : Anastassiadou, Maria; Bernasconi, Giovanni; Brancato, Alba

• Source: EFSA Journal. Nov2020, Vol. 18 Issue 11, p1-23. 23p.

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İzmir’de Satışa Sunulan Bazı Sofralık Zeytinlerin Duyusal Özellikleri.

• Authors : Güngör, Ferişte Öztürk¹; Susamcı, Erkan¹ ; Altunoğlu, Yeşim¹

• Source: Academic Food Journal / Akademik GIDA. tem-eyl2019, Vol. 17 Issue 3, p371-377. 7p.

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Elaboration of Table Olives: Assessment of New Olive Genotypes.

• Authors : Rallo, Pilar¹; Morales‐Sillero, Ana¹; Brenes, Manuel²

• Source: European Journal of Lipid Science & Technology. Jun2018, Vol. 120 Issue 6, p1-1. 11p.

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Investigation of a tunnel pasteurizer for "Nocellara del Belice" table olives processed according to the "Castelvetrano method".

• Authors : Catania, P.¹; Alleri, M.¹; Martorana, A.¹

Subjects: *FOOD pasteurization; *OLIVE industry; *OLIVE oil

• Source: Grasas y Aceites. Oct-Dec2014, Vol. 65 Issue 4, p1-13. 13p.

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Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

• Authors : Fani Mantzouridou; Maria Papapostolou; Maria Z. Tsimidou

Subjects: 0106 biological sciences; Preservative; Health (social science)

• Source: FoodsVolume 10Issue 2Foods, Vol 10, Iss 392, p 392 (2021)

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LIFE CYCLE ASSESSMENT (LCA) OF SPANISH-STYLE GREEN TABLE OLIVES.

• Authors : Cappelletti, G. M.^1,2 ; Nicoletti, G. M.¹; Russo, C.¹

Subjects: *OLIVE oil; *AGRICULTURAL productivity; *PRODUCT life cycleITALY

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2010, Vol. 22 Issue 1, p3-14. 12p. 1 Diagram, 4 Charts, 6 Graphs.

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Analysis of the scientific production of olive products. I -- Table olives.

• Authors : De la Viesca, Rosa^1,2; Fernández, Elena^1,2; Salvador, Javier^1,2

Subjects: *OLIVE; *SCIENCE; *INFORMATION resources

• Source: Grasas y Aceites. jul-sep2007, Vol. 58 Issue 3, p307-310. 4p. 2 Charts, 3 Graphs.

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