Fabio Piras

Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics

Roberta Comunian, Ilario Ferrocino, Antonio Paba et al. · LWT · 2017 · 29 citations

Biology, Microbial Diversity, Food Fermentation +9

Effectiveness of a computer vision technique in the characterization of wild and farmed olives

Fabio Piras, Oscar Grillo, Gianfranco Venora et al. · Computers and Electronics in Agriculture · 2016 · 24 citations

Agricultural Engineering, Precision Agriculture, Engineering +6

Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality

Marco Campus, P. Sedda, E. Cauli et al. · LWT · 2015 · 22 citations · Full text

Food Fermentation, Natural Microflora, Inoculum Enrichment +6

Towards Controlled Fermentation of Table Olives: LAB Starter Driven Process in an Automatic Pilot Processing Plant

Marco Campus, E. Cauli, Efisio Antonio Scano et al. · Food and Bioprocess Technology · 2017 · 16 citations

Biomanufacturing, Engineering, Food Fermentation +9